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Home / Recipes / Fall

Almond Milk Pumpkin Pie - Gluten Free

By Lisa MarcAurele · Sep 18, 2023 · 15 Comments

35.9K shares
Jump to Recipe
Low carb almond milk pumpkin pie

A low carb and gluten free almond milk pumpkin pie recipe that doesn't rely on evaporated milk. Use this pie crust recipe or your own. Perfect for holidays!

Low carb almond milk pumpkin pie
Article Index
  • Almond Milk Pumpkin Pie - Gluten Free
  • Recipe

It may be a little early to start planning a Thanksgiving menu, but I've already got my thoughts running for yummy low carb desserts. You may want to save this gluten free low carb almond milk pumpkin pie recipe for a traditional holiday dessert.

I have been searching for a way to substitute almond milk instead of evaporated milk in my regular recipe. Trying to evaporate the milk down seems to be too much of a hassle with a good chance of not producing the desired results.

Using a one for one replacement of almond milk to evaporated milk would result in a filling that is too runny. To get around this, I simply used less almond milk.

You don't have to use the vanilla whey protein powder called for in the crust. Instead, the same amount of extra almond flour along with a little vanilla extract can be used. Or, you can just use your own low carb crust recipe.

Low carb almond milk pumpkin pie

Sometimes, I like to use my standard low carb pie crust that's listed on my key lime pie recipe. Other times, I just leave the crust out entirely as it does add additional carbs.

Don't feel like making a low carb pie crust? Simply leave the crust out! Eliminating the crust lowers the carb count in this almond milk pumpkin pie recipe too.

I was very pleased with how this pie turned out. It had a thick custard like filling and a crunchy crust. And the spice blend was perfect.

If you think the filling is too soft, an egg or thickener like xanthan gum could be added. Or, you could boil down some of the water out of the almond milk.

Low carb almond milk pumpkin pie

In the future, I'll experiment with using heavy cream instead of almond milk. That may also help firm up the filling since cream isn't as watery.

I also think that using just the egg yolks will give the filling a more custard like texture. These are all ideas I'd like to try in a future low carb pumpkin pie recipe.

For now, I'll enjoy this pumpkin pie with almond milk recipe. It's pretty easy to make and gives the traditional flavor without all the carbs.

The pie was shared with some friends and they all loved the taste. I'd just like to work on firming up the filling a bit more.

Low carb almond milk pumpkin pie

I hope you enjoy this delicious low carb almond milk pumpkin pie. It's sure to be a traditional Thanksgiving pie in our home.

If you'd like some more ideas for low carb holiday pies, I've put together a terrific collection of keto dessert pies. So, enjoy the holidays and have your pie too!

Almond Milk Pumpkin Pie - Gluten Free

Low carb almond milk pumpkin pie

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Recipe

Low carb almond milk pumpkin pie

Almond Milk Pumpkin Pie - Gluten Free

4.34 from 6 votes
A low carb and gluten free pumpkin pie with almond milk. It's a recipe that doesn't rely on evaporated milk. Use this pie crust recipe or your own. Perfect for holidays!
Prep Time:10 minutes mins
Cook Time:50 minutes mins
Total Time:1 hour hr
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 8 slices
Calories: 228

Video

Ingredients

Crust: (See Note)

  • 1 ⅔ cups almond flour
  • ⅓ cup Designer Vanilla Whey Protein Powder*
  • 3 egg yolks
  • 2 tablespoons softened butter
  • 2 tablespoons heavy cream
  • ¼ teaspoon salt

Pie Filling:

  • 15 ounce can pumpkin I used a 14 ounce can of organic pumpkin
  • ¾ teaspoon stevia glycerite or 1 ¼ teaspoon SweetLeaf drops
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 3 slightly beaten eggs see note
  • ⅔ cup almond milk
  • 1 teaspoons xanthan gum optional thickener see note for using yolks instead
US Customary - Metric

Instructions

Crust:

  • Preheat oven to 350°F.
  • Pulse all crust ingredients together until in food processor until dough ball forms.
  • Press into pie dish starting from the middle and working out towards the sides.
  • Smooth crust out evenly using the back of a spoon.
  • Bake for ten minutes.

Filling:

  • Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
  • Add eggs.
  • Beat until just combined.
  • Gradually stir in almond milk.
  • Pour filling into pie crust.
  • Bake at 375 degrees F for 30-40 minutes.
  • Cool on a wire rack.
  • Keep refrigerated after cool enough to touch.

Notes

For a firmer pie, use 3 egg yolks plus 1 whole egg in place of the 3 whole eggs.
You may want to use another low carb pie crust for this recipe.
* ⅓ cup additional almond flour plus ¼ teaspoon vanilla extract can be used instead of the vanilla whey protein in the crust mixture
Makes 8 servings
Net carbs per serving: 6g

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Calories: 228 | Carbohydrates: 11g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 151mg | Sodium: 130mg | Potassium: 55mg | Fiber: 5g | Sugar: 3g | Vitamin A: 8000IU | Vitamin C: 3.3mg | Calcium: 150mg | Iron: 2.2mg

Additional Info

Net Carbs: 6 g | % Carbs: 11.3 % | % Protein: 20.8 % | % Fat: 67.9 % | SmartPoints: 7
Values
Array
(
    [calories] => 228
    [carbohydrates] => 11
    [protein] => 11
    [fat] => 16
    [saturated_fat] => 3
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 2
    [trans_fat] => 0
    [cholesterol] => 151
    [sodium] => 130
    [potassium] => 55
    [fiber] => 5
    [sugar] => 3
    [vitamin_a] => 8000
    [vitamin_c] => 3.3
    [calcium] => 150
    [iron] => 2.2
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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Reader Interactions

Comments

  1. Sande637@aol.com

    November 11, 2021 at 7:34 pm

    So many ads that never got to see recipie very frustrating now dont know what to buy for the ingredients.

    Reply
    • Lisa MarcAurele

      November 12, 2021 at 10:26 am

      If you click on the Jump To Recipe button at the top, just scroll down a little to see the recipe.

      Reply
  2. dale

    January 28, 2021 at 10:00 am

    To eliminate the eggs use ground flax seed.1 TB/1.5 OUNCES of water for each egg.It works perfect and the pie cooks the same.

    Reply
  3. Sheila Biggs

    December 30, 2019 at 10:22 am

    I want to use Herbal Select Stevia powered extract instead of the liquid Stevia in the recipe. How much of the powder would I uses to replace the amount in the recipe?

    Reply
    • Lisa MarcAurele

      December 30, 2019 at 11:15 am

      I'd say use about half the amount since it looks equivalent to Better Stevia.

      Reply
  4. Shari Terry

    November 24, 2019 at 9:13 am

    Do you think this could be converted to dairy free?

    Reply
    • Lisa MarcAurele

      November 24, 2019 at 7:24 pm

      Just use a dairy-free crust like my almond flour pie crust.

      Reply
  5. Ann

    October 10, 2019 at 4:57 pm

    Picked up some of the carnation almond cooking milk on close out at my local store. I am gonna try it to see if it makes a difference in texture verses evaporated milk. Wish me luck.

    Reply
  6. Renuvia

    July 14, 2019 at 8:54 am

    I think that pumpkin has a high glycemic index so don't know that it is a good choice to use. Granted there is argument about glycemic load but not convinced that makes it safe. I would suggest you try this pie on and empty stomach and then do blood tests for glucose and ketones on hour after consumption.

    Reply
  7. Leta Libby

    November 17, 2017 at 6:24 pm

    I will buy a crust and use cream instead of milk, will there then be any changes to your recipe I should note? I want to use the stevia as I can't have sugar, but do eat carbs sometimes.

    Reply
    • Lisa

      November 18, 2017 at 7:57 am

      You may want to make this low carb pumpkin pie recipe instead.

      Reply
  8. Renee

    September 14, 2017 at 8:09 am

    Good morning. I'm trying to loose weight so I am doing a low carb diet and I was wondering if I could use the granulated Stevia in place of the liquid Stevia? I would really like to make this. Thanks in advance for any reply. Have a good day.

    Reply
    • Lisa

      September 15, 2017 at 6:30 am

      I've found that 1 teaspoon of liquid stevia is about equal to 1/2 cup of sugar equivalent. So, you'll have to convert based on the granulated stevia product you are using. (some are one-for-one sugar replacements and others are more concentrated)

      Reply
  9. Tlh0326

    November 12, 2016 at 4:13 am

    5 stars
    I tried this last weekend for the 1st time...it's a Hit! Made another last night!!

    Reply
    • Lisa

      November 12, 2016 at 5:38 am

      Thanks for sharing! 🙂

      Reply
4.34 from 6 votes (5 ratings without comment)

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