Low Carb Sugar Free Pumpkin Pie Recipes

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LOW CARB SUGAR-FREE PUMPKIN PIE



Low Carb Sugar-Free Pumpkin Pie image

Provided by Brenda Bennett | Sugar-Free Mom

Categories     Dessert

Time 1h5m

Number Of Ingredients 8

my low carb coconut flour pie crust recipe
4 eggs
1/2 cup heavy cream (or coconut cream for dairy free)
15 ounces pumpkin puree
1/3 cup Swerve brown sugar sweetener (or Sukrin )
1 tsp vanilla or pumpkin spice liquid stevia
2 tsp pumpkin pie spice
1 tsp maple extract

Steps:

  • Prepare your pie crust and let cool while you make the filling.
  • Preheat oven to 350 degrees F.
  • Mix all ingredients together in a large bowl and stir until well combined.
  • Pour filling into pie crust. Place pie onto a baking sheet for easy removal from oven.
  • Cover crust edges before baking or they will burn.
  • Bake 40-50 minutes or until set.
  • Cool 30 minutes then refrigerate.
  • Add some sugar-free whipped cream and enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 196 kcal, Carbohydrate 8 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 101 mg, Sodium 168 mg, Fiber 4 g, Sugar 1 g

EASY KETO LOW CARB PUMPKIN PIE RECIPE (SUGAR-FREE, GLUTEN-FREE)



Easy Keto Low Carb Pumpkin Pie Recipe (Sugar-Free, Gluten-Free) image

You only need a few ingredients for this easy keto low carb pumpkin pie recipe with almond flour crust. It will be your favorite sugar-free pumpkin pie!

Provided by Maya | Wholesome Yum

Categories     Dessert

Time 1h

Number Of Ingredients 9

1 recipe Almond flour pie crust ((or your favorite pie crust recipe))
1 15-oz can Pumpkin puree
1/2 cup Heavy cream ((or coconut cream for dairy-free/paleo))
2 large Egg ((at room temperature))
2/3 cup Besti Powdered Erythritol
2 tsp Pumpkin pie spice
1/4 tsp Sea salt
1 tsp Vanilla extract ((optional))
1 tsp Blackstrap molasses ((optional))

Steps:

  • Make the sweet almond flour pie crust according to the directions here.
  • Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth. (Don't overmix.)
  • When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.
  • Pour the filling into the crust. Gently tap on the counter to release air bubbles.
  • Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
  • Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.

Nutrition Facts : Calories 244 kcal, Carbohydrate 8 g, Protein 7 g, Fat 21 g, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

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