This classic holiday dessert features a smooth, spiced pumpkin custard nestled in a golden, buttery almond flour crust. The filling is characterized by its silky, melt-in-your-mouth texture and a warm fragrance of cinnamon, nutmeg, and cloves. Served chilled with a dollop of sugar-free whipped cream, the pie offers a visually traditional and aromatic centerpiece for any Thanksgiving table.

About This Recipe

The scent of warm autumnal spices and toasted almond flour fills the kitchen as this pie bakes to a soft, even set. The crust is pressed into a firm base that develops a slightly crumbly, shortbread-like consistency once cooled, providing a sturdy foundation for the rich interior. A blend of pumpkin purée and heavy cream forms a dense yet velvety custard that holds its shape beautifully when sliced.

The flavor is defined by the deep, earthy notes of the pumpkin, which are lifted by the aromatic warmth of ground ginger and cloves. The use of a brown sugar alternative adds a subtle caramel undertone that complements the natural sweetness of the vanilla extract. As the pie bakes, the surface develops a matte, deep orange finish, while the center remains slightly wobbly until it fully firms up during the chilling process.

This dessert is typically served cold, allowing the flavors of the spices to fully meld with the creamy dairy base. It is a visually prominent dish, often decorated with a sprinkle of extra cinnamon or a circle of whipped cream peaks. The contrast between the pale, nutty crust and the vibrant, spiced filling makes it well suited for a festive holiday gathering.

Why You’ll Love This Recipe

Classic pumpkin pie flavor with zero sugar
Creamy, custard-like filling with almond flour crust
Perfect make-ahead dessert for Thanksgiving
Gluten-free, grain-free, and low-carb

What You’ll Need for This Keto Pumpkin Pie

For the crust:
1 ½ cups almond flour
¼ cup melted butter
2 tbsp powdered erythritol or allulose
½ tsp cinnamon
Pinch of salt
For the filling:
1 ½ cups pumpkin puree (unsweetened)
¾ cup heavy cream
3 large eggs
⅔ cup brown erythritol (or allulose)
1 tsp vanilla extract
1 ½ tsp ground cinnamon
½ tsp nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves
Pinch of salt

Step-by-Step Preparation

Preheat the oven: Set to 350°F.
Make the crust: In a bowl, mix almond flour, melted butter, erythritol, cinnamon, and salt until crumbly dough forms.
Form the crust: Press the dough into a 9-inch pie pan, covering the bottom and sides evenly.
Prebake: Bake for 10 minutes, then remove and set aside.
Prepare the filling: In a large bowl, whisk together pumpkin puree, sweetener, eggs, heavy cream, vanilla, and spices until smooth.
Fill and bake: Pour the filling into the crust. Bake 40–50 minutes, or until the center is mostly set but still slightly wobbly.
Cool: Let the pie cool at room temperature, then chill at least 3 hours before slicing.
Serve: Top with sugar-free whipped cream and a sprinkle of cinnamon.

FAQ

Can I make this dairy-free?
Yes, use coconut cream instead of heavy cream and coconut oil for the crust.
Can I use canned pumpkin pie filling?
No — it contains sugar. Use plain pumpkin puree only.
Can I use coconut flour instead of almond flour?
Not for this crust; coconut flour absorbs too much moisture.
How long does it last?
Keep covered in the fridge up to 4 days or freeze individual slices for 1 month.

Variations & Substitutions

Mini pies: Divide into muffin cups and bake 20–25 minutes.
Crustless version: Pour filling directly into a greased dish and bake as custard.
Chocolate twist: Add 1 tbsp unsweetened cocoa powder to the filling.
Maple note: Use a few drops of sugar-free maple syrup for deeper flavor.

Serving Suggestions

Serve chilled with sugar-free whipped cream or a drizzle of keto caramel sauce. For a festive look, sprinkle with cinnamon or crushed pecans before serving.

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