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How You Can Make Delicious Keto & Low Carb Pumpkin Pie!

If you’re looking for a delicious and festive gluten-free, paleo and low carb way to enjoy during the holidays, look no further than keto pumpkin pie! This recipe is simple to follow and yields a scrumptious dessert that your family can all enjoy. Plus, it’s made with your very own homemade pumpkin spice mix, which guarantees that the flavors will be absolutely spot-on. So why not give it a try?

Let’s be honest, there’s nothing more delicious than the scent of pumpkin and all those delicious spices overtaking the hearth. So why not get the bonus of a keto low carb dessert everyone will enjoy and a tasty aroma that will hang in there even after everyone’s appetite is satisfied?


The great thing about this keto pumpkin pie recipe is that you only need a few ingredients to go with the almond flour pie crust (with our free e-book, you can make a coconut flour pie crust instead!). This will be your favorite sugar-free pumpkin pie, especially because of the REAL cinnamon.


My number one focus for this low carb pumpkin pie recipe was to make it simple as can be. I’m not a fan of desserts that are overly complicated. Luckily, making a sugar-free pumpkin pie turns out to be really easy–I simply used a low carb crust and sweetener with the traditional filling. If your pumpkin pie cracks somewhere, just put a little whipped cream here and there! Trust me, no one will notice in the feeding frenzy. 😉 🤤

Tap the links below to see the items used to make this recipe.

  • Hand mixer – For beating your filling. This one is powerful but also has the lower settings you’ll need for a recipe like this keto pumpkin pie one.
  • Pie server – This is a complete set.
  • 9-inch Pie Pan – Here is one that is reusable and nice to show off your pie.
  • Silicone pie crust shield – If your crust starts to burn before the filling is ready to take out of the oven, use this. Another option is a silicone shield like this.


You only need a few ingredients for this easy keto low carb pumpkin pie recipe with coconut flour or almond flour crust. It will be your favorite low carb pumpkin pie!

 PREP TIME: 15 minutes  COOK FOR: 45 minutes  TOTAL TIME: 1 hour


Tap on the image below & watch the video!




  1. If not already done, bake your pie crust.
  2. While it’s baking, beat together all remaining ingredients at medium-low speed, until you have a smooth mixture.
  3. When the pie crust is baked, reduce the oven to 325 degrees F. Cool the crust on the counter for at least 10 minutes.
  4. Pour the filling into the crust and shake slightly to settle it.
  5. Bake your filled crust 40-50 minutes till the pie is almost set but still slightly jiggly in the center.
  6. Cool completely on the counter, ideally refrigerating at least an hour before slicing. Pie can also be refrigerated overnight.


If your pumpkin pie is a little flat, you probably didn’t get the spices quite right. But with the right ratio of real Cinnamon, ginger, nutmeg, cloves, and black pepper (and allspice optional), you’ll be off to the races!

If you’re not quite sure of the quality & freshness of your spices available or in stock, Coconut Country Living, not only has these but even the coconut flour in this delicious keto pumpkin pie recipe, so check us out here!

Not only are all our spices freshly packed in mylar foil bags that can last unopened for over a decade, but all of these spices are fair trade certified and are both USDA organic certified and covered by our Beyond Organic guarantee, so we hear about results like this:

ceylon cinnamon ice cream

turmeric clears skin as facial

organic whole nutmeg review

benefits of ginger testimonial

So whether you are freshening up your home with pumpkin spice or looking for high quality ingredients for your pumpkin pie or any delicious meal from your kitchen, check out our current sale that includes some cool hacks and recipes from the best-selling author, and we will see you in Coconut Country!

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