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Low Carb Pumpkin Pie

  • PREP TIME: 45
  • COOK TIME: 35
  • SERVINGS: 12
  • LEVEL: Easy
Low Carb Pumpkin Pie

A traditional pumpkin pie for the carb-conscious.
carbs 16g


  • 1 nine-inch whole-grain and nut pie shell (see link below for recipe)
  • 16 oz canned, solid-pack pumpkin
  • 12 oz evaporated milk
  • 3 eggs
  • 3/4 cup granulated SPLENDA® No-Calorie Sweetener
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup chilled whipping cream
  • 1 tbsp granulated SPLENDA® No Calorie Sweetener


  1. Preheat oven to 350°F.
  2. Prepare pie crust according to directions at link below.
  3. In medium bowl, add pumpkin, evaporated milk, and eggs. Beat with electric mixer on medium speed until well combined.
  4. Add SPLENDA®, vanilla, cinnamon, ginger, nutmeg, and salt. Blend well.
  5. Place pie shell on baking sheet. Pour filling into pie shell.
  6. Bake 35 to 40 minutes, or until knife inserted into center comes out clean.
  7. Cool on wire rack. Serve warm or at room temperature.
  8. Before serving, pour chilled cream into a bowl, add 1 tbsp sugar substitute, and whip until fluffy. Place a dollop of whipped cream on each serving.


You can find our recipe for Whole Grain and Nut Pie Crust here.

Nutrition Information

Updated nutritional coming soon.

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