Low Carb Pumpkin Pie


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Low Carb Pumpkin Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
Delicious low carb pumpkin pie for all of your holiday celebrations!
Pie Crust:
  • ½ package LC-Pie Crust Mix
  • ¼ cup unsalted butter, frozen
  • 3 Tbsp shortening, frozen
  • 2 Tbsp heavy cream
  • ½ Tbsp white vinegar
Pie Filling:
  • 15 oz canned pumpkin
  • ½ package LC-Sweetened Condensed Milk Mix
  • ½ cup heavy cream
  • 1½ tsp vanilla extract
  • 2 eggs, beaten
  • ½ tsp salt
  • 1¼ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp ground cloves
  • ¼ tsp allspice
  1. Prepare pie crust according to package instructions
  2. Prepare sweetened condensed milk according to package instructions
  3. Follow directions on LC-Sweetened Condensed Milk Mix label to make the pumpkin pie filling
  4. Bake prepared pie crust (without filling) at 425 for 15 minutes
  5. Pour pumpkin filling into pre-baked crust
  6. Bake at 425 for 15 minutes; then reduce heat to 375 and bake for additional 20-30 minutes, until a knife inserted in the center comes out clean
  7. Cool on a wire rack for 2 hours before serving
Nutrition Information
Carbohydrates: 3

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