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Low Carb Walnut & Pumpkin Pie

Servings: 4
Author: Angela Coleby
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Pie Crust

  • 2 cups ground walnuts
  • ¼ cup desiccated coconut unsweetened
  • 2 tblspns erythritol
  • ¼ cup butter unsalted


  • 2 cups 15oz Pumpkin puree/pie filling
  • 1 cup coconut milk
  • ½ cup erythritol
  • 2 eggs
  • ½ tspn salt
  • 1 tspn vanilla essence
  • 2 tspn ground cinnamon
  • 1 tspn ground all spice
  • 2 tspn ground ginger
  • ½ tspn ground cloves
  • ½ tspn 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!


Nutritional Info per slice 353 Calories, 34g Fat, 7g Protein, 9g Total Carbs, 3g Fibre, 6g Net Carbs