Keto Pumpkin Pie Recipe

Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.

Posted by William Lang on Aug 03 2025

🥧 Low-Carb Pumpkin Pie with Keystone Pantry Allulose

Featuring: Lang’s Chocolates Keto Pie Crust
Rich, spiced, and smooth—this keto pumpkin pie delivers all the cozy fall flavor without the sugar crash. By swapping sugar for Keystone Pantry Allulose and using Lang’s almond flour-based crust, you’ll create a guilt-free holiday classic that’s just as satisfying as the original.

🛒 Ingredients & Purpose

🧈 For the Crust

Use your tried-and-true Lang’s Chocolates Keto Pie Crust recipe:
📌 https://langschocolates.com/keto-pie-crust-recipe/

💡 Why it works:

Almond flour brings structure and nutty richness while keeping carbs low.

Butter adds flakiness and flavor.

Egg (if used) binds the crust together.

Allulose in the crust offers just a hint of sweetness without crystallizing or burning like some other sugar alternatives.

🎃 For the Pumpkin Filling

1½ cups roasted pumpkin purée (or one 15 oz can pumpkin purée)

🟠 Pumpkin gives that creamy custard texture and natural sweetness. Roasting fresh sugar pumpkin or kabocha squash enhances depth and flavor.
1 cup heavy cream

🥛 Adds richness and silkiness. You can sub full-fat coconut milk for a dairy-free version.
3 large eggs

🥚 Essential for setting the filling into a smooth, sliceable custard.
⅔ to 1 cup Keystone Pantry Allulose

🍬 Our star sweetener! Allulose browns gently, dissolves smoothly, and tastes just like sugar—without spiking blood sugar. Use more for a sweeter pie or less for a gently sweet version.
1½ teaspoons pumpkin pie spice

🍂 This classic spice blend (cinnamon, nutmeg, ginger, clove, and sometimes allspice) brings that unmistakable “pumpkin pie” flavor.
1 teaspoon vanilla extract

🍦 Boosts flavor and gives warmth and balance to the spices.
¼ teaspoon sea salt

🧂 A pinch enhances every other flavor, from sweet to spicy.
(Optional) 1 teaspoon xanthan gum

For those who want a perfectly smooth, cohesive custard—especially useful if skipping eggs or when making crustless versions.

🧑‍🍳 How to Roast Your Own Pumpkin (Optional)

If you want to skip canned pumpkin and roast your own, here’s how:

Choose your pumpkin: Sugar pumpkins (also called pie pumpkins) or kabocha squash work best.
Preheat oven to 375°F (190°C).
Cut pumpkin in half, scoop out seeds, and place face down on a parchment-lined baking sheet.
Roast for 40–60 minutes, until the flesh is fork-tender.
Let cool, scoop out the flesh, and puree in a food processor or blender until smooth. Drain slightly if watery.

🧡 Fresh roasted pumpkin offers richer color and flavor and works beautifully in this recipe.

🔪 Directions

1. Prepare the Lang’s Keto Pie Crust

Follow the full instructions at:
👉 https://langschocolates.com/keto-pie-crust-recipe/

Once pressed into a 9-inch pie pan, par-bake the crust for 10–12 minutes at 350°F. This prevents sogginess and gives a sturdier base for the filling.

2. Make the Filling

In a large mixing bowl, whisk together:

Roasted or canned pumpkin puree
Heavy cream
Eggs
Allulose
Pumpkin pie spice
Vanilla extract
Salt
Xanthan gum (optional)

✅ Whisk until smooth and silky—no lumps!

3. Assemble and Bake

Pour the filling into the par-baked crust.
Smooth the top with a spatula.

Bake at 350°F (175°C) for 50–65 minutes, or until the edges are set and the center has a slight jiggle.
➡️ Check at the 40-minute mark and tent the edges with foil if the crust is browning too quickly.

4. Cool and Chill

Let the pie cool to room temperature, then chill in the fridge for at least 4 hours or overnight for the best sliceable texture and flavor.

🍽️ Serving Suggestions

Top each slice with:

Whipped cream sweetened with a touch of allulose
A sprinkle of cinnamon
Crushed roasted pecans for crunch

🔢 Nutritional Info (Per 1/8 Slice – Estimated)

Nutrient	Amount
Calories	~210–250
Net Carbs	~3–5 g
Fat	~18–22 g
Protein	~5–7 g
Sugar Alcohols	0 (allulose is not a sugar alcohol but is not metabolized as sugar)

Note: Nutritional values will vary based on your exact crust and pumpkin purée source.

💡 Tips for Success

Crust-free option? You can pour the filling into ramekins and bake custards instead.
Make ahead: This pie stores well for up to 4–5 days in the fridge.
Crust crispness: If you’re using a ceramic dish, consider placing it on a preheated baking sheet for an extra crispy bottom.