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    Home » Recipes

    Published: Nov 13, 2019 ·Updated: Sep 21, 2022 by Sabra · Leave a Comment

    Low Carb Pumpkin Pie

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    Low Carb pumpkin pie photo collage with text overlay

    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!

    a slice of low carb pumpkin pie topped with homemade whipped cream and cinnamon on a white plate

    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 ½ 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.

    a four photo collage showing the steps for making low carb pumpkin pie

    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.

    Right now you can get 10% off of all Lakanto products with the code "THISMOMSMENU" when you order from the Lakanto Website!

    a slice of keto pumpkin pie on a white plate with one bite taken
    a whole keto pumpkin pie from overhead

    Low Carb Pumpkin Pie

    Sabra - This Mom's Menu
    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!
    5
    Prevent your screen from going dark
    Servings 8 Slices
    Prep Time 30 mins
    Cook Time 50 mins

    Equipment

    • 9" Pie Plate
    • Pie Shield
    • Parchment Paper

    Ingredients
      

    For the crust:

    • 4 tablespoon Butter softened
    • 1 Egg White
    • 1 cup plus 1 tablespoon Almond Flour
    • Pinch Salt

    For filling:

    • ¾ cup Low Carb Sweetener I used powdered monk fruit
    • 1 teaspoon Ground Cinnamon
    • ½ teaspoon Salt
    • ½ teaspoon Ground Ginger
    • ¼ teaspoon Ground Cloves
    • 2 Eggs
    • 15 oz Pumpkin Puree
    • 1 cup Heavy Whipping Cream
    • Fresh Whipped Cream for topping optional

    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!

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Serving: 1sliceCalories: 269kcalCarbohydrates: 6gProtein: 6gFat: 25gSaturated Fat: 11gCholesterol: 97mgSodium: 231mgPotassium: 153mgFiber: 3gSugar: 2gVitamin A: 8944IUVitamin C: 2mgCalcium: 73mgIron: 1mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    Low Carb pumpkin pie photo collage with text overlay
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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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