Low Carb Pumpkin Pie
It’s officially Fall, my favorite time of year. Fall in Florida brings a nice breeze and much (MUCH) less rain. Do you know what else fall brings? I bet you do.. Pumpkin pie! Well, low carb pumpkin pie to be exact.
It’ll cure your cravings for a healthy, yet decadent creamy pumpkin pie with the same memorable flavors as grandma’s recipe. I know I’ve been craving a yummy pumpkin pie for quite a few weeks and now that it’s officially Fall I finally have an excuse.
This recipe has a delicious almond based pie crust which packs some protein and fiber. I choose pumpkin puree over the pumpkin pie filling because it has far less carbs and still brings the necessary pumpkin base. Depending on your pumpkin pie preferences, you can add cloves or ginger.
MAKE IT AT HOME
- Sweetener – Swerve Sweetener
- Almond flour – Bob’s Red Mill Almond Flour
- Pumpkin Puree – Libbys Pure Pumpkin
- Pumpkin Pie Pan – Anchor Hocking Glass 9-Inch Pie Plate
- 2¼ cups almond flour
- ½ teaspoon salt
- 4 teaspoons sweetener
- 3 tablespoons butter, softened
- 1 egg
- 2 cups pumpkin puree
- 1 cup heavy cream
- ¾ cup sweetener
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 eggs
- Preheat oven at 350.
- In a medium bowl, mix together all crust ingredients until dough forms.
- Press dough into 9-inch pan and bake for 10 minutes, or until golden.
- In a mixer, beat together eggs.
- Add in pumpkin puree, vanilla, spices, and sweetener. Mix well.
- Add in heavy cream until fully combined.
- Pour into pie crust and bake for 40-50 minutes or until toothpick (or knife) inserted comes out clean.
- Let cool completely.
Protein 10.63g, Cals 369, Fat 33.38g, Carbs 12.26g, Fiber 5.88g — NET CARBS: 6.38g
I made this today without the crust ~ it was very, very good! Thank you for sharing this! (We topped it with a scoop of ‘no sugar added’ Breyer’s Vanilla Ice Cream.)
Andres Regalado says
I’m really glad you enjoyed the recipe! Topping it off with no sugar added ice cream sounds divine, I’ll be trying it next time 🙂
Oh my gosh, I’m eating this right now, I am sooo thankful I found this page! I have been dying without a good low carb dessert recipe! I decided to make this crustless, I just put it in a square pan and made bars, I followed your recipe exactly except I cut everything in half, thinking I might not like it, so now I’m kicking myself because I will have to make it again with the other half of the can of pumpkin. I sprayed a teeny bit of ready whip (1g carb) on top and it melted in my mouth 🙂
I need to reduce the saturated fat in the recipe. Would subbing pureed avocado in for the butter in the crust, and subbing avocado or something else (cream cheese) for the heavy cream in the filling affect the flavor or consistency (or stop the recipe from holding together?
Andres Regalado says
Not sure how if would affect the consistency but I’m positive it would affect flavor at least a little. Feel free to give it a try and let me know how it goes!
Libby B. says
Avocado would probably work, but it might make the pie a little green. I might just try it, though. I am pretty much spending my day figuring out a delicious low-carb pumpkin pie for a diabetic. I bet the cream cheese would just be awesome.
We just made this tonight as a trial run for Thanksgiving
It’s WONDERFUL. I did add a bit of sf maple syrup, lemon zest and fresh grated ginger
To. die. for.
Thank you so much
Thanks so much Andres! I made this pie for Thanksgiving it was so good I felt like I was eating something bad! The filling was very similar to my favorite recipe… Libby’s. I liked the crust, but just a little to thick for the pie plate I used. I’m grateful for all the bloggers publishing awesome recipes so I can continue to be happy with this lifestyle choice!