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.
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.
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! It has the ideal texture and light taste so it showcases the pumpkin pie the best.
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.
Low-Carb Ingredients In 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
- Ground Ginger
- Ground Nutmeg
- Egg Yolks
- 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 Jarred 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, 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.
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.
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.
Other Low Carb Pumpkin Recipes
Want a few more ways to use pumpkin? You’ll find a few of my personal favorites below:
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:
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.
Low Carb Pumpkin Pie Recipe
- 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.
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 )
Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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First Published: November 28, 2016… Last Updated: October 1, 2020 with enhanced photos and additional recipe information.