8 Pumpkin Pie Healthy Low Carb Recipes
Pumpkin pie healthy low carb recipes are a great alternative to regular pumpkin pies.
The 8 pumpkin pie healthy low carb recipes include low carb classic pumpkin pie, crustless Keto pumpkin pie, almond crust, coconut, mini low carb pumpkin pies, dairy free, protein pie and no bake low carb pumpkin pie.
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8 Pumpkin Pie Healthy Low Carb Recipes
The following pumpkin pie healthy low carb recipes include easy step-by-step instructions and ingredient list. There is a wide variety of flavors with no added sugar.
1. Low-Carb Classic Pumpkin Pie
This low-carb version of the traditional pumpkin pie keeps all the cozy fall flavors while cutting down on sugar and carbs. Perfect for a guilt-free holiday treat!
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup melted butter or coconut oil
- 1 ½ cups pumpkin puree (unsweetened)
- ¾ cup erythritol or monk fruit sweetener
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- ½ cup heavy cream or coconut cream
Instructions:
- Preheat oven to 350°F (175°C).
- Mix almond flour, coconut flour, and melted butter to form a crust dough.
- Press dough into a 9-inch pie pan and bake for 10 minutes.
- In a bowl, combine pumpkin puree, sweetener, eggs, vanilla, and spices.
- Stir in heavy cream until smooth.
- Pour filling into pre-baked crust.
- Bake for 45–50 minutes or until set.
- Cool completely before serving.
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2. Crustless Keto Pumpkin Pie
Skip the crust for an even lighter version of pumpkin pie that’s rich, creamy, and low in carbs.
Ingredients:
- 1 ½ cups pumpkin puree
- ¾ cup erythritol or stevia blend
- 3 large eggs
- 1 cup heavy cream or coconut cream
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
Instructions:
- Preheat oven to 325°F (160°C).
- In a large bowl, whisk together pumpkin puree, sweetener, eggs, and vanilla.
- Add cream and spices, mixing until smooth.
- Pour mixture into a greased 9-inch pie dish.
- Bake 45–50 minutes or until center is set.
- Cool before serving; refrigerate for best texture.
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3. Almond Crust Pumpkin Pie
This pie features a nutty almond crust that pairs beautifully with the creamy pumpkin filling.
Ingredients:
- 2 cups almond flour
- ¼ cup melted butter
- 2 tbsp powdered erythritol
- 1 ½ cups pumpkin puree
- ¾ cup erythritol
- 2 eggs
- 1 tsp pumpkin pie spice
- ½ cup heavy cream
Instructions:
- Preheat oven to 350°F (175°C).
- Mix almond flour, melted butter, and powdered erythritol to form crust.
- Press crust into a pie pan and bake for 8–10 minutes.
- In a separate bowl, whisk pumpkin puree, erythritol, eggs, spice, and cream.
- Pour into crust and bake for 45 minutes.
- Let cool before slicing.
4. Coconut Pumpkin Pie
A tropical twist on a fall classic, this pie uses coconut milk and shredded coconut for a creamy, flavorful dessert.
Ingredients:
- 1 ½ cups pumpkin puree
- ¾ cup coconut milk (full-fat)
- ½ cup shredded unsweetened coconut
- 2 large eggs
- ½ cup erythritol
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
Instructions:
- Preheat oven to 350°F (175°C).
- Combine all ingredients in a mixing bowl.
- Whisk until smooth and well-blended.
- Pour into a greased pie dish.
- Bake for 45–50 minutes or until set.
- Cool and refrigerate before serving.
5. Mini Low-Carb Pumpkin Pies
These individual pumpkin pies are portion-controlled and perfect for parties or meal prep.
Ingredients:
- 1 cup almond flour
- 2 tbsp coconut oil, melted
- 1 cup pumpkin puree
- ½ cup erythritol
- 1 egg
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup heavy cream
Instructions:
- Preheat oven to 350°F (175°C).
- Mix almond flour and coconut oil to form dough.
- Press dough into muffin tins to form mini crusts.
- In another bowl, mix pumpkin puree, erythritol, egg, spices, and cream.
- Spoon filling into crusts.
- Bake 25–30 minutes or until set.
- Cool and store in the fridge.
6. Dairy-Free Pumpkin Pie
This creamy pumpkin pie uses coconut cream instead of dairy for a rich, lactose-free option.
Ingredients:
- 1 ½ cups pumpkin puree
- 1 cup coconut cream
- ¾ cup erythritol
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions:
- Preheat oven to 350°F (175°C).
- Combine all ingredients in a bowl and whisk until smooth.
- Pour into a prepared almond flour crust or bake crustless.
- Bake 45–50 minutes until center is firm.
- Cool before serving.
7. Protein Pumpkin Pie
Boost your dessert with extra protein using a scoop of vanilla protein powder.
Ingredients:
- 1 ½ cups pumpkin puree
- 1 scoop vanilla protein powder
- ½ cup almond milk
- 2 eggs
- ½ cup erythritol
- 1 tsp cinnamon
- ½ tsp nutmeg
Instructions:
- Preheat oven to 350°F (175°C).
- Mix all ingredients in a blender until smooth.
- Pour into a greased pie pan.
- Bake for 40–45 minutes or until set.
- Cool and refrigerate before serving.
8. No-Bake Low-Carb Pumpkin Pie
A quick and easy no-bake option that’s creamy, flavorful, and ready in no time.
Ingredients:
- 1 cup pumpkin puree
- ½ cup cream cheese (softened)
- ½ cup heavy cream
- ¼ cup erythritol
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 1 cup almond flour (for crust)
- 2 tbsp melted butter
Instructions:
- Mix almond flour and butter to form crust; press into a pie dish and chill.
- In a bowl, beat cream cheese and sweetener until smooth.
- Add pumpkin puree, spices, and vanilla; mix well.
- Whip heavy cream and fold into mixture.
- Spread filling over crust and refrigerate for at least 2 hours before serving.
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