Low Carb Praline Pumpkin Pie Recipe

This creamy Low Carb Praline Pumpkin Pie is made with no-sugar-added pumpkin, heavy cream, a sugar substitute, pecans, and fragrant pumpkin pie spice. The result is a rich, perfectly spiced, and guilt-free dessert featuring a unique, nutty praline crust at the bottom. This recipe is perfect for enjoying a holiday classic without the carbs and makes 12 delicious servings.

Low Carb Praline Pumpkin Pie Ingredients

For the Praline Crust:

• 2 tablespoons hot melted butter
• 1/2 cup finely chopped pecans
• 1/2 cup sugar substitute (e.g., Splenda, erythritol)
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon

For the Pie Filling:

• 1 (15-ounce) can no-sugar-added pumpkin puree
• 3/4 cup sugar substitute (e.g., Splenda, erythritol)
• 1 tablespoon plus a dash pumpkin pie spice
• 1 1/4 cups heavy cream
• 4 eggs

For the Low Carb Whipped Cream:

• 1 cup heavy cream
• 1/3 cup sugar substitute (e.g., Splenda, erythritol)
• 1 teaspoon no-sugar-added vanilla extract

How To Make Low Carb Praline Pumpkin Pie

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a small bowl, mix together the hot melted butter, finely chopped pecans, sugar substitute, salt, and cinnamon.
2. Bake the crust: While the mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. This crust will only cover the bottom, not the sides. Bake for about 5 minutes, or until lightly browned. Remove the crust from the oven.
3. Make the pie filling: Increase the oven temperature to 425°F (220°C). In a medium bowl, place the pumpkin puree, sugar substitute, pumpkin pie spice, heavy cream, and eggs. Mix well with a wire whisk until everything is smooth and combined.
4. Bake the pie: Pour the filling over the pre-baked praline crust. Bake for 15 minutes at 425°F. Then, reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 50 to 55 minutes.
5. Check for doneness and cool: To see if the pie is done, insert a toothpick into the center. If it comes out clean, the pie is ready. Let the pie cool completely at room temperature, and then chill it in the refrigerator for at least 2 hours before serving.
6. Whip the cream and serve: Just before serving, make the whipped cream. In a bowl, whip the heavy cream, sugar substitute, and vanilla extract until stiff peaks form. Serve each slice of chilled pie with a generous dollop of the low-carb whipped cream.

Recipe Tips

• Press the Crust While Warm: It’s important to press the praline crust mixture into the pie pan while it’s still warm from the melted butter. This helps it stick together and form a solid base as it cools.
• Use Pure Pumpkin: Ensure you buy 100% pure pumpkin puree with no sugar added, not canned pumpkin pie filling, which contains sugar and spices and is not low-carb.
• Don’t Skip the Chilling Time: Chilling the pie for at least two hours is essential. This allows the custard filling to set completely, ensuring clean slices and the perfect creamy texture.
• Avoid Overbaking: The toothpick test is a good guide, but be careful not to overbake, as this can cause the filling to become rubbery or crack. A very slight jiggle in the dead center is okay.

What To Serve With Low Carb Praline Pumpkin Pie

This pie is wonderfully complete with a dollop of the low-carb whipped cream. For a warm, comforting beverage to go alongside, a cup of freshly brewed black coffee, an unsweetened herbal tea, or a keto-friendly hot chocolate would be excellent pairings that complement the pie’s flavors without adding extra carbs.

How To Store Low Carb Praline Pumpkin Pie Leftovers

• Refrigerate: Store leftover pie in an airtight container or covered loosely with plastic wrap in the refrigerator for up to 5 days. Note that the pecan crust may soften slightly over time.
• Freeze: You can freeze this pie for longer storage. For best results, freeze it without the whipped cream topping. Wrap the chilled pie tightly in plastic wrap and then in a layer of foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before topping and serving.

Low Carb Praline Pumpkin Pie Nutrition Facts

• Calories: 215 kcal
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 160mg
• Sodium: 130mg
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 5g

Frequently Asked Questions

• Can I use a different nut for the crust? Yes, if you don’t have pecans, you could substitute finely chopped walnuts or almond flour. Almond flour will create a more traditional shortbread-style crust.
• Can I use regular sugar in this recipe? You can, but the pie will no longer be low-carb or keto-friendly. If you choose to use regular granulated and brown sugar, use the same measurements as the sugar substitute.
• My pie seems watery. What went wrong? A watery pie is often a sign that it was slightly underbaked or wasn’t allowed to chill for long enough. The chilling period is crucial for the egg-based custard to fully set and firm up.
• Can I make this pie with a full crust that goes up the sides? This specific recipe is designed for a bottom-only crust. If you want a full crust, you would need to use a dedicated low-carb pie crust recipe and blind-bake it before adding the filling.

Try More Recipes:

• Pumpkin Rum Pie Recipe
• Pumpkin Flan Recipe
• Pumpkin Cream Pie Recipe