Low-carb pumpkin pie

Low-carb pumpkin pie

This pie is low-carb deliciousness at its most delectable! Coconut snuggles with cream drenched pumpkin to create a dessert that everyone will adore. Don’t forget the homemade pumpkin spice! It’s simple to make, and brings a kiss of warm flavors to the pie.

Low-carb pumpkin pie

This pie is low-carb deliciousness at its most delectable! Coconut snuggles with cream drenched pumpkin to create a dessert that everyone will adore. Don’t forget the homemade pumpkin spice! It’s simple to make, and brings a kiss of warm flavors to the pie.
USMetric
8 servingservings

Ingredients

Pie crust
  • 3 oz. 90 g butter at room temperature
  • ¾ cup 180 ml (100 g) coconut flour
  • 6 tbsp 6 tbsp (50 g) hazelnut flour
  • ¼ tsp ¼ tsp ground cinnamon
  • ¼ tsp ¼ tsp vanilla extract
Pumpkin filling
  • 12 oz. 350 g pumpkin peeled and dicedpumpkins peeled and diced
  • 2 oz. 60 g butter
  • 1 cup 240 ml heavy whipping cream
  • 2 2 eggeggs
  • 2 tsp 2 tsp pumpkin pie spice
  • 1 pinch 1 pinch salt
Topping
  • 1½ cups 360 ml heavy whipping cream
  • ½ ½ lemon, only the zest

Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°).
  2. Put the ingredients for the pie crust in a bowl and mix together into a firm dough.
  3. Divide the dough into eight small forms, 3 inches (8 cm) in diameter, or one larger springform.
  4. Prebake for 10 minutes if you're making small pies and 15 minutes for one large pie.
  5. Meanwhile, make the filling. Put the pumpkin cubes in a pan together with heavy cream and butter.
  6. Bring to a boil, reduce heat, and let simmer on medium low until the pumpkin is soft and most of the cream is absorbed. It will take at least 15–20 minutes. Keep stirring. Set aside and let cool a little.
  7. Add eggs and spices and mix into a smooth puree with a hand blender or in a food processor.
  8. Pour the filling into the pie crust and bake for 15–20 minutes until the filling is firm, a little longer for a large form.
  9. It may be a good idea to lower the heat towards the end and cover the edges with a strip of aluminum foil so that the crust doesn't burn.
  10. Whisk the heavy cream with a hand mixer until soft peaks form and stir in the lemon zest. Serve with the pie.

Tip!

If you're limiting your dairy intake, you can replace the heavy cream with a creamy coconut milk. For the crust and filling you can replace butter with coconut oil or ghee. The pie freezes well, which means if you make a couple of extra pies you’ll always have one ready for unexpected company!

Feel like making your own pumpkin pie spice? Here's the recipe!

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24 comments

  1. Uta
    I haven't tried this one, yet, but I recently came up with a great creation of my own. I currently live in China (the land of copious amounts of white rice ;-)), but on the bright side, also of a lot of skin-on DUCK. I rendered the fat from 3 duck breasts, which yielded about 3/8 cup of yummy fat, and sauteed in it 500 g of pumpkin cubes, spiced it with 1/2 Tsp Chinese 5-spice powder and a couple of pinches of salt. Sautee until the pumpkin is very soft and begins to get mushy, as that helps it incorporate all that lovely duck fat. Serve with a sauteed duck breast on the side.
    Reply: #3
  2. Nani
    Fantastic recipe, dear "dietdoctor" team! I will try this weekend and let you know how it turned out! ; )
  3. Amanda
    The comments are as helpful as the recipees! Love this community!
  4. Renee
    I don't know about zero sweetener.... a few years ago we sat down to our pumpkin pie at Thanksgiving, only to discover the baker of the pie had forgotten to add the sugar. It was not good, not good at all...lol.
  5. LWB
    Hi, Renee!

    Nice to see you here, and I can't believe you would bring up that pie disaster on an international forum! I will never live it down.

    Reply: #9
  6. Katerina Nelson
    Thank you for the recipe. Any substitute for the hazelnut flour? Will peanut work? Thank you
    Reply: #10
  7. Kerstin
    Hi there!
    Just curious - I still have lots of baked and pureed pumpkin in my freezer from last year - should I be able to use it instead of the pumpkin cubes to try this? Thanks to anyone who has done this.
  8. Swedishingrid
    I selected a Butternut squash for this recipe and it is sweet on its own, no need for anything extra. Don't have pumpkin spice, so substituted cinnamon, allspice, cloves and grated some ginger, hopefully will work.

    I also have been playing with confit lately so instead of butter, I also used duck fat, even for the crust, but be aware, you need to double or triple the amount of coconut flour.

    It would be handy is the size would be given for the larger pie, ended up having too much filling.

    Reply: #11
  9. Aurora
    Hey, it's okay. Our pie baker missed the eggs one year. Couldn't figure out why the pie wouldn't set up - baked it forever. LOL :)
  10. Nicky
    I am having to try with Almond flour ... Peanuts are the side of higher carbs... You can also make your own nut flour if you have a good blender or coffee grinder. Good luck!

    Thank you for the recipe. Any substitute for the hazelnut flour? Will peanut work? Thank you

  11. Nicky
    I have just seen there is a pumpkin spice mix recipe on here ...

    Here are the ingredients they list, for 1 serving :
    ( is that one one pie or ??? )

    3 tablespoons ground cinnamon
    2 teaspoons ground nutmeg
    2 teaspoons ground ginger
    1 teaspoon ground cloves
    1 teaspoon ground allspice

  12. Karen B
    Hello all and congratulations with your weight-loss efforts!

    My internal medicine doctor gave me the results of my triglycerides test this morning (after being on this program for 3 months and losing 20lbs as of this morning) and while she said that my cholesterol was borderline but lower than my last years results, she wants me to go on a low-fat diet and come back in a year.

    UGH! What do I do now?

    I want to follow the advice of my doctor but also want to continue losing weight on this program. This is the only program that I've had success with where I do not go to bed hungry every night..... I really HATE going to bed hungry.....what advise does anyone have other than taking daily fish oil supplements (as she asked) and replacing red meat with more chicken and seafood?

    Reply: #17
  13. Carol A
    I know about your issue; it seems to be very difficult to find doctors in the US who will let go of the old "low fat" way and open their minds. I just decided, after reading lots of info, that I wouldn't worry so much about cholesterol ... it seems there's more data recently suggesting that it's not the huge thing it was once thought to be. However, my total cholesterol went up in the first 6 months on the LCHF diet, from about 200 to 220 ... I think it often comes down again as one follows the program though. I had refused to take prescription statins many times over the years because of side effects, big pharm's influence, etc. but I began to take Cholestene (red yeast rice) once a day and my total cholesterol 6 months later was 176 ... quite a bit lower than it ever has been. And I took only 1/2 of the recommended dose: recommended 1200mg; i took 600mg. No side effects whatsoever as far as I know. This time, my doc tested many other factors of cholesterol as well as the normal numbers for LDL, HDL, and Triglycerides and I had a couple of factors in the higher risk range but he said both of those would come into normal range as I continued with low carb and lost more weight. Listen to your success and your instincts, and stay on the LCHF . Good luck!
  14. LowCarBarbie
    Any idea how to substitute canned pumpkin for fresh?
    Reply: #16
  15. Maxine
    I wanted to thank the person who shared the recipe for pumpkin (or other winter squash ) sauteed in duck fat with Chinese 5 spice powder,but the site required that I sign in to Twitter, and when I did, it took me somewhere political -not a recipe or Lchf comment in sight.
    So here's my comment, in case you visit here:
    What a great idea! A meal including duck at our favourite Oriental food court always brings my FBS down the following day, and I'm sure I could use the 'extra' fat in the container to do this. Many thanks!
  16. SaraG
    SaraG -> LCBarbie, I also have canned pumpkin. I am thinking that as long as the canned pumpkin has no additives, ie sugars, that using an equal amount, carb count-wise, and weight amount 12 oz, should work. I plan to try this for my hubby and I, as a special treat, when I hit my 20 lbs lost mark and he hits 30 lbs lost. Hopefully soon so we can pre-test this recipe before Thanksgiving Day. I hope it works for both you and I! Our new word for "diet" is Livit as we plan to LIVE IT, LCHF for the rest of our lives.
  17. Sea
    Focus on getting your protein from dairy, eggs, and fish, rather than red meat and poultry. One study found that, compared to a regular diet, a low carb high meat diet actually fared worse in health measures, but a vegetarian low carb diet improved those measures. Also your cholesterol has improved from last year! That's good! Get another checkup in 6 months to monitor how you're doing. I have a feeling it'll continue to improve.
  18. IMB
    There is nothing to hold this crust together. I hope that whoever is in charge will add the missing ingredient. I am guessing it is an egg or two!
  19. Sarah
    I made a half-size version of this pumpkin pie for our small Thanksgiving feast using plain canned pumpkin and adding a small amount (about 2 tablespoons) of powdered erythritol to sweeten it to our taste. I simply replaced the fresh cooked pumpkin called for in the recipe with canned pumpkin by weight, which means I used 8 Oz for the half size pie.

    The nut based crust, with just butter for binding, was very crumbly, but I was able to press it firmly into my springform pan and, after pre-cooking, it held together fairly well.

    We all thought it was great, and even a non-lchf visitor enjoyed it without apparently noticing the substitutions. We'll definitely make this again.

    Reply: #20
  20. Sarah
    I used SIX (6) ounces of canned pumpkin for the half-sized pie (not 8).
  21. Jenna
    The base was awful. It definitely needs some sweetener. It was inedible.
  22. Chaz
    The crust is simply terrible. I think there is way too much coconut flour in it. IT was like sawdust, and did not hold together at all.
    The filling is simple genius. I'll be paring this with my usual almond flour crust instead.
  23. Mary
    I made this yesterday for Thanksgiving and it was not a hit. The crust was dry beyond belief and while the filling tasted good, it was not sweet enough. Most of it ended up in the garbage, so a waste of food and time! I will try this again, but I will use almond flour and add an egg so that the crust is not dry Boiling the pumpkin seems to be a lot of trouble when you could use canned pure pumpkin and make the filling in the same manner as traditional pumpkin pie. I will definitely add some sort of sweetener next time around too I know this will change the overall carb count but at least it will be enjoyable!
  24. Dagmar
    Dagmar, I have to say thank you to my doctor,McDonald for this wed site, I am making this recipe today , and I read all your comments which helps me very much ,and all the ideas I have now , and thank you Nicky for the pumpkin spice, the recipe for that , I’m using a pumpkin, but do not like hazelnut, so using almond flour , I will see how much I like this recipe, but all your comments help, I will let you no thank you 😊

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