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Low carb holiday pumpkin recipes

Pumpkin is a quintessential part of fall cuisine, often featured in sweet or savory holiday recipes. Pumpkin is naturally low in calories and carbohydrates and, with some simple modifications, traditional carb-rich pumpkin recipes can be deliciously transformed into delicious low carb holiday dishes.

Pumpkin Soup

low carb holiday pumpkin recipes

low carb Pumpkin Soup

Makes 6 servings


1 (14.5-ounce) can vegetable broth

2 carrots, diced

1 onion, sliced

1/2 teaspoon baking soda

1/8 teaspoon pepper

Pinch salt

1 (15-ounce) can pure pumpkin (not pumpkin pie filling)

2 cups half and half

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon cayenne pepper

1/2 cup chopped toasted pecans


1. Combine broth with carrots, onions, baking soda, pepper, and salt in a large pot over medium heat. Cover and bring to a simmer.

2. Simmer for 15 minutes, stirring occasionally. Stir in pumpkin, half and half, cinnamon, allspice, and cayenne pepper. Simmer for an additional 5 minutes.

3. Use an immersion blender to puree or transfer to a blender or food processor to puree.

4. To serve, ladle soup into bowls and sprinkle with nuts.

low carb Pumpkin Muffins

Makes 12 muffins


2 cups almond flour

2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup sugar substitute

1 teaspoon ground cinnamon

1/2 teaspoon ground clove

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon ground ginger

1/2 cup (1 stick) unsalted butter, melted

4 eggs

1 (12-ounce) can pure pumpkin (not pumpkin pie filling)

1/4 cup heavy cream


1. Preheat oven to 350 degrees F. and coat a 12-cup muffin pan with cooking spray.

2. In a medium-sized bowl, whisk together almond flour, baking powder, salt, sugar substitute, cinnamon, clove, nutmeg, and ginger.

3. In a large bowl, beat butter, eggs, pumpkin, and cream until smooth. Mix dry ingredients into wet ingredients until well blended. Do not overmix.

4. Spoon batter into prepared muffin pan, filling each cup about half-full. Bake for 15 to 20 minutes or until golden brown. Remove muffins from oven and let cool on a wire rack.

low carb Walnut Pumpkin Pie

Makes 12 servings


2 tablespoons unsalted butter, melted

1-1/2 cups very finely chopped walnuts

1/2 cup sugar substitute

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1 (15-ounce) can pure pumpkin (not pumpkin pie filling)

3/4 cup sugar substitute

1 tablespoon pumpkin pie spice

1 tablespoon cinnamon

1-1/4 cups heavy cream

4 eggs


1. Preheat oven to 350 degrees F.

2. In a small bowl, combine butter, walnuts, sugar substitute, salt, and cinnamon until well blended. Press mixture into the bottom of a pie plate.

3. Place pie crust in oven and bake for 5 to 6 minutes or until just golden.

4. Raise oven temperature to 425 degrees F. In a large bowl, beat together pumpkin, sugar, pumpkin pie spice, cinnamon, cream, and eggs. Pour into crust.

5. Bake for 15 minutes, then reduce oven temperature to 350 degrees F. and bake another 45 minutes or until pumpkin filling is set and light golden on top. Let cool before serving and slicing.

More low carb holiday recipes

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