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+ servings
Servings: 16

Low-Carb Pumpkin Pie

Prep Time:
15 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 40 mins
The Best and Easiest to make Keto Low-Carb Pumpkin Pie - made with a few ingredients this dessert features buttery low-carb, gluten and sugar free Keto pie crust with a creamy and delicious pumpkin filling with a secret ingredient. 
Keto low-carb pumpkin pie on a white plate
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Ingredients

For the low-carb pie crust:

  • 6 tbsp butter — room temperature
  • 2 tbsp cream cheese — room temperature
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 egg
  • 2 tbsp Swerve Confectioners
  • 1/2 tsp Xantan gum

For the Low-Carb Pumpkin Pie Filling:

  • 8 oz cream cheese
  • 1 cup Swerve Confectioners
  • 1 tsp vanilla extract
  • 1 can pumpkin pure — 15 oz, not pie filling
  • 2 eggs
  • 1/8 tsp salt — optional
  • 1/2 tsp pumpkin pie spice — less or more, depending on your preference

Instructions

  1. In a food processor combine all ingredients for the low-carb pie crust. Pulse to incorporate. The dough should form a ball. Don't process further.


    Alternatively pulse until just crumbs are formed, then transfer dough to a working surface and create a ball. Press to form a disk, then wrap with plastic wrap and refrigerate for 30 minutes to 1 hour before you roll the dough to make the pie crust.

  2. Preheat oven to 325 F. Prepare a 9-inch pie pan.


  3. Roll the dough into a 1/4 inch thick circle, then transfer to the pan. Cut around the edges, if the dough is sticking too far out. Flute the edges to make it look pretty. Bake for 8-10 minutes, then let it cool for 20 minutes.

  4. To make the pie filling, beat together cream cheese and sweetener for 2 minutes until combined. Add vanilla extract, salt and pumpkin puree. Add pumpkin pie spice. Beat to combine. Add eggs one at a time, beating after each addition. The batter should be smooth.

  5. Pour on top of the cooled crust and bake at 350 F for 40-45 minutes, until the center is set. If the top of the pie crust starts to brown too much, you can loosely cover with foil and continue baking.

  6. Cool the pie completely.


Recipe Notes

Refrigerate for up to 1 week or freeze for up to 2 months.
16 thin slices, 1 slice per serving.
Course: Dessert
Cuisine: American
Keyword: low-carb pumpkin pie

Nutrition Information

Calories: 170, Fat: 14g, Saturated Fat: 6g, Cholesterol: 59mg, Sodium: 128mg, Potassium: 88mg, Carbohydrates: 6g, Fiber: 2g, Sugar: 1g, Protein: 4g, Vitamin A: 4525%, Vitamin C: 1.2%, Calcium: 43%, Iron: 0.9%