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Keto Pumpkin Pie

Rated as 3.5 out of 5 Stars

"Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices."
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4 h 30 m servings 139
Original recipe yields 8 servings (1 10-inch pie)


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
  3. Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
  4. Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
  5. Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.


  • Cook's Notes:
  • Feel free to use pumpkin pie spice in place of the individual spices.
  • Use any low-carb sugar substitute you prefer.

Nutrition Facts

Per Serving: 139 calories; 10.5 15.2 4.4 101 203 Full nutrition

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Read all reviews 2
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Very dry. You would be better off using pumpkin pie spice instead of the ginger, nutmeg and cloves. Will not make this again.

This is very good! I used a bit larger dish so my filling wasn't tall, but we will make this recipe again!