Low-Carb Pumpkin Pie Recipe

As the crisp autumn air starts to whisper through the golden leaves, there’s nothing quite as comforting as gathering around the table with loved ones to enjoy a homemade treat. Today, I’m delighted to share a recipe that will bring a touch of seasonal magic to your kitchen: a Low-Carb Pumpkin Pie. This delightful dessert encapsulates the essence of fall with its warm spices and creamy texture, while also being mindful of your health goals. Perfect for family gatherings and holiday celebrations, this pie not only tastes divine but is also a creative way to enjoy a traditional favorite without the extra carbs.

Recipe Summary:

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Skill Level: Easy

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1/3 cup erythritol (or preferred low-carb sweetener)
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ cup butter, melted
• 1 tablespoon water
• 1 ½ cups canned pumpkin puree
• 3 large eggs
• ½ cup heavy cream
• ½ cup erythritol or other low-carb sweetener
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• Whipped cream, for serving

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan.
2. In a large bowl, mix together the almond flour, coconut flour, erythritol, cinnamon, and salt.
3. Add the melted butter and water to the dry ingredients, stirring until combined and forming a dough.
4. Press the dough evenly into the bottom and sides of the pie pan to form the crust.
5. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
6. In another bowl, combine the pumpkin puree, eggs, heavy cream, erythritol, pumpkin pie spice, and vanilla extract. Whisk until smooth and well combined.
7. Pour the pumpkin filling into the pre-baked crust, smoothing the top with a spatula.
8. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
9. Allow the pie to cool completely before slicing. Serve with a dollop of whipped cream.

Helpful Tips:

• If you prefer a sweeter pie, increase the amount of erythritol slightly to taste.
• For a dairy-free version, use coconut cream instead of heavy cream and a vegan butter alternative in the crust.
• You can make the pie crust ahead of time and freeze it until you’re ready to use.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.

Pairings:

• This pie pairs beautifully with a hot cup of chai tea or a spiced latte.
• Serve it alongside a scoop of low-carb vanilla ice cream for an extra indulgence.

At Zynahz, our mission is to bring joy and creativity into your kitchen. We hope this Low-Carb Pumpkin Pie recipe inspires you to embrace the flavors of the season and create lasting memories with your family. We would love to hear about your cooking adventures—please share your results with us on social media and don’t forget to tag Zynahz! Sharing this recipe with your friends and loved ones is a wonderful way to spread the warmth of the season. For more delicious recipes, follow us on social media and sign up for our newsletter. Happy cooking!