Sugar-Free Low-Carb Pumpkin Pie (No-Bake)
An easy sugar-free pumpkin pie that's cooked on the stove and sets in the refrigerator. Use your favorite low-carb pie crust and make this recipe your own.
An easy sugar-free pumpkin pie that's cooked on the stove and sets in the refrigerator. Use your favorite low-carb pie crust and make this recipe your own.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 large eggs
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1 1/4 teaspoons cinnamon
- 2 large egg yolks
- 1 cup (4 oz/ 114 g) pecans, lightly toasted & cooled
- 1 cup (4 oz/ 114 g) almond flour
- 1/4 cup (70 g) sukrin gold ((or your favorite sweetener t
- 1/4 cup (25 g) whey protein powder ((i use isopure zero c
- 5 tablespoons (2 oz/57 g) salted butter melted ((or more if needed))
- 1 oz (15 / 425.24 g) can pumpkin puree ((i used libby'
- 3/4 cup (210 g) sukrin gold ((or your favorite sweetener
- 1 cup (236.6 ml) heavy cream ((or full fat coconut milk
- 1 t package gelatin (2 1/2 / 7 g)
- 1/4 teaspoon maple extract
- 1/2 teaspoon grated orange zest (i really liked this addition)
- Carbohydrate 3.04289725694444 g
- Cholesterol 944.87 mg
- Fat 21.3178100347222 g
- Fiber 0.247681942787435 g
- Protein 14.258653125 g
- Saturated Fat 7.32176115972222 g
- Serving Size 1 1 Serving (97g)
- Sodium 67.7729201388889 mg
- Sugar 2.79521531415701 g
- Trans Fat 1.20583462847222 g
- Calories 261 calories
Step-by-step
- Preheat oven to 350 F and place rack to middle position.
- In a food processor, process the pecans until chopped finely. Add the almond flour, Sukrin Gold, and protein powder. Pulse the machine to mix the ingredients together.
- Lift the lid and add the melted butter by pouring evenly over the mixture. Pulse again until the mixture resembles crumbs, is moist, and holds together when gently squeezed in your hand. If it doesn't add 1 more tablespoon of melted butter.
- Pour the crust mixture into a pie plate (mine was 9.5 inches) and press with your fingers to evenly distribute the crust. Using a piece of waxed paper and a flat bottomed glass, firmly press the crust into the pie plate by laying the waxed paper of the crust and pressing down with the glass.
- Bake for 10-15 minutes until lightly browned. Remove from the oven and cool.
- Open the can of pumpkin.
- On the stove, add the 3 whole eggs and 2 yolks to a medium pot. Beat together.
- Whisk in the Sukrin Gold, spices and salt.
- Stir in the heavy cream and sprinkle the gelatin over the surface. Let sit for 5 minutes. The gelatin may bloom - absorb moisture, or not. It's okay, it will melt as it cooks.
- Turn the heat under the pot to medium and begin stirring slowly with a whisk. When the mixture begins to heat up, stir faster until it just begins to thicken.
- Turn the heat down to low and stir briskly until the mixture thickens. The whole process should take 5-10 minutes depending on your stove and cookware.
- Remove the pot from the burner and continue to whisk for 1 minute. Then, stir in the pumpkin puree, vanilla extract and maple extract.
- Taste and adjust the sweetness per your taste.
- Pour the pumpkin pie filling into the pie shell and refrigerate, uncovered, overnight.
- Then cover with cling film until ready to serve.
My Delicious Sugar-Free Pumpkin Pie Adventure
As a busy working mom, finding time to bake is a luxury, not a given. But the craving for a comforting slice of pumpkin pie hit me hard this fall. The problem? Most pumpkin pie recipes are loaded with sugar and carbs, which don't exactly align with my healthy eating goals. So, I embarked on a quest for a lighter, healthier alternative, and let me tell you, the journey was worth it!
I stumbled upon this fantastic sugar-free, low-carb recipe, and I knew I had to try it. The best part? It's a no-bake pie, cutting down on prep time significantly. With my two kids constantly demanding my attention, I needed a recipe that wouldn’t tie me up in the kitchen all day, and this one delivered. The ease of preparation was a game-changer. The recipe uses Sukrin Gold as a sweetener, giving it that perfect sweetness without the sugar crash. The combination of pumpkin, spices, and a slightly nutty crust was heavenly.
The Crust: The pecan and almond flour crust adds a beautiful textural contrast to the smooth creamy filling. Toasting the pecans beforehand enhanced the flavor, adding a hint of nutty aroma that complemented the warm spices of the pie perfectly. I must confess, I had a slight struggle getting the crust to hold its shape initially. Adding a little extra melted butter solved this minor hiccup, and the result was worth it. The slightly browned crust provided the perfect foundation for my low-carb masterpiece.
The Filling: The filling was surprisingly simple to whip up. Using a stovetop instead of the oven makes it incredibly quick. The key is the steady, consistent stirring. At first, the filling seemed thin, almost like a custard. But with continuous stirring, it thickened into a smooth, luscious consistency. The warmth of the spices combined with the creamy texture of the filling was exquisite. And it tasted even better once chilled overnight.
My Personal Touch: I decided to add a hint of orange zest to the filling, inspired by a delicious pumpkin loaf I once baked. The subtle citrus notes beautifully complemented the pumpkin and spice flavors, adding a pleasant depth and a touch of unexpected freshness. It was a simple addition that elevated the taste considerably.
A Perfect Fall Treat: This sugar-free, low-carb pumpkin pie is now a staple in my fall baking repertoire. It's the perfect guilt-free indulgence that satisfies my sweet tooth without derailing my healthy lifestyle. It's become a cherished dessert, a delightful treat that I can enjoy without reservation. I can share it confidently with my friends and family, knowing that it's both delicious and healthy.
Beyond the Recipe: This recipe isn't just about baking; it's about making time for myself amidst the whirlwind of daily life. It’s a reminder that even with a busy schedule, I can create something beautiful and delicious. It's a comforting ritual, a small act of self-care in a world that often feels chaotic.
I highly recommend this recipe to anyone looking for a healthier, delicious, and surprisingly easy pumpkin pie. It's the perfect dessert for a cozy night in, a festive gathering, or simply as a little reward after a long day.
So, grab your ingredients and give it a try! Let me know in the comments how yours turns out. Happy baking!
