A delicious low carb pumpkin pie recipe that tastes as good or better than a regular high carb one. It's a guiltless treat that can be enjoyed year-round! Plus, there are only 6 grams of net carbs in each slice of this decadent pumpkin pie - You are going to love it.
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Just because today isn't Thanksgiving, that doesn't mean you can't still enjoy delicious low carb pies. There's no reason why such a delicious dessert needs to be reserved only for holidays.
Right?
I'm sharing the low carb pumpkin pie recipe that I made for my family this year. It's an update of my original recipe made with almond milk that I posted over five years ago here.
The almond milk pumpkin pie is what I made last year for Thanksgiving. And, it's a great option for those who are dairy-free.
However, if you want a richer pie and aren't concerned with the cons of eating dairy, this is the low carb pie for you! It's so good, no one will know it's made without adding sugar.
How To Make Pumpkin Pie Low-Carb
As you can see from the photos below, I used my homemade coconut flour crust and this crust works perfectly! The texture and light taste makes the best keto pumpkin pie in my opinion. You could use an almond flour crust, but I like the texture and flavor of the coconut flour better.
I like to save some of these crusts in the freezer. Then, the only steps are mixing together the cheesecake filling and baking the pie.
This is a very quick recipe that tastes like the pumpkin pies you remember from when you were a child.
Ingredients In Keto Pumpkin Pie
Almost everything in this easy recipe is low in carbs. It's a truly guilt-free dessert.
All of the ingredients are in the recipe card at the bottom of this post. Here's a quick overview of what's in this low-carb pie.
- Unbaked Coconut Flour Crust
- Pumpkin Puree
- Stevia Concentrated Powder
- Cinnamon
- Ground Ginger
- Ground Nutmeg
- Egg Yolks
- Egg
- Heavy Cream
Frequently Asked Questions About Ketogenic Pumpkin Pie
Before I share this sweet recipe with you all, here are a few questions I wanted to answer first.
Can I Use Pumpkin Pie Spice In Place of The Spices?
This recipe calls for a combination of cinnamon, ginger, and nutmeg. These are also the main ingredients in pumpkin pie spice. Some jars of pumpkin pie spice also have allspice in it. Both should work really well.
So, yes, you can use the pumpkin pie spice in place of my spices.
If you use pumpkin pie spice, you will need about 2 teaspoons of pumpkin pie spice.
Is Stevia The Best Sweetener For Pumpkin Pie?
For my low carb pumpkin pie recipe, I prefer to use concentrated stevia powder as the sweetener. I find the spice blend really hides any aftertaste from the stevia.
I've been making pumpkin pie sweetened with stevia for over ten years. And, I've finally perfected my own recipe so this will be the one I'll be baking from now on.
Why Is My Pie Too Soft?
I actually dealt with this problem before!
My original almond milk version had a very soft custard. I used 3 whole eggs in that recipe which wasn't enough to set the filling.
Rather than use 3 whole eggs in the pumpkin pie filling, I changed it to use 3 egg yolks and 1 whole large egg. And, using heavy cream instead of almond milk gives a better taste and texture.
What Type Of Crust Is Best?
My original recipe also used a crust made with almond flour and whey protein. I've since developed a nut free coconut flour pie crust that I prefer.
What To Serve With Keto Pumpkin Pie
This pie looks and tastes perfect for family holiday dinners. You can't even tell a difference between it and traditional pumpkin pie!
Serve it with the rest of your family meal. It's the quintessential fall recipe, so you can put it on the table with your turkey, green beans, and all the other sides.
Since most of my family is not low carb, it makes it difficult to plan meals. I end up having to make a set of regular food for them and low carb versions for me.
When I do plan dinners, I try to find low carb food that others will enjoy. Of course, I think all the food tastes perfect. But, it's hard to sell mashed cauliflower to those set on eating potatoes.
One of the dishes that has gone over well is my gluten-free green bean casserole. It's a side dish that I made for all the family holiday dinners!
Share This Pie With Family
I'm so excited about this new low carb pumpkin pie recipe that I'm planning to bake a couple for Christmas. That way, there's one to share with my family and another to share with my in-laws.
So, while others have already moved on to low carb cookies, I'm still dreaming of pumpkin and pies. I'll eventually get to making some holiday cookies, but I'm somewhat of a procrastinator.
Thankfully, my oldest sister volunteered to host our family Christmas dinner this year, so I won't have to worry about planning for that. Although I do love to cook, I'm not great at getting things organized for a big dinner.
So, if you haven't gotten your fill of pumpkin pie on Thanksgiving, you really need to give this easy low carb version a try. I guarantee it will become a favorite for all who love this traditional fall treat.
I'm just happy that canned pumpkin is available year round so I can enjoy this low carb pie any time. It's too bad that pumpkin puree isn't available worldwide, though. I feel for those in other countries that can't get it.
Carbs In Pumpkin Pie
Don't be alarmed by the high carb count. You can always serve smaller pieces (I like to cut the pie into 16 thin slices). Or, leave out the crust and cut the carbs to only 6 g total per larger slice.
Other Low Carb Pumpkin Recipes
Want a few more ways to use pumpkin? You'll find a few of my personal favorites below:
And, I even put together a whole collection of keto pumpkin recipes.
Keto Low Carb Pumpkin Pie Recipe
Ready to make this amazing dessert pie? Here's a few items you might need for the recipe:
Enjoy the recipe and be sure to let us know how it came out in the comment section below. You may also want to check out my squash coconut pie which is another family favorite dessert.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Low Carb Pumpkin Pie Recipe
Video
Ingredients
- 1 unbaked coconut flour crust
- 15 ounce can pumpkin puree
- ½ teaspoon stevia concentrated powder or ½ cup sugar equivalent (add more to taste)
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg not a nut for those worried
- 3 egg yolks
- 1 large egg
- ⅔ cup heavy cream
Instructions
- Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
- Beat in yolks and egg until well combined.
- Gradually stir in heavy cream.
- Pour filling into prepared pie crust.
- Cover crust edges with a pie shield or aluminum foil to prevent burning. Bake at 375°F for 30-40 minutes or until set.
- Cool on wire rack.
- Store in refrigerator.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: November 28, 2016... Last Updated: October 1, 2020 with enhanced photos and additional recipe information.
Leta libby
If I want to use honey instead of Stevia how much Would I use
Lisa MarcAurele
It's probably about 1/2 cup since honey is about as sweet as sugar.
Sharon Veth
What is the difference between using stevia or concentrated stevia. I'm sure you would use more, but is there a difference in taste and texture. ?
Lisa MarcAurele
It depends on how it's used. Some products called "stevia" are a blend of stevia and erythritol or another sweetener. Stevia is very concentrated so concentrated stevia is the pure form without anything else.
JD
What can be substituted for the heavy cream for a dairy free option? Can you use full coconut milk or cream from a can? I don't want the pie to taste to much like coconut.
Lisa MarcAurele
Full fat coconut cream in a can should work. But you might be able to dilute it with a little non dairy low carb milk.
Jacalyn Knoll
6 g Net Carbs per sliceTotal carbs can be reduced to only 6 grams by eliminating the crust.
I don't understand the reduction without the crust seems to be the same?
Am I missing something?
Lisa MarcAurele
The 12 grams total carbs can be reduced 6 grams total without the crust. The net carbs of the pie with crust is 6 grams NET.
Jessica
The nutrition info you provided, just to clarify, is that for the whole pie or per serving?
Lisa MarcAurele
It's always per serving unless stated otherwise.
Jenny
Hi! Can't wait to try this.
At one point you say use a "prepared" pie crust, and I'm not sure if that means that you bake it unfilled. Could you please clarify?
Do I pre bake the coconut crust before putting in the pumpkin pie filling, and then bake the filled crust a second time? Or do I fill the raw unbaked pie crust dough and bake the whole shebang once? Thanks so much!!
Lisa MarcAurele
I fill the unbaked pie crust dough and bake at once. However, some have found that the crust is a little better (less soft) if baked first. But, you need to be careful not to burn the edges so you'll want to use a crust shield.
charles bramlett
It's the greatest for pie crust
Ashlee
So excited to try this! Is it possible to use honey instead?
Lisa MarcAurele
Any sweetener works, including honey.
angela
and can i use coconut oil instead of butter for the crust
Angela
can i replace heavy cream by coconut milk?
Madeleine
can I use coconut milk instead of heavy cream ?
Lisa
Coconut cream is a better sub. The milk might be too thin.
Machell
Best Low carb pumpkin pie ever.... instead of stevia I used maple syrup. This recipe is awesome! I also followed the crust recipe and it was just as good. Thank you so much we are trying to stay away from carbs. This is a great way to feel like your not missing anything especially during the holidays!!!
Lisa
My pleasure Machell!
Leo
Hi! I'm from france and we don't have pumpkin purée, but it's easy to make it from scratch. Cook 14oz if pumpkin with 2fl oz if water for 15mins and you get natural home made pumpkin purée ?
Lisa
Thanks for sharing that! It is pretty simple to make the puree and a lot of people do it right in an Instant Pot.
Christina
Hi ??
I love these recipes and want to thank you for your blog! Just FYI, the nutrition information doesn’t all come through when you import your recipes into 3rd party apps.
Cheers!
Lisa
It is a standard field that the nutritional info is input into. Not sure why the 3rd party apps aren't importing those fields.
Jena Hegeman
Can i use liquid vanilla Stevia. It's strong so I don't think it would add a lot of liquid and it's what I have in the house. I didn't see any comments about it although i could have missed it.Thank you...it does sound delicious! I can't wait to make it!
Lisa
The liquid stevia is about half as strong as the powder so you'll likely need twice the amount.
Mercedes
I used Swerve (didn’t see til after I made it that you suggest not using it in the comments..) my pie has been in the oven for 40 minutes and is still not set/ runny. Crust isn’t black and no weird white spots... hope this pie turns out as it’s for my family’s thanksgiving dinner tomorrow ?
Lisa
I hope it came out okay. It is a softer filling than the standard custard, but should hold up when sliced.
Holli
Would it help to reduce the heavy cream?
Lisa MarcAurele
It should as it reduces the liquid.
Tia
I made this pie yesterday and it was delicious! Tasted as good as any sugar-filled pie I've ever had! I added a little Pumpkin Pie Spice but otherwise followed the recipe exactly. I used Xylitol for sweetener.
Lisa
Good to know it works well with xylitol.
Carol A Mathis
Very delicious. Even the husband said "it's very good". It's going to be hard to not eat the whole thing, now;) thank you, for all your wonderful recipes!
Lisa
You're welcome!
Mary
I just took my pie out of the oven and it looks perfect! Can hardly wait for my husband to try it!
Lisa
I made mine yesterday and it was perfect!
Sarah
I have followed the directions exactly (used 3/4 cup coconut sugar instead of stevia) and after 17 minutes of baking it is not even beginning to set up. Is there some magic that happens in the next 17 minutes or am I screwed for dessert today...?
Lisa
I always use concentrated stevia. What I think is happening is that the bulk sweeteners are adding too much liquid which needs to be compensated with more egg yolk or another thickener.
Diana
I just made this pie and it smells delicious. A couple strange things- the crust turned black, even after tenting it the whole cooking time. There are strange white "powdery" circles showing up as it cools (from the swerve)? And finally, it took almost an hour to cook in my oven. It looks super ugly and I'm bummed. My pies always look beautiful so this is quite a disappointment.
Lisa
I never use Swerve in the pie so the erythritol may be the issue. The baking issue is also likely due to using erythritol. I will delete that option as concentrated stevia powder is what I always use.
Brittney
Not sure if my first comment posted. When I plug this in to myfitnesspal, it came up with 40 something carbs. I then added the items individually and it was the same. Like 36 net carbs for 1/8th of the pie. I did try 1/16th of the pie since it’s sooooo high. I don’t understand what the difference is. Is it the sweetener I used? Now brand Erythritol 3/4 cup in the pie crust and the filling.
Lisa
It's counting the carbs in the erythritol.