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    Home » Recipes » Gluten-Free (GF)

    Low-Carb Pumpkin Pie with Almond Crust (Keto, GF)

    Published: Nov 11, 2019 · Modified: Jun 15, 2021 by Heather Cooan · This post may contain affiliate links.

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    slice of low-carb pumpkin pie with almond crust topped with whipped cream on a plate

    This post may contain affiliate links. Read the full disclosure here.

    Yup! Low-carb pumpkin pie! Once you figure out how to make a keto pie crust, keto pies are pretty easy.

    So, I'm stocked with canned pumpkin again, I just can't get enough of the stuff. I've been using it to make all kinds of things from keto pumpkin bread to pumpkin pie and everything in between. I think it's just that time of year, I get fall fever. I just get a little wacky when the leaves start to change color and rustle around.

    I found this recipe by Paula Deen when I was searching for a good pumpkin pie recipe and had to make it low-carb. There are already low-carb items out there that are similar to pumpkin pie, but nothing has really hit the spot for me and killed the craving. This recipe comes close, it's a creamier, lighter version of the real thing. It's yummy, and it's just a bonus that it's sugar-free, gluten-free, and low-carb.

    Shop Thanksgiving Pie Plates on Amazon

    I created this recipe before I knew I was allergic to dairy. I can no longer eat this, but Blake loves it. I still make it for him every year and I have just about mastered a dairy-free version for myself. The texture isn't quite there, but almost!

    If you decide to give this recipe a shot, let me know what you think! Oh, and don't forget the homemade whipped cream to top things off.

    slice of low-carb pumpkin pie with almond crust topped with whipped cream on a plate

    Low-Carb Pumpkin Pie with Almond Crust

    This keto pumpkin pie might as well be the real thing, it sure tastes like it!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 20 minutes
    Course: Dessert
    Cuisine: American
    Servings: 8 Servings
    Calories: 400kcal
    Author: Heather Cooan

    Ingredients

    Pumpkin Pie Filling

    • 8 oz. cream cheese softened
    • 2 cups canned pumpkin
    • 1 cup erythritol
    • ¼ teaspoon salt
    • 1 egg
    • 2 egg yolks
    • ¼ cup water
    • ½ cup heavy cream
    • ¼ cup melted butter
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • Whipped cream for topping

    Almond Crust

    • 1 ½ cups almond meal or almond flour
    • 3 tablespoons melted butter
    • Artificial sweetener equal to 3 tablespoons sugar

    Instructions

    Pumpkin Pie Filling

    • Preheat the oven to 350 degrees F.
    • In a large mixing bowl, beat the cream cheese with a hand mixer.
    • Add the pumpkin and beat until combined. Add the erythritol, and salt, and beat until combined.
    • Add the eggs mixed with the yolks, cream, water, and melted butter, and beat until combined. Finally, add the vanilla and cinnamon and beat until incorporated.
    • Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Place the pie in the refrigerator to chill and finish setting. Cut into slices and top each piece with a generous amount of whipped cream.

    Almond Crust

    • Heat oven to 350 F.
    • Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.
    • Bake for about 10 minutes until the crust is beginning to brown.
    • After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

    Nutrition

    Calories: 400kcal | Carbohydrates: 14g | Protein: 9g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 271mg | Potassium: 193mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10535IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 2mg
    Tried this recipe?Let us know how it was!
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    Comments

    1. Yesenia Johns says

      November 15, 2012 at 8:22 am

      Your recipes sounds interesting and I would try it if it had the nutritional value included. My son was diagnosed with Type 1 diabetes and he loves pumpkin pie. I need to watch his carb intake so the nutritional value along with your recipes would be so helpful. Jus a friendly suggestion.

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    Heather Cooan - Nutrition Consulting, Counseling, and Education

    Hi, I'm Heather! I’m a Functional Nutrition Consultant and Educator helping women suffering with autoimmunity and cancer to take control of their health and their care through education, data-driven nutritional therapy, and strategic lifestyle design.

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