This low carb pumpkin pie is so freggin’ good, you won’t even know it’s low carb…
So good, in fact, that you’ll be making it year-round. Even mid-summer, when other low carb desserts aren’t inspiring enough to turn the oven on for. So good, your friends and family will ask for seconds. So good, you might as well make two, so you actually get a slice.
It’s got a buttery, flakey low carb pie crust, and an easy, sweet, and perfect filling. No Thanksgiving would be complete without this one.
Wash down your turkey and pumpkin soup with a slice of this for an unforgettable meal!
What I Love About This Low Carb Pumpkin Pie Recipe
I LOVE that it’s a LOW CARB pumpkin pie! Pie without the side effects of sugar? Say no more…
Here are a few more reasons to love it:
- Really easy to make
- As yummy as traditional pumpkin pie
- Perfect way to celebrate the season
Tips + FAQs
Surprisingly, pumpkin pie filling is one of the easiest things to make: literally, dump the ingredients in a bowl and mix! Now, there are a few tricks to getting everything else just right, here’s what you need to know:
The Low Carb Pie Crust
Keto pumpkin pie wouldn’t be worth it without a drool-worthy pie crust, and friends have I got just the recipe for ya! Pie crusts can be a bit tricky to deal with, so follow these steps and you’ll be golden:
- Keep your butter colddd when making the pie crust — this will keep the crust buttery, flakey, and easy to work with.
- Divide the dough before rolling it so you have some leftover to decorate the top of your sugar free pumpkin pie with.
- No need to prebake your pie crust
- Protect the crust with a foil collar, as this pie is in the oven for a long time, which will burn high-fat crusts like ours.
- Bake on a rimmed baking sheet, to prevent a giant mess at the bottom of your oven. The rimmed baking sheet will catch the crust’s butter that will inevitably drip over the edges.
I do have a coconut flour pie crust on the site for those of you with nut allergies. That said, my almond flour crust is significantly more similar to traditional pie crust, so if you can, opt for that.
Canned Pumpkin vs. Fresh Pumpkin
I’m a big fan of canned pumpkin puree here, as I find that canned has a better texture and sets the best (Taste of Home agrees!). And, let’s be honest, it’s easier. We’re already making a crust from scratch here people…
Be sure to purchase canned pumpkin vs. pumpkin pie filling, which is loaded with sugar and spice.
How to Know When Your Pumpkin Pie Is Done Cooking
The center of your low carb pumpkin pie should be mostly set, yet slightly jiggly.
Insert a knife into the center, it should come out wet and relatively clean. Remember, this is a custard, and it will continue to set as it cools.
Serving Recommendations
This pumpkin pie will be the star of your keto Thanksgiving desserts collection!
I can’t get over a slice of this with sugar free whipped cream (I prefer homemade sweetened by keto sweeteners). Or! Serve it with a scoop of low carb ice cream and a streusel topping made of nuts.
But really, is there a wrong way to eat pie??
Recipe Swaps + Variations
As you can imagine, it’s hard to mess with the ingredients here. But, there are a few ways you can switch things up:
- Don’t have pumpkin pie spice? Use 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon cloves, 1/2 teaspoon ginger.
- Make your own pumpkin puree.
More Low Carb Pumpkin Recipes
It’s that time of year! Here are a few other low carb pumpkin recipes to help you celebrate the season:
Low Carb Pumpkin Pie
Print Recipe Pin RecipeIngredients
- 1 Low Carb Pie Crust unbaked
Filling:
- 2 Eggs
- 1 - 15 Ounce Canned Solid Packed Pumpkin
- 1 Cup Heavy Cream
- 3/4 Cup + 2 Tablespoons Golden Swerve or Lakanto
- 1 Teaspoon Xanthan Gum
- 1/2 Teaspoon Kosher Salt
- 2 Teaspoons Pumpkin Pie Spice
Instructions
- Prep. Preheat oven to 425 F.
- Pie crust. Prepare the pie crust, by forming the unbaked dough into a buttered pie pan. Place in the fridge as you prep the filling. If you have extra dough, use small leaf cookie cutters (note 3) as a topping to decorate your pie. Place this dough in the fridge as well.
- Filling. Add all ingredients to a large bowl, and combine using an electric mixer.
- Bake. Place pie pan with crust on a rimmed baking sheet. Pour filling into the crust. Use foil to wrap around the edges of the crust to form a collar (will protect the crust from burning). Place in the oven and bake for 50 minutes - 1 hour. You'll know the pie is done once the top is golden around the edges, however, the center should still be jiggly. Test by inserting a toothpick a couple of inches from the edge of your pie, it should come out clean. The pie will continue to cook as it cools.
- Decorated topping + serving: place cut-out cookies on a parchment paper-lined baking sheet, brush the tops with a whisked egg, and bake for 12 minutes. Once cool, use these to decorate the edges of your pie. Allow pie to cool completely before slicing, and enjoy!
Fans Also Made These Low Carb Recipes:
Lindsey's Tips
- Sweetener. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Cookie cutters - I used these small leaf cookie cutters from Amazon.
- Nutritional information is based on 1 slice, if you cut this pie into 8 slices. It's calculated using my almond flour pie crust recipe:
