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!
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.
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.
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.
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
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Almond Milk Pumpkin Pie - Gluten Free
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
- 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
- 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.
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
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So many ads that never got to see recipie very frustrating now dont know what to buy for the ingredients.
If you click on the Jump To Recipe button at the top, just scroll down a little to see the recipe.
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.
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?
I'd say use about half the amount since it looks equivalent to Better Stevia.
Do you think this could be converted to dairy free?
Just use a dairy-free crust like my almond flour pie crust.
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.
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.
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.
You may want to make this low carb pumpkin pie recipe instead.
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.
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)
I tried this last weekend for the 1st time...it's a Hit! Made another last night!!
Thanks for sharing! 🙂