Sugar-Free Low Carb Pumpkin Pie – a delicious recipe with Monk Fruit, Coconut Milk, Eggs, Cinnamon, Ground Ginger, Ground Nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
Whisk all ingredients together in a large bowl and pour into prepared, cooled pie crust.
3
Lightly tent the pie with tinfoil so the crust doesn't further brown and place into the oven. Bake until center just has a little jiggle, and a knife inserted an inch from the crust comes out clean, about 45-50 minutes. Turn oven off, crack oven door and let pumpkin pie sit inside for 30 minutes.
4
After 30 minutes, let pie cool on the counter completely for 2 hours, then refrigerate for at least 1 hour (see note).
5
Serve with sugar-free whipped cream (if desired) and devour!
6
Note: The pie can be served at room temperature, but the crust is a little flakier and better if its refrigerated and served right from the refrigerator.
94
kcal
Calories
6
g
Fat
3
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 can (15 Oz. Size) Canned Pumpkin Puree, 1/2 cups Monk Fruit, 1/2 cups Full Fat Canned Coconut Milk, 2 Large Eggs, and more.
Yes, Sugar-Free Low Carb Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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