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pumpkin pie

Adapted from:



1 batch of pre-baked (blind-baked) low-carb pie crust

130g pumpkin puree (warm)

100g carrot puree (warm)

26g egg (warm) (about 1/2 a large egg)

30g egg yolk (warm) (1 extra-large egg yolk)

92g cream (warm)

100g powdered xylitol or erythritol

1/4 ts molasses (for best flavor add double this amount, but only if you can handle the extra sugar added)

1/2 ts salt

1 ts vanilla extract

3 ts pumpkin pie spice (OR 1/2 ts ground nutmeg + 1 ts ground cinnamon + 1/2 ts ground ginger + 1/2 ts ground cloves + 1/2 ts ground allspice)


Preheat the oven to 320F/160C.

Combine all ingredients in a blender and blend until smooth, or mix by hand with a whisk and pour through a sieve to ensure a smooth and silky texture.

Place the pre-baked pie crust in its pie tin on a baking sheet, then fill the crust with pumpkin filling until completely full.

Bake for 15 minutes for mini pies, or 45 minutes for a normal pie. The edges of the filling should be set and not wet when touched, but the center should still be a little wiggly (though not liquidy).

If the exposed edges of your pie crust are already browned half-way through the baking process, cover them with a pie crust shield or a thin cover of aluminum foil to protect them from burning.

Let cool fully at room temperature on a cooling rack, then chill in the fridge for a minimum 2 hours, or overnight.





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