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Home / Recipes / Fall

Keto Pumpkin Pie (Low-Carb & Gluten Free)

By Lisa MarcAurele · Oct 23, 2023 · 109 Comments

12.2K shares
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keto pumpkin pie recipe
Low carb pumpkin pie recipe
Low carb pumpkin pie recipe
low carb keto pumpkin pie recipe

A delicious low carb pumpkin pie recipe that tastes as good or better than a regular high carb one. It's a guiltless treat that can be enjoyed year-round! Plus, there are only 6 grams of net carbs in each slice of this decadent pumpkin pie - You are going to love it.

keto pumpkin pie low carb gluten free
Article Index
  • How To Make Pumpkin Pie Low-Carb
  • Ingredients In Keto Pumpkin Pie
  • Frequently Asked Questions About Ketogenic Pumpkin Pie
  • What To Serve With Keto Pumpkin Pie
  • Share This Pie With Family
  • Carbs In Pumpkin Pie
  • Other Low Carb Pumpkin Recipes
  • Keto Low Carb Pumpkin Pie Recipe
  • Recipe

Just because today isn't Thanksgiving, that doesn't mean you can't still enjoy delicious low carb pies. There's no reason why such a delicious dessert needs to be reserved only for holidays.

Right?

I'm sharing the low carb pumpkin pie recipe that I made for my family this year. It's an update of my original recipe made with almond milk that I posted over five years ago here.

The almond milk pumpkin pie is what I made last year for Thanksgiving. And, it's a great option for those who are dairy-free.

However, if you want a richer pie and aren't concerned with the cons of eating dairy, this is the low carb pie for you! It's so good, no one will know it's made without adding sugar.

How To Make Pumpkin Pie Low-Carb

As you can see from the photos below, I used my homemade coconut flour crust and this crust works perfectly! The texture and light taste makes the best keto pumpkin pie in my opinion. You could use an almond flour crust, but I like the texture and flavor of the coconut flour better.

I like to save some of these crusts in the freezer. Then, the only steps are mixing together the cheesecake filling and baking the pie.

This is a very quick recipe that tastes like the pumpkin pies you remember from when you were a child.

making the filling

Ingredients In Keto Pumpkin Pie

Almost everything in this easy recipe is low in carbs. It's a truly guilt-free dessert.

All of the ingredients are in the recipe card at the bottom of this post. Here's a quick overview of what's in this low-carb pie.

  • Unbaked Coconut Flour Crust
  • Pumpkin Puree
  • Stevia Concentrated Powder
  • Cinnamon
  • Ground Ginger
  • Ground Nutmeg
  • Egg Yolks
  • Egg
  • Heavy Cream

Frequently Asked Questions About Ketogenic Pumpkin Pie

Before I share this sweet recipe with you all, here are a few questions I wanted to answer first.

Can I Use Pumpkin Pie Spice In Place of The Spices?

This recipe calls for a combination of cinnamon, ginger, and nutmeg. These are also the main ingredients in pumpkin pie spice. Some jars of pumpkin pie spice also have allspice in it. Both should work really well.

So, yes, you can use the pumpkin pie spice in place of my spices.

If you use pumpkin pie spice, you will need about 2 teaspoons of pumpkin pie spice.

Is Stevia The Best Sweetener For Pumpkin Pie?

For my low carb pumpkin pie recipe, I prefer to use concentrated stevia powder as the sweetener. I find the spice blend really hides any aftertaste from the stevia.

I've been making pumpkin pie sweetened with stevia for over ten years. And, I've finally perfected my own recipe so this will be the one I'll be baking from now on.

Why Is My Pie Too Soft?

I actually dealt with this problem before!

My original almond milk version had a very soft custard. I used 3 whole eggs in that recipe which wasn't enough to set the filling.

Rather than use 3 whole eggs in the pumpkin pie filling, I changed it to use 3 egg yolks and 1 whole large egg. And, using heavy cream instead of almond milk gives a better taste and texture.

baking the pie

What Type Of Crust Is Best?

My original recipe also used a crust made with almond flour and whey protein. I've since developed a nut free coconut flour pie crust that I prefer.

What To Serve With Keto Pumpkin Pie

This pie looks and tastes perfect for family holiday dinners. You can't even tell a difference between it and traditional pumpkin pie!

Serve it with the rest of your family meal. It's the quintessential fall recipe, so you can put it on the table with your turkey, green beans, and all the other sides.

Since most of my family is not low carb, it makes it difficult to plan meals. I end up having to make a set of regular food for them and low carb versions for me.

When I do plan dinners, I try to find low carb food that others will enjoy. Of course, I think all the food tastes perfect. But, it's hard to sell mashed cauliflower to those set on eating potatoes.

One of the dishes that has gone over well is my gluten-free green bean casserole. It's a side dish that I made for all the family holiday dinners!

Share This Pie With Family

I'm so excited about this new low carb pumpkin pie recipe that I'm planning to bake a couple for Christmas. That way, there's one to share with my family and another to share with my in-laws.

So, while others have already moved on to low carb cookies, I'm still dreaming of pumpkin and pies. I'll eventually get to making some holiday cookies, but I'm somewhat of a procrastinator.

keto pumpkin pie sliced on white plates

Thankfully, my oldest sister volunteered to host our family Christmas dinner this year, so I won't have to worry about planning for that. Although I do love to cook, I'm not great at getting things organized for a big dinner.

So, if you haven't gotten your fill of pumpkin pie on Thanksgiving, you really need to give this easy low carb version a try. I guarantee it will become a favorite for all who love this traditional fall treat.

I'm just happy that canned pumpkin is available year round so I can enjoy this low carb pie any time. It's too bad that pumpkin puree isn't available worldwide, though. I feel for those in other countries that can't get it.

Carbs In Pumpkin Pie

Don't be alarmed by the high carb count. You can always serve smaller pieces (I like to cut the pie into 16 thin slices). Or, leave out the crust and cut the carbs to only 6 g total per larger slice.

two slices of keto pumpkin pie on plates

Other Low Carb Pumpkin Recipes

Want a few more ways to use pumpkin? You'll find a few of my personal favorites below:

  • Paleo Friendly Pumpkin Fudge
  • Turkey Pumpkin Chili
  • Paleo Pumpkin Custard

And, I even put together a whole collection of keto pumpkin recipes.

Keto Low Carb Pumpkin Pie Recipe

Ready to make this amazing dessert pie? Here's a few items you might need for the recipe:

  • Pie plate
  • Pie shield
  • Mixing bowls
  • Electric mixer
  • Rubber spatula

Enjoy the recipe and be sure to let us know how it came out in the comment section below. You may also want to check out my squash coconut pie which is another family favorite dessert.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

low carb keto pumpkin pie slice on plate

Low Carb Pumpkin Pie Recipe

4.43 from 26 votes
A delicious pumpkin pie recipe that tastes as good or better than a regular high carb one. It's a guiltless treat that can be enjoyed year round! Only 6 g net carbs per slice.
Prep Time:5 minutes mins
Cook Time:40 minutes mins
Total Time:45 minutes mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 8
Calories: 285

Video

Ingredients

  • 1 unbaked coconut flour crust
  • 15 ounce can pumpkin puree
  • ½ teaspoon stevia concentrated powder or ½ cup sugar equivalent (add more to taste)
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg not a nut for those worried
  • 3 egg yolks
  • 1 large egg
  • ⅔ cup heavy cream
US Customary - Metric

Instructions

  • Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
  • Beat in yolks and egg until well combined.
  • Gradually stir in heavy cream.
  • Pour filling into prepared pie crust.
  • Cover crust edges with a pie shield or aluminum foil to prevent burning. Bake at 375°F for 30-40 minutes or until set.
  • Cool on wire rack.
  • Store in refrigerator.

Notes

Total carbs can be reduced to only 6 grams by eliminating the crust.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 285 | Carbohydrates: 12g | Protein: 6g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 196mg | Sodium: 222mg | Fiber: 6g | Sugar: 3g

Additional Info

Net Carbs: 6 g | % Carbs: 10.1 % | % Protein: 10.1 % | % Fat: 79.7 % | SmartPoints: 12
Values
Array
(
    [serving_size] => 1
    [calories] => 285
    [carbohydrates] => 12
    [protein] => 6
    [fat] => 21
    [saturated_fat] => 14
    [cholesterol] => 196
    [sodium] => 222
    [fiber] => 6
    [sugar] => 3
    [serving_unit] => slice
)

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.

First Published: November 28, 2016... Last Updated: October 1, 2020 with enhanced photos and additional recipe information.

« Keto Bread - Pork Rind Nearly No Carb Bread
Easy Low-Carb Keto Key Lime Pie »

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Reader Interactions

Comments

  1. Linda Nichols

    December 11, 2022 at 11:40 am

    Try Coconut Milk canned and instead of white sugar, better with Brown Swerve or other similar product for sweetener. I use a about 1/3 less sweetener (no crystalizing) and a just drop of Stevia liquid to balance sweetness. The best pumpkin pie I've had in 74 years of Thanksgiving!

    Reply
  2. Katie

    November 07, 2021 at 6:08 am

    How long cooking time if I eliminate the crust?

    Reply
    • Lisa MarcAurele

      November 08, 2021 at 11:20 am

      It should cook a little faster so I'd start checking around 20 minutes.

      Reply
  3. Raquel

    November 25, 2020 at 6:26 pm

    It’s not setting. Still very wet knife. Will it thicken and set during cooling? What a mess for tomorrow

    Reply
    • Lisa MarcAurele

      November 26, 2020 at 1:03 pm

      It may have needed to cook a bit longer in the oven.

      Reply
  4. Raquel

    November 25, 2020 at 5:51 pm

    My crust was very crumbly could barely roll it Then it cracked all over from the parchment while trying to get it to the pan.

    Reply
    • Lisa MarcAurele

      November 25, 2020 at 6:26 pm

      It may have been too much coconut flour as the absorbency can vary. You could try to press it together with your fingers or a small pastry roller with the crust in the pan. If that doesn't work, you may need to mix in another egg or more butter.

      Reply
  5. Rebecca

    February 26, 2020 at 6:54 am

    I used canned coconut cream & it was great. Thanks for the many recipes you’ve posted, couldn’t be a healthier low carb person without them!

    Reply
  6. Jessica H Myers

    November 28, 2019 at 6:23 am

    5 stars
    This is the best pumpkin pie I have ever had in my life. All my keto and non-keto partakers have loved it. They can't believe it is Keto. I used Lakanta golden for the filling. The pie crust is awesome. It is now my go to pie crust. Thank you for a fabulous recipe.

    Reply
  7. Monica

    November 27, 2019 at 10:11 pm

    For dairy free can coconut milk be used in place of cream?

    Reply
    • Lisa MarcAurele

      November 28, 2019 at 7:11 am

      I've used coconut cream in place of heavy cream. If you try and use coconut milk, it might be too thin so a thickener like xanthan gum may be needed.

      Reply
  8. Leta libby

    October 21, 2019 at 12:29 pm

    If I want to use honey instead of Stevia how much Would I use

    Reply
    • Lisa MarcAurele

      October 22, 2019 at 8:04 pm

      It's probably about 1/2 cup since honey is about as sweet as sugar.

      Reply
  9. Sharon Veth

    October 19, 2019 at 4:13 pm

    What is the difference between using stevia or concentrated stevia. I'm sure you would use more, but is there a difference in taste and texture. ?

    Reply
    • Lisa MarcAurele

      October 20, 2019 at 8:19 am

      It depends on how it's used. Some products called "stevia" are a blend of stevia and erythritol or another sweetener. Stevia is very concentrated so concentrated stevia is the pure form without anything else.

      Reply
  10. JD

    October 02, 2019 at 9:25 am

    What can be substituted for the heavy cream for a dairy free option? Can you use full coconut milk or cream from a can? I don't want the pie to taste to much like coconut.

    Reply
    • Lisa MarcAurele

      October 02, 2019 at 1:11 pm

      Full fat coconut cream in a can should work. But you might be able to dilute it with a little non dairy low carb milk.

      Reply
  11. Jacalyn Knoll

    June 19, 2019 at 3:34 am

    6 g Net Carbs per sliceTotal carbs can be reduced to only 6 grams by eliminating the crust.
    I don't understand the reduction without the crust seems to be the same?
    Am I missing something?

    Reply
    • Lisa MarcAurele

      June 19, 2019 at 6:20 am

      The 12 grams total carbs can be reduced 6 grams total without the crust. The net carbs of the pie with crust is 6 grams NET.

      Reply
      • Jessica

        November 17, 2019 at 9:44 am

        The nutrition info you provided, just to clarify, is that for the whole pie or per serving?

      • Lisa MarcAurele

        November 18, 2019 at 2:05 pm

        It's always per serving unless stated otherwise.

  12. Jenny

    December 20, 2018 at 5:27 pm

    4 stars
    Hi! Can't wait to try this.

    At one point you say use a "prepared" pie crust, and I'm not sure if that means that you bake it unfilled. Could you please clarify?

    Do I pre bake the coconut crust before putting in the pumpkin pie filling, and then bake the filled crust a second time? Or do I fill the raw unbaked pie crust dough and bake the whole shebang once? Thanks so much!!

    Reply
    • Lisa MarcAurele

      December 20, 2018 at 5:50 pm

      I fill the unbaked pie crust dough and bake at once. However, some have found that the crust is a little better (less soft) if baked first. But, you need to be careful not to burn the edges so you'll want to use a crust shield.

      Reply
    • charles bramlett

      November 07, 2019 at 5:14 pm

      It's the greatest for pie crust

      Reply
  13. Ashlee

    November 19, 2018 at 6:52 pm

    So excited to try this! Is it possible to use honey instead?

    Reply
    • Lisa MarcAurele

      November 20, 2018 at 5:28 am

      Any sweetener works, including honey.

      Reply
  14. angela

    November 01, 2018 at 2:53 pm

    4 stars
    and can i use coconut oil instead of butter for the crust

    Reply
  15. Angela

    November 01, 2018 at 2:53 pm

    4 stars
    can i replace heavy cream by coconut milk?

    Reply
  16. Madeleine

    November 01, 2018 at 1:51 pm

    can I use coconut milk instead of heavy cream ?

    Reply
    • Lisa

      November 01, 2018 at 2:33 pm

      Coconut cream is a better sub. The milk might be too thin.

      Reply
  17. Machell

    October 22, 2018 at 11:11 pm

    5 stars
    Best Low carb pumpkin pie ever.... instead of stevia I used maple syrup. This recipe is awesome! I also followed the crust recipe and it was just as good. Thank you so much we are trying to stay away from carbs. This is a great way to feel like your not missing anything especially during the holidays!!!

    Reply
    • Lisa

      October 23, 2018 at 7:29 am

      My pleasure Machell!

      Reply
  18. Leo

    September 23, 2018 at 5:47 pm

    5 stars
    Hi! I'm from france and we don't have pumpkin purée, but it's easy to make it from scratch. Cook 14oz if pumpkin with 2fl oz if water for 15mins and you get natural home made pumpkin purée ?

    Reply
    • Lisa

      September 24, 2018 at 1:06 pm

      Thanks for sharing that! It is pretty simple to make the puree and a lot of people do it right in an Instant Pot.

      Reply
  19. Christina

    December 29, 2017 at 3:13 am

    5 stars
    Hi ??

    I love these recipes and want to thank you for your blog! Just FYI, the nutrition information doesn’t all come through when you import your recipes into 3rd party apps.

    Cheers!

    Reply
    • Lisa

      December 29, 2017 at 6:23 am

      It is a standard field that the nutritional info is input into. Not sure why the 3rd party apps aren't importing those fields.

      Reply
  20. Jena Hegeman

    December 04, 2017 at 1:19 pm

    5 stars
    Can i use liquid vanilla Stevia. It's strong so I don't think it would add a lot of liquid and it's what I have in the house. I didn't see any comments about it although i could have missed it.Thank you...it does sound delicious! I can't wait to make it!

    Reply
    • Lisa

      December 05, 2017 at 8:00 am

      The liquid stevia is about half as strong as the powder so you'll likely need twice the amount.

      Reply
  21. Mercedes

    November 24, 2017 at 9:38 pm

    I used Swerve (didn’t see til after I made it that you suggest not using it in the comments..) my pie has been in the oven for 40 minutes and is still not set/ runny. Crust isn’t black and no weird white spots... hope this pie turns out as it’s for my family’s thanksgiving dinner tomorrow ?

    Reply
    • Lisa

      November 25, 2017 at 7:40 am

      I hope it came out okay. It is a softer filling than the standard custard, but should hold up when sliced.

      Reply
      • Holli

        November 15, 2019 at 4:12 pm

        Would it help to reduce the heavy cream?

      • Lisa MarcAurele

        November 16, 2019 at 10:31 am

        It should as it reduces the liquid.

  22. Tia

    November 24, 2017 at 1:49 pm

    5 stars
    I made this pie yesterday and it was delicious! Tasted as good as any sugar-filled pie I've ever had! I added a little Pumpkin Pie Spice but otherwise followed the recipe exactly. I used Xylitol for sweetener.

    Reply
    • Lisa

      November 24, 2017 at 3:37 pm

      Good to know it works well with xylitol.

      Reply
  23. Carol A Mathis

    November 23, 2017 at 8:00 pm

    5 stars
    Very delicious. Even the husband said "it's very good". It's going to be hard to not eat the whole thing, now;) thank you, for all your wonderful recipes!

    Reply
    • Lisa

      November 24, 2017 at 3:49 pm

      You're welcome!

      Reply
  24. Mary

    November 23, 2017 at 3:41 pm

    I just took my pie out of the oven and it looks perfect! Can hardly wait for my husband to try it!

    Reply
    • Lisa

      November 23, 2017 at 7:45 pm

      I made mine yesterday and it was perfect!

      Reply
  25. Sarah

    November 23, 2017 at 12:55 pm

    I have followed the directions exactly (used 3/4 cup coconut sugar instead of stevia) and after 17 minutes of baking it is not even beginning to set up. Is there some magic that happens in the next 17 minutes or am I screwed for dessert today...?

    Reply
    • Lisa

      November 23, 2017 at 7:53 pm

      I always use concentrated stevia. What I think is happening is that the bulk sweeteners are adding too much liquid which needs to be compensated with more egg yolk or another thickener.

      Reply
  26. Diana

    November 22, 2017 at 7:47 pm

    3 stars
    I just made this pie and it smells delicious. A couple strange things- the crust turned black, even after tenting it the whole cooking time. There are strange white "powdery" circles showing up as it cools (from the swerve)? And finally, it took almost an hour to cook in my oven. It looks super ugly and I'm bummed. My pies always look beautiful so this is quite a disappointment.

    Reply
    • Lisa

      November 23, 2017 at 5:38 am

      I never use Swerve in the pie so the erythritol may be the issue. The baking issue is also likely due to using erythritol. I will delete that option as concentrated stevia powder is what I always use.

      Reply
  27. Brittney

    November 22, 2017 at 7:14 pm

    Not sure if my first comment posted. When I plug this in to myfitnesspal, it came up with 40 something carbs. I then added the items individually and it was the same. Like 36 net carbs for 1/8th of the pie. I did try 1/16th of the pie since it’s sooooo high. I don’t understand what the difference is. Is it the sweetener I used? Now brand Erythritol 3/4 cup in the pie crust and the filling.

    Reply
    • Lisa

      November 23, 2017 at 5:54 am

      It's counting the carbs in the erythritol.

      Reply
  28. Brittney

    November 22, 2017 at 7:03 pm

    Something isn't right. Of course I already made this, but when I import it off the site into my fitness pal, it comes out with waaaaay more carbs. So I tried to manually enter and it says 41 grams of carbs per slice. Did I use the wrong sweetener? I used now erythritol and used 3/4 cup as suggested in both the crust and filling.

    Reply
    • Brittney

      November 22, 2017 at 8:24 pm

      I figured it out! Erythritol is a sugar alcohol so carbs don’t count. Whew. Crises averted.

      Reply
    • Lisa

      November 23, 2017 at 5:46 am

      Are you plugging in a sweetener with erythritol?

      Reply
      • Brittney

        November 23, 2017 at 5:54 am

        4 stars
        I did. I saw that’s what many like to use and that’s what I ordered. But I researched wondering why people would recommend it with 4c/tsp and saw it’s a sugar alcohol, so doesn’t count. I took it off of the recipe and the numbers look so much better!

        Pie is pretty darn tasty too!

  29. Traci Murdaugh

    November 22, 2017 at 6:19 pm

    Dag Nabit! Im waiting on my pie to finish cooking...& i just realized i left ouut the heavy whipping cream.. ? could this affect the setting of the pie??

    Reply
    • Lisa

      November 23, 2017 at 5:49 am

      It will affect the taste and texture.

      Reply
    • Amber Hall

      November 28, 2017 at 6:31 pm

      Haha wow I almost forgot the heavy cream also... I pulled the pie out of the oven and mixed half of it in... So I guess we will see lol. I'm too lazy to start over.

      Reply
  30. Jenna

    November 22, 2017 at 9:18 am

    I have two questions. For the crust do you measure the butter melted or hard? Also when you have the crust prepared and the filling prepared do you bake the crust first then add the filling and bake again or is the crust raw add the filling and bake all at the same time?

    Reply
    • Lisa

      November 22, 2017 at 12:07 pm

      I measure it unmelted, but if it's soft, you can just pulse in a food processor. Lately, I've been using lard instead because you get a flakier crust. The crust and filling are baked together. Just be sure to cover the edges so they don't burn. I use a pie crust shield.

      Reply
  31. Kendra

    November 21, 2017 at 5:25 pm

    I noticed in the instructions you said to use one unbaked pie crust for the pumpkin pie, but usually in most pumpkin pie recipes you should pre-bake or blind bake your crust for about 10 minutes prior to putting the filling in. Is there a particular reason why you don't blind bake the crust? I'm new to the keto lifestyle and I'm still learning 🙂

    Reply
    • Lisa

      November 22, 2017 at 2:55 pm

      I don't find it necessary to do that, but if you like the crust to be crispier on bottom, you can do that.

      Reply
  32. Karen

    November 15, 2017 at 11:08 am

    Is the nutrition analysis based on 1/6 of the pie?

    Reply
    • Lisa

      November 16, 2017 at 5:37 am

      It's based on 1/8 of the pie.

      Reply
  33. Kirsten

    November 10, 2017 at 8:28 pm

    I want to make this for Thanksgiving but only have Swerve sweetener and stevia packets. Would one of those be okay to use in place of the stevia concentrate? If so, how much should I use?

    Reply
    • Lisa

      November 11, 2017 at 7:01 am

      As stated in the ingredient list, you need about 3/4 cup sugar equivalent like Swerve to replace the stevia. I prefer to use all stevia in this one.

      Reply
      • Heather

        November 18, 2017 at 10:50 am

        Are stevia packets the same thing as concentrated stevia? Or do I need to buy something different?

      • Lisa

        November 18, 2017 at 3:12 pm

        They are different, buy you can use packets instead. You'll just need to know the conversion which is like 12 packets for every 1/2 teaspoon stevia concentrated powder.

  34. Tammy

    October 17, 2017 at 1:06 am

    I having a hard time with several recipes on the low carb diet, can someone please help me? Is heavy whipping cream the same as heavy cream. I tried to make the pancakes but they fell flat, not sure what I’m doing wrong. I really want to make this for my son who’s a diabetic. Thank you all in advance.

    Reply
    • Lisa

      October 17, 2017 at 7:01 am

      Heavy whipping and heavy cream are pretty much the same. If it has "heavy" in the name, it typically has 36% or more of fat. Whipping cream has less fat. If pancakes fell flat, try using a little sparkling water (in place of liquid) and or more baking powder/soda.

      Reply
      • Jeffery Fischer

        November 10, 2017 at 2:34 pm

        3 stars
        Good idea

      • Lauren

        November 20, 2017 at 5:25 pm

        Could I use coconut cream?

      • Lisa

        November 20, 2017 at 8:31 pm

        It should work well. In fact, I'm giving that a try for Thanksgiving this year.

    • ANTHONY H TRIPODI SR

      October 26, 2017 at 9:39 pm

      It is the same you just use too much you less

      Reply
  35. Emily

    October 16, 2017 at 10:15 am

    4 stars
    I can't wait to try this. I usually make a walnut/butter crust but might give the coconut crust a try.

    Reply
    • Lisa

      October 16, 2017 at 5:38 pm

      I hope you love the crust as much as we do!

      Reply
  36. Shelly moore

    October 09, 2017 at 9:36 pm

    5 stars
    Oh my gosh! I just made this pumpkin pie and I was so pleasantly surprised at how good it is!! Thanks so much for this it has changed my holiday pumpkin pie for ever!!

    Reply
    • Lisa

      October 10, 2017 at 6:03 am

      You're very welcome Shelly! This is a favorite on our holiday dessert table.

      Reply
      • Jessica

        November 23, 2017 at 2:23 am

        I just made this pie and it has white splotches on top as it’s cooling... did i do something wrong?

      • Lisa

        November 23, 2017 at 5:28 am

        If you used a erythritol based sweetener, that may be the issue.

  37. Carter140

    October 07, 2017 at 8:51 pm

    Can you freeze a cooked pie?

    Reply
    • Lisa

      October 08, 2017 at 5:47 am

      I haven't tried it. But, a lot of people do freeze a cooked pumpkin pie successfully.

      Reply
  38. Brad

    October 04, 2017 at 9:39 pm

    Do you have a recipe for a good coconut flour crust?

    Reply
    • Lisa

      October 05, 2017 at 5:16 am

      It's linked in the recipe - https://lowcarbyum.com/coconut-flour-pie-crust-gluten-free/

      Reply
  39. jeanine bernier

    September 30, 2017 at 4:03 pm

    How much net carbs per slice that include the crust? Thanks you

    Reply
    • Lisa

      October 01, 2017 at 6:01 am

      It's in the recipe notes: 6g net carbs per slice.

      Reply
  40. Dee

    September 26, 2017 at 6:26 pm

    Can someone explain how the whole pie can be made to have a total of 6 carbs, instead of each slice having 6 net carbs? Maybe my math is wrong, but my can of pumpkin is 35g total carbs - 11g fiber, making it 14g net per can. If that's split between 6 servings, that's 4g net carbs per slice from just the pumpkin alone. The HWC has some carbs, too, and 1 whole egg will still have 1g carbs.

    There's no way I can finagle my math to make it 6g net for the whole pie, without the crust. What am I doing wrong?

    Reply
    • Lisa

      September 27, 2017 at 1:09 pm

      The data listed is per slice.

      Reply
      • Dee

        September 27, 2017 at 7:17 pm

        "6 g Net Carbs per slice
        Total carbs can be reduced to only 6 grams by eliminating the crust"

        I understand that it's 6g net per slice with the crust, but then it says that the total carbs can be reduced to only 6g by eliminating the crust. Total carbs in what? Each slice? So if I eliminate the crust, does it then become 6g total carbs minus the 6g of fiber? Without knowing how much fiber there is coming from the crust, net carbs can't be calculated for the crustless pie. (I don't think it's 0g net carbs...) The language is confusing me, I think. I guess I can plug it into MFP and figure it out from there, but would love a little more clarification anyway.

      • Lisa

        September 28, 2017 at 6:42 am

        You need to look at the macros for the crust where are here: https://lowcarbyum.com/coconut-flour-pie-crust-gluten-free/ It will reduce the total carbs to 12, but you lose 4g fiber as well. So, it would be 6g total carbs or 2g net.

      • Mareta Vermeys

        October 09, 2017 at 7:39 pm

        I also eliminate the crust. just spray a Tin and pour filling in... yummy pumpkin custard!1

      • Jana @ ohthatstasty

        November 17, 2017 at 2:36 pm

        I think the misunderstand is about the word "total." In the macros, "total carbs" means carbs including fiber, and "net carbs" means carbs not including fiber. But you are hearing "total" and thinking that means for the whole pie. Totally understandable mistake! 🙂

        So "total carbs - 6" means per slice.

  41. Ed

    September 23, 2017 at 4:01 am

    4 stars
    I can hardly wait to test this one, this is the season of "everything pumpkin" for me, I am currently missing it.

    Reply
    • Lisa

      September 23, 2017 at 6:23 am

      I've been enjoying pumpkin for several weeks now. I always start early. Enjoy!

      Reply
  42. Gina Bayer

    September 09, 2017 at 2:33 am

    5 stars
    I'm doing Ketogenic eating and this recipe looks awesome. I can't wait to try it.

    Reply
    • Lisa

      September 10, 2017 at 2:29 am

      I'm sure you'll enjoy the pie!

      Reply
  43. Kasey

    August 29, 2017 at 5:13 am

    5 stars
    Are the nutrition facts for the whole pie?

    Reply
    • Lisa

      August 29, 2017 at 5:38 am

      I wish! It's per slice.

      Reply
  44. Carol Renteria

    December 20, 2016 at 8:35 am

    5 stars
    If NC are 6 (12-6) with the crust, what are the NC without the crust? This recipe sounds devine. I can hardly wait to make it.

    Reply
    • Lisa

      December 20, 2016 at 10:35 am

      NC from the crust are about 2g so it'd be around 4 for a crustless pie.

      Reply
  45. Jan

    November 29, 2016 at 12:04 pm

    I'm dairy free.....can I use coconut cream instead of heavy cream?

    Reply
    • Lisa

      November 29, 2016 at 12:50 pm

      You can. It will just give a bit of coconut flavor.

      Reply
  46. Terry_d

    November 29, 2016 at 11:46 am

    Thanks for this yummy-sounding recipe! I'm going to have to make this for my diabetic husband. He won't cut his carbs, so I've been doing it for him when I can, and this is the perfect food to do it with. Pumpkin pie is his favorite food, period.

    Reply
    • Lisa

      November 29, 2016 at 12:51 pm

      I hope he loves it as much as I do!

      Reply
  47. Michele Strong

    November 28, 2016 at 4:20 pm

    These recipes look so good! I cant wait to try them all!

    Reply
    • Lisa

      November 29, 2016 at 8:41 am

      Thanks Michele!

      Reply
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