Delicious Low-Carb Pumpkin Pie Recipe for Fall Lovers

As the leaves turn golden and the air gets crisp, the aroma of pumpkin spice seems to fill every corner of our homes. Fall is the season for comforting flavors, and what better way to celebrate it than with a delightful low-carb pumpkin pie? This recipe not only captures the essence of autumn but also keeps your carb count in check, making it perfect for those who want to indulge without the guilt. Let’s dive into the delicious world of pumpkin pie!

Why You’ll Love This Low-Carb Pumpkin Pie

Pumpkin pie is a classic staple during the fall, but traditional recipes can pack in a lot of sugar. Whether you are on a low-carb diet, managing your blood sugar, or simply seeking a healthier alternative, this recipe allows you to enjoy the rich, spiced flavor without the added carbs. Using wholesome ingredients, this pie will not only satisfy your fall cravings but also impress your friends and family—who will never guess it’s low-carb!

Ingredients You’ll Need

For the crust:

• • 1 ½ cups almond flour

• • ½ tsp salt

• • ¼ cup erythritol or your preferred sweetener

• • ½ tsp cinnamon

• • ½ cup unsalted butter, melted

• • 1 large egg

For the filling:

• • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)

• • ¾ cup heavy cream

• • ½ cup erythritol (or sweetener of choice)

• • 2 large eggs

• • 1 tsp vanilla extract

• • 1 tsp cinnamon

• • ½ tsp nutmeg

• • ½ tsp ginger

• • ¼ tsp cloves

• • ¼ tsp salt

Optional Substitutions

• • Butter: Coconut oil for a dairy-free version.

• • Heavy cream: Unsweetened almond milk for a lighter version.

• • Erythritol: Stevia or monk fruit sweetener based on your preference.

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Step-by-Step Instructions

Crust Preparation

1. 1. Preheat the Oven: Preheat your oven to 350°F (175°C).

1. 1. Mix Dry Ingredients: In a large bowl, combine almond flour, salt, erythritol, and cinnamon. Mix well.

1. 1. Add Butter and Egg: Add the melted butter and egg to the dry ingredients. Stir until a dough forms.

1. 1. Form the Crust: Press the dough evenly into a 9-inch pie pan, covering the bottom and sides. Prick the bottom of the crust with a fork to prevent bubbling.

1. 1. Pre-bake the Crust: Bake for 10-12 minutes or until lightly golden. Remove from oven and let cool slightly.

Filling Preparation

6. 6. Combine Filling Ingredients: In a mixing bowl, combine pumpkin puree, heavy cream, erythritol, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt.

6. 6. Blend Until Smooth: Use a whisk or an electric mixer to blend until the mixture is smooth and fully combined.

Final Steps

8. 8. Pour and Bake: Pour the pumpkin filling into the pre-baked crust, smoothing out the top.

8. 8. Bake the Pie: Bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.

8. 8. Cool and Serve: Allow the pie to cool at room temperature for at least an hour, then refrigerate for a couple of hours before serving. Enjoy with a dollop of whipped cream or a sprinkle of cinnamon!

Estimated Prep and Cook Time

• • Prep Time: 15 minutes

• • Cook Time: 50 minutes

• • Total Time: 1 hour 5 minutes

• • Servings: 8

Nutritional Information Table

Nutrient	Per Slice (1/8 pie)
Calories	210
Total Fat	18g
Saturated Fat	8g
Carbohydrates	6g
Fiber	3g
Net Carbs	3g
Protein	4g

Cooking Tips for Success

• • Use Fresh Ingredients: Fresh spices and high-quality pumpkin puree enhance flavors.

• • Avoid Overmixing: When mixing the filling, avoid overmixing to keep the filling fluffy.

• • Let It Cool: Cooling the pie allows the flavors to meld together beautifully.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use roasted or steamed pumpkin puree. Just ensure it’s well-pureed to avoid a grainy texture.

How should I store leftover pie?

Store the pie in the refrigerator, covered, for up to 5 days.

Can I freeze this pumpkin pie?

Yes, you can freeze the pie! Wrap it tightly in plastic and aluminum foil. It should last for up to 2 months.

What can I serve with low-carb pumpkin pie?

Top with sugar-free whipped cream or serve with low-carb vanilla ice cream for an extra treat!

Conclusion

This delicious low-carb pumpkin pie is the perfect addition to your fall celebrations, proving that you can indulge without sacrificing flavor or health. Not only is it easy to make, but it will also create lasting memories around the table with family and friends.

Don’t forget to share this recipe with your loved ones on social media or in your favorite cooking groups! Let’s spread the joy of tasty, low-carb treats this fall!

Image Placeholder

(Visualize a beautifully baked, golden pumpkin pie sitting on a rustic wooden table, garnished with a dollop of whipped cream and a sprinkle of cinnamon, with fall leaves in the background.)

Infographic Suggestion

(Consider including an infographic that showcases cooking time charts for various fillings or common ingredient ratios for low-carb baking.)

Happy baking! Enjoy your slice of fall heaven! 🍂🥧