Low Carb Walnut Pumpkin Pie - Divalicious Recipes (2024)

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Gluten FreeLow CarbPaleo

This low carb walnut pumpkin pie has a crust made of ground walnuts with a dash of coconut. It's also gluten free and Paleo.I added coconut to the pie crust to give it an extra crunchy and naturally sweet taste. The combination of walnuts and coconut gives a great texture and it's made me wonder if I couldmake biscuits with them. It's on the ever growing ideas list!

Low Carb Walnut Pumpkin Pie - Divalicious Recipes (1)

When I baked this the Chief Taster was on his last business trip this year (huzzah!) so my lucky neighbours got a huge piece of the pie. It was too much to eat by myself and I cannot stand throwing food away. I received a call the next day from my neighbour thanking me for the pie which I found sweet of her. She enjoyed it and was surprised that it was much healthier than the normal wheat crusted pie. The joy of ground nuts with a touch of coconut! It can convince people to step over to the low carb/gluten free side!

Low Carb Walnut Pumpkin Pie - Divalicious Recipes (2)

How to make low carb walnut pumpkin pie

I used coconut milk to add to the pumpkin mixture instead of the traditional cream and it set very well. The trick with any pumpkin dessert is the spices. Once you get a blend you enjoy, make a batch and put it in an airtight jar or container. I made a huge batch of it and had a week of sprinkling it on everything! So delicious on my flax seed pancakes! Or you could simply use store bought pumpkin mix. It doesn't exist on the island so I make my own.

Low Carb Walnut Pumpkin Pie - Divalicious Recipes (3)

What pie dish is needed?

I used an 8 inch pie dish for this and the filling mixture fitted perfectly. If you are making a larger pie, you might want to double the ingredients and perhaps add another 10 minutes to the baking time. Any leftover filling could always be baked in a muffin case. If it weren't for the eggs in the mixture, I'd say add some vodka and call it a holiday drink!


Store any leftovers in the fridge either covered with cling wrap or place in an airtight container. It should last up to 3 days.

More low carb pie recipes

Chocolate Pecan Pie

Keto Apple Pie

Low Carb Cherry Pie

Low Carb Pumpkin Pie

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Low Carb Walnut Pumpkin Pie - Divalicious Recipes (4)

Low Carb Walnut & Pumpkin Pie

Angela Coleby

A low carb pumpkin pie with a walnut crust is a great combination of flavors for a holiday dessert.

5 from 2 votes

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American, Low Carb

Servings 8 slices

Calories 360 kcal


Pie Crust

  • 2 cups ground walnuts
  • ¼ cup desiccated coconut unsweetened
  • 2 tablespoons Brown monkfruit
  • ¼ cup butter unsalted


  • 2 cups Pumpkin puree
  • 1 cup coconut milk
  • ½ cup Brown monkfruit or other low carb sweetener
  • 2 large eggs
  • ½ teaspoon salt
  • 1 teaspoon vanilla essence
  • 2 teaspoons cinnamon
  • 1 teaspoon all spice
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg


  • Preheat the oven to 180C/350F degrees

  • Melt the butter in a saucepan.

  • Add the walnuts, coconut and tablespoons of erythritol (or sugar substitute) to the melted butter and stir until the mixture looks like breadcrumbs.

  • Press the mixture into a pie tin. I used a foil one but if you are using another type, you should probably grease it and maybe line the bottom with parchment paper.

  • Bake in the oven for 15 minutes. Remove and set aside.

  • Place the pumpkin and coconut milk in a bowl and blend/whisk thoroughly.

  • Add the spices, vanilla, eggs, salt and erythritol. Blend until smooth.

  • Pour the pumpkin mixture into the pie case and bake for 50 minutes until firm.

  • Eat and enjoy!


Makes 8 slices

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1sliceCalories: 360kcalCarbohydrates: 12gProtein: 8gFat: 34gFiber: 5g

The information shown is an estimate provided by an online nutrition calculator.

Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes

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Reader Interactions


    Leave a Reply

  1. Skeye

    I baked this pie during the week and have to honestly say it’s the best I’ve ever had.
    Over the years I’ve tried so many different recipes (not just pumpkin and not just your site) and have never really been satisfied.
    The pie filling tastes great and this is the first type of pie crust I like (taste and texture).
    I honestly felt like I was eating a ‘normal’ pumpkin pie.
    Wondering for the crust…. can I omit the coconut flakes and just use walnuts? And if so, would I just substitute the amount/weight in an equal ratio?
    Thank you for this recipe - it’s a keeper and I’ll be trying some others from you.
    Wishing you all the best ☺️


    • Angela Coleby

      You have made my day/week/month with your kind words! You could omit the coconut flakes and just use walnuts with the same amount as the coconut. Pecans would work too! Wishing you a wonderful holiday!


  2. Gina Etter

    Can I replace the coconut in the pie crust?


    • Angela Coleby

      Yes you could, add more nuts.


  3. Andrea

    Hello! Could you please tell me how much brown monkfruit you should use for the pie crust? It says 2-is that two cups? Tablespoons? Thanks! Can’t wait to make!


    • Angela Coleby

      Hi, it should be tablespoons. I've updated the recipe card. Thank you for letting me know and I hope you enjoy the recipe!


  4. Tamzin Smith

    This pie was so delicious! I used puréed roasted butternut squash, and 2 T. pumpkin pie spice. Made it for a very exclusive thanksgiving luncheon—me, hubby, my mom and his mom—and everyone loved it. Will make this again and again!


    • Angela Coleby

      Am delighted you enjoyed it! And good to know that it works out great with butternut squash too!


  5. Yum Girl

    Welcome to Yum Goggle! We are following you on all your social media and hope you will follow us back. We will do our best to tag you each time we promote your posts. Kelli at YG!


    • Angela Coleby

      Thanks! Following as I type! 🙂


Low Carb Walnut Pumpkin Pie - Divalicious Recipes (2024)


Does pumpkin pie have a lot of carbs? ›

A single slice of your run-of-the-mill pumpkin pie has about 46 grams of carbs, with only 2.4 of those being dietary fiber. That makes for a staggering 43.6 net carbs per serving of pumpkin pie! That is certainly far too many carbs for anyone trying to keep it low carb for the holidays.

Why is it important to let the filling sit overnight before baking pumpkin pie? ›

Refrigeration is the secret to a more flavorsome pie

As your bowl of pumpkin pie filling sits in the fridge overnight, it allows time for the spices to undergo blooming.

Why is my pumpkin pie separating from the crust? ›

According to the experts at Libby's Pumpkin, if you bake the pie too close to the oven's top heating element, the filling can "skin" and crack as it bakes. This can also cause the filling to settle while cooling and pull away from the crust.

Does Ina Garten have a pumpkin pie recipe? ›

Although she doesn't often stray from traditional flavors, her pumpkin pie recipe is actually pretty unique. The classic warm spices — cinnamon, ginger, nutmeg — are there, but what makes Ina's recipe special is the addition of orange zest and dark rum.

Should diabetics eat pumpkin pie? ›

Diabetics can enjoy their favourite foods containing carbohydrates. They just need to keep a check on the portions and follow the diabetic plan for diabetes. There are various diabetic diet recipes to enjoy and creamy pumpkin pie is one of them. Here is the pumpkin pie recipe that you should definitely try.

Can I eat pumpkin on a low-carb diet? ›

Pumpkin isn't just a delicious thing to eat, they're also relatively low in carbs (4-12 grams per 100 grams). This makes pumpkin a great seasonal low-carb alternative to starchier sides like rice, potato and pasta.

What happens if you put too much evaporated milk in pumpkin pie? ›

Pies with too much evaporated milk formed blisters on top.

Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.

Should I Prebake pie crust for pumpkin pie? ›

Think of it this way: poor pie dough wouldn't stand a chance (aka be a soggy mess) with a custard filling if we don't give it a head start. Hence why we pre-bake, because custard pies are too delicious to have soggy bottoms. Custard pies = pumpkin pies. Chocolate cream pies.

Is it better to make pumpkin pie the day before or day of? ›

Pumpkin pie is a great make-ahead dessert to cross off your Thanksgiving to-do list. You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.

How do you keep the bottom crust of pumpkin pie from getting soggy? ›

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

Why won't my pumpkin pie cook in the middle? ›

Why this happens: The pie was underbaked, or the oven temperature wasn't high enough. This is another problem that can occur when you haven't baked a pumpkin pie long enough, or if the oven temperature wasn't high enough.

Can you overcook pumpkin pie? ›

While a wobbly, runny pie is a telltale sign that a pumpkin pie is undercooked, an overcooked pumpkin pie is a bit harder to spot. When you've overcooked a pumpkin pie, you may see: The filling separating from the crust. The filling has visible cracks.

Does Patti Labelle make pumpkin pie? ›

Patti Labelle's Easy Pumpkin Pie Recipe- Southern Soul Food

Distinctive dishes are precisely prepared, using fresh ingredients.

Does Mrs Smith make pumpkin pie? ›

Enjoying a holiday favorite whenever you want has never been easier. MRS. SMITH'S® Original Flaky Crust Pumpkin Pie is the perfect combination of pumpkin, spices and our flakiest crust ever.

Which canned pumpkin is best for pie? ›

Libby's 100% Pure Pumpkin

In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.

How many carbs are in an average slice of pumpkin pie? ›

Pie, pumpkin, commercially prepared, 1 piece (1/6 of 8" pie)
Protein (g)4.25
Carbohydrate, by difference (g)29.76
Energy (kcal)228.9
Sugars, total (g)15.11
Fiber, total dietary (g)2.94
34 more rows

Is pumpkin pie healthy to lose weight? ›

Simply put, pumpkin is a weight-loss friendly food because you can consume more of it than other carb sources — such as rice and potatoes — but still take in fewer calories. What's more, pumpkin is a good source of fiber, which can help curb your appetite.

What is the healthiest pie you can eat? ›

When in doubt, choose pumpkin pie. In competition with those mentioned above, it offers the fewest calories, and least fat and added sugar.

Is pumpkin pie healthy or unhealthy? ›

Yes, the actual pumpkin in the dish is quite healthy, but the butter and flour in the crust as well as the cream and sugar needed for the filling add a good dose of saturated fat and calories. But a healthy pumpkin pie is possible!

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