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Low-Carb Pumpkin Pie

User Rating 4.5 Star Rating (19 Reviews)


Updated October 13, 2013

Low-Carb Gluten-Free Pumpkin Pie

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


  • 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


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

Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories.

With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber.

If you liked this recipe, try my Low-Carb Pumpkin Cheesecake.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Ice Cream Too, Guest

I made this pie for Thanksgiving and it was a huge hit! Not as good as the real thing, but pretty close. My first attempt I used liquid Sweet and Low...not the best....very weird aftertaste. I ordered Sweet-Ez (a liquid sucralose) and liked it so much that I tried it the day after Thanksgiving again as an ice cream base. Just made the custard and put it in my Cuisinart. It is even better than the pie.

5 out of 7 people found this helpful.

See all 19 reviews

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