Low Carb Pumpkin Pie Recipe
This Keto Low Carb Pumpkin Pie recipe is going to knock your socks off on how divine it tastes and easy to make. Tastes as good (if not better) than a classic pumpkin pie. Your guests won't be disappointed!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8 servings
Pumpkin Pie Filling
- 1 (15 oz.) can pure pumpkin puree (NOT pumpkin pie filling)
- 2 large eggs
- 1/2 cup erythritol
- 1/4 tsp. salt
- 1 tbsp. pumpkin pie spice, no sugar added
- 1 tsp. ground cinnamon
- 1 cup unsweetened almond milk (you can subsitute any milk you prefer)
- 1 tsp. pure liquid stevia (optional)
Preheat oven to 425 F.
Pulse all low carb pie crust ingredients into a medium bowl or food processor. Pulse together until mixture forms a ball.
Press pie crust ball into a 8 inch pie pan.
Blend all pumpkin pie filing ingredients in a mixing bowl with a whisk. Pour pumpkin pie filling into pie crust
Bake for 15 minutes then reduce heat to 350 F. and continue baking for approximately 35-45 minutes, or until pie is set and cooked through. Keep an eye on the crust edges. If they begin to brown too much cover with aluminum foil.
Please note that there are 168 grams of sugar alcohol in the entire recipe and should be accounted for if you calculate the net carbs.
Total of 21 grams sugar alcohol per slice if you slice into 8 slices.
Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.
Serving: 1slice | Calories: 213kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 108mg | Sodium: 195mg | Potassium: 46mg | Fiber: 5g | Sugar: 2g | Sugar Alcohol: 21g