Low-Carb Pumpkin Pie

4.5 Star Rati

By Laura Dolson

Low-Carb Pumpkin Pie

Photo © Laura Dolson

People love this pie. People have told me it was the best they've even had, and they didn't know it was low-carb or sugar-free (or gluten-free). You must make it with the pecan crust for full impact. That said, it's great on its own as a baked pudding, even for breakfast.

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Ingredients:

• 1 15 oz can pumpkin
• 2 eggs
• 2/3 cup unsweetened soy milk (or unsweetened almond milk, milk, or cream - milk has more carbs, so adjust)
• 1/3 cup cream
• 1 C sugar equivalent from artificial sweetener (zero-carb sweetener such as liquid sucralose preferred)
• 1 teaspoon dark molasses (optional)
• 2 teaspoon cinnamon
• 1 scant teaspoon nutmeg
• 1/4 teaspoon ground ginger
• Pinch cloves
• 1/4 t salt

Preparation:

As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste.

1) Preheat oven to 425 F. (important)

2) Dump all the ingredients into a food processor or blender and whirl to blend.

3) Pour into the crust.

4) 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, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it's probably done.

5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener). How To Make Homemade Whipped Cream