This Low Carb Pumpkin Pie Recipe is a creamy and spiced recipe, which is made with pure pumpkin puree and heavy whipping cream. It’s the classic Thanksgiving dessert made sugar-free, ready in about 1 hour (plus chilling time).
Low Carb Pumpkin Pie Recipe Ingredients
For The Pie Crust
- 1 cup Superfine Almond Flour
- 2 tablespoons Powdered Swerve (or powdered keto sweetener)
- 1/4 cup Coconut Oil, melted
For The Filling
- 3 large Eggs
- 1/2 cup Heavy Whipping Cream (or almond milk for dairy-free)
- 2/3 cup Powdered Swerve (or low carb sweetener of choice)
- 15 ounces canned pumpkin puree (NOT pie filling)
- 1.5 teaspoons Pumpkin Pie Spice
- 1 teaspoon Vanilla extract
For The Topping (Optional)
- 1/2 cup Heavy Whipping Cream (whipped)
How To Make Low Carb Pumpkin Pie Recipe
- Preheat: Preheat your oven to 350°F (175°C).
- Make the Crust: In a small mixing bowl, whisk together the almond flour and powdered sweetener to remove lumps. Pour in the melted coconut oil and mix well until you have a crumbly, wet-sand mixture.
- Press the Crust: Tip the crumb mixture into a 9-inch shallow pie pan. Use your fingers to pat the pie crust evenly into the bottom and then work your way up the sides.
- Dock the Crust: Once the mixture is evenly spread through the pan, use the tines of a fork to prick holes all over the bottom of the crust. This prevents it from puffing up. (You do not need to pre-bake this crust for pumpkin pie, as it will bake along with the filling).
- Make the Filling: In a large bowl, whisk together the 3 eggs until smooth. Add the heavy whipping cream, powdered sweetener, canned pumpkin purée, pumpkin pie spice, and vanilla extract. Whisk it all together vigorously until the filling is completely smooth and uniform in color.
- Fill and Bake: Pour the pumpkin filling directly into the formed unbaked pie crust. Place the pie in the oven and bake at 350°F for 40-50 minutes.
- Check Doneness: The pie is done when the edges are set and puffed, but the center still has a little “jiggle” (like gelatin) when you nudge the pan. If the crust edges start to brown too much before the center is set, cover them with a pie shield or strips of aluminum foil.
- Chill: Remove from the oven. Let it cool on a rack until room temperature, then refrigerate for 6-8 hours (or overnight). This chilling time is mandatory for the custard to set firm enough to slice.
- Serve: Whip the remaining heavy cream and dollop on top before serving.
Recipe Tips
- Sweetener Choice: Powdered sweetener is highly recommended over granular. Granular erythritol can sometimes recrystallize in custards, leading to a gritty texture. Powdered dissolves seamlessly for a silky pie.
- Pumpkin Puree: Ensure you buy 100% pure pumpkin puree, not “Pumpkin Pie Filling,” which is loaded with sugar and wheat flour. Check the label—ingredients should just be “Pumpkin.”
- Almond Flour Crust: Unlike wheat crust, almond flour crust is fragile when hot. Do not try to cut the pie until it is fully chilled, or the crust will crumble.
- Dairy-Free: To make the filling dairy-free, substitute full-fat canned coconut milk (shaken well) for the heavy cream. The texture will remain creamy.
- Cracks: If your pie cracks on top, it was likely overbaked or cooled too quickly. To prevent this, turn the oven off when the pie is almost done and let it cool inside with the door cracked open for 30 minutes.
What To Serve With Low Carb Pumpkin Pie Recipe
This rich pie pairs perfectly with creamy and warm beverages.
- Keto Coffee: A hot cup of coffee with heavy cream.
- Whipped Cream: Essential. Sweeten it with a little stevia.
- Pecans: Sprinkle toasted pecans on top for crunch.
- Chai Tea: The spices in chai echo the pumpkin spice.
How To Store Low Carb Pumpkin Pie Recipe
- Refrigerate: Store the pie loosely covered with plastic wrap or foil in the refrigerator for up to 4 days. It may “weep” slightly (release moisture) over time, which is normal for pumpkin custard.
- Freeze: This pie freezes beautifully. Wrap the cooled pie tightly in several layers of plastic wrap and freeze for up to 2 months. Thaw slowly in the refrigerator overnight before serving.
Low Carb Pumpkin Pie Recipe Nutrition Facts
- Calories: 240
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 50mg
- Total Carbohydrates: 9g
- Dietary Fiber: 3g
- Sugar: 3g
- Protein: 6g
- Net Carbs: 6g
Nutrition information is estimated per slice (based on 8 slices).
FAQs
Can I use fresh pumpkin?
Yes, but fresh pumpkin has a much higher water content than canned. You must roast it, puree it, and then strain it through a cheesecloth for an hour to remove excess liquid, or your pie will be soggy.
Why is my filling gritty?
Grittiness comes from the sweetener crystallizing. Using powdered sweetener and ensuring it is fully dissolved in the egg mixture helps prevent this.
Is this Keto?
Yes. With an almond flour crust and sugar-free sweetener, a slice of this pie has only about 6g net carbs, fitting well into a holiday keto menu.
Low Carb Pumpkin Pie Recipe
Description
A silky, sugar-free pumpkin custard baked in a buttery almond flour crust that tastes just like the traditional holiday classic without the carbs.
Ingredients
Instructions
- Mix almond flour, 2 tbsp sweetener, and oil.
- Press into 9-inch pie pan; dock with fork.
- Whisk eggs, cream, pumpkin, spices, and remaining sweetener.
- Pour filling into crust.
- Bake at 350°F for 40-50 mins until jiggly but set.
- Chill for 6-8 hours.
- Serve with whipped cream.
Notes
- The center will still be a little jiggly when done; it sets as it cools.
- Cover the crust edges with foil if they brown too quickly.
- Use powdered sweetener to avoid a gritty texture.
Low Carb Pumpkin Pie Recipe
