Pumpkin Pie

Low Carb PUMPKIN PIE BATTLE – The BEST Keto Pumpkin Pie Recipe! – Lowcarb Thanksgiving Recipe

Join us for a Low Carb Pumpkin Pie Battle! We test two of the most popular low carb and keto pumpkin pie recipes to find out who’s got the best lowcarb pumpkin pie recipe online! These should be a great low carb Thanksgiving recipe. Let’s get started!



Low Carb Sugar-Free Pumpkin Pie
Sugar-Free Mom

Low Carb Pumpkin Pie Recipe – Gluten Free
Low Carb Yum



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The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.


  1. My low carb crusts for pumpkin pie or cheesecake are just crushed up pecans and walnuts with cinnamon and butter. Works perfect and tastes amazing.

  2. So very happy with the video brother. Just incredible the way it taste just like the real thing. Though I plan on skipping keto for the big meal, and 2 days after for some daaaaaarrrrrrrnnnn good leftover recipes we only get at this time of year. I know it will set me back a bit but it's worth it for the season to me. Still I'm gonna sneak this one in and see how it stands up to momma's.

  3. I may have to add this to my list of foods to make for Thanksgiving. I'm glad you were the guinea test pig for the best low carb pumpkin pie! I hope you are able to continue making videos. I enjoy watching them. Happy Thanksgiving to you and yours!

  4. Thanks for the pumpkin pie recipe and the crust I’m excited! I’m like sweet potato more, I’m going to apply this to a sweet potato pie . Thanks so much for your research, Happy Thanksgiving!

  5. I love that you made this video to compare. I wanted to try both but now I know which one to go with!

    PS – Sukrin products are VERY expensive for me, so since I always have molasses (unsulphured, blackstrap) on hand for adding a drop to this or that, I just mix together with a fork about a 1/8 to 1/2 teaspoon per one half cup of erythritol and it makes the SAME product for less (wherever Sukrin or other brown sugar subs are called for in a recipe). Hope this helps!

  6. Thank you Wes!! I look forward to your videos. I'm totally new at this and I don't like wasting product with the wrong recipe, so I really appreciate your honesty. Btw, I made the cornbread dressing and it was delicious!! Love you bunches!! Kandyce 🙂

  7. I have never cooked with coconut flour. Is it possible to make a crust by adding just salt and butter as you would a wheat flour crust?

  8. I will always use the filling I've always made (BH&G ca. 1986) with the substitutions of almond milk for the evaporated milk and my erythritol/stevia blend for the sugar. My pie filling is amazing. However, what has been eluding me is a decent crust! That's the Holy Grail. I've made an almond flour crust, and yes, I wish I had a pie shield (I do now), but the crust I've made was stiff and like plastic (also unbaked in advance). Not flaky, and basically not very good. Do both of these crusts taste like coconut, made from coconut flour?

  9. Hope for the holidays. But I'm still a hopeless sweet potato pie fan. This week is gonna be sad lol have to suck it up for the health. I haven't had one in a year. I might run the numbers and see if I can risk it.

  10. Wonderful video, 1 day too late for my own pumpkin pie baking…. but I think that pumpkin pie is a fairly easy recipe to low carb. I mixed and matched recipes and swapped out some of the sukrin gold for a bit of pure sucralose just to try to get some of the carb count down without sacrificing size of slice 🙂

  11. Thanks for the recipes. I do appreciate that you do all the testing so that we don't have to.
    The only problem with low carb pumpkin pie, to me, is that making it with all cream makes it too heavy for my taste. I used to make it with a can of evaporated milk but obviously can't do that anymore. I now replace some of the cream with a nut milk and it turns out a little lighter. I will do the first crust with the processor but I will probably just form it directly into the pan. It's just my husband and I who eat low carb so don't really care what it looks like as long as it's delicious. ☺
    Thanks again.

  12. Ok this is awesome!! I’m gonna make Kristi’s pecan pie, your pumpkin pie AND I need an apple pie so I’m going to use the blind baked crust from this video and I will par boil some peeled and chopped jicama and then dry it and toss it with melted butter, cinnamon and sukrin gold. Hopefully it will work!! Thank you!!

  13. Thank you! Thank you! I've been making the pumpkin pie with a graham cracker like crust. It's good too but I wanted one like this.

  14. I found a low carb crust I love. It is 1cup almond flour, 1/3rd cup coconut flour, 1 cup cubed chilled butter, 1/4 tsp salt, 1tbs sweetener, 2tbs water, and an egg white. Mix both flours, sweetener and salt then cut in butter till it is crumb like. Mix cold water and egg white together then slowly add to dry ingredients. Adjust moister if needed. Let rest in refrigerator at least 10 min before rolling out. Use as a normal pie crust. Cover edges when baking.

  15. I made Sugar free Mom's recipe and oH My Gosh!! There is literarily no difference between this and regular pumpkin pie! and my family loved it! Thank you!

  16. Great video! How do you think either recipe would work with mini pies? i don't have one large pie pan and only have little mini ones. Helps with portioning. Thanks!

  17. I love your channel, but I would like to see more recipes or recipe modifications for those of us who cannot tolerate any level of sugar alcohol. Even a little bit causes me to suffer.

  18. Wes you're the best. just binge watched all your vids and was laughing out loud the whole time. I was planning to make a tourtiere ( French Canadian meat pie ) and was wondering if I doubled the recipe could I use the sugar free mom version to make the top crust?

  19. I sub with a sweet potato filling. Can't do Pumpkin pie (Blah)! Ya know what kind of a "Thang" that is! You are awesome by the way. I love you channel!

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