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Keto Pumpkin Pie (Low-Carb & Gluten Free)

This content originally appeared on Low Carb Yum. Republished with permission.

A delicious low carb pumpkin pie recipe that tastes nearly as good or higher than an everyday high carb one. It’s a guiltless treat that will be enjoyed year-round! Plus, there are only 6 grams of net carbs in each slice of this decadent pumpkin pie – You will adore it.

Simply because today isn’t Thanksgiving, that doesn’t mean you’ll be able to’t still enjoy delicious low carb pies. There’s no reason why such a delicious dessert must be reserved just for holidays.


I’m sharing the low carb pumpkin pie recipe that I made for my family this 12 months. 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 12 months for Thanksgiving. And, it’s an excellent option for many who are dairy-free.

Nonetheless, when you desire a richer pie and aren’t concerned with the cons of eating dairy, that is the low carb pie for you! It’s so good, nobody will understand it’s made without adding sugar.

How To Make Pumpkin Pie Low-Carb

As you’ll be able to see from the photos below, I used my homemade coconut flour crust and this crust works perfectly! The feel and light-weight taste makes the very best keto pumpkin pie for my part. You would use an almond flour crust, but I just like the texture and flavor of the coconut flour higher.

I like to save lots of a few of these crusts within the freezer. Then, the one steps are mixing together the cheesecake filling and baking the pie.

This can be a very quick recipe that tastes just like the pumpkin pies you remember from if you were a baby.

Ingredients In Keto Pumpkin Pie

Almost all the pieces on this easy recipe is low in carbs. It’s a really guilt-free dessert.

The entire ingredients are within the recipe card at the underside of this post. Here’s a fast overview of what’s on this low-carb pie.

Often Asked Questions About Ketogenic Pumpkin Pie

Before I share this sweet recipe with you all, listed here are a number of questions I desired to answer first.

Can I Use Pumpkin Pie Spice In Place of The Spices?

This recipe calls for a mixture of cinnamon, ginger, and nutmeg. These are also the primary ingredients in pumpkin pie spice. Some jars of pumpkin pie spice even have allspice in it. Each should work very well.

So, yes, you need to use the pumpkin pie spice instead of my spices.

For those who use pumpkin pie spice, you will want 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 make use of concentrated stevia powder because the sweetener. I find the spice mix 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 very own recipe so this can be the one I’ll be baking to any extent further.

Why Is My Pie Too Soft?

I actually handled this problem before!

My original almond milk version had a really soft custard. I used 3 whole eggs in that recipe which wasn’t enough to set the filling.

Slightly than use 3 whole eggs within the pumpkin pie filling, I modified it to make use of 3 egg yolks and 1 whole large egg. And, using heavy cream as an alternative of almond milk gives a greater 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 possibly can’t even tell a difference between it and traditional pumpkin pie!

Serve it with the remaining of your loved ones meal. It’s the quintessential fall recipe, so you’ll be able to put it on the table along with your turkey, green beans, and all the opposite sides.

Since most of my family shouldn’t be low carb, it makes it difficult to plan meals. I find yourself having to make a set of normal food for them and low carb versions for me.

After I do plan dinners, I try to search out low carb food that others will enjoy. In fact, I believe all of the food tastes perfect. But, it’s hard to sell mashed cauliflower to those set on eating potatoes.

One in every 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 of the family holiday dinners!

Share This Pie With Family

I’m so enthusiastic about this recent low carb pumpkin pie recipe that I’m planning to bake a pair for Christmas. That way, there’s one to share with my family and one other 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 creating some holiday cookies, but I’m somewhat of a procrastinator.

Thankfully, my oldest sister volunteered to host our family Christmas dinner this 12 months, so I won’t need to worry about planning for that. Although I do like to cook, I’m not great at getting things organized for a giant dinner.

So, when you haven’t gotten your fill of pumpkin pie on Thanksgiving, you actually need to provide this easy low carb version a try. I guarantee it’s going to turn into a favourite for all who love this traditional fall treat.

I’m just joyful that canned pumpkin is out there 12 months 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 may’t get it.

Carbs In Pumpkin Pie

Don’t be alarmed by the high carb count. You possibly can all the time serve smaller pieces (I wish to cut the pie into 16 thin slices). Or, pass over the crust and cut the carbs to only 6 g total per larger slice.

Other Low Carb Pumpkin Recipes

Want a number of more ways to make use of pumpkin? You’ll find a number of of my personal favorites below:

And, I even put together a complete collection of keto pumpkin recipes.

Keto Low Carb Pumpkin Pie Recipe

Able to make this amazing dessert pie? Here’s a number of items you would possibly need for the recipe:

  • Pie plate
  • Pie shield
  • Mixing bowls
  • Electric mixer
  • Rubber spatula

Benefit from the recipe and be sure you allow us to know the way it got here out within the comment section below. It’s possible you’ll also want to examine out my squash coconut pie which is one other family favorite dessert.

Follow us on FACEBOOKPINTEREST, and INSTAGRAM for much more tasty keto-friendly recipes!

Low Carb Pumpkin Pie Recipe

A delicious pumpkin pie recipe that tastes nearly as good or higher than an everyday high carb one. It is a guiltless treat that will be enjoyed 12 months round! Only 6 g net carbs per slice.

Calories 285 kcal per serving


  • 1
    unbaked coconut flour crust
  • 15
    can pumpkin puree
  • ½
    stevia concentrated powder
    or ½ cup sugar equivalent add more to taste
  • 1
  • ½
    ground ginger
  • ½
    ground nutmeg
    not a nut for those anxious
  • 3
    egg yolks
  • 1
    large egg

  • cup
    heavy cream


  1. Mix pumpkin, stevia, cinnamon, ginger, and nutmeg.

  2. Beat in yolks and egg until well combined.

  3. Progressively stir in heavy cream.

  4. Pour filling into prepared pie crust.

  5. Cover crust edges with a pie shield or aluminum foil to forestall burning. Bake at 375°F for 30-40 minutes or until set.

  6. Cool on wire rack.

  7. Store in refrigerator.

Recipe Notes

Total carbs will be reduced to only 6 grams by eliminating the crust.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Additional Info

  • Net Carbs: 6 g
  • % Carbs: 10.1 %
  • % Protein: 10.1 %
  • % Fat: 79.7 %
  • SmartPoints: 12

Notes on Dietary Information

Dietary information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the dietary information given for any recipe on this site. Erythritol carbs will not be included in carb counts because it has been shown not to affect blood sugar. Net carbs are the whole carbs minus fiber.

Nutrition Facts

Low Carb Pumpkin Pie Recipe

Amount Per Serving (1 g)

Calories 285
Calories from Fat 189

% Day by day Value*

Fat 21g32%

Saturated Fat 14g88%

Cholesterol 196mg65%

Sodium 222mg10%

Carbohydrates 12g4%

Fiber 6g25%

Sugar 3g3%

Protein 6g12%

* Percent Day by day Values are based on a 2000 calorie weight loss plan.

Please note that the dietary information may vary depending
on the particular brands of products used. We encourage everyone to examine specific
product labels in calculating the precise dietary information.

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