Low Carb Pumpkin Pie Recipe

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Low Carb Pumpkin Pie Recipe

It was a challenge for me to come up with a Low Carb Pumpkin Pie Recipe that actually tastes good and this one tastes AMAZING! The crust was the trickiest part of all. I wanted a nice, flaky crust that tastes just like the real thing.

It's hard to believe this delicious pumpkin pie is a Low Carb Pumpkin Pie recipe! It's full of flavor with a secret ingredient that gives it a rich, smooth taste!

I’ve actually tried to make a few different keto-friendly and low carb crusts recipes and I do like the different crust types for different recipes. The main ingredient in this homemade low carb pumpkin pie crust recipe is coconut flour.

Low Carb Pumpkin Pie Recipe

Low Carb Pumpkin Pie Recipe Ingredients

Prep the pie crust by using this Low Carb Coconut Flour Pie Crust Recipe first. Then make the pie filling below.

Pumpkin Pie Filling Ingredients

  • 4 eggs, beaten
  • 1 – 15 oz can of solid pumpkin (no sugar added)
  • 3/4 cup Swerve Sweetener
  • 1/2 Tsp Salt
  • 1 Tsp Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/4 Tsp Cloves
  • 1 Can Full Fat Coconut Cream (drain the liquid part and only use the white cream)
  • 1/2 cup heavy whipping cream

 


Low Carb Pumpkin Pie Recipe Instructions

  1. Combine all the ingredients together and mix it until it’s fully combined.  Pour it into an 8 inch or 9 inch Low Carb Coconut Pie Crust that was prepped ahead of time.
  2. If the pie crust has not been baked, pour the pumpkin mixture into the uncooked Low Carb Coconut Pie Crust and bake it for about 35 to 45 minutes until it’s golden brown.
  3. TIP:  Add a thin strip of aluminum foil around the edges of the pie crust to prevent them from burning.  The inside always tends to need to bake longer than the pie crust.  By adding the aluminum foil, it will protect the pie crust edges from getting too dark or burning.  I do this with all my pies.
  4. Note:  If you use a 9-inch pie pan, this pumpkin recipe will not fill it completely to the top of the pie.  I always tend to add a bit of whipped cream around the edges to fill in space.

 

Low Carb Pumpkin Pie Filling Nutrition

*nutrition label for the Low Carb Pumpkin Pie filling only

Serves 12

Calories 70, Total C 2.6g, Fiber 0.8g, Net C 1.8g, Sugars 1g, Fat 5.7g, Protein 2.7g

 


Here are some photos we took while making this delicious recipe.

 

Low Carb Pumpkin Pie Recipe

 

This is a photo showing how the Homemade Low Carb Coconut Flour Pie Crust Recipe is made.

Low Carb Pumpkin Pie Recipe

 

Low Carb Pumpkin Pie Recipe

Add the Low Carb Pumpkin Pie filling before you bake the crust.Low Carb Pumpkin Pie Recipe

 

Low Carb Pumpkin Pie Recipe

 

This is the aluminum foil trick to protect the edges from burning.

Low Carb Pumpkin Pie Recipe

 

Low Carb Pumpkin Pie Recipe

 

Low Carb Pumpkin Pie Recipe

 

Low Carb Pumpkin Pie Recipe

 

Low Carb Pumpkin Pie Recipe

 

It's hard to believe this delicious pumpkin pie is a Low Carb Pumpkin Pie recipe! It's full of flavor with a secret ingredient that gives it a rich, smooth taste!

 

This is how my youngest likes her pumpkin pie!  LOL!It's hard to believe this delicious pumpkin pie is a Low Carb Pumpkin Pie recipe! It's full of flavor with a secret ingredient that gives it a rich, smooth taste!

 

It's hard to believe this delicious pumpkin pie is a Low Carb Pumpkin Pie recipe! It's full of flavor with a secret ingredient that gives it a rich, smooth taste!

Low Carb Pumpkin Pie Recipe

4.13 from 8 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 1 pie
Calories 70

Ingredients
  

Instructions
 

  • Combine all the ingredients together and mix it until it's fully combined.  Pour it into an 8-inch or 9-inch Low Carb Coconut Pie Crust that was prepped ahead of time.
  • If the pie crust has not been baked, pour the pumpkin mixture into the uncooked Low Carb Coconut Pie Crust and bake it for about 35 to 45 minutes until it's golden brown.
  • TIP:  Add a thin strip of aluminum foil around the edges of the pie crust to prevent them from burning.  The inside always tends to need to bake longer than the pie crust.  By adding the aluminum foil, it will protect the pie crust edges from getting too dark or burning.  I do this with all my pies.
  • Note:  If you use a 9-inch pie pan, this pumpkin recipe will not fill it completely to the top of the pie.  I always tend to add a bit of whipped cream around the edges to fill in space.

Nutrition

Serving: 1g | Calories: 70 | Carbohydrates: 2.6g | Protein: 2.7g | Fat: 5.7g | Fiber: 0.8g | Sugar: 1g | Net Carbs: 1.8g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

 

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4 Comments

  1. Coconut cream or coconut milk and scrap cream off the top? In the picture you have a can of coconut milk but the directions say coconut cream. They sell both at the store.

  2. Hi!

    What temperature do you cook this at? I did it at 350° because I didn’t ever find a temp. It took much longer to cook, but tasted good.

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