The pictures here show the dense, moist crust
Today’s post celebrates the most fantastic of pies – pumpkin pie. Not only that, this is a gluten free pumpkin pie AND a low carb pumpkin pie. To celebrate the duality of this pie, I have two crust options.
The first low carb crust option is a light, crispy crust, and the other is a more dense, moist crust. Both are gluten free pumpkin pie crusts as well as a low carb pumpkin pie crust.
Low Carb Pumpkin Pie
Low carb pumpkin pie that is also a gluten free pumpkin pie with two crust options.
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
Tub Tub watching mommy take pics of pie from his perch
nickawicka says
First time making pie….and it turned out great. Thank you 🙂
Dan says
I can’t find liquid stevia. What’s a good substitute?
Sparky says
Hi Dan – of all places, I found liquid stevia in the COFFEE (!?) section of my local ‘health food store’. You can substitute in low glycemic index sweeteners (if you are low carb) such as Truvia or anything with ethryitol/stevia/xylitol. I recommend adding a tablespoon at a time and tasting the pumpkin batter to ensure you like the level of sweetness.
Hope this helps!
Sarah
ash says
How many carbs in the pie itself
Sparky says
Hi there!
The pie is 8 servings (one slice per person), so if using the moist crust, the total is 48 g net carbs (the carb amount listed next to the crust filling includes the pie filling). If using the crispy crust, it will be 40 net carbs.
Hope that helps!
Sarah
LowCarbKitty.com
Amanda says
Hi! This sounds really delicious and I would love to make it, but could you tell me what size pan you used? I think mine might be a bit small.
Sparky says
Hi Amanda!
I’ve made it in both my tart pan and a pie pan, both of which are between 8 – 9.5″ in diameter.
What size is yours?
Cheers,
Sarah
Homeschooling6 Mom says
Hi,
Thanks for the recipe. I have a question, the canned pumpkin is that a 15oz can? I’m going to make this tomorrow. =)
Blessings,
Linda<
Sparky says
Hi Linda,
Yup, the smaller cans of canned pumpkin is about 15 oz, which is perfect for this recipe. It’s 8 oz per cup, so you’ll get about two cups out of one 15 oz can. I just happened to have fresh pumpkin but will also be using canned this week to make my pie!
Please let me know how it turns out.
Cheers,
Sarah
Maggie says
Can you bake the filling in ramekins without the crust? If so, what do you think the carb count would be (assuming you still got 8 servings?)
Thanks!
M
Sparky says
Hi Maggie,
Yes, you can bake in ramekins without the crust – don’t forget to spray or butter the ramekins so the filling doesn’t stick!
With no crust, the entire filling is 28 net carbs, so 3 net carbs per serving for 8 servings.
Dianna says
Just finished making this pie, and already ate a piece as I hadn’t eaten lunch yet and I was SO hungry.
I made my crust with 2 cups of Bob’s Red Mill blanched almond meal/flour, 8 TBsp (1 stick) butter, 5 squirts of liquid stevia and a pinch of salt.
The filling: 1 can of store-brand pumpkin, 2 eggs, 3/4 cup Half & Half, 1/4 cup water, 1 TBsp Vanilla, 1 TBsp McCormick Pumpkin Pie Spice, about 30 squirts of Stevia.
I pre-cooked the crust for 5 minutes, then covered the edges with foil so it wouldn’t burn. Blended all the other ingredients on low using a hand-mixer, and poured into the crust.
Baked at 375 for 50 minutes.
THE CRUST IS AWESOME! The pie is good, but not nearly as sweet as I would like it 🙁 I personally think I need to find a better tasting zero-carb sweetener for baking.