Save room for this rich and creamy traditional pumpkin pie — perfect for making ahead of time. Top with sweetened whipped cream and a dash of cinnamon for a festive treat. In fact, why wait for the holidays?
August 6 2021 recipe by Kristie Sullivan, PhD, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
Save room for this rich and creamy traditional pumpkin pie — perfect for making ahead of time. Top with sweetened whipped cream and a dash of cinnamon for a festive treat. In fact, why wait for the holidays?
USMetric
12 servingservings
Ingredients
Pie crust
- 2 oz. 55 g unsalted butter, melted
- 1½ cups (6 oz.) 350 ml (170 g) almond flour
- ½ cup (2 oz.) 120 ml (60 g) hazelnut flour or almond flour
- ¼ cup (1¾ oz.) 60 ml (55 g) erythritol
- ¼ tsp ¼ tsp ground cinnamon
- ¼ tsp ¼ tsp vanilla extract
- ¼ tsp ¼ tsp salt
Pumpkin filling
- 15 oz. 425 g pumpkin puree, canned
- ½ cup (32⁄3 oz.) 120 ml (110 g) erythritol
- 1 oz. (2 tbsp) 28 g (30 ml) unsalted butter melted
- 1 tsp 1 tsp ground cinnamon
- ½ tsp ½ tsp pumpkin pie spice
- ¼ tsp ¼ tsp salt
- 2 2 large egglarge eggs
- ¾ cup 180 ml heavy whipping cream
Whipped cream topping
- 2⁄3 cup 160 ml heavy whipping cream
- ½ tsp ½ tsp vanilla extract (optional)
- 1 tbsp 1 tbsp powdered erythritol (optional)
- ground cinnamon, for garnish
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Making low carb simple
Instructions
Instructions are for 12 servings. Please modify as needed.
Pie crust
Preheat oven to 350°F (175°C).
Add the butter, almond flour, hazelnut flour, sweetener, cinnamon, vanilla, and salt to a medium-sized bowl. Mix together until crumbly, and well combined.
Evenly press the crust mixture over the bottom and sides of a 9" (23 cm), un-greased pie plate. Set aside.
In a medium-sized bowl, use a hand mixer to combine the pumpkin purée, sweetener, butter, cinnamon, pumpkin pie spice, and salt. Pour in the egg and the heavy whipping cream, and mix until just combined.
Pour the filling into the pie crust. Place aluminum foil or a pie shield along the crust edges, to prevent browning too quickly. Bake on the middle oven rack for 35-40 minutes, or until the filling is just set.
Cool on a wire rack for 2 hours, or until at room temperature. Serve at room temperature or refrigerate for several hours before serving.
Add the heavy cream, vanilla, and sweetener to a medium-sized bowl. Using an electric mixer, whisk at medium speed, until soft peaks form.
For serving, slice the pie, and top with a dollop of whipped cream, and a sprinkle of cinnamon if desired.
Pumpkin filling
Whipped cream topping
Tip
This pie can be covered and refrigerated for 3-4 days.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
11 comments
1
Ulafa
August 24 2021
Can I just use almomd flour? Or is the hazelnut one necessary?
Reply: #2
2
Reply to comment #1 by Ulafa
Jill Wallentin Team Diet Doctor
August 24 2021
Hi! You can use almond flour if you like 🤗
3
leeanna parson
August 25 2021
How many carbs is in it???
Reply: #4
4
Reply to comment #3 by leeanna parson
Kristin Parker Team Diet Doctor
August 25 2021
How many carbs is in it???
As indicated by the colored carb circle on the picture of the recipe, this is 4g net carbs per serving.
5
grandysj
October 1 2021
Love your recipes! Thanks for all the work you do!! I don't want to use a crust for pumpkin pie ... I'm going to try the pie filling in paper cups and see how it works. Any suggestion on whether or not it needs to be baked or will it set by itself with out the crust ? Tks.
Replies: #6, #7, #10
6
Reply to comment #5 by grandysj
Kristin Parker Team Diet Doctor
October 1 2021
Love your recipes! Thanks for all the work you do!! I don't want to use a crust for pumpkin pie ... I'm going to try the pie filling in paper cups and see how it works. Any suggestion on whether or not it needs to be baked or will it set by itself with out the crust ? Tks.
That should work well. I would keep an eye on it to make sure the filling doesn't leak out, depending on how sturdy your cups are.
7
Reply to comment #5 by grandysj
Carol
November 16 2021
Personally, I would probably bake it a bit until the pumpkin cups test clean with a toothpick.
8
Whitney
December 10 2021
I believe last year there was a second pumpkin pie or pumpkin custard recipe - it was crustless, contained no sweetener at all, and made in ramekins and used just a bit of coconut at the bottom. Has this recipe been removed?
Replies: #9, #11
9
Reply to comment #8 by Whitney
Kristin Parker Team Diet Doctor
December 11 2021
While I'm not sure this recipe has been on the Diet Doctor site, one of our recipe collaborators has this version on her website which sounds a lot like what you're describing.
https://lowcarbyum.com/paleo-pumpkin-custard/10
Reply to comment #5 by grandysj
Barbara
January 14 2022
I just got done baking the filling only in a 9”x9” Pyrex. It’s delicious, tastes like a pumpkin custard. Doesn’t even need whipped cream though that certainly wouldn’t hurt :).
11
Reply to comment #8 by Whitney
Anna
October 30 2022
Apparently it was removed. There used to be altogaether 3 recepies for pumpkin pie. The 2 remaining ones are still available on the version of the webpage with Swedish content, if that works for you after translating with google translate for example:
https://www.dietdoctor.com/se/recept/pumpapaj
https://www.dietdoctor.com/se/recept/sma-pumpapajerThat is not fun that these and some other nice recepies have been removed or moved to members+ only content. Moreover, I find removing the possibility to see the macros for the dishes or adjust the ingredients amounts for the number of portions unless paying the membership fee - quite mean actually.
