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Pumpkin Pie

Low Carb Recipe

Pumpkin Pie with a baked yellow pie shell filled with a scrumptious pumpkin filling spiced nice with ginger, cinnamon, nutmeg and mace. A touch of brandy flavoring adds a little extra flavor enhancer.

Pumpkin Pie


1 shallow baking pan, half filled with water
1 baked yellow pie shell
5 packets sugar substitute
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon mace
2 cups canned or fresh pumpkin
2 whole eggs
1 cup heavy cream
1 teaspoon brandy flavoring

Recipe Directions

Mix sugar substitute, ginger, cinnamon, salt, nutmeg and mace. Add pumpkin and combine well.

Beat eggs and add the heavy cream and brandy flavoring in a slow steady stream.

Thoroughly combine egg and pumpkin mixture. Pour into pie shell and bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. Top with whipped heavy cream.

Nutrition Information

Nutrition information:
10 servings; 3.4g carbohydrates per serving.