Low-carb pumpkin pie keeps everything you look forward to each fall — the warmly spiced custard, the creamy slice, the whipped cream on top — in a flaky almond flour crust. The filling comes together in one bowl and bakes in under an hour. Chill it properly and the slices cut clean.
When the air turns crisp and leaves begin to fall, my kitchen instantly fills with the warm, comforting aroma of pumpkin spice. It’s a flavor that defines the season, and for me, nothing captures that magic quite like a classic pumpkin pie. This recipe delivers all the nostalgic, creamy goodness you crave, but with a brilliant low-carb twist. Forget missing out on your favorite Thanksgiving dessert—this pie, with its perfectly spiced filling and flaky almond flour crust, will be the star of your holiday table.
Ingredients
• 2 large eggs
• 1 15-ounce can / 425g (15 oz) pumpkin puree, unsweetened
• 1 tablespoon / 15g (0.53 oz) pumpkin pie spice
• 1 teaspoon / 3g (0.11 oz) ground cinnamon
• ½ teaspoon / 3g (0.11 oz) salt
• ¾ cup / 180ml heavy whipping cream
• 1 9-inch / 23cm Almond Flour Crust, par-baked
Instructions
1. Prepare the Oven: Preheat your oven to 350°F / 175°C.
2. Mix the Filling: In a medium mixing bowl, lightly whisk the eggs. Add the pumpkin puree, pumpkin pie spice, cinnamon, and salt, stirring with a spatula until smooth and well-combined. Slowly stream in the heavy whipping cream while continuously stirring until the mixture is uniform and silky.
3. Assemble and Bake: Pour the pumpkin filling into your par-baked almond flour crust. To prevent over-browning, carefully cover the edge of the crust with a pie shield or a thin strip of aluminum foil. Bake for 45 to 50 minutes, or until the center is just barely set (it should have a slight jiggle). Remove the foil for the last 20 minutes of baking.
4. Cool and Chill: Let the pie cool completely on a wire rack at room temperature. Once cooled, transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight. This step is essential for the filling to set properly for clean, beautiful slices.
5. Serve: Slice and serve chilled, perhaps with a dollop of keto-friendly whipped cream. Leftovers can be covered and stored in the refrigerator for up to 5 days.
Nutritional Information
• Yield: 8 servings
• Serving Size: 1 slice
• Please note that is an estimate and can vary based on the exact and brands used.
Pro Tips
• for Perfect Pumpkin Pie
• For an ultra-smooth, custard-like filling, blend all the filling in a blender for 30-60 seconds before pouring into the crust.
• Don’t overbake the pie! The residual heat will continue to cook the filling as it cools. A slight jiggle in the very center is perfect.
• For a crustless pie, simply pour the filling into a well-greased 9-inch pie pan and bake as directed. Start checking for doneness around the 40-minute mark.
• Let the pie chill completely. Chilling for at least 4 hours is non-negotiable as it allows the filling to firm up for those perfect, clean slices.
FAQ
Q: How do I know when my low-carb pumpkin pie is finished baking
A: The pie is ready when the center is just barely set and still has a slight jiggle. Overbaking can ruin the texture, and the filling will continue to firm up from residual heat as it cools.
Q: Is it necessary to chill the pumpkin pie for 4 hours
A: Yes, chilling the pie for at least 4 hours is an essential step. This allows the custard filling to set and firm up completely, which is crucial for getting clean, perfect slices.
Q: Can I make this pumpkin pie crustless
A: Absolutely. For a crustless version, pour the filling into a well-greased 9-inch pie pan and bake as directed. You may want to start checking for doneness around the 40-minute mark.
Q: What is the secret to a perfectly smooth pumpkin pie filling
A: For an ultra-smooth, custard-like texture, blend all the filling ingredients in a blender for 30-60 seconds before pouring the mixture into your par-baked crust.
Pro Tips
- Use a par-baked almond flour crust and cover the edge with a pie shield or a thin strip of foil once the pie goes in; the shield keeps the rim from over-browning.
- For an ultra-smooth, custard-like filling, blend the pumpkin, eggs, cream, and spices for 30–60 seconds before pouring it into the crust.
- Pull the pie when the center is just barely set with a slight jiggle — residual heat finishes the cooking as it cools, and overbaking is what cracks the filling.
- Chill the completely cooled pie at least 4 hours, preferably overnight; that rest is what firms the custard up for clean, beautiful slices.
- Want it crustless? Pour the filling into a well-greased 9-inch pie pan and bake as directed, checking for doneness around the 40-minute mark. Leftovers keep 5 days in the fridge.
Frequently Asked Questions
Is pumpkin pie keto?
This low-carb take is — the crust is almond flour and the custard is pumpkin puree with heavy cream and spices. Each slice has about 11 g of carbs with 7.6 g of protein.
Can I make the pumpkin pie ahead of time?
It's better that way — the pie needs at least 4 hours in the fridge (overnight is ideal) to set, and keeps covered in the refrigerator for up to 5 days.
Why is my pumpkin pie filling runny?
Almost always a chilling problem. Let the pie cool completely, then refrigerate at least 4 hours so the custard firms up before slicing.
Can I make this pie without a crust?
Yes — pour the filling straight into a well-greased 9-inch pie pan and bake as directed, checking for doneness around the 40-minute mark.
Recipe card below.
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Low-Carb Pumpkin Pie
Ingredients
Method
- Prepare the Oven: Preheat your oven to 350°F / 175°C.
- Mix the Filling: In a medium mixing bowl, lightly whisk the eggs.
- Add the pumpkin puree, pumpkin pie spice, cinnamon, and salt, stirring with a spatula until smooth and well-combined. Slowly stream in the heavy whipping cream while continuously stirring until the mixture is uniform and silky.
- Assemble and Bake: Pour the pumpkin filling into your par-baked almond flour crust. To prevent over-browning, carefully cover the edge of the crust with a pie shield or a thin strip of aluminum foil.
- Bake for 45 to 50 minutes, or until the center is just barely set (it should have a slight jiggle).
- Remove the foil for the last 20 minutes of baking.
- Cool and Chill: Let the pie cool completely on a wire rack at room temperature.
- Once cooled, transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight. This step is essential for the filling to set properly for clean, beautiful slices.
- Serve: Slice and serve chilled, perhaps with a dollop of keto-friendly whipped cream. Leftovers can be covered and stored in the refrigerator for up to 5 days.
- Don't overbake the pie! The residual heat will continue to cook the filling as it cools. A slight jiggle in the very center is perfect.
- Let the pie chill completely.
- Chilling for at least 4 hours is non-negotiable as it allows the filling to firm up for those perfect, clean slices.
