Low-Carb Pumpkin Pie
Sugar-Free Pumpkin Pie - Grain Free & Dairy Free Option
I’ve been using this Keto sugar-free pumpkin pie recipe for 6 years now and it is one the whole family loves. I created this healthy version of Pumpkin Pie because we had members of our family who needed a dairy free version. This pie is just so good that we never looked back or tried anything new. We hope that your family loves it as much as our🥰
This custard pie filling is the exact same recipe we use to make our Pumpkin Spice Bars. For this reason, there’s no need to post a whole new recipe but direct you to the existing recipe that uses the same crust and pumpkin filling. Of course, you’ll modify this a bit. See the following notes.
Press crust into a “normal” size pie plate and bake according to directions. If you want to do a fancy leaf design, as shown in our image, make 1 1/2 batches of dough. Reserve a portion for the cut-outs.
To make leaves: press dough between 2 sheets of parchment paper. Thickness should be roughly 1/8th” thick. Cover leaves halfway thru baking cycle to avoid over-browning.....don’t make the same mistake we did 🤣
Pre-bake the bottom pie crust, then add the leaves after you pour in the filling to bake. Leaves will bake with the filling.
Get the Pumpkin Pie Filling Recipe here.
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