Low Carb Pumpkin Pie with Pecan Crust
{Ketogenic, Low Carb, THM:S, Sugar Free, Grain Free}

My Low Carb Pumpkin Pie with Pecan Crust is not only the easiest recipe ever + it's keto, a THM:S, Sugar Free, and Grain Free.

Low Carb Pumpkin Pie with Pecan Crust

I have been typically very disappointing with Keto Pie Crusts. 

They taste great when fresh baked, but don't hold up well long term.

But NUT CRUSTS?

Not only are those absolutely delicious, they stay crispy much longer than almond/coconut flour crusts.

And using pecans for a pumpkin pie crust?

Absolutely amazing!

Love Pumpkin? Be sure to check out more Low Carb Pumpkin Recipes!
Keto Pumpkin Roll
Keto Pumpkin Cream Cold Brew
Keto Pumpkin Waffles
Low Carb Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Pumpkin Cream Cheese Muffins
Low Carb Pumpkin Dump Cake
Pumpkin Coffee Cake
Keto Pumpkin Bars

Ingredients for Low Carb Pumpkin Pie with Pecan Crust

For The Custard:
Pumpkin Puree
Almond Milk
Eggs
Lakanto Brown Sweetener
Pumpkin Pie Spice (OR 1/2 tsp. each cinnamon, ginger, nutmeg)
Pinch of Salt

For The Crust:
Roasted Pecan Halves
Butter
Cinnamon
Lakanto Brown Sweetener
Water

1 batch Low Carb Whipped Cream 

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How To Make Low Carb Pumpkin Pie with Pecan Crust

Start by making your crust.

Start by processing pecans in a food processor until they are in large pieces.  Add in the remaining crust ingredients and process until crumbly.

Press into a prepared pie pan and bake for for 10 minutes. 

Remove crust from the oven and raise the temperature to 400.

While the crust bakes, prepare the filling by placing all filling ingredients in the blender, and blend on low speed until sweetener is dissolved and filling is smooth.

Pour filling into baked crust and bake for 40-50 minutes until center is set and top is barely starting to crack.

How To Know When Low Carb Pumpkin Pie with Pecan Crust is Done?

There are 2 main indicators to tell when your pie is done.

First, when you pull out the oven rack, does the center jiggle?  The center should move very little, and look “set.”

Second, the top of the pie should have just started cracking.

When both of these things happen, your pie is done.

Check out these other recipes you  might like:

Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Tater Tot Casserole
Keto Gumbo
Slow Cooker Crack Chicken
Keto White Chicken Enchiladas
Keto Cream Cheese Pancakes
Keto 7-Layer Bars
Chocolate Chip Peanut Butter Cookie Dough Fat Bombs
Keto Coffee At Starbucks {What To Order}
Keto Bagel Dogs
Copycat Starbucks Bacon Gruyere Sous Vide Egg Bites
Keto Cinnamon Roll in a Mug
Fluffy Keto Sugar Cookies
Keto Samoa Bars
Fathead Ketogenic Bagels
Keto Crockpot Ribs
Keto Lemon Bars

How To Store Low Carb Pumpkin Pie with Pecan Crust

This pie does not freeze well BUT it does hold up to refrigeration quite well.  Store covered in the back of the refrigerator, for up to 2 weeks.

If you want to make the crust ahead and freeze it, the empty crust does freeze well.  Simply layer with plastic wrap on top, and place another pie pan over plastic wrap to keep it tight and avoid freezer burn.

Continue to Content

Low Carb Pumpkin Pie with Pecan Crust

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

My Low Carb Pumpkin Pie with Pecan Crust is not only the easiest recipe ever + it's keto, a THM:S, Sugar Free, and Grain Free.

Print

Ingredients

• Crust Ingredients:
• 1 cup Roasted Pecan Halves
• 1 Tbsp. Butter
• 1/2 tsp. Cinnamon
• 1/4 cup Lakanto Brown Sweetener
• 2 Tbsp. Water
• Filling Ingredients:
• 2 cups Pumpkin Puree
• 1 cup Almond Milk
• 2 Eggs
• 2/3 cup Lakanto Brown Sweetener
• 2 Tsp. Pumpkin Pie Spice (OR 1/2 tsp. each cinnamon, ginger, nutmeg)
• Pinch of Salt

Instructions

1. Preheat oven to 350.
2. Start by making your crust.
3. Start by processing pecans in a food processor until they are in large pieces.  Add in the remaining crust ingredients and process until crumbly.
4. Press into a prepared pie pan and bake for for 10 minutes. 
5. Remove crust from the oven and raise the temperature to 400.
6. While the crust bakes, prepare the filling by placing all filling ingredients in the blender, and blend on low speed until sweetener is dissolved and filling is smooth.
7. Pour filling into baked crust and bake for 40-50 minutes until center is set and top is barely starting to crack.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Simply Organic Pumpkin Spice, Certified Organic | 1.94 oz
• 
  Lakanto Brown Monkfruit Sweetener

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 50mgCarbohydrates: 11gNet Carbohydrates: 8gFiber: 3gSugar: 6gProtein: 4g

xoxo,
Gretchen