Hi Lin, I don’t recommend regular sugar for a low carb pie (it would no longer be low carb), but the sweetener conversion would technically be a similar amount. Hi Marie, I haven’t tried it with either of these, but you can check the sweetener conversion calculator here for the level of sweetness. I’m going to try it again. It was delicious! The center should still be jiggly. OK, non-baker here so don’t laugh…. I also had to freeze it after I baked it (loooong story lol) so it only got served a couple of weeks after I made it but it thawed beautifully in the fridge, no problems there! I also baked it in a toaster oven. Hi Tanya, The recipe is above where it says “Recipe card” in big letters. INGREDIENTS For the pie crust We're going to use almond flour, coconut flour, one egg, cold unsalted butter, salt, sweetener, xanthan gum, and psyllium husk powder. Just trying to see how I can save a bit of time since I’ll have a lot of other dishes on the go that day. Thanks. Amount per serving. I put 1 level tablespoon of the crust into each one. I’m cooking it a little longer and then going to cool and refrigerate. Perhaps I just need to play around with the timing, or skip the water bath. If yours is very potent, you might need to use less. Yay, so glad to hear that, Lee! Yes, you can definitely pre-bake the crust a couple days ahead and refrigerate. You only need a few ingredients for this easy keto low carb pumpkin pie recipe with almond flour crust. I love your website & recipes. Still amazing though!! Like all custard-based pies, it’s not meant to fully set in the oven and should set after chilling in the fridge. Thank you for your awesome recipes!❤️. I made this pie with the “Super Flakey Pie Crust” recipe because I’m not a fan of the crumbly consistency of the almond flour crust and it came out absolutely delicious. You will probably want to cover the crust edges with foil when baking the pie with filling. Here you will find natural, gluten-free, low carb recipes with 10 ingredients or less, plus lots of resources. I was a bit lazy and just roughly estimated all the ingredients. In any case I’ll definitely be making it again. Get real. I made this for Thanksgiving today. I’m always intimidated for some reason when it comes to freezing anything but it would save me so much time if I did! I have the Lakanto monkfruit/erythritol blend, which is 2:1 replacement for sugar, so should I put 2/3 cup in or just 1/3 cup? If you like a less sweet pie, I added half the sweetener and it still worked great! This will be the 3rd year in a row that I make it for Thanksgiving! Whisk together the melted butter and vanilla, then stir into the dry ingredients, pressing with the … It was wonderful and tastes like the “real” thing. I had some problem getting the middle cooked. Complicated desserts are just not for me. So delicious! Great recipe, tasted just like the real thing. Hi, Alison! And it’s so delicious I am making it again. I’M GLAD I FOUND THIS RECIPE FOR THANKSGIVING, SINCE MY HUBBY JUST GOT DIAGNOSED WITH PRE DIABETES. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. Thank you for another wonderful recipe! It swaps 1:1 for sugar and doesn’t have any funky aftertaste. In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season. Hi Marie, You can use the sweetener conversion calculator here. Velvety Keto Pumpkin Pie. Cinnamon, Nutmeg, All Spice (instead of Pumpkin Pie Spice Mix). How much regular sugar can I use instead of the sweetener? Could I use a flax egg instead and coconut cream to make it vegan? Dash salt. Hi Lisa, A knife won’t come out clean when it’s done, I would not use that as a test. This was the best low carb pumpkin pie (and crust) recipe I’ve ever tried, and I’ve tried several. 14 Sizzling Winter Soup Recipes to Keep You Warm. I am so happy you liked it, Sherry! Have a great day! 🙂. Does the nutritional information include the crust? I made one to try the recipe out before Thanksgiving and I expected it to be about 50% pumpkin pie like, but it’s about 95% exactly like traditional pumpkin pie. I’ve made this pie a handful of times. I didn’t think something keto could ever taste so amazing. Cut the pumpkin in half, scoop out the seeds, score the outside with a knife, and roast at 350 degrees F. The bake time will vary with the size of your pumpkin, but you’ll know when it’s done when you can easily pierce the outside of the pumpkin with a fork. I never did get the jiggle effect and was a bit skeptical, but after being refrigerated overnight, it was a perfectly “normal” looking pumpkin pie. Remove top sheet of parchment paper and gently flip the crust into the prepared pie plate. And I’m happy to oblige! Did I do something wrong? Wholesome Yum | Natural, gluten-free, low carb recipes. I’ve made this pie (and crust) a few times. I just pulled mine from the oven! Thank you. Cool completely on the counter, then refrigerate at least an hour before slicing. Coconut cream should work, though. I made this and loved it! Canadian thanksgiving is this weekend, and I’m wondering if it would be fine to bake the crust a couple of days ahead of time and leave it in the fridge, and then make the filling and bake it on the day of? This is what I do all the time and it’s plenty for people I’ve served it for – the pie is quite rich. I doubled the filling recipe and it was pretty thick. Is it undercooked? This was absolutely delicious!! Helllooooo! That’s an easy substitution. Maya, I LOVE your recipes. Help! I usually have to add extra spices than what a recipe calls for, but your combo hits the nail on the head. A teaspoon of blackstrap molasses has 4.67 grams of carbs, so that would reduce carbs by 0.39 grams per slice if you omit it. Thanks for the recipe. I did not add sweetener to the crust. Have a great day! Can you please tell me the recipe? I’m thinking about making it sometime by itself and adding lemon zest to make lemon shortbread cookies. I just made this scrumptious pie! This one is on my permanent recipe list! Hi Tonya, Sure! You'll see it on this page after we review it.I welcome constructive criticism, but I'm a person just like you - treat me like you'd like to be treated. Is it possible that you skipped the eggs in the recipe? I cant find it on your article:(. Yes, the nutrition info includes the crust. Course: Dessert. Hi T, The sugar in this pumpkin is natural sugars from the pumpkin itself. (Don’t worry, I’ll also give you a recipe to make your own homemade pumpkin pie … Pour the filling into the prepared pie crust. Hi Amy, I recommend blanched almond flour. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. The nutrition info on the recipe card comes from the USDA Food Database, which is the most reliable source. I suspect I would also have to bake a little longer. But, feel free to cut it into any number of pieces you like! I wanted to find/create the perfect recipe. Hi Julia, I haven’t experienced that but you could add about 1/4 tsp xanthan gum to the crust to make it a bit more sturdy and less crumbly. I have to admit, the water bath is a little more hassle, so I usually skip that step. Thanks. Ok I made this filling. Usually love the recipes on this site but this pumpkin pie NEVER set! Almond flour and coconut flour can be used interchangeably for the crust. 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