Low-Carb Pumpkin Pie with Almond Flour Crust
This pumpkin pie features a crisp almond flour crust and a rich, spiced filling made with pure pumpkin, heavy cream, and eggs. It is a great way to enjoy a seasonal dessert while keeping carbohydrates low. The filling includes cinnamon, pumpkin spice, and a touch of stevia for balanced sweetness.
Instructions
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Prepare the crust
Combine the almond flour, powdered sweetener, vanilla extract, melted butter, and salt in a bowl. Form into a dough, press it into a pie dish, and poke holes with a fork. -
Pre-bake the crust
Bake the crust at 325°F for 5 minutes. Set aside to cool and increase the oven temperature to 350°F. -
Make the filling
Mix the eggs, powdered allulose, ground cinnamon, salt, vanilla extract, pumpkin spice, pumpkin puree, heavy cream, and stevia until combined. Taste and adjust if needed. -
Bake the pie
Pour the filling into the cooled crust. Cover the edges of the crust with foil to prevent burning. Bake for 30 to 45 minutes until a knife inserted into the center comes out clean.
Tips
Check the taste of the filling before baking and adjust sweetness if necessary. Use foil to cover the crust edges to prevent them from burning under the direct heat.
Video
“KETO PUMPKIN PIE RECIPE! How to Make Keto Pumpkin Pie For Thanksgiving that's Only 3 Net Carbs!” by Low Carb Love, watch on YouTube.
About this recipe
This dessert offers a creamy texture and the classic flavors of autumn in a lower-carb format. The crust is simple to make by pressing almond flour dough into a pie dish, while the filling requires mixing wet ingredients and allowing them to set in the oven. The recipe serves a large family or group, making it ideal for holiday gatherings or sharing with friends.
Serving suggestion: It works well sliced into wedges. The nuts in the crust add a slight crunch that contrasts with the smooth pumpkin filling. You can serve the pie as is or with a light dusting of powder if desired, though no additional toppings are included in the base method.
