This sugar-free pumpkin pie is just as tasty as the sugary version but this dessert has just 7g net carbs per slice. It’s gluten-free, low carb, grain-free, and Keto to boot.
Greetings pumpkin heads 👋
The air has turned brisk here in Pittsburgh, so you know what that means. It’s also time to come up with a strategy for resisting all the sugary pumpkin spiced desserts that we’re about to be inundated with. But not to worry, the sugar-free pumpkin pie recipe I am about to share will keep those pumpkiny cravings at bay.
I promise! 😉
- pumpkin puree
- almond flour
- whey protein powder
- sugar-free sweetener
- heavy whipping cream
- vanilla extract
- pumpkin pie spice
- First, you’ll need to mix together an almond flour crust and pre-bake it.
- Then you combine all your wet ingredients to make the sugar-free pie filling.
- Pour the custard into the pie shell and bake the whole shebang for 35-45 minutes in a 350-degree F oven.
- Eat it hot, if you'd like, or chill it in the refrigerator.
- Mix up some low carb whipped cream and top the pie with it.
How do you now it's done? ⏲️
This pie is baked for 35-45 minutes in a 350-degree oven. You can tell that it’s done when a knife inserted 1 inch from the crust comes out clean but the middle still has a bit of jiggle to it. If you cook it longer than 45 minutes, then you risk the pie cracking on top.
What if the pumpkin pie cracks anyway?
It happens to the best of us. But whipped cream can conceal any number of mistakes. Either whip up some sugar-free whipped cream right before you serve the pie, or make a stabilized whipped cream up to 24 hours beforehand.
Is this pumpkin pie gluten-free? 💬
It is, as well as being grain-free. But if you serve it at a party or other event, it’s very important that you include a warning that this pumpkin pie contains nuts. Most people don’t expect a pie crust to have nuts in it, so it’s up to you to pass on this warning.
Ok, now it's time to gird ourselves for the ups and downs of pumpkin spice season.
But keep calm, Keto friends, this sugar free pumpkin pie has got you covered.Print
Sugar Free Pumpkin Pie
This sugar free pumpkin pie is just as tasty as the sugary version but this dessert has just 7g net carbs per slice.
- Prep Time: 15
- Cook Time: 65
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Step 1. Preheat oven to 350 degrees F.
Step 2. Mix the almond flour and whey protein powder together in a medium-sized bowl. Add the egg and melted butter and mix well.
Step 3. Press the dough into the bottom and up the sides of a glass or ceramic pie pan. Poke holes in the crust with a fork to let out steam.
Step 4. Bake for 12-15 minutes until lightly browned around the edges. Remove from the oven and let it cool.
Step 5. Preheat oven to 350 degrees F.
Step 6. In a large bowl, mix together pumpkin puree, sweetener, and spice.
Step 7. Mix in heavy whipping cream.
Step 8. Mix in eggs. Taste for sweetness and spice and add more if desired.
Step 9. Pour pumpkin mixture into the pie pan and cover the edges with tin foil or crust protector so that they don't burn.
Step 10. Bake for 40-50 minutes until a knife inserted 1 inch from the crust comes out clean, but the center is still a bit jiggly.
Step 11. Cool on a wire rack for 2 hours.
Step 12. Serve warm or refrigerate.
*If you take this pie to a party, make sure to clearly mark that it contains nuts. Most people don’t expect a pie crust to use almond flour, so people with nut allergies might inadvertently eat it.
I used a pie pan with 2 ¼ inch sides, but if you use a smaller pie pan, you’ll need to use a little less of the pumpkin filling. You can fill the pie pan to the top though, because the filling will contract and collapse in the middle once it cools.
- Serving Size: 1 slice
- Calories: 357
- Fat: 30
- Carbohydrates: 11
- Fiber: 4
- Protein: 14
Keywords: Sugar Free Pumpkin Pie, Low Carb Pumpkin Pie, Keto Pumpkin Pie