Low carb pumpkin pie is your perfect fall treat, allowing you to savor the season without the guilt of high carbs. Using almond flour for the crust and a blend of erythritol and spices for sweetness, this pie keeps the net carbs low while delivering all the classic flavors. It's easy to make, with a creamy filling featuring pumpkin puree, eggs, and heavy cream. Just remember to let it cool before serving to get that ideal texture. You'll want to try it topped with homemade whipped cream for an extra indulgence. There's even more to explore about this seasonal favorite!
Benefits of Low Carb Desserts
Low Carb Pumpkin Pie
Indulging in a slice of pumpkin pie is a delightful experience, especially during the fall season. This Low Carb Pumpkin Pie captures the rich, spiced flavors of traditional pumpkin pie while keeping your carbohydrate intake in check. Made with wholesome ingredients, it offers a creamy, velvety texture and a warm blend of cinnamon, nutmeg, and ginger. Perfect for those watching their sugar levels or following a low-carb lifestyle, this pie allows you to enjoy a classic dessert without the guilt!
Ingredient List
- 1 ½ cups almond flour
- ¼ cup erythritol (or another low-carb sweetener)
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup unsalted butter, melted
- 1 cup pumpkin puree (canned or fresh)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- ½ cup heavy cream
Pro Cooking Tips
- Chill the Dough: After mixing the almond flour and butter for the crust, refrigerate it for at least 30 minutes to help it hold its shape during baking.
- Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-packaged ones.
- Avoid Overbaking: Keep an eye on the pie while it's baking; it should be set in the center but still slightly jiggly as it will firm up as it cools.
- Cool Completely: Allow the pie to cool at room temperature before refrigerating to prevent condensation from forming on the surface.
- Serve with Low Carb Whipped Cream: Top with homemade whipped cream made from heavy cream and a low-carb sweetener for an extra indulgent touch.
- Experiment with Sweeteners: Feel free to adjust the sweetness level based on your personal preference and the type of sweetener you use.
Nutritional Breakdown
| Nutritional Information | Per Serving (1 slice) |
|---|---|
| Servings | 8 |
| Calories | 210 |
| Total Fat | 18g |
| Carbohydrates | 6g |
| Fiber | 3g |
| Net Carbs | 3g |
| Protein | 5g |
Additional Nutritional Notes: This Low Carb Pumpkin Pie is not only lower in carbohydrates but also rich in healthy fats from almond flour and heavy cream. It provides a satisfying treat that fits well into a ketogenic or low-carb diet, while also being a source of protein. The fiber content from the almond flour and pumpkin puree aids in digestion and helps keep you feeling full longer.
Instructions
- Prepare the Crust: In a mixing bowl, combine almond flour, erythritol, salt, and cinnamon. Stir in melted butter until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of a pie dish. Bake at 350°F (175°C) for 10 minutes, then remove and let cool.
- Make the Filling: In a separate bowl, whisk together pumpkin puree, eggs, vanilla extract, pumpkin spice, erythritol, and heavy cream until smooth.
- Combine and Pour: Pour the pumpkin filling into the cooled crust, smoothing the top with a spatula.
- Bake the Pie: Return the pie to the oven and bake for an additional 40-50 minutes, or until the center is set but still slightly jiggly.
- Cool: Remove from the oven and let it cool at room temperature for at least 1 hour before refrigerating for several hours or overnight to firm up.
- Serve and Enjoy: Slice and serve chilled or at room temperature, topped with low carb whipped cream if desired.
Variations
- Nutty Crust: Add chopped pecans or walnuts to the almond flour crust for added texture and flavor.
- Chocolate Swirl: Incorporate a low-carb chocolate ganache swirl into the filling for a chocolate pumpkin pie fusion.
- Spiced Up: Add a pinch of cayenne pepper or ginger to the filling for an extra kick of warmth and spice.
With these details, you can create a delightful Low Carb Pumpkin Pie that's not only a treat for your taste buds but also aligns with your health goals! Enjoy every bite!
Conclusion
Incorporating low carb pumpkin pie into your fall festivities is a delicious way to enjoy the season without the guilt. You'll savor every bite while keeping your carb intake in check. Plus, with healthier ingredients, you can indulge without compromising your dietary goals. So, gather your loved ones, whip up this delightful dessert, and celebrate the flavors of fall. Remember, enjoying dessert can be part of a balanced lifestyle—just make it low carb!
