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!
Thanksgiving might be over, but 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.
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.
The problem with my original almond milk version is that the custard was too soft. I used 3 whole eggs in that recipe which wasn’t enough to set the filling.
Rather than use 3 whole eggs, 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.
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.
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.
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.
My youngest daughter also has a birthday only a few days before Christmas Day, so I need to prepare and plan for that. I may do pizzas for most and a low carb pizza casserole for me and others on low carb.
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.
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.
And, 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.
Want a few more ways to use pumpkin? Try my paleo friendly pumpkin fudge and turkey pumpkin chili recipes.
Keto Low Carb Pumpkin Pie Recipe
Low Carb Pumpkin Pie Recipe
Ingredients
- 1 unbaked coconut flour crust
- 15 ounce can pumpkin puree
- 1/2 teaspoon stevia concentrated powder or 1/2 cup sugar equivalent (add more to taste)
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg not a nut for those worried
- 3 egg yolks
- 1 large egg
- 2/3 cup heavy cream
Instructions
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Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
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Beat in yolks and egg until well combined.
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Gradually stir in heavy cream.
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Pour filling into prepared pie crust.
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Cover crust edges with a pie shield or aluminum foil to prevent burning. Bake at 375°F for 30-40 minutes or until set.
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Cool on wire rack.
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Store in refrigerator.
Recipe Notes
6 g Net Carbs per slice
Total carbs can be reduced to only 6 grams by eliminating the crust.
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Leo says
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 👍
Lisa says
Thanks for sharing that! It is pretty simple to make the puree and a lot of people do it right in an Instant Pot.
Christina says
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!
Lisa says
It is a standard field that the nutritional info is input into. Not sure why the 3rd party apps aren’t importing those fields.
Jena Hegeman says
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!
Lisa says
The liquid stevia is about half as strong as the powder so you’ll likely need twice the amount.
Mercedes says
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 🤨
Lisa says
I hope it came out okay. It is a softer filling than the standard custard, but should hold up when sliced.
Tia says
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.
Lisa says
Good to know it works well with xylitol.
Carol A Mathis says
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!
Lisa says
You’re welcome!
Mary says
I just took my pie out of the oven and it looks perfect! Can hardly wait for my husband to try it!
Lisa says
I made mine yesterday and it was perfect!
Sarah says
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…?
Lisa says
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.
Diana says
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.
Lisa says
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.
Brittney says
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.
Lisa says
It’s counting the carbs in the erythritol.
Brittney says
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.
Brittney says
I figured it out! Erythritol is a sugar alcohol so carbs don’t count. Whew. Crises averted.
Lisa says
Are you plugging in a sweetener with erythritol?
Brittney says
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!
Traci Murdaugh says
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??
Lisa says
It will affect the taste and texture.
Amber Hall says
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.
Jenna says
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?
Lisa says
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.
Kendra says
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 🙂
Lisa says
I don’t find it necessary to do that, but if you like the crust to be crispier on bottom, you can do that.
Karen says
Is the nutrition analysis based on 1/6 of the pie?
Lisa says
It’s based on 1/8 of the pie.
Kirsten says
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?
Lisa says
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.
Heather says
Are stevia packets the same thing as concentrated stevia? Or do I need to buy something different?
Lisa says
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.
Tammy says
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.
Lisa says
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.
Jeffery Fischer says
Good idea
Lauren says
Could I use coconut cream?
Lisa says
It should work well. In fact, I’m giving that a try for Thanksgiving this year.
ANTHONY H TRIPODI SR says
It is the same you just use too much you less
Emily says
I can’t wait to try this. I usually make a walnut/butter crust but might give the coconut crust a try.
Lisa says
I hope you love the crust as much as we do!
Shelly moore says
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!!
Lisa says
You’re very welcome Shelly! This is a favorite on our holiday dessert table.
Jessica says
I just made this pie and it has white splotches on top as it’s cooling… did i do something wrong?
Lisa says
If you used a erythritol based sweetener, that may be the issue.
Carter140 says
Can you freeze a cooked pie?
Lisa says
I haven’t tried it. But, a lot of people do freeze a cooked pumpkin pie successfully.
Brad says
Do you have a recipe for a good coconut flour crust?
Lisa says
It’s linked in the recipe – https://lowcarbyum.com/coconut-flour-pie-crust-gluten-free/
jeanine bernier says
How much net carbs per slice that include the crust? Thanks you
Lisa says
It’s in the recipe notes: 6g net carbs per slice.
Dee says
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?
Lisa says
The data listed is per slice.
Dee says
“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 says
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 says
I also eliminate the crust. just spray a Tin and pour filling in… yummy pumpkin custard!1
Jana @ ohthatstasty says
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.
Ed says
I can hardly wait to test this one, this is the season of “everything pumpkin” for me, I am currently missing it.
Lisa says
I’ve been enjoying pumpkin for several weeks now. I always start early. Enjoy!
Gina Bayer says
I’m doing Ketogenic eating and this recipe looks awesome. I can’t wait to try it.
Lisa says
I’m sure you’ll enjoy the pie!
Kasey says
Are the nutrition facts for the whole pie?
Lisa says
I wish! It’s per slice.
Carol Renteria says
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.
Lisa says
NC from the crust are about 2g so it’d be around 4 for a crustless pie.
Jan says
I’m dairy free…..can I use coconut cream instead of heavy cream?
Lisa says
You can. It will just give a bit of coconut flavor.
Terry_d says
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.
Lisa says
I hope he loves it as much as I do!
Michele Strong says
These recipes look so good! I cant wait to try them all!
Lisa says
Thanks Michele!