Low Carb Pumpkin Pie

Think pumpkin pie is off limits just because you eat low carb? Think again! This low carb pumpkin pie makes the most delicious Thanksgiving dessert!

Low Carb, Keto, Gluten Free, Grain Free, Nut Free, Soy Free

Pumpkin Pie is one of my favourite desserts. Probably because we only have it once a year. I’m not sure why this delicious pie is only saved for Thanksgiving?! It’s so easy to make and is delicious.

If you’re eating low carb like I am, you might be wondering if you can even eat pie ever again?!

I’m here to tell you that, YES, you can indeed enjoy pie again…even pumpkin pie!

Get more delicious low carb recipes and tips in my ebook, The Low Carb Beginners Guide! Comes with a complete meal plan, shopping list, and my best tips for starting a low carb lifestyle.

For this recipe, I used Swerve as the sugar replacement. I like using Swerve because you can replace sugar cup for cup which makes for easy measuring. Plus, it doesn’t have a funny aftertaste like stevia can have.

I also used my Easy Low Carb Pie Crust recipe which works perfect with this pumpkin pie. It has a touch of sweetness from the coconut flour already so there is no sugar in the crust. It’s also really easy to make. Just make sure to cover the edges with a pie crust cover or tin foil. I forgot, so my edges got a little burned!

Sure, this pie isn’t ultra low carb, but if you compare it to regular pumpkin pie, then it is lower in carbs. If you want to make it even lower in carbs, then you can omit the crust and enjoy crustless pumpkin pie.

Personally, even though I follow a low carb way of eating, I still enjoy treats like this that do contain some carbs. It’s no big deal! We deserve a treat once a while, don’t ya think?! So don’t feel guilty enjoying a slice of this pie this Thanksgiving.

I can’t wait to make this pie again for our Thanksgiving dinner. I know it will be loved by all – low carb eaters or not!

Low Carb Pumpkin Pie

A delicious and simple low carb pumpkin pie recipe. Perfect for your next Thanksgiving dessert.

• CourseDessert

Servings8 slices

Prep Time10 minutes

Cook Time70 minutes

Passive Time60 minutes

Ingredients

• 1whole Easy Low Carb Pie Crust
• 15oz can pure pumpkin puree
• 2/3cup Swerveor other low carb sugar replacement
• 1 cup heavy cream
• 3large eggs
• 1tsp cinnamon
• 1/2tsp ground ginger
• 1/2 tsp ground nutmeg

Instructions

1. Bake the Easy Low Carb Pie Crust first.
2. While pie crust is baking, combine the rest of the ingredients in a large bowl. Mix together until the mixture is smooth and creamy.
3. Pour the mixture into the prepared pie crust. Cover edges with a pie crust shield or aluminum foil to prevent the edges from burning.
4. Bake for 1 hour at 350F, or until the pie is set.
5. Remove from oven and let cool on a cooling rack.
6. Store in refrigerator.

Nutrition Facts

Low Carb Pumpkin Pie

Amount Per Serving

Calories 315 Calories from Fat 252

% Daily Value*

Total Fat 28g 43%

Saturated Fat 17g 85%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 178mg 59%

Sodium 153mg 6%

Potassium 69mg 2%

Total Carbohydrates 31g 10%

Dietary Fiber 7g 28%

Sugars 2g

Protein 7g 14%

Vitamin A 73%

Vitamin C 0.1%

Calcium 3%

Iron 16%

* Percent Daily Values are based on a 2000 calorie diet.

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Article source here:The Fit Housewife