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.

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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.


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.

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.

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

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.
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Print Pin Rate
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: keto chocolate pumpkin pie, Low-carb pumpkin pie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Calories: 186.3kcal
Author: Thinlicious.com
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  • Measuring cups and spoons
  • Mixing bowls
  • Food processor


Chocolate pie base

  • 110 g butter melted
  • 4 tbsp granulated sweetener of choice or more, to your taste
  • 30 g cocoa powder (unsweetened) unsweetened
  • 30 g coconut flour
  • 1 eggs – medium

Chocolate pumpkin pie filling

  • 400 g cooked pumpkin
  • 220 g cream cheese softened
  • 3 eggs – medium whisked with a fork
  • 4 tbsp granulated sweetener of choice or more, to your taste
  • 30 g cocoa powder (unsweetened) unsweetened
  • 1 tsp ground ginger
  • 3/4 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1 1/2 tsp ground cinnamon


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.



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


Serving: 1serve (serves 12)Calories: 186.3kcalCarbohydrates: 7.3gProtein: 4.8gFat: 16.4gSodium: 157.9mgPotassium: 196.1mgFiber: 3.9gSugar: 2.2gVitamin A: 5742.5IUVitamin C: 1.4mgCalcium: 44.4mgIron: 1.6mg

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Recipe Rating


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

    1. 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 🙂

  2. Will it come out as plain pumpkin without the chocolate?

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

    1. 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.

  4. Where can you get cooked pumpkin

    1. 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.

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

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

    1. 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.

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

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

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

      1. 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 🙂

  9. 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!

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

    1. 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 🙂

  11. 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.

  12. 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. 🙂

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

  13. 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.

    1. 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 🙂

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

    1. 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.

  15. Novette Christian says:

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