Keto Pumpkin Pie

Keto pumpkin pie with walnut pie crust is the best low carb pumpkin pie recipe ever.

All the flavors of pumpkin pie with the perfect texture while being low carb! Just 5g net carbs per serving!

Keto Pumpkin Pie



1 hour 20 minutes

10 Servings


– Butter – Walnuts – Pecans – Pumpkin puree – Heavy cream – Eggs – Pumpkin pie spice  – Granulated monk fruit    sweetener – Salt

Preheat the oven to 350ºF. Place the walnuts & butter in your food processor or blender.  Pulse for 2 minutes until the nuts are in tiny pieces & blended in with the butter.

Place the mixture into your pie pan and press it around the whole pan until it spread evenly. I used a rubber spatula to help smooth.

Bake for 15-18 minutes until the crust is golden brown.  While the pie crust is baking we can make the pumpkin pie filling.

In a large bowl add the pumpkin puree & eggs. Use a whisk & mix well. Once mixed add in heavy cream & mix. Mix in pumpkin spice, salt, & monk fruit. Pour the pumpkin pie filling into the pie crust.

Bake at 425 for 10 mins, then turn down to 350 & bake for another 30 mins. Check that its fully cooked with a toothpick. The toothpick will come out clean when they are.

Once fully baked remove from the oven & let cool for 15 minutes. Slice into 10 servings & enjoy!!

Ready to  Make This?