Pumpkin Pie, Low-Carb, with Almond Flour Tart Crust

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Low Carb Pumpkin Pie Makes the Holidays Happier
How to Make low carb pumpkin pie with almond flour pie crust from Spinach Tiger

I call this magic pumpkin pie, because how many times have said, “if we could just wave a magic wand and eat whatever we want at the holidays, how great life would be.”

Well, if you’re following a low-carb diet or pushing away the bread and sugar, but still want the comfort of childhood’s best Fall memory, pumpkin pie, this is for you! This recipe has 7 net carbs and you take a glance at the full nutrition breakdown at the recipe.

We have a lot of low carb pumpkin recipes around here, and this is a great addition to the pumpkin party.

This low-carb pumpkin pie is free of grains, sugar, and gluten yet you’ll want to eat a second piece even if you aren’t following any specific plan.

I’ll be honest. I tried a couple different combinations to get this right. I was trying to find a way to replace the typical evaporated milk that is in most pumpkin pie recipes, by adding heavy cream, but that resulted in an odd mouth coating  and I didn’t like it.  I tried making this with only cream cheese and no eggs, which you can do, but then it’s too flat. It was suggested by a friend who is on a keto diet to use the full 8 ounces of cream cheese and four eggs with a can of pumpkin, along with my favorite sweetener, Swerve. This worked for me.

If you’re not familiar with Swerve, that’s the name brand of a packaged erythritol, which has been a life saver for me, who avoids most sugary food.

Swerve is expensive, (at least for now) but it tastes as close to sugar as I can get without any spike in blood sugar and with no bad health effects. There are two kinds of swerve, granulated and confectioner’s, and I choose the latter for all my baking. You can use granulated, but it’s just my preference.

Low Carb Pumpkin Pie , 7 net carbs, Keto Recipe from Spinach Tiger

As Spinach Tiger, I do go out of my way to create recipes that are not a compromise and will give those who are dieting (not as horrible a word as obesity is) the sweet treats they need to go the course. I think this is one of those recipes that will not just satisfy the sweet tooth, but will satisfy the desire for a little comfort food.

Make Low Carb Pumpkin Pie, Keto Friendly, Almond Flour Crust from Spinach Tiger

The Low Carb Pumpkin Pie is Made with Almond Flour Crust

The crust is made with almond flour, butter, vanilla and swerve (erythritol). You can subtract one cup of almond flour for crushed pecans if you want that crunchy texture. Both are very good. I will post that when I post my Pumpkin Bars.

Low Carb Pumpkin Pie, Almond Flour Pie Crust, Keto, 7 net carbs from spinach tiger

Almond flour pie dough/tart crust is a tricky. I recommend putting it together and refrigerating while you make the filling. It’s not the kind of dough that is easy to roll. Place between parchment paper or plastic wrap. If this seems too hard, put in pie pan or tart pan in sections and get it in with your hands.  I use a small roller inside the pan to smooth it out.

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5 from 3 votes

Magic Pumpkin Pie, Low-Carb, Grain Free, Gluten Free, Sugar Free

Low Carb Magic Pumpkin Pie, grain free sugar free and a pie the whole family will love.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 258kcal
Author: Angela Roberts


  • Almond Flour Pie Crust
  • 2 cups almond flour
  • 4 tablespoons melted butter
  • 1 teaspoon vanila
  • 1 egg yolk
  • 1/2 teaspoon cinnamon

Pumpkin Pie Filling

  • 8 ounces cream cheese room temperature
  • 4 eggs
  • 1 15 ounce can pumpkin puree
  • 1 teaspoon vanilla
  • 2 teaspoons pumpkin pie spice or cinnamon
  • 1/4 teaspoon salt
  • 2/3 cups Swerve Confectioner's Order Here


  • Make Pie Crust
  • Mix almond flour, swerve, cinnamon and butter, egg yolk and pat into a pie crust.
  • Pre-bake for 12 minutes.

Make Pumpkin Filling

  • Cut up cream cheese to bring to room temperature. Whip until very smooth.
  • Add eggs and fully incorporate.
  • Add remaining ingredients. Mix well.
  • Pour into pre-baked pie shell.
  • Bake at 350 degrees for 35-45 minutes, checking at 30 minutes. The center should be solid
  • You may need to cover the almond crust edges with foil, as almond flour pie dough browns easily.


One piece of 8 pieces has 7 net carbs!


Serving: 1g | Calories: 258kcal | Carbohydrates: 10g | Protein: 7g | Fat: 21g | Fiber: 3g | Sugar: 4g

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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  1. 5 stars
    I don’t like pumpkin pie much, really, but I made this out of Thanksgiving obligation and it’s insanely awesome!! I added a few egg yolks that I had left over from making Angela’s Grain Free Biscuits otherwise I followed the recipe and this is wonderful.

      1. 5 stars
        I’m wondering the same thing too! It sure did make it custardy and rich. I will try it 100% as written and compare next time. Thanks again for your clever recipes! You have a great talent.

  2. This recipe is just what I’m looking for, and can’t wait to try it ahead of the holiday One question, you list one can of pumpkin, but not the ones of the can

  3. You say in your notes (not in your recipe) to refrigerate the crust first. Is that before you put it in the pie plate or afterwards, before baking it 12 mins.?

5 from 3 votes (1 rating without comment)

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