This Low Carb Pumpkin Pie is the ultimate answer to your keto Thanksgiving woes. It is, without a doubt, the perfect pumpkin pie for the holidays and you won't even know it's low carb.
What Makes This Low Carb Pie Stand Out?
When I think about Thanksgiving and holiday meals, two things come to mind: Turkey and pumpkin pie. Since I'm someone who lives a low carb lifestyle, turkey is no problem as it's SO low carb that you might as well not count the carbs.
Pumpkin pie, however, is a completely different story. Just one slice can have about 46 grams of carbs, which is impossible for anyone who is trying to stay in ketosis.
But here's the problem: Pumpkin pie is just too dang irresistible! I mean, can you even call it a successful Thanksgiving without devouring what is arguably the best holiday treat of all time?! The answer to that question is most certainly "NO".
So armed with this knowledge I tasked myself with making the best dang pumpkin pie I could possibly make, and I must say, I outdid myself with this one.
Is Low Carb Pumpkin Pie As Good As Regular?
This pumpkin pie is truly a keto-ers fantasy come true. It hits all of the points of a perfect low carb dessert without making you feel like you need to fast for the next few months/years.
It's wonderfully creamy, delightfully spiced, perfectly sweet, and the crust has that combination of crumbliness and crunch that you'd expect from a good holiday pie.
And above all, it's low enough in carbs that you can still enjoy the rest of your holiday without that feeling of dread that you just consumed enough carbs to put you off track until the new year.
Ingredients You'll Need
For The Pie Crust
- 1 Cup Superfine Almond Flour- Superfine mades for a smooth, traditionally textured pie crust.
- 2 TBSP Powdered Swerve
- 1/4 Cup Coconut Oil- This will need to be melted to easily incorporate all of the other pie crust ingredients.
For The Filling
- 3 Eggs
- 1/2 Cup Heavy Whipping Cream- You can also use almond milk for a dairy-free version.
- 2/3 Cup Powdered Swerve- Or you can use any low carb sweetener of your choice.
- 15 Ounces canned pumpkin puree- Make sure you grab canned pumpkin puree and not pumpkin pie mix.
- 1 1/2 tsp Pumpkin Pie Spice
- 1 tsp Vanilla extract
For The Topping
- 1/2 Cup Heavy Whipping Cream- to make your own homemade keto whipped topping.
Watch The Video
How To Make Low Carb Pumpkin Pie
- Preheat the oven. Set your oven to 350F
- Make the pie crust. In a small bowl, mix together the almond flour and powdered Swerve.
- Pour in the melted coconut oil. Mix the pie crust ingredients until you have a crumbly mixture.
- Dump the mixture into a 9-inch shallow pie pan. Use your fingers to pat the pie crust evenly into the bottom and then work your way up the sides.
- Poke the crust. Once the mixture is evenly spread through the pan, use the tines of a fork to prick the bottom of the crust.
- Make the filling. Whisk together the eggs. Add cream, Truvia, canned pumpkin purée, pumpkin pie spice, vanilla extract and whisk it all together. Pour it into the pie crust.
- Bake it. The center will still be a little jiggly. You may need to cover the sides with foil if the sides of the crust start to brown too much.
- Chill it. Place it in the refrigerator for 6-8 hours and serve with homemade keto whipped topping.
How Many Net Carbs Are In Pumpkin Pie?
A single slice of your run-of-the-mill pumpkin pie has about 46 grams of carbs, with only 2.4 of those being dietary fiber. That makes for a staggering 43.6 net carbs per serving of pumpkin pie! That is certainly far too many carbs for anyone trying to keep it low carb for the holidays.
A single slice of my delightfully Low-Carb Pumpkin Pie, however, only has 9 grams of carbs, with 3 of those being dietary fiber. That means there are only 6 net carbs in this pumpkin pie recipe! If that isn't a cause for some serious celebration, I don't know what is.
That means this low-carb pumpkin pie is low enough in carbs that, depending on what else you eat this Thanksgiving, you could probably get away with eating a second slice of pie. That makes this the ultimate keto holiday win, without a doubt.
Tips And Tricks
Here are some helpful tips and tricks to ensure your low carb pumpkin pie turns out perfectly smooth, flavorful, and satisfying without the extra carbs:
- Use foil. You may need to cover the sides with foil if the sides of the crust start to brown too much.
- Prebake. If you prefer a firmer crust, bake the crust by itself for 10 minutes before adding the mixture to the crust.
- Don't overwhip. Try not to whip too much air into the pumpkin pie mixture, or you may get a pie with cracks on top.
- Don't skip chilling. Make it ahead of time and chill it, since that will help it set properly.
Variations
Here are some tasty variations you can try when making a low-carb pumpkin pie, each offering a unique twist while keeping it keto-friendly:
- Whipped Cream Clouds- Sweeten heavy whipping cream with keto-friendly sweetener.
- Chai Spice Pumpkin Pie- Replace pumpkin pie spice with a chai blend (cardamom, cinnamon, ginger, cloves) for a warm twist.
- Pecan Praline Topping- Toasted pecans mixed with butter and sweetener create a crunchy, caramelized layer.
What To Enjoy With It?
Low carb pumpkin pie is delicious on its own, but pairing it with the right sides and toppings can make it even more satisfying while keeping your meal low in carbs. Here are some ideas:
- Whipped Cream- A dollop of homemade sugar-free whipped cream (made with heavy cream and a keto-friendly sweetener) balances the warm spices of the pie with a light, creamy finish.
- Low Carb Ice Cream- A scoop of low-carb vanilla, cinnamon, or butter pecan ice cream creates a decadent contrast in both flavor and temperature.
- Toasted Nuts- Sprinkle chopped pecans or walnuts on top for a little crunch and nutty flavor.
- Coffee or Tea- A cup of hot black coffee, chai tea, or herbal tea complements the pie’s rich, spiced filling.
How Long Does It Last?
Low carb pumpkin pie typically lasts about 3 to 4 days in the refrigerator when stored properly. After baking, allow the pie to cool completely at room temperature, then cover it tightly with plastic wrap or aluminum foil, or store it in an airtight container.
Because the filling contains eggs and dairy, refrigeration is essential to maintain freshness and food safety.
Can You Freeze It?
If you’d like to extend its shelf life, low carb pumpkin pie can also be frozen for up to 1 to 2 months. To freeze, wrap individual slices or the whole pie in plastic wrap and then in foil, or place in a freezer-safe container.
When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor.
A low carb pumpkin pie often does not set in the middle because it was underbaked or cooled too quickly, since a keto pumpkin pie filling is a custard that firms up as it cools and chills.
Using too much liquid such as heavy cream, a larger pie pan, or a shallow dish can also leave the center soft, and low oven temps or uneven heat can prevent the custard from reaching a proper set.
For best results, bake until the edges are set, and the center has a slight jiggle, then cool completely and chill several hours before slicing, and make sure you are using pumpkin purée rather than pumpkin pie mix.
You often do need to blind bake an almond flour crust for low carb pumpkin pie because the keto pumpkin pie filling is a wet custard that can make the crust soggy if it goes in raw. A short blind bake helps the crust set and hold its shape, especially for a keto pumpkin pie with almond flour crust baked in a standard pie plate. If your crust recipe includes enough fat and binds well, you can sometimes skip it, but blind baking is the most reliable way to get a crisp, sturdy slice.
No, you do not have to blind bake an almond flour crust for low carb pumpkin pie because almond flour crusts can firm up and bake through while the keto pumpkin pie filling cooks, especially if the crust has enough fat and a good binder like egg.
Blind baking can help with extra crispness, but it also increases the chance of overbrowned edges and a crumbly crust, so many people skip it and still get clean slices by baking the pie fully, letting it cool completely, and chilling it before cutting.
An almond flour crust for low carb pumpkin pie usually falls apart because it lacks enough binder or moisture to hold together, or it was handled while still warm.
Almond flour has no gluten, so a keto pie crust needs a strong binder like egg, adequate fat like butter or coconut oil, and fine blanched almond flour to reduce crumbliness, plus firm packing into the pan.
For cleaner slices, chill the crust or the fully baked pie before cutting, and use a sharp knife, since a keto pumpkin pie with almond flour crust sets up and becomes sturdier after cooling.
More Low Carb Holiday Recipes
- This spicy, sweet, and tangy Cranberry Chutney will wow your guests and make a wonderful addition to your cheese tray, besides providing an exotic flavor at your dinner table!
- This Keto Green Bean Casserole is an absolute must for your family get-togethers this holiday season! Enjoy this holiday time favorite guilt-free!
- This Keto Eggnog Custard is rich with the eggnog flavors you've come to love in a rich and creamy custard form. It's a fantastic low carb dessert option for a holiday party and it's quite simple to make. Best of all, it's keto-friendly!
- This Keto Stuffing recipe has got to be one of the best low carb holiday recipes I've ever created! Enjoy all that beautiful bready goodness without overindulging in carbs when you make this low-carb stuffing recipe!
- Looking for more low carb holiday recipes? Check out my post on the Best Keto Holiday Recipes!
Do yourself a favor, don't deprive yourself this holiday season, and make this Low Carb Pumpkin Pie! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Equipment
Ingredients
For The Pie Crust
- 1 cup Superfine Almond Flour
- 2 tablespoons Powdered Swerve
- 1/4 cup Coconut Oil, melted
For The Filling
- 3 Eggs
- 1/2 cup Heavy Whipping Cream, or almond milk for dairy-free
- 2/3 cup Powdered Swerve, or low carb sweetener of choice
- 15 ounces canned pumpkin puree
- 1.5 teaspoons Pumpkin Pie Spice
- 1 teaspoon Vanilla extract
For The Topping
- 1/2 cup Heavy Whipping Cream
Instructions
- Preheat the oven to 350F.
Make The Pie Crust
- In a small bowl, mix together almond flour and powdered Swerve.
- Pour in the melted coconut oil and mix well until you have a crumbly mixture.
- Tip the mixture into a 9-inch shallow pie pan. Use your fingers to pat the pie crust evenly into the bottom and then work your way up the sides.
- Once the mixture is evenly spread through the pan, use the tines of a fork to prick the bottom of the crust.
Make The Filling
- Whisk together the 3 eggs. Add cream, Truvia, canned pumpkin purée, pumpkin pie spice, vanilla extract and whisk it all together. Pour it into the formed pie crust.
- Bake at 350F for 40-50 minutes. The center will still be a little jiggly. You may need to cover the sides with foil if the sides of the crust start to brown too much.
- Chill for 6-8 hours and serve with additional whipped cream.
Watch The Video
- You may need to cover the sides with foil if the sides of the crust start to brown too much.
- If you prefer a firmer crust, bake the crust by itself for 10 minutes before adding the mixture to the crust.
- Try not to whip too much air into the pumpkin pie mixture or you may get a pie with cracks on top.
- Make it ahead of time and chill it, since that will help it set properly.
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Nutrition
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
Petersig
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