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Why This Low Carb Pumpkin Pie Is Your New Holiday Favorite
This low carb pumpkin pie transforms the classic Thanksgiving dessert into a guilt-free indulgence that tastes just like grandma’s original. Imagine a buttery almond flour crust filled with velvety spiced pumpkin custard, topped with clouds of whipped cream—all for just 6g net carbs per slice. Whether you’re committed to keto or simply watching your sugar intake, this keto pumpkin dessert proves you don’t have to sacrifice flavor for health.
Ingredients
For the Almond Flour Crust:
- 2 cups almond flour (finely ground)
- 3 tbsp butter, melted
- 2 tbsp erythritol
- 1 egg yolk
- ½ tsp vanilla extract
For the Pumpkin Filling:
- 1 can (15 oz) pure pumpkin puree
- ¾ cup erythritol or monk fruit sweetener
- 3 large eggs
- ½ cup heavy cream
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp sea salt
For Topping:
- 1 cup heavy whipping cream (chilled)
- 2 tbsp powdered erythritol
Substitution tip: Swap heavy cream with full-fat coconut cream for dairy-free version.
Timing
Prep: 15 min | Cook: 45 min | Cool: 3 hours | Total: 4 hours | Serves: 8
How to Make Low Carb Pumpkin Pie
Prepare the Almond Flour Crust
Preheat oven to 350°F. Mix almond flour, melted butter, erythritol, egg yolk, and vanilla until crumbly dough forms. Press firmly into a 9-inch pie pan, creating an even layer up the sides. Pre-bake for 10 minutes until edges turn golden brown.
Pro tip: Use the bottom of a measuring cup to press the crust evenly and prevent cracking.
Create the Pumpkin Filling
Whisk together pumpkin puree, sweetener, eggs, heavy cream, pumpkin pie spice, vanilla, and salt until completely smooth. No lumps should remain. The mixture should coat the back of a spoon.
Pro tip: Room temperature eggs blend more smoothly and create a silkier texture.
Bake to Perfection
Pour filling into pre-baked crust. Bake at 350°F for 35-40 minutes. The center should have a slight jiggle while edges are set. A knife inserted 2 inches from the edge should come out clean.
Pro tip: Place a baking sheet underneath to catch any drips and ensure even heating.
Cool and Top
Let pie cool at room temperature for 1 hour, then refrigerate for at least 2 hours. Whip cold heavy cream with powdered erythritol until stiff peaks form. Dollop generously on each slice before serving.
Pro tip: Chill your mixing bowl for 10 minutes before whipping cream for maximum volume.
Nutritional Information
Per serving (1 slice): Calories: 285 | Protein: 9g | Fat: 25g | Net Carbs: 6g | Fiber: 3g
Variations & Tips
Substitutions:
- Use coconut flour crust (½ cup coconut flour + 4 tbsp butter + 2 eggs)
- Replace pumpkin pie spice with individual spices: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cloves
- Try stevia blend if erythritol causes cooling effect
Common Mistakes to Avoid:
- Don’t skip pre-baking the crust—it prevents sogginess
- Avoid overbaking; the center should still wobble slightly
- Never skip cooling time or the filling won’t set properly
Storage: Refrigerate covered for up to 5 days. Freeze individual slices wrapped tightly for up to 3 months. Thaw overnight in fridge and bring to room temperature for 20 minutes before serving.
Serving Suggestions
Serve this Thanksgiving low carb dessert with extra whipped cream and a dusting of cinnamon. Pair with hot black coffee or sugar-free spiced chai for the ultimate holiday experience. Garnish with toasted pecans for added crunch and visual appeal.
More Low-Carb Recipes You’ll Love
Looking for more satisfying low-carb meals? Check out our Ultimate Carnivore Diet Recipes Guide for protein-packed options that complement your lifestyle.
Frequently Asked Questions
Can I make this low carb pumpkin pie ahead of time?
Absolutely! This pie actually tastes better after 24 hours as flavors meld together. Bake up to 3 days before serving, store covered in the refrigerator, and add fresh whipped cream just before serving.
Why is my almond flour crust crumbly?
The crust needs enough butter and the egg yolk to bind properly. Press it very firmly into the pan and ensure you pre-bake it. If it’s still crumbly, add an extra tablespoon of melted butter to the mixture.
What’s the best sweetener for keto pumpkin pie?
Erythritol or monk fruit blends work best as they measure cup-for-cup like sugar without bitterness. Avoid pure stevia which can taste metallic in custards. Allulose is another excellent option that caramelizes beautifully.
Can I use fresh pumpkin instead of canned?
Yes, but roast and puree it first, then strain through cheesecloth to remove excess moisture. Canned pumpkin is more consistent and actually saves time without sacrificing quality.
How do I know when the pie is done baking?
The edges should be completely set and puffed slightly while the center 3-inch circle still jiggles like gelatin when gently shaken. It will firm up completely during cooling.
Enjoy Your Perfect Holiday Dessert
This low carb pumpkin pie delivers everything you love about traditional pumpkin pie without derailing your healthy eating goals. Give this recipe a try this Thanksgiving and watch it become your new holiday tradition!
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