Low Carb Apple Butter Pumpkin Pie
Indulge in the perfect balance of cozy autumn flavors with this Low Carb Apple Butter Pumpkin Pie—a guilt-free dessert that’s as delicious as it is healthy! This recipe features a buttery almond flour crust and a silky, spiced filling made with pumpkin puree, sugar-free apple butter, and just the right touch of cinnamon, nutmeg, and cloves. Sweetened with granulated erythritol, it's ideal for those following low-carb, keto, or gluten-free diets. The velvety filling is baked to perfection and sets beautifully after chilling, offering a slice of rich goodness perfect for holiday gatherings or everyday indulgence. Ready in under two hours, this pie pairs well with a dollop of whipped cream or a sprinkle of cinnamon for an extra festive flair. Keywords: low carb pumpkin pie, keto dessert recipes, gluten-free pie, apple butter pumpkin pie.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup granulated erythritol
- 0.25 cup unsalted butter, melted
- 1.5 cups pumpkin puree
- 0.5 cup sugar-free apple butter
- 0.75 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine almond flour and erythritol. Pour in the melted butter and mix until the ingredients are fully combined and a crumbly dough forms.
Press the almond flour mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Make sure the crust is evenly distributed and packed tightly.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool while preparing the filling.
In a large mixing bowl, whisk together the pumpkin puree, sugar-free apple butter, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt until the filling is smooth and well combined.
Pour the pumpkin mixture into the cooled crust, smoothing the top with a spatula.
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set at the edges and slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to fully set.
Serve chilled or at room temperature. Optional: Garnish with whipped cream or a sprinkle of cinnamon before serving.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 874 mg | 292% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 138.5 g | 50% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 32.4 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 533 mg | 41% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1131 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
