Low Carb Pumpkin Pie


Pie crust

  • 2 oz. unsalted butter, melted
  • 1Β½ cups (6 oz.) almond flour
  • Β½ cup (2 oz.) hazelnut flour or almond flour
  • ΒΌ cup (1ΒΎ oz.) erythritol
  • ΒΌ tsp ground cinnamon
  • ΒΌ tsp vanilla extract
  • ΒΌ tsp salt

Pumpkin filling

  • 15 oz. pumpkin puree, canned
  • Β½ cup (32⁄3 oz.) erythritol
  • 1 oz. (2 tbsp) unsalted butter melted
  • 1 tsp ground cinnamon
  • Β½ tsp pumpkin pie spice
  • ΒΌ tsp salt
  • 2 large eggs
  • ΒΎ cup heavy whipping cream

Whipped cream topping

  • β…” cup heavy whipping cream
  • Β½ tsp vanilla extract (optional)
  • 1 tbsp powdered erythritol (optional)
  • ground cinnamon, for garnish
Pie crust

Preheat oven to 350Β°F (175Β°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 purΓ©e, 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.

πŸ“Έ photo and recipe courtesy of dietdoctor.com

πŸŒ€ 🧑 πŸŒ€ 🧑 πŸŒ€

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