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    Home » Recipes » Low-Carb Keto Desserts, Cookies And Cake Recipes

    Best Chocolate Keto Pumpkin Pie Recipe (Gluten-Free)

    Published: Oct 7, 2016· Modified: Nov 11, 2022· By Libby Jenkinson May contain affiliate links.

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    5-INGREDIENTS COOKBOOK STARTER PACK JUMP TO RECIPE
    spices to make homemade pumpkin pie spice
    Slice of chocolate pumpkin pie with an antique silver fork and spoon
    Slice of chocolate pumpkin pie with an antique silver fork and spoon
    Slice of chocolate pumpkin pie with an antique silver fork and spoon
    Sliced Pumpkin pie and cream
    Slice of chocolate pumpkin pie with an antique silver fork and spoon

    Sweet, delicious, and creamy chocolate keto pumpkin pie recipe that's only 3.4 g net carbs.

    It can be made with a simple coconut flour pie crust or almond flour pie crust that's sugar-free and gluten-free.

    It's the perfect way to use leftover cooked pumpkin, enjoy your favorite comfort food, and stay on track with your keto diet.

    Slice of chocolate pumpkin pie with an antique silver fork and spoon
    The most delicious creamy easy low carb keto chocolate pumpkin pie recipe.

    Get your FREE keto Thanksgiving and keto Christmas meal plans with over 70 of the best keto holiday recipes, your whole family will love.

    Jump to:
    • Is pumpkin keto?
    • How to make pumpkin pie spice
    • Ingredients
    • How to make the pie crust
    • How to make pumpkin pie filling
    • How to serve pumpkin pie
    • More keto pumpkin recipes
    • Expert recipe tips
    • 📖 Recipe
    • 💬 Comments
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    Is pumpkin keto?

    Pumpkin is a low-carb vegetable that is versatile and perfect for the keto diet or low-carb diet.

    Pumpkin can be used for savory dishes such as pumpkin and coconut soup, roast pumpkin, or mashed pumpkin with butter and garlic. It can also be used in sweet dessert recipes such as keto chocolate pumpkin pie, pumpkin pie spice fudge, and pumpkin pie spice latte.

    It is low carb, low calorie, low fiber, low protein, and contains vitamin A, vitamin C, and iron.

    Pumpkin nutrition per 100g (raw): 6.5 g total carbs, 0.5 g fiber, 6 g net carbs, 1 g protein, 0.1 g fat, 26 calories.

    nutrition for pumpkin values

    How to make pumpkin pie spice

    Pumpkin pie spice mix is an American mix of warm comforting spices that are commonly used in winter pumpkin recipes at Thanksgiving and Halloween.

    It's easy to make homemade pumpkin pie spice. It's usually a combination of ground cloves, ground cinnamon, ground ginger, ground nutmeg, and sometimes allspice.

    By making your own spice mix you can save money and avoid any added sugar.

    Print the recipe here, and make a jar of your very own pumpkin spice to give to friends and family.

    spices to make homemade pumpkin pie spice
    How to make homemade pumpkin pie spice

    What's the difference between allspice and mixed spice?

    Allspice is made from one spice - the ground unripe berry from the juniper tree.

    Mixed spice is a combination of cinnamon, cloves, nutmeg, coriander, cumin, caraway, ginger, mace, and allspice.

    There are numerous mixed spice variations in each country. Mixed spice may also be referred to as pudding spice.

    mockups of Low-carb Keto Festive cookbooks

    Ingredients

    You only need a few simple ingredients that you probably have in your low-carb pantry right now.

    All quantities, ingredients, and instructions are in the recipe card below.

    For the chocolate coconut flour pie crust:

    • Butter - you can use salted butter or unsalted butter then add a pinch of salt according to your taste.
    • Sweetener - use your favored sugar replacement and add more or less sweetener according to your sweet tooth.
    • Cocoa powder - always check the labels to make sure you buy unsweetened cocoa powder with no added sugar.
    • Coconut flour - if you don't like coconut flour pie crust, you can use the almond flour pie crust instead.
    • Egg - this is to hold the pie crust together.

    For the chocolate keto pumpkin pie filling:

    • Cooked pumpkin - you can use canned pumpkin puree, canned pumpkin pie filling, or leftover cooked mashed pumpkin. Make sure it is low in moisture otherwise the pie filling will not set.
    • Cream cheese - always use full-fat cream cheese otherwise the pie filling will be too soft and runny.
    • Sweetener - use your favored sugar replacement and add more or less according to your sweet tooth.
    • Cocoa powder - always check the labels to make sure you buy unsweetened cocoa powder.
    • Spices - you may either use the spices stated in the recipe OR use homemade pumpkin pie spice.

    How to make the pie crust

    Close up of the coconut flour pie crust with fork marks all over

    Mix all the coconut flour pie crust ingredients together in a food processor (or large mixing bowl) then press into a buttered pie dish that has been lined with baking parchment paper.

    You can also use a pie plate or shallow pie pan.

    Bake in the middle rack of the oven until slightly golden, but not overcooked.

    How to make pumpkin pie filling

    A slice of chocolate pumpkin pie served with whipped cream and antique cutlery

    While the pie crust is baking, place all the chocolate keto pumpkin pie filling ingredients into a food processor and pulse until smooth.

    Alternatively, place the ingredients in a large mixing bowl and mix by hand, or use a stick/immersion blender.

    Once the chocolate pumpkin pie filling is smooth and lump-free, pour it onto the baked chocolate pie base.

    Bake until the pumpkin pie filling is cooked in the center. Test with a clean knife, and make sure it comes out clean with no raw pie filling.

    How to serve pumpkin pie

    Sliced Pumpkin pie and cream
    Best pumpkin pie with a keto pie crust

    You can serve the low-carb keto chocolate pumpkin pie either hot or cold.

    Let the pie cool before slicing it with a sharp knife.

    Before serving, dust with a layer of cocoa powder or pumpkin pie spice and serve with sweetened whipped cream with a little added sweetener and vanilla extract.

    For extra chocolate flavor, melt some sugar-free chocolate chips and drizzle them over the top of each slice of pie.

    More keto pumpkin recipes

    If you're looking for more pumpkin recipes and more keto comfort food, especially near Thanksgiving you might like a single-serve pumpkin mug cheesecake (egg-free and sugar-free).

    Or try some pumpkin pie fudge, pumpkin pie spiced latte, or even a chicken and pumpkin keto curry.

    LOOK!! Easy recipe for low-carb sugar-free pumpkin fudge. Seriously naughty, with zero guilt. NEW cooking video just added. | ditchthecarbs.com
    Pumpkin pie fudge
    Pumpkin pie spiced latte
    keto chicken curry in a slow-cooker bowl
    Chicken and pumpkin curry

    Expert recipe tips

    Is pumpkin allowed on keto?

    Pumpkin is a low-carb vegetable that is often eaten on a keto or low-carb diet. Pumpkin is versatile and can be used in sweet keto desserts and savory dinners.

    Is pumpkin pie high in carbohydrates?

    Traditional pumpkin pies are high in sugar and carbs, but luckily this keto pumpkin pie recipe only has 3.4 g net carbs per slice.

    How many carbs are in a keto crustless pumpkin pie?

    If you decide not to use the pie crust, a crustless pumpkin pie will be 2.6 g net carbs per slice

    What to serve with keto pumpkin pie?

    This fabulous recipe is best served with whipped heavy cream, keto maple syrup, and a scoop of sweetened pumpkin puree for that extra pumpkin flavor.

    How to tell when pumpkin pie is done.

    Press a clean fork or sharp small knife into the center of the pumpkin pie filling. If they come out clean, the pie filling will be cooked.

    How many net carbs are in pumpkin pie?

    This keto pumpkin pie recipe has 3.4 g net carbs per slice.

    How to make pumpkin puree?

    Peel and chop fresh pumpkin then cook until tender. Place in a blender and pulse until you make pureed pumpkin.

    Which sweetener is best for pumpkin pie?

    The most popular keto sweeteners are granulated sweeteners such as erythritol, monk fruit, and allulose.

    mockups of Low-carb Keto Festive cookbooks

    📖 Recipe

    Slice of chocolate pumpkin pie with an antique silver fork and spoon

    Please rate this recipe.

    3.9 from 13 votes

    Best Chocolate Keto Pumpkin Pie (Gluten-Free)

    Sweet, delicious, and creamy chocolate keto pumpkin pie recipe that's only 3.4 g net carbs. Can be served hot or cold with whipped cream and keto maple syrup.
    Servings: 12
    NET carbs: 3.4g
    Author: Libby Jenkinson
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Category: Baking. Cakes and desserts. Coconut Flour Recipes
    Diet: Diabetic. Gluten Free. Vegetarian
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
    Review Recipe Print Pin Email

    Recipe Video

    Calculate ingredients

    Adjust servings: 12
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    Ingredients

    Chocolate pie base

    • 110 g (1 stick) butter melted
    • 4 tablespoon granulated sweetener of choice or more, to your taste
    • 30 g (⅓ cup) cocoa powder (unsweetened) unsweetened
    • 30 g (⅓ cup) coconut flour
    • 1 eggs - medium

    Chocolate pumpkin pie filling

    • 400 g (0.9 lb) cooked pumpkin
    • 220 g (1 cup) cream cheese softened
    • 3 eggs - medium whisked with a fork
    • 4 tablespoon granulated sweetener of choice or more, to your taste
    • 30 g (⅓ cup) cocoa powder (unsweetened) unsweetened
    • 1 teaspoon ground ginger
    • ¾ teaspoon nutmeg
    • ½ teaspoon ground cloves
    • 1 ½ teaspoon ground cinnamon

    Equipment

    • Measuring cups and spoons
    • Mixing bowls
    • Food processor

    Instructions

    Chocolate pie base

    • Mix all the ingredients together in a food processor (or bowl) then press into a buttered and lined pie dish.
    • Bake at 180C/350F for 15 minutes. I like my pumpkin pie crust to be slightly under-baked and it will be baked again with the pie filling.

    Chocolate pumpkin pie filling

    • Put everything in a food processor and pulse until smooth. Alternatively place the ingredients in a large mixing bowl and mix by hand, or use a stick/immersion blender.
    • Once the chocolate pumpkin pie filling is smooth and lump-free, pour it onto the baked chocolate pie base.
    • Bake at 180C/350F for a further 20 minutes, or until the centre is cooked through and a knife comes out clean when testing the centre.
    • Dust the top with cocoa powder and serve with whipped vanilla cream (optional). Just whip heavy cream with a little vanilla and sweetener to taste. Serve on the side or use vanilla cream to decorate the top.
    © Copyright Ditch The Carbs

    Notes

    Make sure the pureed pumpkin is low moisture otherwise you will have a soggy pumpkin pie filling that won't set properly.

    5-INGREDIENTS COOKBOOK

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    Nutrition Facts
    Best Chocolate Keto Pumpkin Pie (Gluten-Free)
    Serving Size
     
    1 serve (serves 12)
    Amount per Serving
    NET carbs
     
    3.4
    g
    Total Carbohydrates
     
    7.3
    g
    2
    %
    Fiber
     
    3.9
    g
    16
    %
    Sugar
     
    2.2
    g
    2
    %
    Protein
     
    4.8
    g
    10
    %
    Fat
     
    16.4
    g
    25
    %
    Sodium
     
    157.9
    mg
    7
    %
    Potassium
     
    196.1
    mg
    6
    %
    Vitamin A
     
    5742.5
    IU
    115
    %
    Vitamin B1
     
    0.1
    mg
    7
    %
    Vitamin B6
     
    0.1
    mg
    5
    %
    Vitamin B12
     
    0.2
    µg
    3
    %
    Vitamin C
     
    1.4
    mg
    2
    %
    Vitamin D
     
    0.5
    µg
    3
    %
    Vitamin E
     
    0.8
    mg
    5
    %
    Vitamin K
     
    6.8
    µg
    6
    %
    Calcium
     
    44.4
    mg
    4
    %
    Folate
     
    14.9
    µg
    4
    %
    Iron
     
    1.6
    mg
    9
    %
    Magnesium
     
    37
    mg
    9
    %
    Selenium
     
    6
    µg
    9
    %
    Zinc
     
    0.7
    mg
    5
    %
    % Daily Value*
    -
    Calories
    186.3
    * Percent Daily Values are based on a 2000 calorie diet.

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

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    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

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    Reader Interactions

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    1. Novette Christian

      December 27, 2020 at 3:11 pm

      I made it without the base .It was good. What can be substituted for eggs

      Reply
      • Libby www.ditchthecarbs.com

        December 28, 2020 at 8:07 pm

        I'm so glad you loved the low-carb pumpkin pie. I'm afraid you need the eggs to ensure the baked pumpkin filling sets.

        Reply
    2. Valerie

      November 27, 2020 at 9:09 am

      I used flax eggs instead of real eggs, and it's not done even after cooking for 35 minutes.

      Reply
      • Libby www.ditchthecarbs.com

        November 30, 2020 at 3:11 pm

        You need real eggs in the pie to make the pureed pumpkin pie filling bake and set. I fear the pureed pumpkin will remain pureed. I hope you can resurrect it. If you are allergic to eggs and need to use flax "eggs", for best results only use recipes that require only 1 or possibly 2 eggs, but this pie filling (which is similar to a baked cheesecake) requires 3 eggs to bake and set firmly.

        Reply
    3. Kimba

      November 30, 2019 at 6:54 am

      2 stars
      The pie was bitter and not sweet enough at all. It had a nice texture and the crust was good. I used Splenda but I think it would have to be doubled at least. Like another person said, it took much longer than 20 minutes to cook but it came out OK. Just...not sweet enough.

      Reply
      • Libby www.ditchthecarbs.com

        November 30, 2019 at 7:47 pm

        Note: All my recipes state the amount of sweetener "Or more to taste". This is the most difficult part to quantify because we are all on different parts of our sugar-free journey. So one person may consider a recipe being too sweet and another may perhaps consider that recipe not sweet enough. In the beginning, you may wish to use double what I suggest, but the longer you are sugar-free, the less sweetener you may require. All part of the learning journey. Welcome to Ditch The Carbs 🙂

        Reply
    4. Sara

      September 01, 2018 at 10:26 am

      If leave out the cocoa do we need to replace it with anything? Or is simply omitting it okay? I like a traditional pumpkin pie. 🙂

      Reply
      • Libby www.ditchthecarbs.com

        September 02, 2018 at 10:10 am

        If you omit the dry cocoa powder, you would need to add another teaspoon or two of coconut flour. Maybe add some spices in there too.

        Reply
        • Sara

          September 03, 2018 at 4:10 am

          Great! Thank you so much! I'll let you know how it goes! I appreciate your quick response, I love your website. 🙂

          Reply
          • Libby www.ditchthecarbs.com

            September 03, 2018 at 10:46 pm

            It's my absolute pleasure 🙂

            Reply
    5. Alicia

      May 15, 2018 at 4:15 pm

      Okay, not sure what happened here. Followed the recipe exactly, and my pie did not cook in 20 minutes... or 30 minutes! There was so much pie filling it would have had to cook for about an hour to get anywhere near done. At 30 minutes, I pulled it out of the oven, spooned out about half the filling, and put it back in the oven. The crust is already starting to burn, so we'll see what happens. Out of curiosity, do you know what I did wrong? Using a 9"round pie tin.

      Reply
    6. Casey

      September 28, 2017 at 8:24 am

      In your recipe you don't include butter for the pumpkin filling but in your video you do include it. Is this a mistake?

      Reply
      • Libby www.ditchthecarbs.com

        October 04, 2017 at 4:35 pm

        Apologies, I had a bot of trouble with this video, the butter has been edited out from the video. The videos are just to help see the process of a recipe, sometimes the ingredients and quantities are updated as I "tweak" the recipe to make it better and an improved version. Always trust the recipe on the website 🙂

        Reply
    7. Kandy

      March 24, 2017 at 8:44 am

      Canned pumpkin is 15 oz...could the extra two ounces be added without any major problem or is there a way to compensate for the extra. I don't want the other two ounces just hanging out as it won't get used!

      Reply
      • Libby www.ditchthecarbs.com

        March 24, 2017 at 1:00 pm

        I'm sure that would be fine. I agree, no one likes waste 🙂

        Reply
    8. djnikkik

      November 29, 2016 at 8:27 pm

      Should this be served hot or cold? I'm looking for things I can keep in the fridge.

      Reply
      • Libby www.ditchthecarbs.com

        November 30, 2016 at 2:02 pm

        Either. We ate it warm from the oven then cold the next day from the fridge. I think I slightly preferred it cold.

        Reply
        • djnikkik

          December 03, 2016 at 3:04 pm

          This was lovely. I've never had a pumpkin pie before and had always wanted to try one. I had it cold and it tasted kind of like a spiced pumpkin cheesecake. The presentation is really pretty and easy to do also. Mine came out looking just like the one in the photos 🙂

          Reply
    9. diane

      November 17, 2016 at 6:03 am

      I made this yesterday. I'm sorry but it was awful. I threw it out.

      Reply
    10. Jzee

      November 14, 2016 at 3:23 pm

      Can something else be substituted the cream cheese to reduce the amount fat in the recipe

      Reply
      • Libby www.ditchthecarbs.com

        November 17, 2016 at 7:52 pm

        No I use the full fat cream cheese to keep the fat content high. That is what will keep your hunger stable and the carbs away. You may wish to read this page on why we eat high fat and why we should be avoiding low fat.

        Reply
    11. aisha

      November 10, 2016 at 6:34 pm

      Can this recipe be used to make pumpkin muffins? If not can we have a pumpkin muffin recipe please

      Reply
      • Libby www.ditchthecarbs.com

        November 11, 2016 at 1:50 pm

        Fabulous idea. They would be more akin to little pumpkin mini cheesecakes (which would be incredible) but I will try to develop a muffin recipe also. Thanks for the suggestion.

        Reply
    12. JL Hauver

      November 06, 2016 at 2:28 pm

      Cream cheese makes it taste salty. 🙁

      Reply
      • Libby www.ditchthecarbs.com

        November 07, 2016 at 3:07 pm

        I think my cream cheese must be different. It is not salty at all. This is what I use.

        Reply
    13. Dan

      October 17, 2016 at 6:08 am

      Where can you get cooked pumpkin

      Reply
      • Libby www.ditchthecarbs.com

        October 17, 2016 at 11:40 am

        I just use leftover pumpkin that I have either boiled or roasted for dinner. I am in the habit of making extra everything now so this pumpkin pie is a great way to use leftovers.

        Reply
      • Frances

        September 30, 2019 at 5:06 pm

        Baking aisle of the grocery store. Pumpkin puree not the pie filling one

        Reply
    14. nonna

      October 15, 2016 at 3:18 am

      Looks yummy. Could we have an Rss feed please, for those of us who don't do social media.

      Reply
      • Libby www.ditchthecarbs.com

        October 17, 2016 at 11:54 am

        You can subscribe here and you will receive my free eBook. You will then get emails from me and updates so you don't have to use social media at all. I also have secret discount codes for subscribers too.

        Reply
    15. Farewell My Bread!

      October 10, 2016 at 10:45 pm

      I'll try this one - it looks absolutely delish' 🙂

      Reply
    16. Susan

      October 08, 2016 at 2:43 am

      Will it come out as plain pumpkin without the chocolate?

      Reply
      • Libby www.ditchthecarbs.com

        October 08, 2016 at 7:05 am

        Yes, that would be lovely too.

        Reply
    17. g

      October 08, 2016 at 1:08 am

      My sweetener of choice is maple syrup. Is that allowed? I don't want to eat chemicals.

      Reply
      • Libby www.ditchthecarbs.com

        October 08, 2016 at 8:24 pm

        Maple syrup isn't sugar free but what you use is entirely up to you and what you feel comfortable using. I only want people to be aware what raises their blood sugars and what doesn't. Find what works for you 🙂

        Reply

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