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Keto Pumpkin Pie

This crustless keto pumpkin pie is full of flavor and the perfect creamy texture -- but only 5g net carbs per slice! It's the perfect guilt-free holiday indulgence!
Cook Time40 mins
Cooling Time2 hrs
Total Time2 hrs 40 mins
Course: Dessert, Desserts
Cuisine: American, Keto
Keyword: keto pumpkin pie, pumpkin, pumpkin pie
Servings: 8 Slices
Calories: 116kcal
Cost: $6


  • 1 teaspoon coconut oil
  • 3 eggs
  • 1 can pure pumpkin puree unsweetened (15 oz is a typical can)
  • 1 ½ teaspoon stevia glycerite equals ½ cup sugar
  • 1 Tablespoon pumpkin pie spice
  • 1 Tablespoon vanilla extract
  • 1 cup coconut milk unsweetened, full-fat
  • 2 Tablespoons coconut flour


  • Preheat oven to 350°F and grease a 9" glass pie dish with coconut oil
  • In a large bowl whisk the eggs until whites and yolk are just mixed. Add the pumpkin, pumpkin pie spice, stevia, and vanilla, whisk until well mixed.
  • Shake the can of coconut milk and measure out 1 cup, whisking it into the pumpkin mixture. Add in the coconut flour and mix well.
  • Pour pie filling into your prepared pie plate. Bake until golden and the center appears set. Check using a toothpick - when inserted in the middle of the pie it should come out a little moist, but free of batter. This was about 40 minutes in my oven.
  • Allow the pie to cool for 2 hours on a cooling rack, then cover and refrigerate for at least 2 hours to set.
  • When ready to serve, gently run a knife along the edge of the pie to release it from the plate, then slice. Carefully lift slices out of the pan.


Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Net Carbs: 5g per slice


Calories: 116kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 34mg | Potassium: 199mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8357IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg