Reduced Carb Pumpkin Pie

Pumpkin pie has been a Thanksgiving tradition for centuries, though it didn't become a mainstay until the eighteenth century. While pumpkin was likely present at the first Thanksgiving in 1621, it was probably served as a stew, not the sweet pie we enjoy today.

The average slice of pumpkin pie contains approximately 46 grams of carbohydrates. If you're following a reduced-carbohydrate diet, this holiday favorite may seem off-limits. But what if you could enjoy a lower-carbohydrate version?

This recipe replaces all-purpose flour with almond flour and uses fresh pumpkin puree instead of canned pie filling. This low-carb option has less than half the typical carbohydrate amount of regular pumpkin pie, letting you enjoy a classic dessert without the carb overload. This will make 1 pie, about 8 slices.

Ingredients for reduced carb pumpkin pie

Crust

• 1 ½ cups almond flour
• 4 oz cream cheese, softened
• ½ cup vegetable shortening
• ½ tsp salt
• ¾ tsp Splenda sugar blend

Filling

• 1 cup homemade pumpkin puree
• ¼ cup Splenda brown sugar blend
• 2 tbsp + 2 tsp Splenda sugar blend
• 3 eggs (2 whole eggs and 1 yolk)
• ½ tsp salt
• 1 ½ cups heavy cream
• 2 tsp ground cinnamon
• 1 tsp pumpkin pie spice

Directions for reduced carb pumpkin pie

1. Prepare homemade pumpkin puree

1. Preheat oven to 325°F (160°C).
2. Cut the pumpkin in half and remove the seeds and stringy pulp.
3. Cover each half of the pumpkin with aluminum foil.
4. Place both foil-wrapped halves on a baking sheet.
5. Bake at 325°F until the flesh is tender (approximately 1 hour).
6. Scoop the cooked pumpkin meat out and place it into a blender or food processor.
7. Pulse until the pumpkin is consistently pureed.
8. Strain the pureed pumpkin through a fine-mesh sieve to remove any excess liquid or remaining pulp.
9. Set aside until ready to assemble the filling.

2. Prepare pie crust

1. Preheat oven to 350°F (175°C).
2. In a food processor, combine the almond flour, salt, and Splenda sugar blend. Pulse for a few seconds to mix.
3. Gradually add in the cream cheese and vegetable shortening. Pulse until all ingredients are just combined into a dough.
4. Lightly sprinkle your countertop with a little extra almond flour.
5. Remove the dough from the food processor.
6. Using clean, cold hands, gently knead the dough a few times until smooth.
7. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.
8. Remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
9. Roll the dough out with a rolling pin.
10. Gently press the dough into a 9-inch pie dish.
11. Prick the bottom of the dough all over with a fork.
12. Bake the crust at 350°F for 10 minutes.
13. Remove the pie crust from the oven and let it cool completely.

3. Prepare pie filling

1. In a large bowl, use a hand mixer to combine the pumpkin puree, both Splenda blends, eggs (2 whole and 1 yolk), salt, heavy cream, ground cinnamon, and pumpkin pie spice.
2. Continue to mix until all the ingredients are well combined and smooth.

4. Assemble and bake pie

1. Preheat oven to 350°F (175°C).
2. Carefully pour the prepared pie filling into the cooled pie crust.
3. Bake the pie for 1 hour at 350°F.
4. Let the finished pie cool to room temperature before slicing and serving.