Low carb pumpkin pie with almond flour crust and whipped cream

Low Carb Pumpkin Pie: Your New Thanksgiving Favorite

Craving that iconic low carb pumpkin pie without derailing your healthy eating goals? This almond flour crust version delivers all the silky, spiced filling and buttery crust you love—minus the sugar spike. With just 6g net carbs per slice, you’ll enjoy creamy pumpkin custard topped with clouds of whipped cream while staying on track. The secret lies in the perfectly balanced sweetness and a crust that actually stays crisp, not soggy.

Ingredients

For the Almond Flour Crust:

• 2 cups almond flour (blanched, finely ground)
• 3 tablespoons butter, melted
• 2 tablespoons erythritol
• 1 egg yolk
• ½ teaspoon vanilla extract

For the Pumpkin Filling:

• 15 oz pumpkin puree (not pumpkin pie filling)
• ¾ cup erythritol or monk fruit sweetener
• 3 large eggs
• ¾ cup heavy cream
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

For Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered erythritol

Substitution tip: Swap heavy cream with coconut cream for dairy-free; use coconut flour (½ cup) instead of almond flour but add 2 extra eggs.

Timing

Prep: 15 min | Cook: 50 min | Chill: 4 hours | Total: 5 hours 5 min | Serves: 8

How to Make Low Carb Pumpkin Pie

Prepare the Crust

Combine almond flour, melted butter, erythritol, egg yolk, and vanilla in a bowl until dough forms. Press firmly into a 9-inch pie pan, pushing up the sides about 1 inch high. Prick bottom with a fork and bake at 350°F for 10 minutes until lightly golden.

Pro tip: Freeze the crust for 10 minutes before baking to prevent shrinking.

Make the Filling

Whisk pumpkin puree, sweetener, eggs, heavy cream, pumpkin pie spice, vanilla, and salt until completely smooth. Pour into the pre-baked crust, smoothing the top with a spatula. Bake at 325°F for 45-50 minutes until edges are set but center still jiggles slightly.

Pro tip: The pie continues cooking as it cools—an overly firm center means it’s overbaked.

Cool and Top

Let pie cool at room temperature for 1 hour, then refrigerate for at least 4 hours (overnight is best). Whip heavy cream with powdered erythritol until stiff peaks form. Dollop generously on chilled slices before serving.

Pro tip: Add ½ teaspoon cinnamon to whipped cream for extra warmth.

Nutritional Information

Per serving (1 slice): Calories: 285 | Protein: 8g | Fat: 26g | Net Carbs: 6g | Fiber: 3g

Variations & Tips

Variations:

• Crustless version: Pour filling directly into a greased pie dish—saves 100 calories per slice
• Spice it up: Add ½ teaspoon ginger and pinch of nutmeg for bolder flavor
• Chocolate swirl: Drizzle 2 oz melted sugar-free chocolate over filling before baking

Common Mistakes to Avoid:

• Using pumpkin pie filling instead of pure pumpkin (contains added sugars)
• Skipping the pre-bake on the crust (causes sogginess)
• Overbaking—the center should wobble when you shake the pan

Storage: Refrigerate covered for 5 days. Freeze individual slices wrapped tightly for 2 months. Thaw overnight in fridge before serving.

Serving Suggestions

This keto pumpkin dessert shines alongside sugar-free vanilla ice cream or a drizzle of salted caramel sauce made with allulose. Garnish with toasted pecans or a cinnamon stick for Instagram-worthy presentation. Serve chilled for the best texture contrast between creamy filling and crisp crust.

More Low-Carb Recipes You’ll Love

Looking for more protein-forward meal ideas? Check out our comprehensive guide: The Ultimate Carnivore Diet Recipes Guide for satisfying low-carb dishes that complement any Thanksgiving low carb dessert spread.

FAQs

Can I make low carb pumpkin pie ahead of time?
Absolutely! This pie actually tastes better after 24 hours in the fridge as flavors meld. Make it 2-3 days before your holiday gathering and add whipped cream just before serving.

Why is my crust falling apart?
Your almond flour may be too coarse or the butter ratio is off. Use finely ground blanched almond flour and ensure you press the dough firmly into the pan—it should feel compact, not crumbly.

Can I use canned coconut milk instead of heavy cream?
Yes, but use only the thick cream from the top of a chilled can. Full-fat coconut milk works well but adds subtle coconut flavor that complements this keto pumpkin dessert beautifully.

What sweetener works best for low carb pumpkin pie?
Erythritol blends with allulose (2:1 ratio) provide the most sugar-like texture without bitterness. Avoid stevia-only blends as they can create a chemical aftertaste in baked goods.

How do I prevent cracks on top?
Don’t overbake and avoid opening the oven door during baking. Let the pie cool gradually at room temperature before refrigerating—rapid temperature changes cause cracking.

Conclusion

This low carb pumpkin pie proves you don’t need traditional flour or sugar to create a show-stopping holiday dessert. With its buttery almond crust and velvety filling, even non-keto guests won’t notice the difference. Make this your go-to Thanksgiving low carb dessert and enjoy guilt-free indulgence all season long!

External Resources:

• USDA Pumpkin Nutrition Data – Detailed nutritional breakdown of pumpkin
• Effects of Low-Carbohydrate Diets – Research on ketogenic diets
• Almond Flour Benefits – Comprehensive guide to almond flour nutrition