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–+ servings
Low-Carb Pumpkin Pie – vegetarian recipe
Stav Kogan

Low-Carb Pumpkin Pie

Capture the magic of fall with this classic, creamy low-carb pumpkin pie. A perfectly spiced filling and a flaky almond flour crust make this the star of any holiday table without the carbs.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 5 hours
Servings: 8 serving
Calories: 263
Ingredients Method Nutrition

Ingredients
  

  • 2 large eggs
  • 1 15-ounce can / 425g (15 oz) pumpkin puree, unsweetened
  • 1 tablespoon (15 g / 0.53 oz) pumpkin pie spice
  • 1 teaspoon (3 g / 0.11 oz) ground cinnamon
  • ½ teaspoon (3 g / 0.11 oz) salt
  • ¾ cup (180 ml / 6.1 fl oz) heavy whipping cream
  • 1 9-inch / 23cm Almond Flour Crust, par-baked
  • 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.
  • 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.

Method
 

  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.
  3. 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.
  4. 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.
  5. Bake for 45 to 50 minutes, or until the center is just barely set (it should have a slight jiggle).
  6. Remove the foil for the last 20 minutes of baking.
  7. Cool and Chill: Let the pie cool completely on a wire rack at room temperature.
  8. 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.
  9. 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.
  10. 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.
  11. Let the pie chill completely.
  12. Chilling for at least 4 hours is non-negotiable as it allows the filling to firm up for those perfect, clean slices.

Nutrition

Calories: 263kcalCarbohydrates: 11gProtein: 7.6gFat: 22.6g

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