Low Carb Pumpkin Pie

Save room for this rich and creamy traditional pumpkin pie — perfect for making ahead of time. Top with sweetened whipped cream and a dash of cinnamon for a festive treat. In fact, why wait for the holidays? From Diet Doctor
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting time 2 hours
Course Dessert
Cuisine American
Servings 12


Pie Crust

  • 4 tbsp  unsalted butter melted
  • 1 1/2 cups Almond flour
  • 1/2 cups Hazelnut flour or almond flour
  • 1/4 cup erythritol
  • 1/4 tsp ground cinnamon
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt

Pie Filling

  • 15 oz pumpkin puree, canned
  • 1/2 cup erythritol
  • 2 tbsp unsalted butter melted
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 2 large eggs
  • 3/4 cup heavy whipping cream

Whipped cream topping

  • 2/3 cup heavy whipping cream
  • 1/2 tsp vanilla extract optional
  • 1 tbsp powdered erythritol optional
  • ground cinnamon sprinkle on top


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.


Carbohydrates: 8gProtein: 6gFat: 27g
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