This Keto Pumpkin PIe starts with a traditional pie filling, but gets flipped upside down. Instead of the usual pastry crust, we topped this creamy pumpkin pie with a simple keto streusel topping that you won’t be able to resist!
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I’m not going to lie…I think pumpkin pie is a breakfast food.
I mean, sure, it’s good after a turkey dinner. But it is REALLY good first thing in the morning, cold from the fridge.
You don’t have to eat pie for breakfast to love this keto pumpkin pie though. It’s the perfect low carb holiday dessert and I think you’ll love the thick, creamy pumpkin pie filling topped off with the simple streusel.
This is a crustless pumpkin pie, partially because I didn’t feel like messing with a pie crust and partially because I don’t actually super love pie crust. I’m here for the pumpkin pie filling, friends!
Without the crust, though, I knew I’d want a little extra magic happening.
Oh, hello streusel. You’re always the man for the job. 😉
You guys are going to love this easy low carb pumpkin pie! Next up, be sure to try our keto pumpkin cheesecake. All the goodness of a traditional cheesecake, but without the carbs!
Keto Pumpkin Pie Ingredient Notes:
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Pure Pumpkin Puree – Make sure you get the 100% pure pumpkin puree and not pumpkin pie filling! We like the canned stuff best, because it’s nice and thick. Homemade pumpkin puree may also work, but be sure to get all the excess liquid out.
Pumpkin Pie Spice – Store bought works fine, but click that link and make your own for the best results!
Sweetener – The sweetener I use and recommend is Lakanto Monkfruit. It swaps 1:1 for sugar and doesn’t have any funky aftertaste. I love it! Swerve also works well in this recipe.
Streusel Topping Ingredient Notes:
Flour – This is a low carb streusel so you’ll be using a mix of almond flour and coconut flour! This will get mixed up with some melted butter and cinnamon!
Pecans – The chopped pecans will add just the perfect amount of crunch to the streusel topping.
Sweetener – You’ll need a brown sugar substitute for this sweet streusel topping. This Lakanto Golden Monkfruit sweetener will work perfectly!
“Made this tonight for a dinner party with three non keto eaters and they loved it! Simple recipe with easy to follow instructions and it came out perfectly! Thank you so much…will definitely be making this for Thanksgiving!” – Fran
How To Make Pumpkin Pie:
Make the Pumpkin Pie Filling: uYou might think there is some big secret to making a crustless pumpkin pie, but there really isn’t! Pumpkin pie is so nice and thick and firm on it’s own that it holds together quite well even without a crust! I use this avocado oil spray to spray my pie plate before filling, just to be safe. My keto pumpkin pie filling starts with a can of 100% pure pumpkin. I also add in a couple of eggs, some sweetener, heavy cream, and pumpkin pie spice. Whisk the filling well until it is smooth!
Bake the Pie: Now for the easy part! Just pour the pumpkin pie filling into the prepared pie plate and you can start baking. It’ll take about 45 minutes for this crustless pumpkin pie to finish baking. The filling should still be somewhat jiggly, and you will finish baking it after making the streusel topping in the next step!
How To Make Low Carb Streusel:
Is there any dessert that can’t be made better by streusel? I think not! This low carb streusel is quite easy. Just stir together some almond flour, pecans, coconut flour, cinnamon, and melted butter. The sweet and crumbly streusel topping is exactly what this keto pumpkin pie needs!
Pull your pie from the oven at the 45 minute mark and then top it off with the streusel. Your pie will be mostly set at this point, so the streusel won’t sink into the custard. Return the pie to the oven for 15-20 minutes to finish baking. When finished, allow it to cool on the counter for 15 minutes before transferring to the fridge to cool completely, about 3 hours.
FAQs:
Pumpkin pie spice is super convenient to keep on hand, but it’s easy to make your own! It’s just a mix of cinnamon, nutmeg, ginger, and cloves.
Pumpkin pie is a custard-based pie and it does need to stay refrigerated. Cover tightly and store in the fridge for up to 4 days. We like to eat it cold, straight from the fridge!
This is a grain free and gluten free pumpkin pie! If you’re not watching carbs and just looking for a gluten free pumpkin pie, feel free to use real sugar in place of the sweeteners called for. The recipe will turn out just as good, though the nutrition information will be different, of course.
MORE LOW CARB PUMPKIN RECIPES!
Pumpkin Chaffles: There is no better way to wake up!
Keto Pumpkin Ice Cream: This looks so good!
Keto Pumpkin Mousse: This keto pumpkin mousse is thick, sweet, and creamy. It’ll satisfy any sweet tooth!
Pumpkin Noatmeal: The perfect low carb pumpkin flavored breakfast dish!
Keto Pumpkin Pie with Streusel Topping
Ingredients
For the filling:
- 1 can 15 ounces pure pumpkin
- 1 cup heavy cream
- 2 large eggs
- ¾ cup sweetener such as monkfruit
- 1 tablespoons pumpkin pie spice
For the topping:
- 1/2 cup almond flour
- ½ cup chopped pecans
- 3 tablespoons brown sugar substitute such as monkfruit
- 2 tablespoons coconut flour
- 1 teaspoon cinnamon
- 1/4 cup melted butter
Instructions
- Preheat oven to 350 degrees.
- Add the filling ingredients to a large mixing bowl and whisk well to combine.
- Spray a 9 inch standard plate with non-stick spray. Pour filling into pie plate.
- Bake for 45 minutes. Filling will still be somewhat jiggly.
- Add the topping ingredients to a small mixing bowl and stir to combine.
- Sprinkle the streusel evenly over the pie and return to the oven for 15-20 minutes or until a knife inserted in the center comes out clean.
- Cool on the counter for 1 hour before transferring to the refrigerator to cool completely, about 3 hours.
Samantha says
This looks extremely similar to a recipe I used a few years ago. It was so delicious. Could this be doubled for a 9 x 13 pan?
Karly Campbell says
I haven’t tried doubling it, but it would likely work just fine!
celestiaaa says
i loved this recipe!! thank u sm yum yum yum <3 testing out a bunch of keto recipes for thanksgiving this year and so far this is 100% my fave :3
Karly Campbell says
I’m so glad you like this one! I recommend you try our pumpkin bars too! 🙂
Kelsey says
This was awesome!! This is our new favorite keto dessert. For the reader that is allergic to almond flour, I substituted pecan flour for the almond flour as I had some left over from another recipe and it turned out great. YUM.
Karly Campbell says
I’m so glad you enjoyed the recipe! Thanks for sharing about the pecan flour. I’ll have to try that sometime too.
Kirsten says
Can I substitute almond flour with something else? I have a tree nut intolerance and would love to know what else might work in this recipe and other recipes for baking.
Karly Campbell says
Hi Kristen! Coconut flour is probably going to be your best bet, but unfortunately it doesn’t sub out at a 1:1 ratio. I haven’t tried making a streusel topping with just coconut flour, so I’m not really sure what changes you’d need to make as coconut flour sucks up loads of moisture and you generally only need 1/3-1/4 the amount of almond flour you’d use.
Melissa says
What are the measurements of everything?
Karly Campbell says
All of the measurements are in the recipe card, located just above where you left a comment.
Patricia Maurath says
Made this for Thanksgiving. Everyone loved it. It’s a keeper!
Karly Campbell says
Thanks so much, Patricia!
Laura Fowler says
Do I have to use coconut flour or can I just use almond flour? Also the sweetener that I just bought is erythritol. Can I use that?
Karly Campbell says
Hi Laura! I haven’t tested this without the coconut flour. I’m not sure how it would be without, but you can always give it a try.
The sweetener I use is mostly erythritol with just a hint of monk fruit, so you should be fine as long as you like the flavor of pure erythritol.
Pamela Dipman says
Hi, I would like to ask i don’t have heavy cream what can I use instead? Thank you
Karly Campbell says
We’ve only tested this with heavy cream. Coconut cream may work, but it will alter the taste of the pie.
Sally says
Thinking about making it in regular sized muffin tin so I can freeze the smaller portions- Any thoughts on how long I’d need to bake it this way?? Help!?!
Karly Campbell says
Hi Sally! I haven’t tried this so I’m not sure how long it would take to bake. I do think you’ll have a hard time getting it out of the muffin tin, though.
Cynthia Monroe Rose says
I just made this amazing pie tonight but it’s for Thanksgiving in 2 days Whats the best way for me to store it until then? Refrigerate or will it be ok on the countertop in our spare room (somewhat cold in there like 50°) ?
Karly Campbell says
You’ll want to keep this refrigerated.
JACQUELYN GORDON says
We are not big pumpkin people but do enjoy apples. Can I susbstitute apples in the strudel recipe which sounds wonderful?
Karly Campbell says
Hi Jacquelyn! The strusel is a bit soft, like you’d find on a cake. Not crisp like you’d normally find on an apple crisp. That said, you can definitely give it a try and see how it goes. 🙂
Beatrice J Williams says
I find your recipes so useful and being keto thank you so much!!!!
Karly Campbell says
Thanks, Beatrice!
Glenda says
Can you freeze this pie?
Karly Campbell says
I’ve never tried, but I imagine it would freeze just fine.
Brendon says
I made these day before yesterday and they are wonderful. Thank you for sharing!
Karly Campbell says
Awesome! Thanks Brendon!
Parsimonia says
Oh, man! This is absolutely delicious! Thank you so much!
Will says
a simple low carb streusel topping, won’t be able to resist!
Tina says
This recipe was sooooo good!! everyone loved it…even the one that doesn’t like pumpkin!
Roses says
I am thinking of tomorrow I will make KETO PUMPKIN PIE according to your recipe. That would definitely be a great thing.
Michael says
Hi Karly,
I have read a lot of your blog sharing recipes for the past 2 years. This changed our family meals. Everything is great. I want to say thank you for your recipe and all the things you do. I love you.
Michael.
Karly Campbell says
Thanks, Michael! I’m so glad you find the recipes helpful! 🙂
Mirka says
I was thinking to make it as cupcakes and add a banana as sweetener (I am from Europe so appologies in advance to all Americans for ruining their staple pie 🙂 ) But my concern is that the cupcake lining will stick to the filling and thr banana will overpower the pumpkin… what are your thoughts?
Karly Campbell says
Hi there! I think the banana will definitely add a different flavor to the pumpkin and it will likely be too much moisture. I’m not sure about the cupcake liner…I think that would work if you use the recipe as directed, but maybe not with the banana since that will be a lot wetter.