Think pumpkin pie is off limits just because you eat low carb? Think again! This low carb pumpkin pie makes the most delicious Thanksgiving dessert!
Low Carb, Keto, Gluten Free, Grain Free, Nut Free, Soy Free
Pumpkin Pie is one of my favourite desserts. Probably because we only have it once a year. I’m not sure why this delicious pie is only saved for Thanksgiving?! It’s so easy to make and is delicious.
If you’re eating low carb like I am, you might be wondering if you can even eat pie ever again?!
I’m here to tell you that, YES, you can indeed enjoy pie again…even pumpkin pie!
For this recipe, I used Swerve  as the sugar replacement. I like using Swerve  because you can replace sugar cup for cup which makes for easy measuring. Plus, it doesn’t have a funny aftertaste like stevia can have.
I also used my Easy Low Carb Pie Crust  recipe which works perfect with this pumpkin pie. It has a touch of sweetness from the coconut flour already so there is no sugar in the crust. It’s also really easy to make. Just make sure to cover the edges with a pie crust cover  or tin foil. I forgot, so my edges got a little burned!
Sure, this pie isn’t ultra low carb, this recipe is 24g NET CARBS. Take out the crust and it’s even lower in net carbs. But what is really amazing, is there is only 2g of sugar!
Compare this to regular pumpkin pie which comes in at 46g of carbs, 2g of fibre, and 25g of SUGAR!!!
Personally, even though I follow a low carb way of eating, I still enjoy treats like this that do contain some carbs. It’s no big deal! We deserve a treat once a while, don’t ya think?! So don’t feel guilty enjoying a slice of this pie this Thanksgiving.
I can’t wait to make this pie again for our Thanksgiving dinner. I know it will be loved by all – low carb eaters or not!