Keto Pumpkin Pie (An 80-Year-Old Family Recipe)

This started as my husband’s family recipe, officially called Myrt’s Stellar Pumpkin Pie, dating back to Western Canada in the early 1940s before it made its way to Tulsa, Oklahoma. Keto pumpkin pie is my low-carb version of that same eight-decade family favorite.

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I never liked pumpkin pie until I tried this one, most versions are too assertive, too pumpkiny. This one has a subtle blend of spices instead, and I sold dozens of these pies out of my own deli every Thanksgiving and Christmas.

Chef Jenn’s Take on Keto Pumpkin Pie

Fresh spices matter enormously here, more than in most recipes. My mother-in-law buys new spices every single fall just to make this pie, and dates the jars so she always knows how old they are. Worth doing the same, stale spices are the difference between subtle and flat.

Watch for a slight jiggle in the middle when you pull this from the oven, that is exactly what you want. A pie that cracks in the middle went too far, and one still wet and liquid in the center needs more time. If it starts browning too fast before the center sets, shield it with foil, shiny side down. Bake time varies with your pie dish size and how cold your ingredients were to start, so treat the range as a guide rather than a guarantee.

Pure pumpkin and pumpkin pie filling are not the same thing, only pure pumpkin or pumpkin puree works here, pie filling comes pre-sweetened and pre-spiced and will throw off both the carbs and the flavor.

Family tradition serves this with cheddar cheese, though I personally prefer lightly sweetened whipped cream.

What You’ll Love About Keto Pumpkin Pie

• Can be made a day ahead, ideal for holiday planning.
• A genuine 80-year family recipe, made keto without losing what made it special.
• Subtly spiced, not overwhelmingly “pumpkiny,” even for people who don’t usually love pumpkin pie.

Ingredients

• Keto Pie Crust – Homemade, makes the perfect amount for this pie.
• Granulated keto sweetener – Your preferred brand.
• SoNourished brown sugar substitute – Your preferred brand.
• Oat fiber – Not oat flour, the two behave very differently.
• Eggs – For the custard base.
• Heavy whipping cream – Full fat.
• Pure pumpkin – Not pumpkin pie filling, which comes pre-sweetened and pre-spiced.
• Dried ginger ground cinnamon and ground nutmeg – Fresh spices matter enormously in a pie this simple.
• Vanilla extract – Good quality makes a real difference.
• Salt – To balance the sweetness.

How to Make Keto Pumpkin Pie

Scroll down for the full recipe card with exact measurements and printable instructions.

Prepare the pie dough and press it evenly into a pie or tart pan.

In a small bowl, mix the sugars, oat fiber, and dried spices together. In a larger bowl, beat the eggs lightly, then add the cream, pumpkin, and vanilla. Whisk well to blend.

Combine the wet and dry ingredients and pour gently into the pre-baked pie crust.

Bake at 325°F for 35 to 45 minutes, or until set in the middle with just a slight jiggle.

Let cool completely before slicing.

Frequently Asked Questions

More Keto HOliday Recipes?

• Soups and stews are a great addition to any holiday table, especially this beefy keto minestrone soup
• How about an amazing easy keto cauliflower recipe?
• Go deliciously different with a meaty casserole or Sausage Parmigiana