By Sarah Hardy 23 Comments
We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.
Jump to Recipe - Print Recipe
Flaky pie crust filled with smooth, sweet, creamy low carb pumpkin pie filling. This pie needs to be on your Holiday list! This recipe is low carb, sugar free, and a Trim Healthy Mama S Fuel.
(This post contains affiliate links, which provide me with a small compensation when you purchase your products through my links. Thank you for your support!)
Now, to be honest, I've never been much of a pumpkin pie fan. (I know, isn't that dreadful? Especially since I love pumpkin so much!) That is, until I made this pie. It was AMAZING!
Truly, this pie tastes exactly like the sugar filled, carb laden pies that my Mother and Grandmother used to make! No lie!
This recipe is based off the classic Pumpkin Pie recipe that uses Sweetened Condensed Milk. This, of course, is completely off plan.
UNTIL you use my 3 Ingredient Sweetened Condensed Milk! That recipe is both low carb and sugar free!
The next challenge was the pie crust. Now, I have never been much of a pie person, so I have not had a lot of experience with pie crusts (just being honest, here)!
So, you can use whatever low-carb pie crust you like best - but I highly recommend this Flaky Low Carb Pie Crustfrom my friend Kim, over at Low Carb Maven.
Her low carb pie crust is everything a pie crust should be -- but low carb!
So, what do you need for this recipe?
1 Recipe Flaky Low Carb Pie Crust (or your favorite low-carb pie crust)
1 ⅓ Cup Low Carb Sugar Free Sweetened Condensed Milk
1 15 Ounce Can Pumpkin
1 ½ Teaspoon Pumpkin Pie Spice
2 Eggs
That is all! See how easy that is?
Be sure to sign up with your email address so you can receive all my new recipes delivered right to your inbox! (Look for the sign-up box at the top of this post.) Also, be sure to follow me onFacebook,Pinterest,Instagram, andTwitter!
Pumpkin Pie
Flaky pie crust filled with smooth, sweet, creamy pumpkin pie filling. This pie needs to be on your Holiday list!
5 from 1 vote
Print Pin Rate
Servings: 8 Servings
Calories: 434kcal
Ingredients
- 1 Recipe Flaky Low Carb Pie Crust or your favorite low-carb pie crust
- 1 ⅓ Cup Low Carb Sugar Free Sweetened Condensed Milk
- 1 15 Ounce Can Pumpkin
- 1 ½ Teaspoon Pumpkin Pie Spice
- 2 Eggs
Instructions
Preheat oven to 350.
Make pie crust.
Par Bake Pie Crust for 5 minutes. (Or follow the instructions of your favorite low carb pie crust for par-baking.)
In a medium mixing bowl, beat Low Carb, Sugar Free Sweetened Condensed Milk with the Pumpkin, Pumpkin Pie Spice, and the Eggs.
Pour into prepared pie crust.
Bake for 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. (It may take longer - if so, you may want to cover the edges of the crust loosely with aluminum foil to prevent burning. Or simply place a cookie sheet on the rack above the pie.)
Allow pie to cool completely.
Slice into 10 Servings.
Top with fresh whipped cream, if desired.
Notes
Please note that the nutritional information is for 10 slices, not the traditional 8.
Nutrition
Serving: 1Piece | Calories: 434kcal | Carbohydrates: 11g | Fat: 33g | Fiber: 5.5g
Tried this recipe?Mention @my_montana_kitchen_thm or tag #mymontanakitchen!
More Recipes
- Easy Greek Salad
- Can You Reuse Pickle Brine for Homemade Pickles?
- How to revive sourdough starter - even after a year!
Reader Interactions
Comments
Kim | Low Carb Maven
What a nice looking pie, Sarah. I love pumpkin pie. Thank you so much for linking to my Flaky Pie Crust recipe. Pinned!
Reply
Sarah Hardy
Thanks, Kim!! 🙂
Reply
Sharon
Sarah! Sarah! Oh my goodness! Another pie! I love pumpkin pie! Its been a long time since I have had it! I never had a recipe for low carb and sugar free pumpkin pie! I am excited for tasting this! It's in the oven now! I will let it cool in the fridge and have it for breakfast! Thanks so much!
That pie crust you recommended was super easy to make! Its my first time making a pie crust but her directions were clear and she had pictures but I forgot to go back and look at them! I had printed the recipe this morning and have been waiting all day to make this! I didn't know where my rolling pin was, packed up in a box somewhere but a mason jar works in a pinch!
What a great idea to use sweetened condensed milk in this pumpkin pie! It smelled so good when I was mixing it! I did taste a tiny bit of the batter and it was so good! Hugs!
Reply
Sarah Hardy
Yes! Another pie! 🙂 I do hope you enjoyed it, Sharon!
Reply
Sharon
Pie for breakfast! It was so yummy! I will be making this for our Thanksgiving dinner! Thanks so much! That pie crust is amazing too!
Reply
Karen
Hi Sarah: I read the flaky pie crust recipe you referenced, and the author says if you were going to bake a filling in the crust, to just put it in the freezer till it's firm and then fill it. But you recommend par baking. How long should it be baled before filling? Thanks, Karen
Reply
Sarah Hardy
I par bake mine for about 5 minutes.
Reply
joanna
Is that 1/3cup condensed milk or 1 & 1/3 cup?
Reply
Sarah Hardy
1 cup plus 1/3 cup
Reply
Brianna
Can I make the recipe without the crust still? Just bake the filling for the same amount of time?
Reply
Sarah Hardy
Yes, I would think so!
Reply
Amber
Can you make this with fresh, pureed pumpkin? Or do you think it would be to runny?
Reply
Sarah Hardy
I think it would be ok!
Reply
Kim Ostrom
A lady I know that used to work in a bakery shared these tips for using fresh cooked pumpkin puree in pies.
Place your pureed pumpkin (I use my vita-mix but you can use a large food processor as well) with all the seasonings into a heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Once it is had reached the "sputtering of a low boil" stir constantly, until thick and shiny, about 5 minutes. Then turn heat to simmer while the pie crusts are cooking. ***DO NOT add the milk to the puree until after you cook the pumpkin as directed above which will allow the mixture to condense and have a texture that is more like the canned pumpkin used in recipes. As soon as pie shell comes out of oven, whisk in condensed milk into pumpkin and bring to a bare simmer. Process eggs in blender or food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of warm pumpkin mixture into the blender or food processor. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer. Pour filling into pie shells and bake.Reply
Cindy
I used all recipes recommended - pie is now in the oven! Hopefully it will go over well at our family Thanksgiving dinner tomorrow. My sister is making a regular pumpkin pie, but we were afraid it might not be enough for over 15 people. Normally there are around 25, but our daughters are going to their in-laws this year. It's looking good :-).
Reply
Sarah Hardy
Trust you enjoyed it!
Reply
Jessica Brammer
Sarah,
Thank you for this recipe. It was the same as the pumpkin pie I make every year, but healthier. I especially am thankful for your tip of putting a pan above the pies in the oven to prevent the crust burning. I struggled with burnt crusts and wrangling tinfoil over the edges every year! This year I took your advice and my crusts turned out great with no annoying tinfoil to deal with and try to keep on. Thank you!Reply
Sarah Hardy
Yay for pie crusts! I'm so glad you enjoyed the pie - I think it tastes just the same as a traditional pie!
Reply
Lorri Wilke
I have been making this pumpkin pie for a couple of years. My family says it's better than "regular" pumpkin pie, and I agree! 🙂
Reply
Linda
Will one recipe of your condensed milk using 2 cups heavy cream make 1 1/3 cups needed for this recipe?
Reply
Leave a Reply
Trackbacks
[…] Check full recipe at mymontanakitchen.com […]
Reply
[…] Habits, I suppose . . . and our cultural influences are strong. (But there is absolutely NOTHING wrong with making fudge in the summertime, or soup, or pumpkin pie!) […]
Reply
[…] Low Carb Pumpkin Pie […]
Reply
