Low Carb Pumpkin Pie

This Keto Low Carb Pumpkin Pie recipe is going to knock your socks off on how divine it tastes and easy to make. Tastes as good (if not better) than a classic pumpkin pie. Your guests won't be disappointed!

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image credit thatslowcarb.com

Pumpkin Pie Filling

  • 1 (15 oz.) can pure pumpkin puree (NOT pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup erythritol
  • 1/4 tsp. salt
  • 1 tbsp. pumpkin pie spice, no sugar added
  • 1 tsp. ground cinnamon
  • 1 cup unsweetened almond milk (you can subsitute any milk you prefer)
  • 1 tsp. pure liquid stevia (optional)

Low Carb Pie Crust

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 large eggs
  • 1/4 cup butter or coconut oil for dairy-free


  • Preheat oven to 425 F.
  • Pulse all low carb pie crust ingredients into a medium bowl or food processor. Pulse together until mixture forms a ball.
  • Press pie crust ball into a 8 inch pie pan.
  • Blend all pumpkin pie filing ingredients in a mixing bowl with a whisk. Pour pumpkin pie filling into pie crust
  • Bake for 15 minutes then reduce heat to 350 F. and continue baking for approximately 35-45 minutes, or until pie is set and cooked through. Keep an eye on the crust edges. If they begin to brown too much cover with aluminum foil.

Recipe Notes

  • Please note that there are 168 grams of sugar alcohol in the entire recipe and should be accounted for if you calculate the net carbs.
  • Total of 21 grams sugar alcohol per slice if you slice into 8 slices.

more detail recipe thatslowcarb.com

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