This easy keto pumpkin pie recipe will take your low carb pumpkin pie game to the next level – mostly because of the cardamom candied pecans. I also chose to make this gluten free keto pumpkin pie in a slab pie format, for reasons I’ll go into more detail about below!
I don’t know about you guys, but I’ll take a piece of keto pie over a piece of cake any day. My favorite pie flavors (in case you lay awake at night wondering) are strawberry rhubarb, pecan, cherry, blueberry, and lemon meringue in that order.
Mr. Hungry’s favorite is apple – which I also like but it doesn’t make my top five.
Nor does pumpkin really, which begs the question – why on earth am I posting another keto pumpkin pie recipe, when I already have a great one here on IBIH, and yet none of my top five pies exist here on the blog?
Aaaaaaannnnnnnnd – I don’t have a good answer for that. I guess because keto pies containing mostly fruit are hard to execute while keeping your net carbs low – but I’ll work on it…
Hold up…. I can’t believe I’ve yammered on this long and HAVEN’T EVEN gotten to the Cardamom Candied Pecans that top this keto pumpkin pie yet! The low carb pumpkin pie filling itself is pretty traditional for this pumpkin pie recipe – but it’s the candied pecans that take it to the next level.
Like wake up in the middle of the night thinking about that leftover pumpkin pie in the fridge and getting up to have some, because going back to sleep without at least one bite of that buttery shortbread crust and creamy pumpkin custard topped with crunchy, sweet, spicy pecans on top IS JUST NOT AN OPTION, next level.
It’s that good.
Keto Pumpkin Pie FAQs and Substitions:
Is a keto pumpkin slab pie better than a traditional keto pumpkin pie?
Slab pies are all the new rage in case you didn’t know. And lest you think it’s just a passing fad, let me come at you with some major pros of a slab pie over a traditionally shaped round pie…
First, a slab pie is much easier to cut and serve IMO. With a traditional keto pumpkin pie, your filling to crust ratio is much higher, and the steep incline on the sides means that it’s hard to serve a decent looking slice if that matters to you. Usually the rim of crust falls off onto the plate at least, or the entire slice just disintegrates and collapses flat anyway under the weight of the filling.
Second, because the filling to crust ratio isn’t as high in a keto pumpkin slab pie, you are less likely to end up with a bottom crust that is still raw on the bottom – and let’s face it, raw pie dough isn’t appetizing. Also, the crust is my favorite part of any keto pie – so I’m good with more crust and a little less filling per bite.
Third, a slab pie is preferable to a traditionally shaped keto pumpkin pie when you have multiple dessert options and you want a small piece of everything.
You can easily customize the size of your slice with a slab pie, whereas a traditional pie is hard to cut small or it just falls apart. Still tastes good, just not as pretty.
AND, bonus fourth pro, if you’re doing a keto dessert and coffee buffet cocktail party style, most slab pies (and especially this keto pumpkin slab pie) can be picked up and eaten easily by hand while standing and holding a plate or drink.
Which is especially nice when you don’t want to provide utensils, or you don’t have room to provide guests with tables and chairs if you’re entertaining in a smaller space.
So there you have it.
Slab pies rule. The end.
And if you haven’t tried slab pie before, this keto pumpkin pie is the perfect one to get your feet wet with! I’m excited for you!
What kind of pan do I need to make this keto pumpkin slab pie?
A 13 x 9 baking sheet with 1 inch sides is ideal for easy slicing, but a 13 x 9 regular baking pan will also work.
Can this keto pumpkin pie be made in a traditional pie pan?
Yes! Absolutely this low carb pumpkin pie can be made in a traditional pie plate. Because it will be thicker you will likely need to increase the baking time by about 15 minutes.
What is the best way to toast the candied pecans?
I chose to toast the pecans separately and then sprinkle them over the top after I baked this keto pumpkin pie, rather than adding them to the top during baking as I’ve seen done before with nut toppings.
I’m sure you could toast the nuts on top of the pie filling as it bakes, but since nuts go from mmmm nice and toasty and perfect to ugh black and bitter and burned like all get out in about 10 seconds, I decided not to risk it.
If you want to live on the edge – go for it and save yourself the extra step of toasting them separately.
Is pumpkin ok to eat on a keto diet?
Yes. Pumpkin is a relatively low carb squash, and is perfectly acceptable to use in moderation on the keto diet.
What type of pumpkin puree should I use for keto pumpkin pie?
I used organic canned pumpkin puree for my pumpkin pie, but you can also use fresh if you have it.
When purchasing canned pumpkin puree, make sure it is not pumpkin pie filling, which will contain a lot of sugar and is not keto friendly. Look for 100% packed pumpkin and get organic if you can find it reasonably priced.
If you are making your own pumpkin puree make sure it’s well drained and thick or it will add too much moisture to your pie, which will prevent it from setting firmly.
You can also substitute butternut squash for the pumpkin in this keto pumpkin pie recipe with excellent results.
How do I store this keto pumpkin pie?
For best results you should wrap this pumpkin pie in plastic wrap or foil and store it in the refrigerator for up to 1 week.
To freeze this keto pumpkin pie I recommend slicing it in advance (so it’s pre-portioned and you don’t have to cut a frozen pie or thaw the entire thing to get one slice) and then wrapping it in plastic and placing it in an airtight container to protect it from freezer burn. This keto pumpkin pie will keep for up to 6 months in the freezer.
Print
Keto Pumpkin Pie with Cardamom Candied Pecans
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Diabetic
Description
This keto pumpkin pie is my new favorite – mostly because the Cardamom Candied Pecans on top take it to the next level! A low carb and gluten free pumpkin pie recipe.
Ingredients
For the shortbread pie crust:
- 1/2 cup butter
- 1/2 cup granulated sweetener (IBIH recommends)
- 2 1/4 cups almond flour (IBIH recommends)
- 1 teaspoon maple extract (optional)
- pinch of salt
For the pumpkin pie filling:
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup + 2 tablespoons granulated sweetener (IBIH recommends)
- 2 cups pumpkin puree
- 2 tablespoons vanilla protein powder (IBIH recommends)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
For the candied pecans:
- 1 cup pecan pieces
- 2 tablespoons butter, melted
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 3 tablespoons granulated sweetener (IBIH recommends)
Instructions
To make the shortbread crust:
- Melt the butter.
- Add the rest of the crust ingredients and stir until a stiff dough forms.
- Press dough evenly into a nonstick 13 x 10 (or equivalent) cookie sheet/jelly roll pan along the bottom and up the sides, crimping the edges.
- Bake in a preheated 325 degree (F) oven for 10 minutes.
To make the filling and pie:
- Combine the eggs and cream and beat together until smooth.
- Add the pumpkin, sweetener, protein powder, and spices to the egg mixture and beat for at least one minute until smooth.
- Pour the pumpkin mixture into the pre-baked pie crust and spread until even.
- Bake in a preheated 325 degree (F) oven for 35 – 40 minutes or until the filling is firm and the crust is golden. (If the crust is darkening too quickly, cover the edges loosely with foil in the last 10 minutes of baking. I didn’t and mine turned out fine, but it was close.)
- Turn off the oven and leave the slab pie in for an additional 15 minutes.
- Remove and cool.
To make the candied pecans:
- Combine all of the pecan ingredients in a small bowl and stir until coated.
- Spread the nuts out on a cookie sheet and toast at 375 degrees (F) for 8 – 10 minutes or until crunchy.
- Remove from the oven and cool for 5 minutes.
- Sprinkle the cooled nuts evenly over the top of the pie before cutting and serving.
Notes
To see a list of my favorite keto products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
Nutrition info for a serving of pie with no candied nuts is – 264 calories, 21g fat, 4g net carbs, 8g protein
- Category: keto pie recipe
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/12th pie
- Calories: 337
- Fat: 29g
- Carbohydrates: 5g net
- Protein: 10g
Keywords: keto pumpkin pie, low carb pumpkin pie, pumpkin slab pie
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Kathy says
Darn…I was just looking up this pie recipe, planning to make it again, and I realize that I made an error in my review, and don’t know how to correct it. Instead of “filling” I should have used the word “crust”, which made my review confusing. It was the crust ingredients that I upped by 1/4…the filling amount was perfect for my sized pan. It was a great dessert, and I’m going to use it instead of traditional pumpkin pie recipes now. Sorry about my slip….
Immado keto says
This is my favorite keto pumpkin pie! The pecans on top really makes it!
★★★★★
TheaMaria says
I only have unflavored Isopure whey protein powder. Can I substitute that? Thanks!
Mellissa Sevigny says
Yes!
Cici says
I made this for Thanksgiving and my Non-low carb brother said “Cici is the only one who can make low carb taste good”. Thanks for making me look so good!! PS I burned the pecans (cooked them in the toaster oven because the turkey was in the big oven). I don’t know why I never learn that lesson! Grrrrr. Never had time to make another batch. I just served it with a little whipped cream & it was still awesome. This is now my go-to pumpkin pie recipe. Next year with the pecan topping!!
Angela says
I made this for Thanksgiving for me and my husband since we were the only people eating low carb it was a huge hit…not just with us but our entire family. Thanks for a really great recipe! I will be using that crust again in the future and trying it with different fillings to change things up! ?
Mellissa Sevigny says
It’s true and the more I use it the more I love it!!!
Stuart says
I would suggest bumping up the crust recipe by about 1/4 if you’re using a 10 x 15 pan. I used a pan that’s exactly 10 x 15 and there wasn’t enough crust, despite rolling it quite thin, to make an edge like the one in your photo. Just sayin…
★★★★★
Mellissa Sevigny says
Thanks for the feedback Stuart!
Barbara says
How well does the crust hold up for a a second or third day?
Gail says
This is a fabulous recipe! I used real pumpkin, and made a few minor changes to suit our tastes. Definitely a keeper. Thank you!
★★★★★
Jana says
I love this post! I also enjoyed the emoji love.. nicely done! So, I am making this tonight.. going to kick of my Thanksgiving celebration early. ;) This looks delightful!
As for pies, I had this Dulce de Leche Apple Pie once that made me want to weep with joy… maybe there’s some sort of low carb alternative? I’ve thought about doing zucchini or chayote squash or something…. meh. I just don’t have the skills. :) Key Lime calls to me from time to time… I’m with you that my ultimate fav is the strawberry rhubarb.
Thanks for all you do, as always. Big fan of you.
Jana says
I should have proofread before I posted. My bad.
Tere says
Mellissa, I’ve been meaning to ask since you posted the delicious pumpkin bread recipe… When you list “pumpkin purée'” are you just meaning canned pumpkin — more like the smoothe kind? Around my neck of the woods, I’m only finding canned pumpkin and the canned pumpkin filling — can’t find anything that specifically states “purée”.
Mellissa Sevigny says
Yes Tere, the smooth pumpkin in a can is what I used, but not the pie filling because it’s seasoned and sweetened with sugar already. I put pumpkin puree because a lot of people choose to make their own from fresh pumpkin and get confused as to whether it’s the same thing as the canned. You can also use butternut squash in a pinch. Hope that helps!
Erica Kollman says
Funny you should mention the lemon pie. I made your lemon bars the other day, and had the thought of making it into a pie. My filling looked a bit different than yours, though. (I’m not sure where I veered from the instructions, but it happens when you have three little people tugging at your skirts…) Anywho, just throwing that idea out there. : )
Mellissa Sevigny says
It’s definitely on my list Erica, I love a good lemon meringue pie and I think it would be pretty easy to do a delicious low carb version! Thanks!
Brenda says
OMG, this is totally going to be my contribution to the Thanksgiving table this year. I should probably make it before hand, just to make sure it’s as good as it looks. (and so it can call me in the night, too.)
Mellissa Sevigny says
Be ready to get a lot less sleep Brenda! ;)
Ros54 says
Good Golly Molly! This looks amazing – can’t wait to try. How long did it take to crimp the crust so perfectly?
No way will mine look that good.
Mellissa Sevigny says
It doesn’t take long, just a minute or two to pinch it into shape but if you’re not familiar with the technique then you can also use a fork to put a little design into it! Enjoy!