Pumpkin is a versatile and nutrient-rich ingredient that can be incorporated into delicious low-carb recipes, perfect for maintaining a healthy diet.
Low-carb pumpkin recipes use alternatives to high-carb ingredients, allowing you to enjoy sweet and savory dishes without spiking blood sugar.
From creamy soups and savory casseroles to keto-friendly desserts and baked goods, pumpkin adds flavor, texture, and seasonal appeal to any meal.
These recipes are perfect for fall, meal prep, or anytime you want a comforting, low-carb dish that satisfies your cravings.
In this article, we’ve curated 15 low-carb pumpkin recipes that are flavorful, easy to make, and perfect for anyone looking to enjoy pumpkin without the extra carbs.
15 Flavorful Low-Carb Pumpkin Recipes for Healthy Eating
Low-carb pumpkin recipes prove that you can enjoy this seasonal favorite while staying on track with your dietary goals.
These 15 low-carb pumpkin recipes include a variety of sweet and savory dishes, from soups and casseroles to muffins and desserts.
Using pumpkin and low-carb ingredients ensures each recipe is both nutritious and satisfying, without excess sugar or carbs.
Experimenting with spices, herbs, and mix-ins allows you to create unique dishes that highlight pumpkin’s natural flavor.
With these recipes, you can enjoy delicious, wholesome, and low-carb pumpkin creations any time of year.
Low-Carb Pumpkin Spice Muffins
Soft, moist pumpkin muffins flavored with warm spices.
Perfect for a breakfast or afternoon snack.
Low in carbs yet full of pumpkin flavor.
Ingredients:
- 1 cup almond flour
- ½ cup pumpkin puree
- 2 large eggs
- ¼ cup erythritol or preferred low-carb sweetener
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk eggs, pumpkin puree, sweetener, and vanilla until smooth.
- In another bowl, combine almond flour, baking powder, spices, and salt.
- Mix wet and dry ingredients until fully incorporated.
- Divide batter evenly among muffin cups.
- Bake for 20–25 minutes or until a toothpick comes out clean.
These low-carb pumpkin spice muffins are moist, flavorful, and satisfying.
Warm spices enhance the natural sweetness of pumpkin.
Perfect for a breakfast or snack without excess carbs.
Healthy, easy, and ideal for pumpkin lovers.
Creamy Low-Carb Pumpkin Soup
A smooth, velvety pumpkin soup with aromatic spices.
Perfect for a light lunch or cozy dinner.
Low-carb, creamy, and satisfying.
Ingredients:
- 2 cups pumpkin puree
- 2 cups chicken or vegetable broth
- ½ cup coconut cream
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp curry powder
- ½ tsp cinnamon
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a pot over medium heat and sauté onion and garlic until soft.
- Add pumpkin puree and spices, stirring to combine.
- Pour in broth and bring to a simmer for 10 minutes.
- Remove from heat and blend with an immersion blender until smooth.
- Stir in coconut cream and season with salt and pepper.
- Serve warm, optionally garnished with a sprinkle of cinnamon.
This creamy low-carb pumpkin soup is comforting and full of flavor.
Coconut cream adds richness without high carbs.
Perfect for a light, healthy lunch or dinner.
Warm, satisfying, and ideal for fall or winter.
Low-Carb Pumpkin Cheesecake
A rich and creamy pumpkin cheesecake with a nutty almond flour crust.
Perfect for dessert without sugar overload.
Low-carb, indulgent, and full of pumpkin flavor.
Ingredients:
- 1 ½ cups almond flour
- 3 tbsp melted butter
- 2 cups cream cheese, softened
- ½ cup pumpkin puree
- ½ cup erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
Instructions:
- Preheat oven to 325°F (160°C) and grease a springform pan.
- Mix almond flour and melted butter, then press into the pan to form a crust.
- In a bowl, beat cream cheese until smooth.
- Add pumpkin puree, sweetener, eggs, vanilla, and spices, mixing well.
- Pour mixture over crust and smooth the top.
- Bake for 40–45 minutes until set, then cool before refrigerating for at least 2 hours.
This low-carb pumpkin cheesecake is creamy, rich, and indulgent.
Almond flour crust adds a nutty, satisfying base.
Perfect for a dessert that’s low in carbs but high in flavor.
Delicious, healthy, and ideal for pumpkin lovers.
Pumpkin Protein Pancakes
Fluffy pumpkin pancakes packed with protein and flavor.
Perfect for breakfast or brunch.
Low-carb, satisfying, and naturally sweetened.
Ingredients:
- ½ cup almond flour
- ¼ cup pumpkin puree
- 2 large eggs
- 2 tbsp protein powder (optional)
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
Instructions:
- In a bowl, whisk eggs, pumpkin puree, and vanilla until smooth.
- In another bowl, mix almond flour, protein powder, spices, baking powder, and salt.
- Combine wet and dry ingredients to form a batter.
- Heat a non-stick skillet over medium heat and lightly grease.
- Pour ¼ cup batter for each pancake and cook 2–3 minutes per side until golden brown.
- Serve warm, optionally with sugar-free syrup or nuts.
These pumpkin protein pancakes are fluffy, nutritious, and low in carbs.
Pumpkin and spices add natural sweetness and flavor.
Perfect for a high-protein breakfast or brunch.
Easy, healthy, and filling for a morning boost.
Low-Carb Pumpkin Energy Balls
No-bake pumpkin energy balls packed with flavor and nutrients.
Perfect for a snack or quick breakfast.
Low-carb, protein-rich, and naturally sweetened.
Ingredients:
- 1 cup almond flour
- ½ cup pumpkin puree
- ¼ cup almond butter
- 3 tbsp erythritol
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- ¼ cup chopped walnuts or pecans
Instructions:
- In a bowl, combine pumpkin puree, almond butter, sweetener, vanilla, and spices.
- Gradually add almond flour and mix until a sticky dough forms.
- Stir in chopped nuts.
- Roll mixture into small balls and place on a baking sheet.
- Refrigerate for 1 hour to firm up before serving.
These low-carb pumpkin energy balls are flavorful, satisfying, and easy to make.
Perfect for a quick snack or on-the-go breakfast.
Healthy, nutrient-dense, and naturally sweet.
Ideal for pumpkin lovers looking for a low-carb treat.
Low-Carb Pumpkin Bread
Moist and flavorful pumpkin bread, perfect for breakfast or snacks.
Low in carbs and naturally spiced with cinnamon and nutmeg.
Tender, aromatic, and satisfying.
Ingredients:
- 1 ½ cups almond flour
- ½ cup pumpkin puree
- 3 large eggs
- ¼ cup erythritol or preferred low-carb sweetener
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk eggs, pumpkin puree, sweetener, and vanilla until smooth.
- In another bowl, mix almond flour, baking powder, cinnamon, nutmeg, and salt.
- Combine wet and dry ingredients and stir until well blended.
- Pour batter into the prepared loaf pan.
- Bake for 35–40 minutes or until a toothpick comes out clean.
This low-carb pumpkin bread is moist, tender, and full of warm spices.
Perfect for breakfast, a snack, or a light dessert.
Easy to make and ideal for pumpkin lovers.
Flavorful, healthy, and satisfying without extra carbs.
Pumpkin Chocolate Chip Muffins
Soft, low-carb muffins with pumpkin and sugar-free chocolate chips.
Perfect for breakfast or a mid-day snack.
Rich, flavorful, and lightly sweetened.
Ingredients:
- 1 cup almond flour
- ½ cup pumpkin puree
- 2 large eggs
- ¼ cup erythritol
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking powder
- ½ tsp vanilla extract
- ¼ cup sugar-free chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk eggs, pumpkin puree, sweetener, and vanilla in a bowl until smooth.
- In another bowl, mix almond flour, cinnamon, nutmeg, and baking powder.
- Combine wet and dry ingredients and stir gently.
- Fold in chocolate chips.
- Divide batter into muffin cups and bake for 20–25 minutes until golden and set.
These pumpkin chocolate chip muffins are soft, flavorful, and satisfying.
Chocolate chips add sweetness without spiking carbs.
Perfect for breakfast or an on-the-go snack.
Healthy, easy, and ideal for pumpkin lovers.
Savory Pumpkin and Sage Soup
A low-carb, savory pumpkin soup with aromatic sage.
Perfect for lunch or dinner.
Rich, hearty, and comforting.
Ingredients:
- 2 cups pumpkin puree
- 3 cups vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp fresh sage, chopped
- Salt and pepper to taste
- Optional: a dollop of coconut cream for garnish
Instructions:
- Heat olive oil in a pot over medium heat and sauté onion and garlic until fragrant.
- Add pumpkin puree, vegetable broth, and chopped sage.
- Bring to a boil, then reduce heat and simmer 10–15 minutes.
- Use an immersion blender to puree until smooth.
- Season with salt and pepper and serve warm, optionally topped with coconut cream.
This savory pumpkin and sage soup is aromatic, low-carb, and comforting.
Sage enhances the flavor while pumpkin provides creaminess.
Perfect for a light, satisfying meal.
Healthy, hearty, and easy to prepare any day.
Low-Carb Pumpkin Pancakes
Fluffy, spiced pumpkin pancakes perfect for breakfast.
Low in carbs but full of pumpkin flavor.
Soft, tender, and aromatic.
Ingredients:
- ½ cup almond flour
- ¼ cup pumpkin puree
- 2 large eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
Instructions:
- In a bowl, whisk eggs, pumpkin puree, and vanilla until smooth.
- In another bowl, mix almond flour, baking powder, cinnamon, nutmeg, and salt.
- Combine wet and dry ingredients to form a thick batter.
- Heat a non-stick skillet over medium heat and lightly grease.
- Pour ¼ cup batter per pancake and cook 2–3 minutes per side until golden.
- Serve warm, optionally with sugar-free syrup or nuts.
These low-carb pumpkin pancakes are fluffy, flavorful, and satisfying.
Pumpkin adds natural sweetness while spices enhance aroma.
Perfect for a healthy breakfast or brunch.
Easy, nutritious, and delicious for any morning.
Pumpkin Fat Bombs
Rich, creamy pumpkin fat bombs for a low-carb snack.
Perfect for a quick energy boost or dessert.
Low-carb, keto-friendly, and full of flavor.
Ingredients:
- ½ cup pumpkin puree
- ¼ cup almond butter
- ¼ cup coconut oil, melted
- 3 tbsp erythritol
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp vanilla extract
Instructions:
- In a bowl, combine pumpkin puree, almond butter, coconut oil, sweetener, spices, and vanilla.
- Mix until smooth and fully incorporated.
- Pour mixture into silicone molds or an ice cube tray.
- Refrigerate for 1–2 hours until firm.
- Remove from molds and store in the refrigerator for a quick snack.
These pumpkin fat bombs are creamy, flavorful, and satisfying.
Perfect for a low-carb, keto-friendly snack or dessert.
Rich in healthy fats and naturally sweetened.
Easy, quick, and ideal for pumpkin lovers on a low-carb diet.
Low-Carb Pumpkin Cheesecake Bites
Mini pumpkin cheesecakes packed with flavor and low in carbs.
Perfect for dessert or an afternoon treat.
Rich, creamy, and spiced with pumpkin and cinnamon.
Ingredients:
- 1 cup almond flour
- 3 tbsp melted butter
- 8 oz cream cheese, softened
- ½ cup pumpkin puree
- ¼ cup erythritol
- 1 large egg
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp vanilla extract
Instructions:
- Preheat oven to 325°F (160°C) and line a mini muffin tin with paper liners.
- Mix almond flour and melted butter, press into muffin cups as crust.
- Beat cream cheese until smooth, then add pumpkin puree, erythritol, egg, vanilla, and spices.
- Pour filling over crusts and smooth tops.
- Bake 18–20 minutes until set.
- Cool completely and refrigerate before serving.
These mini pumpkin cheesecakes are creamy, spiced, and perfectly portioned.
Almond flour crust adds a nutty, low-carb base.
Perfect for a guilt-free dessert or snack.
Easy, delicious, and ideal for pumpkin lovers.
Low-Carb Pumpkin Bread Pudding
A warm, cozy bread pudding made with almond flour.
Perfect for breakfast or dessert.
Low in carbs yet rich in pumpkin flavor.
Ingredients:
- 2 cups almond flour
- 1 cup pumpkin puree
- 3 large eggs
- ¼ cup erythritol
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a bowl, whisk eggs, pumpkin puree, sweetener, and vanilla.
- In another bowl, mix almond flour, baking powder, cinnamon, nutmeg, and salt.
- Combine wet and dry ingredients, pour into baking dish, and smooth top.
- Bake for 25–30 minutes until set and lightly golden.
- Serve warm or chilled as desired.
This low-carb pumpkin bread pudding is moist, flavorful, and comforting.
Warm spices enhance the pumpkin’s natural sweetness.
Perfect for a low-carb breakfast or dessert.
Delicious, easy, and satisfying any time of day.
Low-Carb Pumpkin Smoothie
A creamy, spiced pumpkin smoothie perfect for mornings.
Low-carb, high in flavor, and naturally sweetened.
Refreshing, smooth, and aromatic.
Ingredients:
- ½ cup pumpkin puree
- ½ cup unsweetened almond milk
- ½ cup Greek yogurt (unsweetened)
- 1–2 tbsp erythritol
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp vanilla extract
- Ice cubes as needed
Instructions:
- Combine all ingredients in a blender.
- Blend until smooth and creamy.
- Adjust sweetness to taste and add ice cubes if desired.
- Pour into a glass and serve immediately.
This low-carb pumpkin smoothie is creamy, refreshing, and full of fall flavors.
Pumpkin and warm spices make it both comforting and energizing.
Perfect for breakfast or an on-the-go snack.
Easy, healthy, and naturally satisfying.
Low-Carb Pumpkin Custard
A silky, spiced pumpkin custard perfect for dessert.
Low in carbs, creamy, and naturally sweetened.
Rich, smooth, and comforting.
Ingredients:
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup heavy cream
- ¼ cup erythritol
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 325°F (160°C) and lightly grease ramekins.
- In a bowl, whisk eggs, pumpkin puree, cream, sweetener, spices, and vanilla until smooth.
- Pour mixture into ramekins.
- Place ramekins in a baking dish and fill with hot water halfway up sides.
- Bake 25–30 minutes until custard is set but slightly jiggly.
- Cool before serving, optionally garnished with cinnamon.
This low-carb pumpkin custard is silky, aromatic, and comforting.
Perfect for a dessert that’s creamy yet guilt-free.
Rich, flavorful, and satisfying.
Easy to prepare and ideal for pumpkin lovers.
Low-Carb Pumpkin Latte
A creamy, spiced pumpkin latte perfect for fall mornings.
Low in carbs, dairy-free (optional), and aromatic.
Warm, comforting, and flavorful.
Ingredients:
- ½ cup pumpkin puree
- 1 cup unsweetened almond milk
- ½ cup brewed coffee or espresso
- 1–2 tbsp erythritol
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp vanilla extract
Instructions:
- In a small saucepan, heat almond milk and pumpkin puree over medium heat.
- Whisk until smooth and warm.
- Stir in erythritol, cinnamon, nutmeg, and vanilla.
- Pour mixture into a mug with brewed coffee.
- Whisk or froth for a creamy finish and serve immediately.
This low-carb pumpkin latte is creamy, warm, and aromatic.
Pumpkin and spices create a comforting, autumnal flavor.
Perfect for breakfast or an afternoon pick-me-up.
Easy, satisfying, and low in carbs.
