You can find several variations on the low carb pumpkin pie recipe, most often without a crust. One recipe uses crushed pecans, but they are expensive now. I found an old recipe for “Nut Brown Crust” in the American Home All Purpose Cookbook, published in 1966.

Nut Brown Crust

1 1/2 Cup finely ground almonds, walnuts, Brazil nuts or pecans
3 Tbls Sugar (or sugar substitute, like Splenda)
2 Tbls soft butter

Blend finely ground nuts, butter and sweetener together with fingers. Press firmly into a lightly buttered 9-inch pie plate. Bake at 400°F for 6 – 8 minutes. Cool before filling.

Using almond meal (sometimes called almond “flour”), I found I could make a very good crust that acts a bit like a graham cracker crust. This crust works well with pumpkin pie filling.

The almond meal has a total of 30 grams of carbohydrates, with 18 of them fiber. The net carb count is therefore 12 grams for the entire pie. Many of the low carb pumpkin pie fillings come in at about 12 grams for the entire pie also. Slice that pie into 8 slices and each is only 3 grams of carbs.

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