Sugar-free Pumpkin Pie
This easy sugar-free pumpkin pie recipe is a creamy warmly spiced no added sugar take on a holiday classic, that your whole family will enjoy.
Servings 12
Calories 228kcal
Ingredients
Shortbread Crust:
- 1.75 cups almond flour
- 2 TB brown sugar-free sweetener
- 6 TB melted butter
Pumpkin Pie Filling:
- 15 oz pumpkin puree I used fresh pumpkin
- 4 eggs large; room temperature
- 3/4 cup powdered sweetener
- 3/4 cups heavy cream
- 1 tsp vanilla extract
- 1 Tsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
Instructions
Shortbread Crust:
- Preheat oven to 350 degrees. Grease a pie plate or baking dish.
- Combine all ingredients, press into pie pan evenly spreading and pressing down.
- Bake 8 to 10 minutes.
Pumpkin Pie filling:
- Whisk eggs and sweetener. Add pumpkin and cream. Add spices and extract. whisk into a smooth puree.
- Pour into pie dish. Bake 50 to 60 minutes. Checking often for doneness. Cover with greased parchment if surface is browning too quickly.
- Remove. Cool to room temperature. Refrigerate 4 hours, or overnight for best results.
Notes
Total Carbs: 7g
Fiber: 4g
Net Carbs: 3g
serves 12
Nutrition
Serving: 1piece | Calories: 228kcal | Carbohydrates: 7g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 265mg | Potassium: 111mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5988IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg