This low carb pumpkin pie is made with an almond flour crust and filled with a creamy sugar free and dairy free pumpkin filling. Warm spices make this a perfect low carb and gluten free pie for the holidays.
Once chilled and firm, this keto carb pumpkin pie is deliciously smooth and a must for pumpkin pie lovers. It is best made the night before so it can set properly. Plan ahead for your Thanksgiving menu.
Carbs in pumpkin pie
Traditional pumpkin pie is made with sugar and flour making a slice about 46g carbs. However, you don't have to give up pumpkin pie for the holidays as this low carb version has just 5g net carbs a slice. By using a low carb pie crust and low carb sugar, the carbs drastically reduce.
Canned pumpkin or pumpkin puree?
You can use both for a pumpkin pie. If using canned pumpkin always check the labels for added sugar. There may be spices already added too.
Visually, the canned pumpkin will be darker and thicker than the pumpkin puree too mainly due to the addition of spices. You could always use a homemade pumpkin puree but ensure that you drain any water well as the pie may end up soggy.
How to make low carb pumpkin pie
- Make the almond flour pie crust: Just like making a traditional pie crust, the butter must be cold and cut into chunks. The pie crust is made in a food processor and then chilled to firm before rolling.
- Make the pumpkin pie filling: In place of cream we used coconut milk for the pie filling purely to reduce the dairy element of the pie. Making this pie filling is simple as whisking the ingredients until smooth. We used a mix of spices to flavour the filling but a tablespoon or two of pumpkin pie spice will work just as well. The best thing about baking is the taste testing!
For the sweetener we used white granular monkfruit in the pie crust but opted to used brown monkfruit for the pumpkin pie filling. This gives an extra depth of flavour but white granular low carb sweetener could be used too.
Decorate the pie
To serve you could decorate this sugar free pumpkin pie with whipped cream or whipped coconut cream.
We decorated our pie with cookies from our cranberry orange cookie recipe. Some were shaped into leaves, other were stars as per the batch of cookies we made that day.
If you have left over almond flour pie crust you could fashion a decoration from that too.
How to make a crustless pumpkin pie
Skip the crust, butter the pie dish well and bake the pumpkin filling as a crustless sugar free pumpkin pie.
More low carb pie desserts
If the crust edges starts to darken when the pie is baking, cover them with silver foil. Or you cover them up with decorations!
The coconut milk can be swapped for heavy cream for the pie filling. To make the whole pie dairy free, swap the butter for coconut oil
We served a slice of this with whipped cream and a cranberry cookie on top for decoration.
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Low Carb Pumpkin Pie
- 2 cups pumpkin puree
- 1 cup coconut milk
- ½ cup brown monkfruit sweetener
- 2 medium eggs
- 1 teaspoon vanilla extract
- 2 teaspoon cinnamon
- 1 teaspoon all spice
- 2 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg grated or ground
- ½ teaspoon salt
- Make the pastry
- Place the pastry ingredients in a food processor and pulse until you have a dough.
- Remove, wrap in parchment paper and place in the fridge for 15 minutes to firm.
- Preheat the oven to 180C/350F degrees and grease a 9 inch pie dish.
- Remove the pastry dough from the fridge and roll out in between two layers of parchment paper. It should be slightly bigger than the pie dish.
- Gently place in the pie dish and prick the bottom with a fork.
- Bake for 10 minutes until slightly golden.
Make the pie filling
- In a large bowl gently whisk all the pie filling ingredients until smooth. You don't want too much air into the mixture as this will increase the chance of cracks.
- Pour into the pie crust and bake for 50 minutes. The centre will be slightly jiggly.
- Remove the pie from the oven and allow to cool and place in the fridge to firm, ideally overnight.
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