Go Back
–+ servings
Pumpkin Pie with Almond Flour Crust

Creamy Pumpkin Pie with Almond Flour Crust to Delight Keto Lovers

Enjoy a creamy Pumpkin Pie with Almond Flour Crust that is low-carb and gluten-free, perfect for the holidays.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 3 hours
Total Time 3 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Almond Flour Provides a low-carb base for the crust, offering a delightful nutty flavor.
  • 1/2 cup Butter Binds the crust ingredients together; use unsalted for better control over salt levels.
  • 1/4 cup Erythritol Sweetens the crust while keeping it keto-friendly; adjust for your preferred sweetness.
For the Filling
  • 1 can (15 oz) Pumpkin Puree The star of the pie, delivering rich flavor and moisture; canned is ideal.
  • 8 oz Cream Cheese Adds a creamy richness; ensure it’s softened for easy blending.
  • 1/2 cup Heavy Whipping Cream Imparts a luxurious texture to the filling; critical for keeping it low-carb.
  • 1 teaspoon Cinnamon Enhances the pumpkin flavor beautifully; can substitute with nutmeg.
  • 1 teaspoon Pumpkin Pie Spice Complements the filling’s taste; use a blend or make your own.
  • 1/4 teaspoon Salt Balances the sweetness, enhancing flavors; opt for sea salt.
  • 1 bean Vanilla Bean Adds aromatic sweetness; replace with vanilla extract if needed.

Equipment

  • 9-inch pie pan
  • Mixing Bowl
  • hand mixer

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and gather all ingredients and equipment.
  2. In a mixing bowl, combine almond flour, erythritol, and melted unsalted butter until crumbly.
  3. Press the crust mixture into the bottom and sides of a 9-inch pie pan. Bake for 5-8 minutes until lightly golden brown.
  4. In a clean mixing bowl, combine pumpkin puree, softened cream cheese, and erythritol. Mix until smooth.
  5. Add heavy whipping cream, cinnamon, pumpkin pie spice, salt, and vanilla bean to the pumpkin mixture. Blend until thick and creamy.
  6. Pour the creamy pumpkin mixture into the cooled almond flour crust and spread evenly.
  7. Chill the pie in the refrigerator for 2-3 hours before serving.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 3.3gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 2500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Serve with a dollop of whipped cream for an extra touch of decadence. Adjust sweetness of the pie as preferred.

Tried this recipe?

Let us know how it was!