Go Back
Low carb pumpkin pie
Print Recipe

Low Carb Pumpkin Pie

Low carb pumpkin pie that is also a gluten free pumpkin pie with two crust options.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Servings: 8 slices
Calories: 310kcal

Ingredients

Dense, Moist Pumpkin Pie Crust

  • 1.5 cups Almond Meal
  • 0.5 cups Golden Flaxseed Meal
  • 8 tablespoons Butter
  • 2 tablespoons Coconut Oil
  • 5 drops Stevia
  • dash Salt

Crispy, Lighter Pumpkin Pie Crust

  • 1 cup Almond Meal
  • 1 cup Golden Flaxseed Meal
  • 5 drops Stevia
  • 1 dash Salt

Pumpkin Pie Filling Ingredients

  • 2 cups Fresh Pumpkin Or canned pumpkin - no sugar added
  • 0.5 cups Whole Cream
  • 0.5 cups Coconut Milk
  • 1 tablespoon Cinnamon
  • 0.5 teaspoons Nutmeg
  • 0.5 teaspoons Cloves
  • 0.5 teaspoons Ginger optional
  • 0.5 teaspoons Salt
  • 4 drops Vanilla Stevia or 1/2 tsp vanilla, then use extra stevia
  • 6 drops Liquid Stevia
  • 2 Eggs

Instructions

  • For the crusts, melt the butter and mix all ingredients and spread in your pie or tart pan.
    If making the moist crust, pre-bake it for about 5 - 7 minutes to firm it up.
  • Mix all pie ingredients together and adjust spices as desired
  • Bake for 40-45 minutes until toothpick comes out clean
  • Tastes best if left to chill overnight, so make this bad boy the night before if possible
  • Makes 8 servings per pie

Notes

Nutritional content was based off the moist crust