Tuesday, October 2, 2012

Low Carb Pumpkin Pie with Pecan Crust

Autumn is by far my favorite season. The chill in the air, the smell of burning leaves, football weekends and all the amazing fall foods that I love so much. I must also admit that I have been dreading  it's arrival since I began My keto journey this past spring. To me Autumn means baked goods and, for the most part, baked goods are a definite no go for the low carb lifestyle. I decided instead of giving up my favorite things, I'd do my research and adapt as many of my favorite recipes as possible to under 10 carbs per serving.  First up pumpkin pie with pecan crust.

Pumpkin Pie with Pecan Crust 

  • 1 cup pecan pieces(frozen)
  • 2 Tablespoons melted butter
  • 1/2  Teaspoon sucralose brown sugar substitute 
  • Liquid sweetener equivalent to 1 Tablespoon of sugar.
 Preheat oven to 350

Put one cup of frozen pecan pieces into a blender or food processor and pulse until the pecans are reduced to about the size of lentils.

Take it easy here or you will end up with pecan butter

Add melted butter and sweetener to the pecans and  blend until mixed thoroughly. Then turn out mixture into pie plate.

Press out mixture to cover the bottom and sides as evenly as possible.

I start with a silicon spatula and finish with my fingers 

Bake at 350 for 10 - 15 min or until lightly browned. Be careful here this goes from brown to burnt very quickly. I start checking every min after 10.

Nice light brown crust

Let crust cool completely then refrigerate for at least 30 min before filling.

[Preheat oven to 425]
Now the filling

  • 1 15oz can pumpkin
  • 1 cup heavy cream
  • Liquid sweetener equivalent to 1 cup of sugar
  • 2 whole eggs
  • 2 teaspoons cinnamon 
  • 1/4 teaspoon salt
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground clove

Add all ingredients to blender and blend to combined.

Pour mixture into pecan crust

Smooth filling and place in preheated oven.

After placing pie in oven, reduce temperature to 375 and bake for 15 min. After 15 min reduce temperature to 300 and bake an additional 30-40 min or until fully set ( pairing knife inserted in center is clean when removed)

Let cool 2 hours on rack before serving or refrigerating.

Cut into 8 servings and enjoy.

Nutritional Info 
341 calories per slice; 4 grams net effective carbs (7.9 grams carbs - 4.9 dietary fiber) 


  1. THIS LOOKS AMAZING. I'm a pumpkin fiend this time of year, and keto doesn't really allow for it typically. But thank you for posting this. I'm going to try it over the weekend!

    1. Awesome, let me know how it turns out. Just had a piece of mine with a tablespoon of homemade whipped cream.

    2. I tried this with homemade pumpkin puree and it was really runny. Took forever to cook!
      What can I add that is keto friendly to thicken it up next time?

  2. Just wanted to let you know I made this pie following your recipe and it turned out great. I'm not a fan of pumpkin pie but my friends are, and they said that the crust was especially awesome. They didn't even know it was sugar-free. Thanks for posting this recipe!

    1. I've served it to people as well no one seems to be able to tell that that it's low carb.

  3. Made this today and everyone loved it! Whipped up some heavy cream topping.

  4. I've decided I'm going to make a Thanksgiving dinner this year (the last time I had one was in 1993 when I was teaching at the American school in Lesotho). Thanks for this recipe, I need to find some more. It's pumpkin pie, turkey and something with sweet potatoes, not so?

  5. Hazel- many people also have mashed white potatoes and some type of bread dressing or stuffing along with the dishes that you mentioned. For keto I would make mashed cauliflower instead and a sausage/nut dressing could be good too.

  6. How much of that liquid stevia equals a cup? Mine doesn't show a conversion chart, just says one squirt = 1tsp.
    Thank you

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