Low Carb Pumpkin Pie (Easy!!)

by FoodJanuary 20, 20210 Comments


 This low carb pumpkin pie recipe gives you warm sweet pumpkin pie flavor in a simple no fail recipe without empty carbs to destroy your hard work.

Ingredients:


  • 1 Low Carb Pie Crust unbaked
  • 1 Egg whisked

Filling:

  • 2 Eggs
  • 1 - 16 Ounce Canned Solid Packed Pumpkin
  • 1 Cup Heavy Cream
  • 3/4 Cup + 2 Tablespoons Golden Swerve or Lakanto (see sweetener notes below)
  • 1 Teaspoon Xanthan Gum
  • 1/2 Teaspoon Kosher Salt
  • 2 Teaspoons Pumpkin Pie Spice

Instructions:


  • Preheat oven to 425 F.

Pie Crust:

  • Prepare the pie crust, by pressing the unbaked dough into a buttered pie pan.
  • Place in the fridge as you prep the filling.
  • If you have extra dough, use small leaf cookie cutters* as a topping to decorate your pie. Place these in the fridge as well.

Filling:

  • Add all ingredients to a large bowl, and combine using an electric mixer.

Assemble:

  • Place pie pan with crust on a rimmed baking sheet.
  • Pour filling into the crust.
  • Use foil to wrap around the edges of the crust to form a collar (will protect the crust from burning).
  • Place in the oven and bake for 50 minutes - 1 hour.
  • Remove baking sheet/pie from the oven. You'll know the pie is done once the center is set.
  • Allow pie to cool before slicing. Top with whipped cream, decor, and enjoy!

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