Low Carb Pecan Nut Crust Recipe

Freshly roasted organic pecans sit on a wooden cutting board in a kitchen in Seattle, Washington.
Kirk Mastin / Getty Images
Total Time 8 min
Prep 8 min, Cook 0 min
Yield 8 servings (135 calories each)

Nut-based pie crusts are becoming more popular as people with diet restrictions and health conditions look to substitute sugar and gluten, but maintain the great taste and texture of their favorite desserts. Pecan nut pie crust is the perfect foundation for the Thanksgiving staple, pumpkin pie. This recipe can be used as a substitute to any traditional flour-based pie crust for other custard/pudding fillings like sweet potato pie, key lime pie or lemon buttermilk pie. Although it uses a few dates for sweetness, this crust is still lower in carbs than the traditional flour-based crusts. Remember too that 6 dates are for the entire recipe—you'll likely only be eating a slice (or two)! Each one would have less than 4 grams of carbohydrates from the dates.


  • 1 cup pecan pieces (frozen)
  • 2 tablespoons melted butter, salted
  • 6 dates (softened, finely chopped)


  1. Take pecans pieces out of the freezer and dump into a food processor (you can use a blender, but be careful not to blend them down too small).
  2. Pulse the processor until the largest pieces are as big as lentils or split peas.
  3. Add the melted butter and dates into the blender. Blend until mixed evenly.
  4. Transfer the mixture into a 9-inch pie pan, and press the mixture with your fingers to cover the bottom and sides of the pan. The consistency should allow for you to mold the crust to the pie pan evenly.
  1. Pour in your favorite filling and bake according to the pie recipe instructions.
  2. Alternatively, if you need a pre-baked bottom crust, heat the oven to 350F and bake for 10 minutes until the crust begins to brown. After 8 minutes, check every minute or so, to ensure the crust doesn't overcook.

Spice Up Your Pecan Crust

To add a layer of flavor your friends and family may not expect, add spices to this nut-based pie crust. The addition should complement the pie's filling. For this reason, only use a small amount. Between 1/2 to 1 teaspoon is sufficient and should be added first to the liquid ingredient in the pie crust (in this case, the melted butter), before it's mixed with the remaining ingredients.

Simple spices to consider adding to custard pies include 1/2 teaspoon pumpkin spice and 1/2 teaspoon orange blossom water. An apple pie would be delightful with 1 teaspoon of vanilla extract and 1/4 teaspoon of anise.

1 teaspoon of dried thyme leaves would bring out the citrusy taste in a lemon meringue pie and give off an inviting aroma as well.

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