The best low carb pumpkin pie is hard to find but I think I’ve got a great recipe that everyone in the family will enjoy!
I love pumpkin pie and one of the reasons is the spices put in the pumpkin pie filling. I adore cinnamon in anything, so the fact that it is the star of the show makes it that much more appealing to me.
I look forward to September 21st every year, and the reason for that is that summer is officially over. Don’t get me wrong, I LOVE summer, but spoken like a true Canadian, I love all four seasons. I truly look forward to what each of them brings to my life, including outdoor activities.
We happen to live in a lake community, so as much as I look forward to the temperature heating up to hit up some swimming, equally I love the temperature starting to cool because I know it is just a matter of time before the lake freezes over and we can tie on our skates.
As do the seasons change, so does what I start to crave and cook in the kitchen. Where summer brings lots of BBQ recipes and salad dressings, fall brings everything and anything pumpkin, but also soups and stews, pot roasts and warm desserts.
Speaking of warm desserts, so what is this best low carb pumpkin pie recipe? Keep reading.
This recipe calls for an almond flour crust, I love the fat content of almond flour but I also love that it is easy to bake with.
What I find with coconut flour, although an excellent flour to use on a low-carb diet, it is one bugger to get right when it comes to recipes, so I often leave the coconut flour to the professional recipe creators that know exactly what to do with it.
My advice when creating a recipe and making modifications with your own spin, I wouldn’t test with coconut flour. My advice is to follow a well-reviewed recipe that uses coconut flour to a T! No modifications. I have literally wasted hundreds of dollars over the years in failed coconut flour recipes until one day I just decided enough is enough.
I shouldn’t really say wasted because I would force myself and my husband to eat the dried up recipe I had concocted and would need to force it down with some almond milk. Meany right?
I practice dairy-free keto as a lifestyle, and as such, majority of my recipes are dairy-free, but I am happy to list substitutes as I know that majority of people who follow a ketogenic diet, absolutely enjoy the tasty, low-carb and fat profile of the cheese family.
The pie filling includes coconut cream, but this can be substituted for heavy cream if you allow dairy in your diet. No changes in portions as they substitute one for one.
You also need to watch out for the canned pumpkin you are purchasing because quite often the shelves at the grocery store are stocked with sugar adding into the cans. It is the pure pumpkin that can be hard to find. So just read every label, and to my surprise, I find the no-name or the signature brand to that store labels are the ones that often don’t have any fillers in them.
The last thing I will mention about this recipe is that it is, in my opinion, a simple sweet flavoring and is not overly sweet. With cinnamon being a main ingredient in the filling, I really don’t see the need to add a great deal of sweetener, so if you do want a sweeter profile, I would suggest adding more, and to be certain on the flavoring, add all of the filling ingredients without the egg yolks, mix and do a taste test to see where you are at for your desired sweetness, then add in your yolks as the final stage.
Serves 10 (or 8 larger pieces)
- 2 cups almond flour
- 1/4 cup sugar-free sweetener (I used Monk Fruit)
- 1/4 cup lard, coconut oil or butter
- 1/4 tsp salt
- 1 egg, room temperature
- 1/2 tsp vanilla
- 1/4 tsp xanthan gum
- 1 can (400 ml) pure pumpkin, unsweetened
- 1 tsp pure vanilla
- 225 mg stevia powder
- 3 egg yolks, room temperature
- 1/4 cup coconut cream
- 1 tsp pumpkin pie seasoning
- 1 tsp cinnamon
- Heat oven to 350 degrees F.
- Crust: Combine all the dry ingredients in a bowl and mix lightly and then add in the wet ingredients and mix with an electric mixer or beater until a thick ball of dough is formed. Spread the dough out evenly across a 9″ pie dish. Thin the dough out across the pan consistently, and make a lip about 2-inches up the side of the pie plate.
- Pie Filling: In a mixing bowl, combine all the pie filling ingredients and stir until a consistent mixture is formed, pour the mixture on top of the raw dough in the pie plate.
- Cook for 25-30 minutes, watch carefully after the 25 minutes, as almond flour crust can burn easily because of the fat content in the crust batter. You want to bake it as long as you can before it goes to a dark brown making it at risk for burning.
- Remove from heat, let cool for at least an hour before cutting.
- Serve beside a dollop of whipped dairy or coconut cream or even better, a sugar-free vanilla ice-cream!
Nutritionals: Calories: 244 | Fat: 22 grams | Carbs: 11 grams | Fiber: 5 grams | Sugar Alcohols: 2 grams | Net Carbs: 4 grams | Protein: 7 grams