Low-Carb Pumpkin Pie

33004 Views 70 Replies 30 Participants Last post by chargette, Nov 8, 2017

Shanny

Discussion Starter · Sep 26, 2010 (Edited)

1½ c. solid pack pumpkin (or equivalent in butternut squash)
3 eggs, slightly beaten
3/4 c. Splenda ( 18 packets or 18 drops of EZ-Sweetz)
1/2 t. salt
1¾ t. pumpkin pie spice
3/4 c. heavy whipping cream

Mix all ingredients well and pour into well-buttered pie pan or ramekins. (Or make a nut crust & pour into that.)

Bake at 350F (175C) for 30-40 minutes until knife inserted in center comes out clean.

And y'know what? You can also blend in a chunk of cream cheese to this filling, and it's nothing short of divine!

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VeeJay

· #61 · Nov 6, 2013

:bump:

This is the best pumpkin pie recipe. I made it just this morning. My husband likes to have something to put under his cool whip. :bounce:

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Gizmo

· #62 · Nov 25, 2013

My daughter will be out of town for Thanksgiving so we had an early one at her house on Saturday. I brought this pie for the diabetics. When I make it I always use a whole can of pumpkin. This time I also added an extra egg hoping it would come out of the pan better 'cause I always make it crustless, and it came out of the pan perfectly. The extra egg also gave it more volume than when I use 3, and I had to cook it a few minutes longer because it wasn't quite set in the center at 40 minutes.

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Mary

· #63 · Nov 25, 2013

This thread caught my attention. You had me at the words "low-carb" and "pie" together in the same sentence.

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Shanny

Discussion Starter · #64 · Nov 21, 2015

:bump2:

(it's time . . .

)

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VeeJay

· #65 · Nov 21, 2015

It certainly is. I've got a can of pumpkin sitting on the counter about to be made into a pie.

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Carbaholic

· #66 · Nov 22, 2015

I have a can ready to go as well. Usually I would pour HWC over it but this time I think I will experiment with cream cheese sweetened with stevia and maybe a dash more pumpkin pie spice. Can hardly wait!

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SugarFreeMe

· #67 · Jan 23, 2016

Can't wait to try this tomorrow! Thanks

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VeeJay

· #68 · Dec 8, 2016 (Edited)

I'm late bumping this excellent recipe up to the top. Didn't get it made for Thanksgiving, but have one in the oven today. I really like this pie. I make it without a crust, and then place it on pre-baked squares of LC pie crust.

Try it - you'll like it!

------

Here's my pie crust recipe. http://www.diabetesforum.com/diabetes-recipes/87098-lc-pie-crust-non-dairy-no-egg.html#post1182450

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moon

· #69 · Dec 8, 2016

Made this several times and it is indeed excellent.

This year we made a different one - it's very close, mostly fewer eggs and added cinnamon - and loved it too. The crust was amazing and almost like a real flour crust, but using ultra-fine almond flour is probably the key.

The recipe is here: Low Carb Pumpkin Pie - The Low Carb Diet

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VeeJay

· #70 · Nov 2, 2017

:bump:
Time to bump this up for this year's Thanksgiving feasts.

I'll be making this several times throughout the fall and winter. It's one of our favorites.

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chargette

· #71 · Nov 8, 2017

Oh my, my, my! Twenty tons of yum! I just made this and it is fantastic. I added an extra egg and let it cook an additional 5 minutes.

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