Low carb almond milk pumpkin pie

Almond Milk Pumpkin Pie - Gluten Free

Course: Dessert
Cuisine: American
Keyword: low carb pies
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 228kcal
Author: Lisa | Low Carb Yum
A low carb and gluten free pumpkin pie with almond milk. It's a recipe that doesn't rely on evaporated milk. Use this pie crust recipe or your own. Perfect for holidays!
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Crust: (See Note)

Pie Filling:

  • 15 ounce can pumpkin I used a 14 ounce can of organic pumpkin
  • 3/4 tsp stevia glycerite or 1 1/4 tsp SweetLeaf drops
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 slightly beaten eggs see note
  • 2/3 cup almond milk
  • 1 teaspoons xanthan gum optional thickener see note for using yolks instead



  • Preheat oven to 350°F.
  • Pulse all crust ingredients together until in food processor until dough ball forms.
  • Press into pie dish starting from the middle and working out towards the sides.
  • Smooth crust out evenly using the back of a spoon.
  • Bake for ten minutes.


  • Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
  • Add eggs.
  • Beat until just combined.
  • Gradually stir in almond milk.
  • Pour filling into pie crust.
  • Bake at 375 degrees F for 30-40 minutes.
  • Cool on a wire rack.
  • Keep refrigerated after cool enough to touch.


For a firmer pie, use 3 egg yolks plus 1 whole egg in place of the 3 whole eggs.
You may want to use another low carb pie crust for this recipe.
* 1/3 cup additional almond flour plus 1/4 teaspoon vanilla extract can be used instead of the vanilla whey protein in the crust mixture
Makes 8 servings
Net carbs per serving: 6g


Calories: 228kcal | Carbohydrates: 11g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 151mg | Sodium: 130mg | Potassium: 55mg | Fiber: 5g | Sugar: 3g | Vitamin A: 8000IU | Vitamin C: 3.3mg | Calcium: 150mg | Iron: 2.2mg

Additional Info

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