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Low Carb Pumpkin Pie

Prep Time: 2h
Cook Time: 1h
Total Time: 8h

Thanksgiving means turkey, cranberry sauce and of course, pumpkin pie! With the flaky buttery crust and classic pumpkin pie filling, this Low Carb Pumpkin Pie is a must for any holiday spread.

This delicious low carb holiday dessert delivers all of the nostalgia that you know and love from pumpkin pie without all the sugar. Made even better with our creamy white chocolate chips, this pie is sure to please the whole holiday dinner crowd. 

This low carb dessert recipe comes to us from Annie at Keto Focus

Makes 12 servings. Macros per slice:
Calories: 291 | Fat: 25.9g | Net Carbs: 4.3g | Protein: 6.25g


Pie Crust:

  • 1 cup almond flour
  • ⅓ cup coconut flour
  • 1 tsp xanthan gum
  • ¼ tsp salt
  • ½ cup cold unsalted butter, cubed
  • 1 oz cream cheese
  • 1 egg
  • 1 ½ tsp rice vinegar


Pie Filling:

  • 1 ¼ cup monkfruit blend sweetener
  • 1 tbsp pumpkin pie seasoning
  • ½ tsp salt
  • 1 (15oz) can pumpkin puree
  • 1 tsp vanilla extract
  • 5 eggs
  • 1 cup heavy whipping cream
  • ½ cup ChocZero White Chocolate Chips, melted


Pie Crust:

  1. Add the almond flour, coconut flour, xanthan gum, salt, butter and cream cheese to a food processor. Pulse until coarse crumbles form. Add in the egg and vinegar and pulse until a dough ball forms. If you don’t own a food processor you can cut the butter and cream cheese in using a pastry blender or a fork.
  2. Wrap dough with plastic wrap and refrigerate for 1 hour.


Pie Filling:

  1. While dough is chilling whisk together the sweetener, pumpkin pie seasoning and salt in a small bowl until combined.
  2. Add the pumpkin puree and vanilla extract and mix until combined.
  3. Add in eggs one at a time while mixing. Then add in heavy cream and melted ChocZero White Chocolate Baking Chips. Mix until smooth and creamy. Set aside.


Assembly & Baking:

  1. Preheat the oven to 325°F.
  2. Roll out pie crust in between two sheets of parchment paper. Roll to ⅛ to ¼ inch thickness and place crust in a pie pan. Fold in the edges.
  3. Pour the pumpkin pie filling into the pie crust and bake at 325°F for 60 minutes or until the center is slightly wobbly.
  4. Remove pie from oven and allow it to completely cool (about 2-3 hours), then refrigerate for 4 hours.
  5. Serve and top with homemade sugar free vanilla whipped cream.

More Fall Keto Treats:


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