Low Carb Apple Butter Pumpkin Pie

Indulge guilt-free this holiday season with our Low Carb Apple Butter Pumpkin Pie, a luscious twist on classic pumpkin pie that’s perfect for keto and low-carb lifestyles. This recipe features a buttery almond flour crust that’s both gluten-free and crumbly, filled with a creamy blend of pumpkin puree, sugar-free apple butter, and aromatic fall spices like cinnamon, nutmeg, and cloves. Sweetened with granulated erythritol, it delivers all the cozy flavors without the sugar spike. The filling achieves a velvety texture thanks to a touch of heavy cream and eggs, creating a dessert that’s as satisfying as it is wholesome. With just 20 minutes of prep time and an irresistible balance of sweet and spiced flavors, this pie is perfect for any festive gathering—or for indulging in cozy moments at home. Serve chilled or at room temperature, and don’t forget to top with a dollop of whipped cream for ultimate decadence!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1.5 cups almond flour
• 0.25 cup granulated erythritol
• 0.25 cup unsalted butter, melted
• 1.5 cups pumpkin puree
• 0.5 cup sugar-free apple butter
• 0.75 cup heavy cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.25 teaspoon salt

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, combine almond flour and erythritol. Pour in the melted butter and mix until the ingredients are fully combined and a crumbly dough forms.

Step 3

Press the almond flour mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Make sure the crust is evenly distributed and packed tightly.

Step 4

Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool while preparing the filling.

Step 5

In a large mixing bowl, whisk together the pumpkin puree, sugar-free apple butter, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt until the filling is smooth and well combined.

Step 6

Pour the pumpkin mixture into the cooled crust, smoothing the top with a spatula.

Step 7

Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set at the edges and slightly jiggly in the center.

Step 8

Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to fully set.

Step 9

Serve chilled or at room temperature. Optional: Garnish with whipped cream or a sprinkle of cinnamon before serving.

Nutrition Facts

Serving size	(1078.9g)

Amount per serving	% Daily Value*
Calories	2366.8

Total Fat 205.9g	0%
Saturated Fat 79.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 874.5mg	0%
Sodium 913.9mg	0%
Total Carbohydrate 138.5g	0%
Dietary Fiber 34.9g	0%
Total Sugars 32.4g
Protein 53.5g	0%

Vitamin D 120IU	0%
Calcium 532.7mg	0%
Iron 13.4mg	0%
Potassium 1131.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.7%

Protein: 8.2%

Carbs: 21.1%