My Low Carb Pumpkin Pie with Pecan Crust is not only the easiest recipe ever + it's keto, a THM:S, Sugar Free, and Grain Free.

Description:

This Low Carb Pumpkin Pie with Pecan Crust is the perfect fall dessert for those looking to enjoy the flavors of the season without the extra carbs. The buttery, crunchy pecan crust pairs wonderfully with the creamy, spiced pumpkin filling, making it a delicious and healthy alternative to traditional pumpkin pie. This pie is keto-friendly, gluten-free, and sugar-free, so you can indulge guilt-free!


Ingredients:

Pecan Crust:

  • 1 ½ cups pecans, finely chopped or ground
  • 2 tbsp melted butter
  • 2 tbsp almond flour
  • 1 tbsp erythritol (or your preferred low-carb sweetener)
  • ¼ tsp cinnamon
  • Pinch of salt

Pumpkin Filling:

  • 1 ½ cups pumpkin puree (unsweetened, canned or homemade)
  • 2 large eggs
  • ¾ cup heavy cream
  • ½ cup erythritol or other low-carb sweetener
  • 1 tsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • Pinch of salt

Instructions:

For the Pecan Crust:

  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, pulse the pecans until finely chopped or ground (but don’t over-process them into pecan butter).
  3. In a medium bowl, combine the chopped pecans, almond flour, melted butter, erythritol, cinnamon, and salt. Mix until the mixture sticks together.
  4. Press the pecan mixture evenly into the bottom and up the sides of a 9-inch pie dish.
  5. Bake the crust for 10-12 minutes until lightly golden. Remove from oven and let it cool while preparing the filling.

For the Pumpkin Filling:

  1. In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, erythritol, vanilla, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
  2. Pour the filling into the pre-baked pecan crust, smoothing the top with a spatula.
  3. Bake in the preheated oven for 40-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
  4. Remove from the oven and let it cool to room temperature before serving. For best results, refrigerate for at least 2 hours before slicing.
  5. Optionally, serve with a dollop of sugar-free whipped cream on top.

Nutrition Facts (per slice, assuming 10 slices):

  • Calories: 200
  • Fat: 18g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Net Carbs: 3g
  • Protein: 4g

This pie is a delicious low-carb treat that’s perfect for holidays, or any time you’re craving something sweet and seasonal!