Fall is the perfect time to enjoy the flavors of the season with this delicious low carb pumpkin pie. I love how this recipe captures that warm, cozy feeling we all crave, especially as the leaves start to change. It’s all about enjoying simple pleasures, and there's nothing quite like a slice of pumpkin pie to bring back memories of family gatherings and festive celebrations.
With an almond flour crust and a creamy filling spiced just right, this pie is not only satisfying but also fits perfectly into a low carb and keto-friendly lifestyle. Let's get started on making this tasty treat!
This recipe is: Low Carb, Keto, Gluten Free and Vegetarian
Table of Contents
7 Reasons to Love This Recipe
You’re going to adore this low carb pumpkin pie for so many reasons! Here’s why this recipe stands out:
- It’s a delicious low carb twist on classic pumpkin pie.
- The baking spices create a perfect balance of flavor.
- Step-by-step instructions make it easy to prepare.
- You can make it ahead of time for gatherings.
- Pecans add flavor but are optional in the recipe.
- It fits perfectly into a keto-friendly lifestyle.
- Everyone raves about how great this pie tastes.
Is Pumpkin Pie Low Carb?
Yes, this version of pumpkin pie is low carb with 4g net carbs per slice. It's a treat best saved for special occasions, even when following a low carb or keto lifestyle. If you're going to treat yourself, this regular pumpkin pie is great to do it while consuming only a few grams of carbs.
Low Carb Pumpkin Pie Ingredient List
Here is the list of ingredients you'll need to make low carb pumpkin pie recipe:
For the Almond Flour Crust:
- 3 tablespoons erythritol
- 2 tablespoons coconut flour
- 1 ¼ cups almond flour
- 1 egg, large
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ¼ cup melted butter (unsalted)
For the Pumpkin Pie filling:
- 3 eggs, large
- 2 ½ teaspoons pumpkin pie spice
- 1 can pumpkin puree, unsweetened (15 ounces)
- 1 teaspoon vanilla extract
- ¾ cup heavy cream
- ¾ cup brown sugar substitute (Sukrin Gold is what I use)
- ½ teaspoon cinnamon, ground
- ½ teaspoon nutmeg, ground
- ½ teaspoon kosher salt
- ½ cup pecans, crushed (plus extra whole pecans for the top of the pie)
Ingredient Substitutions
Feel free to try these substitutions if you're missing an ingredient or just want to switch things up for this sugar free pumpkin pie:
- Coconut flour: Use psyllium husk powder. This will make the crust softer and more moist, so it will need to cook slightly longer.
- Erythritol: Use monk fruit sweetener, allulose, xylitol, or stevia. Each sweetener has different levels of sweetness, so adjust to taste.
- Vanilla extract: Use powdered vanilla. Replace in a 1:1 ratio for similar flavor.
- Brown sugar: I have made this pie using both xylitol and monk fruit sweetener. I used the same amounts and the flavor was very close to using the brown sugar substitute.
- Pecans: Replace with walnuts. Toasted walnuts work great for extra flavor in the pie filling.
Additional Ingredients
Want to add a little something extra to your keto pumpkin pie recipe? Here are some delicious additions to enhance the flavor:
- Shaved chocolate: Dust the pie with shaved 100% chocolate. Use a microplane and dust the top after the pie has cooled.
- Ginger: Add ¼ to ½ teaspoon of ground ginger. It adds a warm spice layer to the pumpkin filling.
- Extracts: Mix vanilla with maple extract or cinnamon extract. Use ½ teaspoon vanilla with ½ teaspoon maple syrup or cinnamon extract for a unique twist.
Note: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.
Cooking Tools Required
Here is the list of cooking tools you'll need to make this traditional pumpkin pie:
For the keto pie crust:
- Mixing bowl
- 9” Pie plate
- Aluminum foil
- Sharp knife or scissors
- Fork for mixing
For the Pumpkin Pie filling:
How to Make Low Carb Pumpkin Pie: Complete Cooking Guide
To keep this post concise, I've moved the detailed instructions for making my keto pie crust to a separate post. Be sure to check that out for clear, step-by-step guidance. For this recipe, we’re starting with a fully baked coconut flour pie crust ready to go.
Cooking Method
- Baking
Preparation Steps
- For the complete cooking process for the Almond Flour Pie Crust [we will need to link this] (keto pie crust), please be sure to visit the post.
- Allow the cooked pie crust to cool.
- While the crust is cooling, be sure your oven is still heated to 350F (175C)
- Take a fresh mixing bowl and add in the wet ingredients for the pumpkin pie filling (creamy pumpkin puree, eggs, heavy cream, vanilla extract). Using the electric mixer, mix on low speed for approximately 30 seconds.
- Next, add in the remaining ingredients for the pumpkin pie filling. Start mixing with the electric mixer on low speed until fully incorporated, then increase the speed gradually to maximum to bring some air into the mixture. The total mixing time should be approximately 2 minutes.
- Add the chopped pecans to the bottom of the pie crust in an even layer.
- Pour the pumpkin pie filling into the pie crust. Use a silicone spatula to get all of the filling out of the bowl. Using the same spatula, even the top of the pie.
Cooking Steps
- Place the pumpkin pie on the middle rack of the preheated oven. Bake the pie for 45-55 minutes or until the filling is set but slightly jiggly in the center. The edges should be puffed and firm when gently shaken.
- When the pie is ready, remove from the oven and allow to cool on the counter. Once cooled, place in the refrigerator to speed the setting process. The pie must set for at least 2 hours, but is best when set overnight.
- Slice into sections and enjoy with your favorite topping!
Step 1: Combine the pumpkin puree and heavy cream in a large mixing bowl.
Step 2: Add the brown sugar substitute to the pumpkin and cream mixture.
Step 3: Add the eggs, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract to the bowl.
Step 4: Blend the pumpkin pie filling until smooth using an immersion blender or hand mixer.
Step 5: Time to bring out the pre-baked pie crust. Ensure that it is slightly cooled.
Step 6: Sprinkle the chopped pecans evenly over the pre-baked pie crust.
Step 7: Pour the prepared pumpkin filling over the pecans in the pie crust.
Step 8: Smooth out the filling with a spatula, ensuring it’s evenly distributed, then bake.
Step 9: Once baked, remove the pie from the oven and let it cool completely.
💡 My Pro Tips
When checking for the perfect "jiggle" in the middle of the pie, here are my tips:
- The jiggle should be in the center two to three inches. If it's wider—about four to five inches—keep baking a bit longer.
- It should jiggle like jello, not look watery. If it looks watery, it needs more time in the oven.
- No jiggle means it's overcooked. Let it cool and see how it turns out—sometimes it still works out fine!
⏲️ Time-Saving Tips
- Make the crust ahead of time. You can prepare the keto pie crust earlier in the day or even the day before, then add the pumpkin pie filling later.
- Make the entire pie ahead of time. This pie stores well in the refrigerator, so making it a couple of days before Thanksgiving or Christmas can help free up your oven for other holiday dishes.
- There are low carb crusts available for purchase, but I’ve never used them. I like to control the ingredients as much as possible, and I don’t trust a lot of what's in manufactured products. That said, you can save over 30 minutes if you use a ready-made low carb or keto pie crust.
What to Serve With Pumpkin Pie?
This pumpkin pie recipe is delicious on its own, but even better with these pairings:
- Keto Whipped Cream: Light and fluffy, this classic topping adds just the right touch. A dollop on each slice makes every bite feel extra special.
- Pumpkin Ice Cream: Creamy and spiced, it’s a perfect match for the pie’s flavor. A scoop on the side creates a cozy combo that’s hard to resist.
- Keto Coffee: A rich cup of keto coffee balances the sweetness perfectly. The warm, bold flavors make it a great complement to a slice of pie.
Storage, Freezing, And Reheating Instructions
As I mentioned above, this pumpkin pie stores beautifully in the refrigerator. The best part is that there’s no need to warm it up—pumpkin pie in our house is always served cold.
Storage Tips
Cover the cooled pumpkin pie with plastic wrap. It’s important that the pie is completely cooled before covering; otherwise, moisture will form under the plastic wrap, giving the pie a strange texture when you take it out of the fridge. Once cooled, wrap it and store it in the fridge for 3-5 days. Keep in mind, the longer it stays in the fridge, the more moisture the crust will absorb from the filling. I find that the flavor is at its absolute best after about 24 hours in the fridge.
Freezing Tips
I’ve never frozen this pie before, so I can’t vouch for how well it would work.
Reheating Tips
You can reheat the holiday pie, but honestly, I’m not sure why anyone would want to. If you do need to, just place it in a cold oven and set it to 350°F. Let the pie warm up gradually.
Conclusion
I have to admit that when I started my low carb journey in 2017, I simply dismissed pies and baked goods as something I would just never eat again. With the onslaught of new, lower GI sweeteners and the price of almond flour coming down… the possibilities for bringing delicious holiday dessert back to my low carb household feel really exciting.
This recipe is an adaptation of my grandmothers pumpkin pie recipe. I stayed faithful to the ratios of baking spice to volume and puree to sweetener. I have to say that the flavor takes me back to the family holiday table from 40+ years ago and simply warms my heart. And I am so happy to share this family favorite with my loved ones now! I hope that you enjoy this recipe with your family for the upcoming holiday season too.
Please write in the comments any questions or suggestions you may have for this best pumpkin pie. Or, find us on Facebook and Instagram.
Other Dessert Recipes To Try
If you're in the mood for more delicious recipes, here are some other keto thanksgiving desserts you'll love trying out.
FAQs
Yes. The pie is made from ingredients that are not shelf stable, even after cooking. The best practice is to place the pumpkin pie in the refrigerator after it has cooled until ready to consume.
Yes. Most pumpkin pie fillings use cream. Additionally, most pumpkin pie crust recipes have butter used in them too. If you have a dairy allergy, it would be best to search for a dairy free pumpkin pie recipe.
This depends on the recipe you are following. A pumpkin pie FILLING most likely has no gluten in it, as there are no common ingredients in the filling that would contain gluten. The only area that might have gluten is the crust, but there are recipes, like this one, that have gluten free crusts.
Pumpkin Pie
Ingredients
For the Almond Flour Crust:
- 3 tablespoons erythritol
- 2 tablespoons coconut flour
- 1 ¼ cups almond flour
- 1 egg large
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ¼ cup melted butter unsalted
For the Pumpkin Pie filling:
- 3 eggs large
- 2 ½ teaspoons pumpkin pie spice
- 1 can pumpkin puree unsweetened (15 ounces)
- 1 teaspoon vanilla extract
- ¾ cup heavy cream
- ¾ cup brown sugar substitute Sukrin Gold is what I use
- ½ teaspoon cinnamon ground
- ½ teaspoon nutmeg ground
- ½ teaspoon kosher salt
- ½ cup pecans crushed (plus extra whole pecans for the top of the pie)
Instructions
Preparation Steps
- For the complete cooking process for the Almond Flour Pie Crust [we will need to link this] (keto pie crust), please be sure to visit the post.
- Allow the cooked pie crust to cool.
- While the crust is cooling, be sure your oven is still heated to 350F (175C)
- Take a fresh mixing bowl and add in the wet ingredients for the pumpkin pie filling (creamy pumpkin puree, eggs, heavy cream, vanilla extract). Using the electric mixer, mix on low speed for approximately 30 seconds.
- Next, add in the remaining ingredients for the pumpkin pie filling. Start mixing with the electric mixer on low speed until fully incorporated, then increase the speed gradually to maximum to bring some air into the mixture. The total mixing time should be approximately 2 minutes.
- Add the chopped pecans to the bottom of the pie crust in an even layer.
- Pour the pumpkin pie filling into the pie crust. Use a silicone spatula to get all of the filling out of the bowl. Using the same spatula, even the top of the pie.
Cooking Steps
- Place the pumpkin pie on the middle rack of the preheated oven. Bake the pie for 45-55 minutes or until the filling is set but slightly jiggly in the center. The edges should be puffed and firm when gently shaken.
- When the pie is ready, remove from the oven and allow to cool on the counter. Once cooled, place in the refrigerator to speed the setting process. The pie must set for at least 2 hours, but is best when set overnight.
- Slice into sections and enjoy with your favorite topping!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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3 Responses
This low-carb pumpkin pie is incredible! The almond and coconut flour crust adds a perfect texture, and the filling is so creamy and flavorful. My family loved it so much, I had to make it two days in a row. It's now a must-have for us!
I made this in advance of my 18 guests arriving for Thanksgiving this weekend just to test the recipe. Turned out perfect. My husband had no idea it is low carb.
Hi Debbie:
Love that you are planning ahead and that the pie turned out exactly how you wanted it to- thanks for writing and have a great day in the kitchen.
Scott