Traditional Low-Carb Gluten-Free Pumpkin Pie Recipe
It’s just not Thanksgiving without pie! This Traditional Low-Carb Gluten-Free Pumpkin Pie Recipe is even better than the carb-laden pumpkin pie you grew up on. In fact, you could even say it’s downright healthy. With organic pumpkin, coconut cream, and pecans you get healthy fats and tons of antioxidants. Now for the best kept secret of all…my family doesn’t know it’s low-carb!
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 8 1x
- Category: Low-Carb, Gluten-Free, Paleo Optional, Primal, Vegetarian
Ingredients
- 2 large eggs
- 3/4 cup Swerve granular Sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 15 ounce can organic pumpkin
- 12 ounces coconut cream
- 1 unbaked Nutty Pecan Pie Crust
Instructions
- Preheat oven to 425° F for 15 minutes.
- Beat eggs in large bowl.
- In a small bowl, combine Swerve, cinnamon, salt, ginger and cloves.
- Add the pumpkin and the sweetener/spice mixture to the eggs. Mix well.
- Gradually stir in the coconut cream.
- Pour the entire mixture into the pie shell.
- Reduce temperature to 350° and bake for 40-50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours.
- Serve immediately or refrigerate.
- If desired, top with whipped cream before serving.
Notes
I would suggest making the pie a couple of days in advance. Wrap it well and store in the refrigerator. Simply take it out of the refrigerator Thanksgiving morning and set it in a corner to come to room temperature before dinner time.
Nutritional Info does not include whipped cream.
VARIATIONS
For a Paleo friendly version, replace the Swerve sweetener with finely granulated coconut sugar.
Nutrition
- Serving Size: 1 Slice
- Calories: 186
- Sodium: 164mg
- Fat: 17g (142 Calories from Fat)
- Trans Fat: 0g
- Carbohydrates: 8g (6g Net Carbs)
- Fiber: 2g
- Protein: 4g
