Low Carb Pumpkin Pie


Pie crust

  • 2 oz. unsalted butter, melted
  • 1½ cups (6 oz.) almond flour
  • ½ cup (2 oz.) hazelnut flour or almond flour
  • ¼ cup (1¾ oz.) erythritol
  • ¼ tsp ground cinnamon
  • ¼ tsp vanilla extract
  • ¼ tsp salt

Pumpkin filling

  • 15 oz. pumpkin puree, canned
  • ½ cup (32⁄3 oz.) erythritol
  • 1 oz. (2 tbsp) unsalted butter melted
  • 1 tsp ground cinnamon
  • ½ tsp pumpkin pie spice
  • ¼ tsp salt
  • 2 large eggs
  • ¾ cup heavy whipping cream

Whipped cream topping

  • ⅔ cup heavy whipping cream
  • ½ tsp vanilla extract (optional)
  • 1 tbsp powdered erythritol (optional)
  • ground cinnamon, for garnish
Pie crust

Preheat oven to 350°F (175°C).

Add the butter, almond flour, hazelnut flour, sweetener, cinnamon, vanilla, and salt to a medium-sized bowl. Mix together until crumbly, and well combined.

Evenly press the crust mixture over the bottom and sides of a 9″ (23 cm), un-greased pie plate. Set aside.

Pumpkin Filling

In a medium-sized bowl, use a hand mixer to combine the pumpkin purée, sweetener, butter, cinnamon, pumpkin pie spice, and salt. Pour in the egg and the heavy whipping cream, and mix until just combined.

Pour the filling into the pie crust. Place aluminum foil or a pie shield along the crust edges, to prevent browning too quickly. Bake on the middle oven rack for 35-40 minutes, or until the filling is just set.

Cool on a wire rack for 2 hours, or until at room temperature. Serve at room temperature or refrigerate for several hours before serving.

Whipped Cream Topping

Add the heavy cream, vanilla, and sweetener to a medium-sized bowl. Using an electric mixer, whisk at medium speed, until soft peaks form.

For serving, slice the pie, and top with a dollop of whipped cream, and a sprinkle of cinnamon if desired.


This pie can be covered and refrigerated for 3-4 days.

📸 photo and recipe courtesy of dietdoctor.com

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