This recipe for low carb pumpkin pie doesn’t stray too far from the classic. It has a flaky crust, with a creamy pumpkin filling that is sure to satisfy your sweet tooth!
This Mom’s Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
No Thanksgiving meal is complete without a slice of pumpkin pie. It is the perfect ending to the perfect meal in my humble opinion.
I love a classic pumpkin pie and that is what you’ll get with this recipe. I only made a few changes to the Libby’s Famous Pumpkin Pie recipe in order to make it low carb so the flavors are all exactly what you and your guests will expect.
I recommend serving this pumpkin pie, actually any pumpkin pie for that matter, with a healthy dollop of fresh whipped cream. It’s really easy to make and beats the storebought stuff every time.
Is pumpkin keto friendly?
YES! A 1/2 cup serving of pumpkin puree has 10 grams of carbohydrates and 3 grams of fiber. So, 7 net carbs.
In moderation, pumpkin can easily fit into most low carb or keto diets. Especially since most people don’t usually eat an entire serving of pumpkin in one sitting.
Tips for the Perfect Low Carb Pumpkin Pie:
- Be prepared that the crust is a little more fragile than a traditional pie crust due to the lack of gluten. It will crack as you are getting it into the pie plate, but luckily it’s really easy to smooth the cracks back together.
- You may want to put some parchment paper in the bottom of the pie plate to make serving easier.
- If you don’t have a pie shield, just use a little bit of aluminum foil around the edges of the crust. This prevents the pie crust from burning while the filling is cooking.
- The pie is finished when the center is only slightly jiggly and a toothpick inserted into the center comes out clean. It will set more as it cools.
- If you want to reduce the carbs, even more, you can make this pie without the crust. Simply follow the recipe as written omitting the crust.
- I used Lakanto powdered monk fruit sweetener blend to make this recipe. I find that since it starts out finer, it doesn’t get as grainy as other sweeteners. You can use any low carb sweetener that you like, just be sure to check out the conversions to make sure you are using the right amount.
You can get Lakanto on Amazon or directly from the Lakanto website. Right now you can get 10% off with the code “THISMOMSMENU” when you order from the Lakanto Website!
Low Carb Pumpkin Pie
Ingredients
For the crust:
- 4 tbsp Butter softened
- 1 Egg White
- 1 cup plus 1 tbsp Almond Flour
- Pinch Salt
For filling:
- ¾ cup Low Carb Sweetener I used powdered monk fruit
- 1 tsp Ground Cinnamon
- ½ tsp Salt
- ½ tsp Ground Ginger
- ¼ tsp Ground Cloves
- 2 Eggs
- 15 oz Pumpkin Puree
- 1 cup Heavy Whipping Cream
- Fresh Whipped Cream for topping optional
Recommended Equipment
- 9" Pie Plate
- Pie Shield
- Parchment Paper
Instructions
- Preheat the oven to 350° F and grease a 9" pie plate.
- In a medium bowl, combine the ingredients for the crust and mix until it forms a smooth and uniform dough.
- Grease 2 large pieces of parchment paper and place the dough in the center of one. Top with the second piece of parchment paper and roll the dough between them to form an approximately 12" circle.
- Place the rolled dough onto a baking sheet and place in the fridge for at least 10 minutes to harden slightly.
- Once it is chilled slowly peel away the top piece of parchment. Carefully flip the dough over onto the prepared pie plate and gently press it into the plate. Don't worry if it cracks – just use your hands to gently press any cracks back together.
- Remove any excess dough from around the rim of the crust and crimp the edges if desired.
- Poke holes in the bottom and sides of the crust and bake in the preheated oven for 10 minutes. *note that in this step you are only partially baking the crust. It will bake further when you add the filling, so don't be surprised when it looks underdone.
- When the crust is finished baking, remove it from the oven and set aside. Increase the oven temp to 425° F and begin preparing the filling.
- In a large bowl mix the sweetener, cinnamon, salt, ginger, and cloves. Add the eggs and pumpkin and mix again. Gradually stir in heavy cream.
- Pour the filling into the crust. I recommend using a pie shield or placing a thin strip of aluminum foil around the rim of the pie crust to prevent it from burning.
- Bake in the preheated oven for 15 minutes, then reduce the oven temp back to 350° F and bake for an additional 40-50 minutes or until the center is only slightly jiggly and a toothpick inserted into the center comes out clean.
- Allow the pie to cool for at least 2 hours before slicing and enjoy!
Leave a Reply