low carb pumpkin pie


  • 1 15-ounce can of pumpkin puree
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup granulated low-carb sweetener (such as erythritol or stevia)
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • Low-carb pie crust (you can make one using almond flour or a similar low-carb flour)


  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, sweetener, vanilla extract, pumpkin pie spice, and salt until smooth.
  3. Pour the mixture into the low-carb pie crust.
  4. Bake for 45-50 minutes or until the center is set.
  5. Allow the pie to cool completely before serving. Optionally, you can refrigerate it for a few hours to firm it up further.

Nutrition Information (per serving, assuming 8 servings):

  • Calories: ~250
  • Total Fat: ~22g
    • Saturated Fat: ~12g
  • Cholesterol: ~130mg
  • Sodium: ~230mg
  • Total Carbohydrates: ~8g
    • Dietary Fiber: ~2g
    • Sugars: ~3g
  • Protein: ~5g

Note: The nutrition information is approximate and can vary based on the specific ingredients and brands you use. Be sure to check the labels for accurate nutritional values, especially if you’re closely monitoring your carbohydrate intake.

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