Low-carb pumpkin pie

Low-carb pumpkin pie

Save room for this rich and creamy traditional pumpkin — perfect for making ahead of time. Top with sweetened whipped cream and a dash of cinnamon for a festive treat. In fact, why wait for the holidays?

Low-carb pumpkin pie

Save room for this rich and creamy traditional pumpkin — perfect for making ahead of time. Top with sweetened whipped cream and a dash of cinnamon for a festive treat. In fact, why wait for the holidays?
USMetric
12 servingservings

Ingredients

Pie crust
  • 2 oz. 55 g unsalted butter, melted
  • 1½ cups (6 oz.) 350 ml (170 g) almond flour
  • ½ cup (2 oz.) 120 ml (60 g) hazelnut flour or almond flour
  • ¼ cup (1¾ oz.) 60 ml (55 g) erythritol
  • ¼ tsp ¼ tsp ground cinnamon
  • ¼ tsp ¼ tsp vanilla extract
  • ¼ tsp ¼ tsp salt
Pumpkin filling
  • 15 oz. 425 g pumpkin puree, canned
  • ½ cup (323 oz.) 120 ml (110 g) erythritol
  • 1 oz. (2 tbsp) 28 g (30 ml) unsalted butter melted
  • 1 tsp 1 tsp ground cinnamon
  • ½ tsp ½ tsp pumpkin pie spice
  • ¼ tsp ¼ tsp salt
  • 2 2 large egglarge eggs
  • ¾ cup 180 ml heavy whipping cream
Whipped cream topping
  • 23 cup 160 ml heavy whipping cream
  • ½ tsp ½ tsp vanilla extract (optional)
  • 1 tbsp 1 tbsp powdered erythritol (optional)
  • ground cinnamon, for garnish
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Instructions

Instructions are for 12 servings. Please modify as needed.

Pie crust
  1. Preheat oven to 350°F (175°C).
  2. Add the butter, almond flour, hazelnut flour, sweetener, cinnamon, vanilla, and salt to a medium-sized bowl. Mix together until crumbly, and well combined.
  3. Evenly press the crust mixture over the bottom and sides of a 9" (23 cm), un-greased pie plate. Set aside.
  4. Pumpkin filling
  5. In a medium-sized bowl, use a hand mixer to combine the pumpkin purée, sweetener, butter, cinnamon, pumpkin pie spice, and salt. Pour in the egg and the heavy whipping cream, and mix until just combined.
  6. Pour the filling into the pie crust. Place aluminum foil or a pie shield along the crust edges, to prevent browning too quickly. Bake on the middle oven rack for 35-40 minutes, or until the filling is just set.
  7. Cool on a wire rack for 2 hours, or until at room temperature. Serve at room temperature or refrigerate for several hours before serving.
  8. Whipped cream topping
  9. Add the heavy cream, vanilla, and sweetener to a medium-sized bowl. Using an electric mixer, whisk at medium speed, until soft peaks form.
  10. For serving, slice the pie, and top with a dollop of whipped cream, and a sprinkle of cinnamon if desired.

Tip

This pie can be covered and refrigerated for 3-4 days.

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7 comments

  1. Ulafa
    Can I just use almomd flour? Or is the hazelnut one necessary?
    Reply: #2
  2. Jill Wallentin Team Diet Doctor
    Hi! You can use almond flour if you like 🤗
  3. leeanna parson
    How many carbs is in it???
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    How many carbs is in it???

    As indicated by the colored carb circle on the picture of the recipe, this is 4g net carbs per serving.

  5. grandysj
    Love your recipes! Thanks for all the work you do!! I don't want to use a crust for pumpkin pie ... I'm going to try the pie filling in paper cups and see how it works. Any suggestion on whether or not it needs to be baked or will it set by itself with out the crust ? Tks.
    Replies: #6, #7
  6. Kristin Parker Team Diet Doctor

    Love your recipes! Thanks for all the work you do!! I don't want to use a crust for pumpkin pie ... I'm going to try the pie filling in paper cups and see how it works. Any suggestion on whether or not it needs to be baked or will it set by itself with out the crust ? Tks.

    That should work well. I would keep an eye on it to make sure the filling doesn't leak out, depending on how sturdy your cups are.

  7. Carol
    Personally, I would probably bake it a bit until the pumpkin cups test clean with a toothpick.

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