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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
Nutrition
Additional Info
- Net Carbs 6g
- % Carbs: 10.1%
- % Protein: 10.1%
- % Fat: 79.7%
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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.
Jenny says
December 20, 2018 at 5:27 pmHi! 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!!
Lisa MarcAurele says
December 20, 2018 at 5:50 pmI 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.
Ashlee says
November 19, 2018 at 6:52 pmSo excited to try this! Is it possible to use honey instead?
Lisa MarcAurele says
November 20, 2018 at 5:28 amAny sweetener works, including honey.
angela says
November 1, 2018 at 2:53 pmand can i use coconut oil instead of butter for the crust
Angela says
November 1, 2018 at 2:53 pmcan i replace heavy cream by coconut milk?
Madeleine says
November 1, 2018 at 1:51 pmcan I use coconut milk instead of heavy cream ?
Lisa says
November 1, 2018 at 2:33 pmCoconut cream is a better sub. The milk might be too thin.
Machell says
October 22, 2018 at 11:11 pmBest 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!!!
Lisa says
October 23, 2018 at 7:29 amMy pleasure Machell!
Leo says
September 23, 2018 at 5:47 pmHi! 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
September 24, 2018 at 1:06 pmThanks 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
December 29, 2017 at 3:13 amHi 👋🏻
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
December 29, 2017 at 6:23 amIt 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
December 4, 2017 at 1:19 pmCan 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
December 5, 2017 at 8:00 amThe liquid stevia is about half as strong as the powder so you’ll likely need twice the amount.
Mercedes says
November 24, 2017 at 9:38 pmI 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
November 25, 2017 at 7:40 amI hope it came out okay. It is a softer filling than the standard custard, but should hold up when sliced.
Tia says
November 24, 2017 at 1:49 pmI 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
November 24, 2017 at 3:37 pmGood to know it works well with xylitol.
Carol A Mathis says
November 23, 2017 at 8:00 pmVery 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
November 24, 2017 at 3:49 pmYou’re welcome!
Mary says
November 23, 2017 at 3:41 pmI just took my pie out of the oven and it looks perfect! Can hardly wait for my husband to try it!
Lisa says
November 23, 2017 at 7:45 pmI made mine yesterday and it was perfect!
Sarah says
November 23, 2017 at 12:55 pmI 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
November 23, 2017 at 7:53 pmI 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
November 22, 2017 at 7:47 pmI 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
November 23, 2017 at 5:38 amI 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
November 22, 2017 at 7:14 pmNot 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
November 23, 2017 at 5:54 amIt’s counting the carbs in the erythritol.
Brittney says
November 22, 2017 at 7:03 pmSomething 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
November 22, 2017 at 8:24 pmI figured it out! Erythritol is a sugar alcohol so carbs don’t count. Whew. Crises averted.
Lisa says
November 23, 2017 at 5:46 amAre you plugging in a sweetener with erythritol?
Brittney says
November 23, 2017 at 5:54 amI 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
November 22, 2017 at 6:19 pmDag 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
November 23, 2017 at 5:49 amIt will affect the taste and texture.
Amber Hall says
November 28, 2017 at 6:31 pmHaha 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
November 22, 2017 at 9:18 amI 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
November 22, 2017 at 12:07 pmI 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
November 21, 2017 at 5:25 pmI 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
November 22, 2017 at 2:55 pmI 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
November 15, 2017 at 11:08 amIs the nutrition analysis based on 1/6 of the pie?
Lisa says
November 16, 2017 at 5:37 amIt’s based on 1/8 of the pie.
Kirsten says
November 10, 2017 at 8:28 pmI 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
November 11, 2017 at 7:01 amAs 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
November 18, 2017 at 10:50 amAre stevia packets the same thing as concentrated stevia? Or do I need to buy something different?
Lisa says
November 18, 2017 at 3:12 pmThey 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
October 17, 2017 at 1:06 amI 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
October 17, 2017 at 7:01 amHeavy 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
November 10, 2017 at 2:34 pmGood idea
Lauren says
November 20, 2017 at 5:25 pmCould I use coconut cream?
Lisa says
November 20, 2017 at 8:31 pmIt should work well. In fact, I’m giving that a try for Thanksgiving this year.
ANTHONY H TRIPODI SR says
October 26, 2017 at 9:39 pmIt is the same you just use too much you less
Emily says
October 16, 2017 at 10:15 amI can’t wait to try this. I usually make a walnut/butter crust but might give the coconut crust a try.
Lisa says
October 16, 2017 at 5:38 pmI hope you love the crust as much as we do!
Shelly moore says
October 9, 2017 at 9:36 pmOh 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
October 10, 2017 at 6:03 amYou’re very welcome Shelly! This is a favorite on our holiday dessert table.
Jessica says
November 23, 2017 at 2:23 amI just made this pie and it has white splotches on top as it’s cooling… did i do something wrong?
Lisa says
November 23, 2017 at 5:28 amIf you used a erythritol based sweetener, that may be the issue.
Carter140 says
October 7, 2017 at 8:51 pmCan you freeze a cooked pie?
Lisa says
October 8, 2017 at 5:47 amI haven’t tried it. But, a lot of people do freeze a cooked pumpkin pie successfully.
Brad says
October 4, 2017 at 9:39 pmDo you have a recipe for a good coconut flour crust?
Lisa says
October 5, 2017 at 5:16 amIt’s linked in the recipe – https://lowcarbyum.com/coconut-flour-pie-crust-gluten-free/
jeanine bernier says
September 30, 2017 at 4:03 pmHow much net carbs per slice that include the crust? Thanks you
Lisa says
October 1, 2017 at 6:01 amIt’s in the recipe notes: 6g net carbs per slice.
Dee says
September 26, 2017 at 6:26 pmCan 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
September 27, 2017 at 1:09 pmThe data listed is per slice.
Dee says
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 says
September 28, 2017 at 6:42 amYou 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
October 9, 2017 at 7:39 pmI also eliminate the crust. just spray a Tin and pour filling in… yummy pumpkin custard!1
Jana @ ohthatstasty says
November 17, 2017 at 2:36 pmI 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
September 23, 2017 at 4:01 amI can hardly wait to test this one, this is the season of “everything pumpkin” for me, I am currently missing it.
Lisa says
September 23, 2017 at 6:23 amI’ve been enjoying pumpkin for several weeks now. I always start early. Enjoy!
Gina Bayer says
September 9, 2017 at 2:33 amI’m doing Ketogenic eating and this recipe looks awesome. I can’t wait to try it.
Lisa says
September 10, 2017 at 2:29 amI’m sure you’ll enjoy the pie!
Kasey says
August 29, 2017 at 5:13 amAre the nutrition facts for the whole pie?
Lisa says
August 29, 2017 at 5:38 amI wish! It’s per slice.
Carol Renteria says
December 20, 2016 at 8:35 amIf 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
December 20, 2016 at 10:35 amNC from the crust are about 2g so it’d be around 4 for a crustless pie.
Jan says
November 29, 2016 at 12:04 pmI’m dairy free…..can I use coconut cream instead of heavy cream?
Lisa says
November 29, 2016 at 12:50 pmYou can. It will just give a bit of coconut flavor.
Terry_d says
November 29, 2016 at 11:46 amThanks 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
November 29, 2016 at 12:51 pmI hope he loves it as much as I do!
Michele Strong says
November 28, 2016 at 4:20 pmThese recipes look so good! I cant wait to try them all!
Lisa says
November 29, 2016 at 8:41 amThanks Michele!