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Low Carb Pumpkin Pie
Course Dessert
Servings
1 slice
Ingredients
Pie Crust
Pie Filling
Course Dessert
Servings
1 slice
Ingredients
Pie Crust
Pie Filling
Instructions
Pie Crust
  1. Preheat oven to 375F.
  2. Butter bottom and sides of a 9-inch pie pan.
  3. Mix crust ingredients together and press into pan.
  4. Bake 8-9 minutes or lightly brown and fragrant.
  5. Remove from oven and let cool.
Pie Filling
  1. Once pie crust is prepared, cover edges w/ a shield or foil, and bake until firm and just starting to brown. Reserve.
  2. Preheat oven to 400F. Place a baking sheet on lowest oven rack.
  3. Whisk eggs, half and half, and vanilla together in a medium bowl and set aside.
  4. Combine pumpkin puree, sugar substitutes, salt, and spices in a large, heavy saucepan. Set over medium heat, stirring occasionally, until it starts to simmer, which will take about 5 minutes. (Mixture will splutter and spit, so use a deep pan or a splatter shield.) Continue to stir and simmer for 10 minutes or until thickened.
  5. Remove pan from heat and whisk in egg mixture until smooth. Press out any lumps or strain if necessary.
  6. Pour filling into warm pre-baked pie shell (reheated for a few minutes if cool). Use pie crust shields or foil to protect edges from over-browning.
  7. Set pie on pre-heated baking sheet in 400F oven. Bake for 10 minutes.
  8. Reduce heat to 300F and continue to bake until edges of filling are set but it is still wobbly in the center, about 20 to 35 minutes longer. An instant-read thermometer inserted near the center should register 175F.
  9. Set pie on rack and let cool for 2 to 3 hours until room temperature. Refrigerate pie when cool. Garnish with sugar-free whipped cream.
Recipe Notes

Approx. Nutrition per serving (1 slice): 225kcal; 18.3g fat; 6.8g carbs; 7.3g protein.

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