This post may be sponsored or contain affiliate links, but all opinions are my own. I may earn money if purchases are made through links (at no additional cost to you) which helps support this site and keep the content free.
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.
FREE eBook!
LOW CARB TIPS and TRICKS
Subscribe now to receive your free copy of Low Carb Tips and Tricks which includes 20 easy to prepare recipes. Plus, get access to the weekly newsletter and special offers only for subscribers!
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.
How to Make the Keto Pumpkin Pie Recipe Video
Low Carb Pumpkin Pie Recipe
Low Carb Pumpkin Pie Recipe
Ingredients
- 1 unbaked coconut flour crust
- 15 ounce can pumpkin puree
- 1 1/4 teaspoon stevia concentrated powder or 3/4 cup sugar equivalent
- 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
-
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.
Recipe Notes
6 g Net Carbs per slice
Total carbs can be reduced to only 6 grams by eliminating the crust
Related Posts
-
- Almond Milk Pumpkin Pie – Gluten Free
-
- Sugar Free Banana Cream Pie – Gluten Free
-
- Chayote Squash Mock Apple Pie
-
- Low Carb Pecan Pie Recipe
-
- Chocolate Chip Pumpkin Cookies
-
- 15 Low Carb Pie Recipes for the Holidays
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.
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.
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
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!