Low Carb Pumpkin Pie Makes the Holidays Happier
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 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.
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.
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.
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.
- !Almond Flour Pie Crust
- 2 cups almond flour Order Here
- 4 tablespoons melted butter
- 1 teaspoon vanila
- 1 egg yolk
- ½ teaspoon cinnamon
- 8 ounces cream cheese (room temperature)
- 4 eggs
- 1 can pumpkin puree
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice (or cinnamon)
- ¼ teaspoon salt
- ⅔ cups Swerve (Confectioner's) Order Here
- Make Pie Crust
- Mix almond flour, swerve, cinnamon and butter and pat into a pie crust.
- Pre-bake for 12 minutes.
- 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.