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4.18 from 29 votes

Low Carb Sugar-Free Pumpkin Pie

Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 196kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 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

Instructions

  • 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!

Notes

If you make this crustless there are 2 net carbs per serving.
The nutrition information is including the crust. Net Carbs per serving 4g.
This recipe was first published in November 2012 and updated with new pics and video in 2018.

Nutrition

Serving: 1slice | Calories: 196kcal | Carbohydrates: 8g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 101mg | Sodium: 168mg | Potassium: 93mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5595IU | Vitamin C: 1.5mg | Calcium: 19mg | Iron: 0.8mg