Flaky pie crust filled with smooth, sweet, creamy low carb pumpkin pie filling. This pie needs to be on your Holiday list! This recipe is low carb, sugar free, and a Trim Healthy Mama S Fuel.
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Pumpkin Pie. Even the words bring back beautiful memories and stir up warm thoughts in my mind. Fall has always been one of my favorite times of year. The smell of leaves, the crunch under foot, baking sweet treats in the kitchen, and families gathered around the table. I love ALL of it!
I’m not sure why the United States has relegated pumpkin to the Autumn season, but as far as I am concerned, pumpkin is a year-round treat!
However, pumpkin pie is one of those treats that I usually reserve for the Fall. Maybe it is because of the strong Thanksgiving traditional ties. Regardless, pumpkin pie is tradition!
Now, to be honest, I’ve never been much of a pumpkin pie fan. (I know, isn’t that dreadful? Especially since I love pumpkin so much!) That is, until I made this pie. It was AMAZING!
Truly, this pie tastes exactly like the sugar filled, carb laden pies that my Mother and Grandmother used to make! No lie!
This recipe is based off the classic Pumpkin Pie recipe that uses Sweetened Condensed Milk. This, of course, is completely off plan. UNTIL you use my 3 Ingredient Sweetened Condensed Milk! That recipe is both low carb and sugar free!
The next challenge was the pie crust. Now, I have never been much of a pie person, so I have not had a lot of experience with pie crusts (just being honest, here)! So, you can use whatever low-carb pie crust you like best – but I highly recommend this Flaky Low Carb Pie Crust from my friend Kim, over at Low Carb Maven.
Her low carb pie crust is everything a pie crust should be — but low carb!
So, what do you need for this recipe?
1 Recipe Flaky Low Carb Pie Crust (or your favorite low-carb pie crust)
1 15 Ounce Can Pumpkin
1 1/2 Teaspoon Pumpkin Pie Spice
That is all! See how easy that is?
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