Low-Carb Pumpkin Pie


For the crust:

  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • ¼ teaspoon salt
  • 1/3 cup melted butter
  • 1 large egg

For the filling:

  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • ½ cup heavy cream
  • 2 large eggs
  • ½ cup granulated erythritol or your preferred sugar substitute
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon vanilla extract


  1. Preheat your oven to 350°F (175°C).
  2. Crust:
    • In a mixing bowl, combine the almond flour, coconut flour, and salt.
    • Stir in the melted butter and egg until a dough forms.
    • Press the dough into the bottom of a pie dish, forming an even crust.
    • Bake the crust for about 10-12 minutes, until it’s lightly golden. Remove from the oven and set aside.
  3. Filling:
    • In a medium bowl, whisk together the pumpkin puree, heavy cream, eggs, erythritol, spices, and vanilla extract until well combined.
  4. Assembly:
    • Pour the pumpkin filling into the baked crust, spreading it evenly.
  5. Baking:
    • Bake the pie in the preheated oven for about 40-45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
    • Once done, remove the pie from the oven and let it cool on a wire rack.
  6. Chilling:
    • Once the pie has cooled, place it in the refrigerator to chill for at least 2 hours, or until it’s thoroughly chilled and set.

Sugar-Free Whipped Cream:


  • 1 cup heavy whipping cream
  • 2-3 tablespoons powdered erythritol or your preferred powdered sugar substitute
  • 1 teaspoon vanilla extract


  1. Whipping:
    • In a mixing bowl, whip the heavy whipping cream using a hand mixer or a stand mixer until it starts to thicken.
  2. Sweetening:
    • Gradually add the powdered erythritol or sugar substitute while continuing to whip the cream.
    • Add the vanilla extract and continue whipping until soft peaks form.
  3. Serving:
    • Serve a dollop of sugar-free whipped cream on each slice of the chilled low-carb pumpkin pie.

Low-Carb Pumpkin Pie (Per Slice, assuming 8 slices):

  • Calories: ~260
  • Total Carbohydrates: ~9g
  • Dietary Fiber: ~3g
  • Net Carbs: ~6g
  • Protein: ~6g
  • Fat: ~23g

Sugar-Free Whipped Cream (Per Serving, assuming 1/8 of the recipe):

  • Calories: ~50
  • Total Carbohydrates: ~1g
  • Dietary Fiber: 0g
  • Net Carbs: 1g
  • Protein: ~0g
  • Fat: ~5g
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