Keto Pumpkin Pie

I've been working on this Keto Pumpkin Pie recipe for a couple of years. It takes a while for me to perfect a recipe. I stay awake at night thinking about the ingredient ratios, then test all the different combinations the next day. In the last week I've made this rich and creamy Vegan Pumpkin Pie nine times. It's fabulous because it's not only keto, it's vegan, and the filling is no-bake too!

Our friends Chris and Larry recently went on a Vegan Diet. So when they come over for Thanksgiving dinner with their son and daughter, both now in college, I'll make this pie with my Nut-Free Vegan Pie Crust. Old friends, they landed in Boulder when we did in 2002. We met through our older boys, who went to pre-school together back when we all lived in Manhattan.

Low-Carb Pumpkin Pie

While most vegan dessert recipes are super high in sugar, this low-carb pie is sweetened with only 1 tablespoon of maple syrup and thickened with a full cup of coconut milk fat. That's the stuff you scrape off the top of a can of coconut milk. With still more fat from coconut oil, this Vegan Pumpkin Pie is the perfect healthy dessert recipe. If you're on a low-carb high-fat (LCHF) diet Keto Pumpkin Pie is for you!

Sugar-Free Keto Pumpkin Pie Recipe

For a perfectly keto pumpkin pie simply omit the maple syrup from the recipe below. I often make it for myself this way and transfer the filling into 1 cup mason jars turning it into crustless mini-pies or individual servings of custard. Sugar-free pumpkin pie will let you stick to a strict diet while indulging in something decadent during the holidays. For more very low-carb recipes see my Ketogenic Recipes page.

Keto Pumpkin Pie

Print Recipe
  1. Place pumpkin on a plate and set aside
  2. In a medium pot, melt coconut milk fat and coconut oil until liquefied
  3. Stir in pumpkin and maple syrup until mixture is very warm
  4. Transfer mixture to a vitamix and puree on high speed until very smooth
  5. Blend in vanilla stevia, pumpkin pie spice, and salt
  6. Transfer mixture into Paleo Pie Crust
  7. Refrigerate for 2 hours to set
  8. Serve
It was the easiest most delicious dessert. Loved the crust and the filling.

No Bake Pumpkin Pie Filling

This egg-free, dairy-free, vegan Keto Pumpkin Pie will save you both time and oven space on Thanksgiving. First, with only 7 ingredients total it's super easy to make. Second, given that this pie filling sets in the fridge you'll have one less item occupying your oven on turkey day. I make the crust Tuesday, let it cool overnight, prepare the filling Wednesday, pour it in the crust and refrigerate it until Thanksgiving dinner on Thursday. Then voilá it appears like magic at the table!

Egg-Free Pumpkin Pie Recipe

I have so many readers who are allergic to eggs. This pie for you! Traditional pumpkin pie is simply a pumpkin custard thickened with eggs, then baked in a crust. My rich and creamy low-carb Vegan Pumpkin Pie is thickened with fat, so no need for eggs. Yes, the egg-free pumpkin pie of your dreams has arrived at last! And if you suffer from egg allergies take a look at my Egg-Free Recipes page.

Dairy-Free Pumpkin Pie

Most pumpkin pie recipes contain dairy in the form of heavy cream, evaporated milk, or the like. Because so many people that have Celiac Disease also have dairy allergies I've created a dairy-free pumpkin pie.

Vegan  Pumpkin Pie

My Vegan Pumpkin Pie pairs perfectly with my Nut-Free Egg-Free Pie Crust which is also 100% vegan. Yes, I've created a nut-free, egg-free, vegan pie crust recipe which will work well for anyone with a food allergy at your Thanksgiving table. Check out more egg-free, dairy-free recipes on my Vegan Recipes page! You can use this special vegan pie crust to complete your Vegan Pumpkin Pie at Thanksgiving or make it in my Paleo Pie Crust! I've tested it in both and it is fantastic either way!

This post is an oldie but goodie. I first shared this recipe in 2017.


127 responses to “Keto Pumpkin Pie”

  1. I have never heard of coconut milk fat in a can. I live in Wisconsin, USA. Do you know if it is available here or what would be a similar product please?

    • Carol, thanks for your comment! If you click the link in the ingredients portion of the recipe that says “coconut milk” you will be given that info :-)

  2. Dear Elana,

    I am so excited. My husband is on the keto diet and I have been trying to figure out what Thanksgiving dessert I can make. This is perfect – he loves pumpkin pie. THANK YOU!

  3. I love that this is low in sugar too, Elana, as it’s so hard to find a filling that isn’t too sweet. Pumpkin pie is my favorite – I could eat it all the time!! I might have to see if some of your low-sugar tips work in my gluten-free pumpkin pie recipe too.

  4. Hi Elana,

    I recently, first time, purchased canned coconut milk.
    The coconut milk was rock solid on top.
    I had spooned some out and then discovered liquid mixed with
    solid pieces of coconut. Put it all in a blender to mix.

    What is the coconut fat?

    Thank you for your time and help. :-)
    Christine Dunfield :)

    • Christine, thanks for your comment! I discuss that in the 3rd paragraph of this post in a bit of detail –check it out :-)

  5. Lakanto (monkfruit) makes a terrific maple syrup…my Grandchildren can’t tell the difference and we all enjoy it :) Look forward to making your pumpkin pie, Elana. Can canned coconut cream be used? Bless you for everything you so generously share.

    • Lorraine, thanks for your comment! I wish I could use Lakanto, but it’s a corn-based sweetener so no-go for me. I think using canned coconut cream will be fine, as long as it’s the same amount called for in the recipe. I hope you’ll keep me posted on your baking adventures and that your holidays are amazing! :-)

  6. Hi Elana, what’s in this mix of spices? I prefer making my own mixes and also can’t get hold of this mix in the Netherlands. What would you suggest as alternative?

    • Claudia, thanks for your comment! If you click the link in the instructions portion of the recipe that says “pumpkin pie spice” you will be given that info :-)

  7. Hi Elana,

    My mother referred me to your blog many years ago, as I have been dairy-free my whole life, gluten-free for 14yrs, and have been eating Paleo and Keto food throughout those years as well. Your recipes were some of the first recipes on the internet to open up the possibilities for me, and help me realise that I could have delicious treats that were in keeping with my restricted diet. Thanks to your recipes, I do not in any way feel that my diet is “restricted” anymore. So many of your recipes are now part of my weekly eating.

    Since you first shared this Pumpkin Pie recipe, I have been making this recipe weekly. I do not see it as dessert or a treat, but instead as a staple food that helps to regulate blood sugar levels and appetite. Once the pumpkin mix has been added to the base, I shake some cinnamon over the top through a shaker, and then lightly sprinkle small rose petals over that, and gently push them down into the pumpkin, before sitting in the fridge to cool and set. It comes out looking amazing, and so pretty too. As well as being a regular for our own household, I also prepare this dish to take to events, and dinner parties and to give as a “care package” to friends and family if they are moving house, or recovering, or any other good reason to take a break from cooking. It is always a favourite.

    As much as I am tempted to cut into the pie, as soon as it has set (within hours), I have found that if I leave it in the fridge for another 2 -3 days before eating, the flavours have deepened, and the coconut cream/pumpkin mix has thickened up considerably, and it is definitely well worth the patience. Others agree that it tastes more divine on day 3.

    Thanks Elana for the suggestion of adding the pumpkin/cream mix straight into jars to set, like Chia Puddings……what a great idea! I will definitely be doing this in the next week……with some cinnamon and rose petals of course!

    Kelia and Jamaica(13yrs) xxx

    P.S. We are in Australia, and I have taught my daughter Jamaica how to prepare your recipes perfectly on her own, so am feeling quite good about her leaving home with such healthy cooking recipes to start her journey…

    • Kelia, What a wonderful comment! I’m so happy to be connected to you via this pie. I love that it is a favorite staple recipe that you make weekly and also share with family and friends! I’m also glad that your daughter learned to cook with my recipes, that’s how my boys learned to cook. Big hugs to you and yours :-)

  8. Hello, Dear Elana,
    Just made the keto pumpkin pie custard filling, which turned out lovely. I put all the custard ingredients in the Vita Mix, – 15 oz canned organic pumpkin puree, coconut fat skimmed from two cans of full fat coconut milk and by accident 1/4 C coconut oil instead of 1/3. Feeling tired, I took a risk and did not heat the oil and coconut cream first. The Vita Mix did what it was supposed it. It heated the ingredients, melted the fats, and smoothed the puree mixture into the perfect custard, to which I added pumpkin pie spice, salt, maple syrup and vanilla stevia. The custard is chilling in the fridge, as I type. I took a sneak taste before pouring equal amounts into small glass cups. And look forward to serving this winner of a dessert to dinner guests tomorrow evening.

    Thank you again for all the love and labor you put into creating healthy recipes that can be enjoyed by pretty near everyone, who appreciates good food! JoAnna

    • JoAnna, I’m so happy to hear that this pie was lovely with the perfect custard filling! Thank you for your wonderful appreciation of my work and for being on this healthy path with me :-)

  9. I’m gluten intolerant, my partner is vegan, and members of my extended family follow a Keto diet. I am so glad to have found a Thanksgiving pumpkin pie recipe that covers every dietary demographic in our family. I have made this both with roasted butternut squash and with canned pumpkin, and both versions were absolutely delicious! Thank you so much, Elana!

  10. Elana I love your recipes! You use stevia in quite a few and I can’t have stevia. I worry that if I leave it out it won’t be sweet enough and not sure what would happen if I added more syrup and pure vanilla. Do you have any suggestions?

    • Laurie, I haven’t tried that so not sure, plus everybody’s palate is different. If you experiment I hope you’ll let me know how it goes :-)

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Recipes » Desserts » Keto Pumpkin Pie