Low-Carb Pumpkin Pie – Easy-To-Make Recipe

I am a low-carb dieter since 2010, and like most of us low-carbers, I have tried many recipes for pumpkin pie. Most of them were too sweet, with too much sugar and fat, and were too much work to prepare. In fact, I never thought I could be satisfied with a pie made with a low-carb crust and lower-carb filling. Until now! I finally found the perfect pumpkin pie for me.

Pumpkin pie is indeed the quintessential fall dessert: warm, moist, and full of flavor. Its not surprising, then, that it’s one of the most popular pies among the healthy eaters and those on a diet. But not all pumpkin pies are healthy: if you go out to buy a pumpkin pie this fall, the label on the box may say “healthy” or “low-fat” or “low-carb”, but look at the ingredients and you won’t find any of these ingredients. The pie will probably be full of sugar and flour, and in a matter of seconds, you’ll end up with a pie full of empty calories.

Make a delicious low-carb pumpkin pie recipe and walk away from the kitchen with a piece of pie that won’t kill you. It’s a family recipe that makes a 9-inch pie that’s perfect for Thanksgiving and Christmas, and can even be made on short notice if you’ve got a little time to cook.. Read more about keto pumpkin pie with cream cheese and let us know what you think.


Pumpkin pie with a low carbohydrate count



This pie is the epitome of low-carb delectability! Coconut mingles with cream-drenched pumpkin to produce a delectable treat for everyone. Don’t forget to add some homemade pumpkin spice to the mix! It’s easy to prepare and adds a touch of warmth to the pie.

50 + 15 m Medium



  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. In a mixing bowl, combine all of the ingredients for the pie crust and stir to form a firm dough.

  3. Divide the dough into eight 3 inch (8 cm) diameter mini springforms or one bigger springform.

  4. If you’re making little pies, bake for 10 minutes; if you’re preparing one big pie, bake for 15 minutes.

  5. Make the filling in the meanwhile. Combine the pumpkin cubes, heavy cream, and butter in a pan.

  6. Bring to a boil, then lower to a low heat and continue to cook until the pumpkin is mushy and most of the cream has been absorbed. It will take between 15 and 20 minutes. Continue to stir. Set aside to cool for a few minutes.

  7. Using a hand blender or a food processor, combine the eggs and spices into a smooth puree.

  8. Pour the mixture into the pie crust and bake for 15–20 minutes, or a bit longer for a big form, until the filling is set.

  9. To prevent the crust from burning, reduce the heat towards the end and cover the edges with a piece of aluminum foil.

  10. Hand-whisk the heavy cream until soft peaks form, then fold in the lemon zest. Serve beside the pie.


If you’re trying to cut down on dairy, velvety coconut milk may be substituted for the heavy cream. You may use coconut oil or ghee instead of butter in the crust and filling. The pie freezes nicely, so if you make a few extras, you’ll always have one on hand for unexpected guests!

Do you want to make your own pumpkin pie spice? Here’s how to make it!

To save time, you may alternatively use pumpkin puree.

I love pumpkin pie, but I absolutely hate the calories. Which is why I’ve created a low-carb version of this delicious treat that tastes just like a regular pumpkin pie—but without the guilt.. Read more about diabetic low carb pumpkin pie and let us know what you think.

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