Low Carb Pumpkin Pie

This is my take on a classic pumpkin pie minus the added sugar. It bakes up just like the original, but is slightly less sweet. Best served chilled with a dollop of whipped creme.

You can make this pie truly low carb by omitting the maple syrup and using an almond flour based pie crust.

Low Carb Pumpkin Pie
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Servings Prep Time
8 30minutes
Cook Time
40minutes
Servings Prep Time
8 30minutes
Cook Time
40minutes
Low Carb Pumpkin Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8 30minutes
Cook Time
40minutes
Servings Prep Time
8 30minutes
Cook Time
40minutes
Ingredients
Servings:
Units:
Instructions
  1. Prepare your preferred crust. Pre-heat oven to 350 F.
  2. In a medium mixing bowl, combine the pumpkin, eggs, Splenda, maple syrup, coconut milk, vanilla, salt, cinnamon, cloves, nutmeg, and ginger. Mix well. Make sure that no clumps of coconut milk are left intact.
  3. Pour mixture into prepared crust and place in the oven. Bake until custard firms - about 30 to 40 minutes. Set on wire rack and allow to cool.
  4. Serve cooled pie slices with a dollop of whipped cream topping.
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