A delicious low carb pumpkin pie recipe that tastes as good or better than a regular high carb one. It’s a guiltless treat that can be enjoyed year round!
Thanksgiving might be over, but that doesn’t mean you can’t still enjoy delicious low carb pies. There’s no reason why such a delicious dessert needs to be reserved only for holidays. Right?
I’m sharing the low carb pumpkin pie recipe that I made for my family this year. It’s an update of my original recipe made with almond milk that I posted over five years ago here.
The almond milk pumpkin pie is what I made last year for Thanksgiving. And, it’s a great option for those who are dairy-free.
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However, if you want a richer pie and aren’t concerned with the cons of eating dairy, this is the low carb pie for you! It’s so good, no one will know it’s made without adding sugar.
For my low carb pumpkin pie recipe, I prefer to use concentrated stevia powder as the sweetener. I find the spice blend really hides any aftertaste from the stevia.
I’ve been making pumpkin pie sweetened with stevia for over ten years. And, I’ve finally perfected my own recipe so this will be the one I’ll be baking from now on.
The problem with my original almond milk version is that the custard was too soft. I used 3 whole eggs in that recipe which wasn’t enough to set the filling.
Rather than use 3 whole eggs, I changed it to use 3 egg yolks and 1 whole large egg. And, using heavy cream instead of almond milk gives a better taste and texture.
My original recipe also used a crust made with almond flour and whey protein. I’ve since developed a nut free coconut flour pie crust that I prefer.
I’m so excited about this new low carb pumpkin pie recipe that I’m planning to bake a couple for Christmas. That way, there’s one to share with my family and another to share with my in-laws.
So, while others have already moved on to low carb cookies, I’m still dreaming of pumpkin and pies. I’ll eventually get to making some holiday cookies, but I’m somewhat of a procrastinator.
Thankfully, my oldest sister volunteered to host our family Christmas dinner this year, so I won’t have to worry about planning for that. Although I do love to cook, I’m not great at getting things organized for a big dinner.
My youngest daughter also has a birthday only a few days before Christmas Day, so I need to prepare and plan for that. I may do pizzas for most and a low carb pizza casserole for me and others on low carb.
Since most of my family is not low carb, it makes it difficult to plan meals. I end up having to make a set of regular food for them and low carb versions for me.
When I do plan dinners, I try to find low carb food that others will enjoy. Of course, I think all the food tastes perfect. But, it’s hard to sell mashed cauliflower to those set on eating potatoes.
One of the dishes that has gone over well is my gluten free green bean casserole. It’s a side dish that I made for all the family holiday dinners.
So, if you haven’t gotten your fill of pumpkin pie on Thanksgiving, you really need to give this easy low carb version a try. I guarantee it will become a favorite for all who love this traditional fall treat.
I’m just happy that canned pumpkin is available year round so I can enjoy this low carb pie any time. It’s too bad that pumpkin puree isn’t available worldwide, though. I feel for those in other countries that can’t get it.
And, don’t be alarmed by the high carb count. You can always serve smaller pieces (I like to cut the pie into 16 thin slices). Or, leave out the crust and cut the carbs to only 6 g total per larger slice.
Low Carb Pumpkin Pie Recipe
Low Carb Pumpkin Pie Recipe
Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
Beat in yolks and egg until well combined.
Gradually stir in heavy cream.
Pour filling into prepared pie crust.
Bake at 375°F for 30-40 minutes or until set.
Cool on wire rack.
Store in refrigerator.
6 g Net Carbs per slice
Total carbs can be reduced to only 6 grams by eliminating the crust