Low Carb Pumpkin Pie

low card pumpkin pieIf you’re worried about the Thanksgiving feast tomorrow, one way to cut the calorie and carb count is with this delicious recipe for low carb pumpkin pie. It was sent to us by a member of one of our medical weight loss clinics who has successfully navigated the holidays with recipes like this.

The almond-based pie crust is loaded with protein and fiber, as is the pumpkin itself, which helps fill you up much longer than most other types of food. In addition, pumpkin is an excellent source of an array of beneficial antioxidants, including carotenoids, such as the beta-carotene that gives it its vibrant hue. Beta-carotene reduces inflammation, boost the body’s cell renewal process, fight off free radical damage and even reduces the risk of many chronic illnesses and diseases, including some forms of cancer. Pumpkin is also low in fat and calories, so if you stay away from the whipped cream, you’ll be able to indulge in this delicious dessert without any guilt. It’s an absolute savior for those on a diet and working with our easy weight loss programs.

Click here to discover the benefits of working with one of our medical weight loss clinics.


2¼ cups almond flour
3 tbsp butter, softened
1 large egg
½ tsp Himalayan sea salt
2 tsp brown sugar

2 cups fresh or canned pumpkin puree
2 eggs
2 tsp vanilla extract
1 cup low fat heavy cream
½ cup brown sugar
1 tsp pumpkin pie spice
½ tsp cinnamon
½ tsp Himalayan sea salt

Preheat your oven to 350 degrees.

Combine all of the ingredients for the crust and stir until it becomes a dough-like consistency. Press it into a 9-inch pan and bake for 10 to 11 minutes.

Beat the eggs together. Add in the pumpkin puree and mix. Once it’s combined well, add the vanilla, pumpkin pie spice, Himalayan sea salt, brown sugar and cinnamon. Mix thoroughly. Add the low-fat heavy cream in last and beat until combined well. Pour the mixture into the crust and bake for 45 to 50 minutes. Let the pie cool completely before serving.


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