Low Carb Pumpkin Pie Recipe | Yummly
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Low Carb Pumpkin Pie

Ellis: "I love (and miss) pumpkin pie, so I had high hope…" Read More
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  • 1 3/4 cups pumpkin puree
  • 1 cup heavy cream
  • 2 eggs
  • 2 1/2 tablespoons pumpkin pie spice
  • 1/4 teaspoon salt
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    Ellis 7 months ago
    I love (and miss) pumpkin pie, so I had high hopes for this recipe. At first I was underwhelmed by the look and taste. I had to substitute the sweetener for Swerve, but I don’t think that was the issue. It definitely wasn’t as sweet as real pumpkin pie and it tasted a little bitter to me, but it was reminiscent enough and the texture was pretty close. I ended up eating a few more today and added fat free whipped cream, so maybe that did the trick - they tasted pretty good a day later! They were easy to make for a snack; I wouldn’t serve as a dessert other people because they’re not very attractive.
    Gratia Plena a year ago
    Love this!!! Absolutely delicious and hard not to have just one.
    Patrishka a year ago
    I’ve made this recipe twice. I used stevia. It’s a great recipe. I love the fact it’s crustless