Low Carb Pumpkin Pie
Indulge in the warm, spiced flavors of fall with this decadent Low Carb Pumpkin Pie—a guilt-free twist on a holiday classic! Made with a buttery almond flour crust and a creamy, spiced pumpkin filling sweetened with erythritol, this pie is perfect for those following a keto or low-carb lifestyle. Each slice is packed with comforting notes of cinnamon, nutmeg, ginger, and cloves, perfectly balanced by rich heavy cream and vanilla extract. With just 20 minutes of prep time and a quick bake, this dessert is as easy to make as it is delicious. Serve it chilled or at room temperature, topped with a dollop of sugar-free whipped cream for a festive finish. Whether it’s Thanksgiving or a cozy fall evening, this low-carb pumpkin pie is bound to impress!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Powdered erythritol (or preferred low-carb sweetener)
- 6 tablespoons Unsalted butter, melted
- 1.5 cups Pumpkin puree
- 0.75 cup Heavy cream
- 3 large Eggs
- 0.5 cup Granular erythritol (or preferred low-carb sweetener)
- 1 teaspoon Cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine almond flour and powdered erythritol for the crust. Mix well.
Add melted butter to the almond flour mixture. Stir until the mixture resembles damp sand and holds together when pressed.
Press the crust mixture evenly into a 9-inch pie pan, covering the bottom and sides.
Bake the crust in the preheated oven for 10 minutes. Remove and let cool slightly.
In a large mixing bowl, whisk together pumpkin puree, heavy cream, eggs, granular erythritol, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.
Pour the pumpkin filling into the pre-baked crust, spreading it evenly.
Place the pie in the oven and bake for 40 minutes, or until the filling is set but slightly jiggles in the center.
Remove the pie from the oven and let it cool completely on a wire rack. Refrigerate for at least 2 hours before serving to allow the filling to firm up.
Slice and serve chilled or at room temperature. Optionally, top with a dollop of sugar-free whipped cream for added indulgence.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.0 g | 290% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 18.2 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 535 mg | 41% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 986 mg | 21% | |
*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.
