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Keto Pumpkin Pie with Streusel Topping

This KETO PUMPKIN PIE starts with a traditional pie filling, but skips the crust! It gets topped off with a simple low carb streusel topping that you won’t be able to resist! 

A piece of pumpkin pie on a white plate.

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!

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 If you don’t have pumpkin pie spice, you can use 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves in it’s place.

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! Use code THATLOWCARBLIFE for 20% off your entire order from Lakanto! 

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!

What Readers Are Saying:

“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

A plate of pumpkin pie next to a pie pan with pumpkin pie in it.

How To Make Pumpkin Pie:

  • Make the Pumpkin Pie Filling:  You 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!

    low carb pumpkin pie filling

  • 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!

    low carb streusel topping

  • 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.
Streusel topped crustless pumpkin pie

FAQs:

What is in pumpkin pie spice?

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. To make your own, combine 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves. This will make enough pumpkin pie spice for this recipe. Feel free to make a larger batch for future uses! 

Does low carb pumpkin pie need to be refrigerated?

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!

Is this recipe gluten free?

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.

A close up of a plate of pumpkin pie

MORE LOW CARB PUMPKIN RECIPES!

Keto Pumpkin Cheesecake: These mini cheesecakes are so decadent!

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!

A close up of pumpkin pie topped with streusel in a clear glass pie pan.

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gluten free pumpkin pie

Keto Pumpkin Pie with Streusel Topping

This crustless pumpkin pie is so rich and delicious! The streusel topping really takes it over the top.

Yield 8 slices
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Instructions

  1. Preheat oven to 350 degrees.
  2. Add the filling ingredients to a large mixing bowl and whisk well to combine.
  3. Spray a 9 inch standard plate with non-stick spray. Pour filling into pie plate.
  4. Bake for 45 minutes. Filling will still be somewhat jiggly.
  5. Add the topping ingredients to a small mixing bowl and stir to combine.
  6. 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.
  7. Cool on the counter for 1 hour before transferring to the refrigerator to cool completely, about 3 hours.

Notes

If you don't have pumpkin pie spice, you may use 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves in it's place.

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Nutrition Information:

Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 300Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 95mgSodium: 74mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 6gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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70 thoughts on “Keto Pumpkin Pie with Streusel Topping”

  1. OMG Paola! I made this and it is out of this world!!! The best pie I ever ate- no joke! Thank you!!!!

  2. This is DELICIOUS! I like my pumpkin pie with a little bit of a kick so I am going to double the spices next time.

  3. Made this for Thanksgiving…everyone said it was not sweet at all. I followed the recipe. Streusel was amazing!

    1. Karly Campbell

      Hi Karen! Did you use monkfruit or another sweetener that measures at 1:1? Sorry it wasn’t sweet enough for you!

  4. I made this for our family Thanksgiving dinner yesterday. I didn’t have all of the ingredients to do the strusel so I made it without the topping. It was good, not too sweet. My mistake was adding an additional egg. It made it a little too firm. So next time I will not make that mistake. Pumpkin pie is one of my favorites and this satisfied. Thanks!

  5. Do you think it’s possible to sub out the heavy cream for almond milk? The grocery store was completely out of cream today, but there was almond milk aplenty!

    1. Karly Campbell

      Hi Deb! Unfortunately, I think your pie would be too runny. You could try simmering the almond milk until reduced by half (basically making dairy-free evaporated milk) to make 12 ounces and then following as directed. I can’t guarantee it will work, but I basically just took the classic pie recipe off the can and replaced it with cream, so I THINK it would work great. 🙂

  6. Hi Karly, I made this dessert last night just as it is and the strudel is wonderful! My fiancé didn’t even care that it didn’t have a crust on the bottom so yay! I have a special inquiry for you! You do so many awesome recipes. I have a traditional recipe for a chocolate bourbon pumpkin cheesecake that up until this year because of my commitment to sugar free and gluten free, I’ve made for over 15 years for my family at the holidays. I don’t know how to safely convert ingredients from regular flour, etc. Would you be able to do this and then, hey!…you’d have a new recipe to post on the blog?! I could email it to you if that helps? Thank you for all your awesome recipes!

  7. Sydney Lee

    I love all your recipes! Thanks so much for sharing your knowledge! I was curious if I could add a Keto recipe for a pie crust to this recipe and if so how that would work? I have no idea and don’t want to waste expensive ingredients on me botching that part up. Can you make any suggestions? Thanks!

    1. Karly Campbell

      Hi Sydney! I don’t personally have a pie crust recipe to use, but you could find one from another website and use this filling, for sure! I might leave off the streusel if you do a crust…I think it’ll overpower the pumpkin goodness. 🙂

  8. Karly;

    Love all your recipes. Even my hubby loves them and he’s not Keto. I really want to make this for Thanksgiving, but I am allergic to almond flour. Any idea how much coconut flour I would use instead but still have enough topping? Or if I use the same amount, would I need to increase the butter?

    1. Karly Campbell

      Hey Barb! I haven’t tried this with straight coconut flour, but I’d test it by using all coconut flour and adding more butter until it’s a nice crumbly texture.

  9. In my family we don’t like the crust of traditional pumpkin pie. So excited to try this!!!

  10. Sure wish I was able to add a photo!!!
    Came out terrific! Added 1/2 teaspoon of vanilla extract and only 1/2 cup of Monk fruit sweetener because I knew we were going to have whipped cream on the top!
    Thanks so much
    EVERYONE WAS SO IMPRESSED

    1. Karly Campbell

      So glad it was a hit! You can always share a photo on Instagram…if you do, please tag me so I can see! @that.low.carb.life 🙂

  11. 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!

  12. This was WAY to sweet for my family otherwise delicious. We used real pumpkin (Sugar Pumpkin). I will be making it again with less sweetener.

    1. Karly Campbell

      Hi Raven! Did you use monkfruit or another 1:1 sweetener? I wonder if you maybe you used something that is more sweet than table sugar? Either way, hope it’s better for you next time. 🙂

      1. Teresa Goines

        It may have been the sugar pumpkin. They’re a sweeter pumpkin. Getting ready to make this. Looks good.

  13. Sarah Mansker

    Knock my socks right off! Wow! This pie tasted amazing! Thanks so much for the recipe! Will DEFINITELY make again!

  14. Sandra Martin

    I’m going to try this before Thanksgiving so if it’s good I’ll have it at Thanksgiving… How did you learn to reinvent these wonderful recipes.

    1. Karly Campbell

      Hi Sandra! I hope you love the recipe! I just learned by playing around…lots of trial and error! I still have so much to learn about baking with alternative flours, which is why you don’t see too many desserts on here, but every now and then I get lucky and create some amazing. This pie is one of those! 🙂

    2. Carmel Maldonado

      Thank you so much for this recipe. It looks delicious.
      I’d like to make 10-12 individual servings in cupcake liners. What would you suggest for cook time?
      Thank you and Happy Thanksgiving!

      1. Karly Campbell

        Hi Carmel! I’m really not sure how long this will take in muffin tins as I haven’t tried it. I’d probably keep an eye on them around the 20 minute mark and be ready to sacrifice one for testing. 😉

        1. Carmel Maldonado

          Karly,
          Your recipe made 12 cupcake size pumpkin pies. I topped each one with the streusel topping before baking and baked them at 350° for 35 minutes. They were perfect!
          I can not tell you just how much I absolutely LOVE this recipe! The streusel topping is everything! I topped them with a homemade vanilla maple whipped cream but it certainly didn’t need it.
          Thank you so much for this winner!

          1. Karly Campbell

            Yay! I’m so glad to hear these were a success as mini pies…thanks for sharing! And I say that you can never go wrong with homemade whipped cream!! 🙂

          2. Carmel did you use cupcake liners or put it directly in the cupcake tin itself?

  15. Hi Karly, thanks, this recipe looks so delicious but I am wondering if the pumpkin part really is firm or set enough without any type of bottom crust?

    1. Karly Campbell

      Hi Holli! Yep, it does set without the crust. It came out of the pan just fine. A little left behind, which I think you can see in the photos, but nothing bad. 🙂

    2. Karly Campbell

      Wanted to add that you’ll need a pie serve to get it out…you couldn’t just use a fork like you might with a regular pie. 🙂

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