Low-Carb Pumpkin Pie

This Low-Carb Pumpkin Pie is the ultimate answer to your keto Thanksgiving woes. It is, without a doubt, the perfect pumpkin pie for the holidays and you won’t even know its low carb.

Low Carb Pumpkin Pie

Why This Low-Carb Pumpkin Pie NEEDS To Be On Your Table This Thanksgiving!

When I think about Thanksgiving and holiday meals, two things come to mind: Turkey and pumpkin pie. Since I’m someone who lives a low carb lifestyle, turkey is no problem as it’s SO low carb that you might as well not count the carbs.

Pumpkin pie, however, is a completely different story. Just one slice can have about 46 grams of carbs, which is impossible for anyone who is trying to stay in ketosis.

But here’s the problem: Pumpkin pie is just too dang irresistible! I mean, can you even call it a successful Thanksgiving without devouring what is arguably the best holiday treat of all time?! The answer to that question is most certainly “NO”.

So armed with this knowledge I tasked myself with making the best dang pumpkin pie I could possibly make, and I must say, I outdid myself with this one.

This pumpkin pie is truly a keto-ers fantasy come true. It hits all of the points of a perfect low carb dessert without making you feel like you need to fast for the next few months/years.

It’s wonderfully creamy, delightfully spiced, perfectly sweet, and the crust has that combination of crumbliness and crunch that you’d expect from a good holiday pie.

And above all, it’s low enough in carbs that you can still enjoy the rest of your holiday without that feeling of dread that you just consumed enough carbs to put you off track until the new year.

Watch A Video On How To Make This Low-Carb Pumpkin Pie!

How To Make This Delightfully Keto Pumpkin Pie

  1. Preheat the oven to 350F.
  2. Make the pie crust: In a small bowl, mix together almond flour and powdered Swerve.
  3. Pour in the melted coconut oil and mix well until you have a crumbly mixture.
  4. Tip the mixture into a 9-inch shallow pie pan. Use your fingers to pat the pie crust evenly into the bottom and then work your way up the sides.
  5. Once the mixture is evenly spread through the pan, use the tines of a fork to prick the bottom of the crust.
  6. Make the filling: Whisk together the 3 eggs. Add cream, Truvia, canned pumpkin purée, pumpkin pie spice, vanilla extract and whisk it all together. Pour it into the formed pie crust.
  7. Bake at 350F for 40-50 minutes. The center will still be a little jiggly. You may need to cover the sides with foil if the sides of the crust start to brown too much.
  8. Chill for 6-8 hours and serve with additional whipped cream.

How Many Net Carbs Are In Pumpkin Pie?

A single slice of your run-of-the-mill pumpkin pie has about 46 grams of carbs, with only 2.4 of those being dietary fiber. That makes for a staggering 43.6 net carbs per serving of pumpkin pie! That is certainly far too many carbs for anyone trying to keep it low carb for the holidays.

A single slice of my delightfully Low-Carb Pumpkin Pie, however, only has 9 grams of carbs, with 3 of those being dietary fiber. That means there are only 6 net carbs in this pumpkin pie recipe! If that isn’t a cause for some serious celebration, I don’t know what is.

That means this low-carb pumpkin pie is low enough in carbs that, depending on what else you eat this Thanksgiving, you could probably get away with eating a second slice of pie. That makes this the ultimate keto holiday win, without a doubt.

Tips And Tricks For Making This Low-Carb Pumpkin Pie Perfectly

  • You may need to cover the sides with foil if the sides of the crust start to brown too much.
  • If you prefer a firmer crust, bake the crust by itself for 10 minutes before adding the mixture to the crust.
  • Try not to whip too much air into the pumpkin pie mixture or you may get a pie with cracks on top.
  • Make it ahead of time and chill it, since that will help it set properly.

Looking For More Fantastic Low Carb Holiday Dishes? Check These Out!

  • This spicy, sweet, and tangy Cranberry Chutney will wow your guests and make a wonderful addition to your cheese tray, besides providing an exotic flavor at your dinner table!
  • This Keto Green Bean Casserole is an absolute must for your family get-togethers this holiday season! Enjoy this holiday time favorite guilt-free!
  • This Keto Eggnog Custard is rich with the eggnog flavors you’ve come to love in a rich and creamy custard form. It’s a fantastic low carb dessert option for a holiday party and it’s quite simple to make. Best of all, it’s keto-friendly!
  • This Keto Stuffing recipe has got to be one of the best low carb holiday recipes I’ve ever created! Enjoy all that beautiful bready goodness without overindulging in carbs when you make this low-carb stuffing recipe!
  • Looking for more low carb holiday recipes? Check out my post on the Best Keto Holiday Recipes!

Do yourself a favor, don’t deprive yourself this holiday season and make this Low-Carb Pumpkin Pie! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

Low Carb Pumpkin Pie

Low-Carb Pumpkin Pie

This Low-Carb Pumpkin Pie is the ultimate answer to your keto Thanksgiving woes! It is, without a doubt, the perfect pumpkin pie for the holidays and you won’t even know its low carb!

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Course: Dessert

Cuisine: American

Keyword: Keto Pumpkin Pie, Low Carb Pumpkin Pie

Servings: 8 slices

Calories: 285kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

For The Pie Crust

For The Filling

For The Topping

Instructions

Make The Pie Crust

Make The Filling

  • Whisk together the 3 eggs. Add cream, Truvia, canned pumpkin purée, pumpkin pie spice, vanilla extract and whisk it all together. Pour it into the formed pie crust.
  • Bake at 350F for 40-50 minutes. The center will still be a little jiggly. You may need to cover the sides with foil if the sides of the crust start to brown too much.

  • Chill for 6-8 hours and serve with additional whipped cream.

Watch The Video

  • You may need to cover the sides with foil if the sides of the crust start to brown too much.
  • If you prefer a firmer crust, bake the crust by itself for 10 minutes before adding the mixture to the crust.
  • Try not to whip too much air into the pumpkin pie mixture or you may get a pie with cracks on top.
  • Make it ahead of time and chill it, since that will help it set properly.

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Nutrition

Calories: 285kcal | Carbohydrates: 9g | Protein: 6g | Fat: 27g | Fiber: 3g | Sugar: 2g

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Originally Published October 26, 2019

Don’t forget to check out my other Keto cookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.