Low-Carb Pumpkin Pie

Low-Carb Pumpkin Pie


15 oz. can canned pumpkin
2 eggs
2/3 cup unsweetened soy milk or almond milk (40 calorie per cup version)
1/3 cup heavy whipping cream
1 cup sugar equivalent from sugar substitute
(ex: Splenda®, novella or liquid sweetener like sucralose)
2 teaspoons cinnamon
1 teaspoon nutmeg
¼ teaspoon ground ginger
Pinch of cloves
¼ teaspoon salt

  • Preheat oven to 425° F.
  • Place all ingredients in a food processor or blender and mix until well blended.
  • If using crust, pour into crust
  • Put the pie in the oven and immediately turn the oven down to 375° F.
  • In 15 minutes, turn the oven down to 300° F.  (This cooks the crust so it isn’t soggy)  Bake until almost set in the middle, approximately 30-40 additional minutes.  If it starts to crack a bit around the edges, remove from the oven.
  • Cool and cut into 8 slices before serving.  Can be used as a baked pudding or put into a low-carb pie crust (over).

Nutrition Facts

Serving Size:  1 slice, without crust
Calories:  70
Net Carbohydrates:  1 gram


1 ½ cups almond meal or almond flour
3 Tablespoons melted butter
Sugar substitute equal to 3 Tablespoons sugar

  • Heat oven to 350° F.  Melt the butter and mix the ingredients in an 8’’ or 9” pie pan. Pat into place with your fingertips.
  • Bake for 10 minutes until the crust is beginning to brown.  After 8 minutes, check every minute because once it browns, it bakes quickly.  Yields 8 servings.

Nutrition Facts

Almond Crust:                                                                                     Crust and Pumpkin Filling:

Serving Size:  1/8th                                                                             Serving Size:  1/8th

Calories:  160                                                                                      Calories:  230

Net Carbohydrates:  2.25 grams                                                        Net Carbohydrates:  3.25 grams



2 Tablespoons butter
2 Tablespoons sugar equivalent from sugar substitute of your choice
1 cup pecan pieces (frozen)

  • Remove pecans from freezer and put into food processor (you can use a blender, but be careful not to chop them too fine).  Pulse the processor until the largest pieces are as big as lentils or split peas.
  • Add melted butter and the sugar substitute (I prefer liquid Splenda®)
  • Place pecan mixture into an 8’’ or 9” pie pan and push with your finger tips to cover the bottom and sides.
  • Ready to serve immediately.  Yields 8 servings.

 Nutrition Facts

Pecan Crust:                                                                                       Pecan Crust and Pumpkin Filling:

Serving Size:  1/8th                                                                            Serving Size:  1/8th

Calories:  130                                                                                      Calories:  200

Net Carbohydrates:  0.13 grams                                                        Net Carbohydrates:  1.13 grams