Pumpkin pie has to be one of my favorite holiday desserts! Fall is fast approaching so what better time to bake up this delicious holiday favorite. I used my mother's pie crust recipe as a basis for this tender crust, I just put a low carb spin on it. Mom always makes amazing pies! You can use other flours and meals if you like, just try to keep it low carb.
This recipe makes 8 servings with 6 carbs per slice.
1 Pie Crust Recipe
- 2 cups canned or fresh pureed pumpkin
- 3 eggs
- 2 tsp pumpkin pie spice
- 1 cup half and half
- 1 cup sweetener
Combine the pumpkin, sweetener and spices and wisk together. Add the eggs and half and half and wisk only until smooth. Pour filling into pie crust and cover the edges of the crust with foil. Bake for 30 minutes. Check the crust, if it isn't browning, remove the foil and bake for an additional 30 minutes or until a knife inserted into the center comes out clean. Place the pie on a cooling rack until no longer hot, then move to the fridge until cool. If you like, top this delicious pie with homemade sugar-free whipped cream. This pie should be stored in the fridge until eaten.