A classic and traditional Pumpkin Pie recipe is pretty much mandatory for this time of year for some of us.  This pie crust is amazing in that it doesn't taste low-carb and it will not go soggy, even days later.  This low-carb version will go a long way to making this festive time of year special. If desired, you can skip the Creme Fraiche topping and just top each individual slice with whipped cream.

Fabulous Pie Crust:

13/4 cups Gluten-Free Bake Mix 2 (425 mL)

Powdered sweetener of choice to equal 1/4 cup sugar (60 mL)


1 tsp glucomannan powder, optional (5 mL)

1/8 tsp salt (0.5 mL)

2 tbsp cold butter (30 mL)

1 oz cream cheese (30 g)

1 large egg

1/4 tsp almond, OR vanilla extract (1 mL)

Pumpkin Filling: (simply process or blend)

3 large eggs

Liquid sweetener to equal 11/4 cups sugar (300 mL)

1/2 cup powdered sweetener of choice (125 mL)

15 oz can pumpkin (440 g)

1 cup heavy cream (250 mL)

1 tbsp vanilla extract (15 mL)

2 tsp cinnamon (10 ml)

1/4 tsp ground ginger (1 mL)

1/8 tsp ground cloves (0.5 mL)

1/8 tsp nutmeg (0.5 mL)

1/8 tsp salt (0.5 mL)

Crème Fraiche (optional):

1 cup chilled whipping cream (250 mL)

Liquid sweetener to equal 1/2 cup sugar (125 mL)

1/4 tsp xanthan gum, OR glucomannan powder (1 mL)

2/3 cup regular sour cream, OR (150 mL)

  nonfat sour cream (to save calories)

1/2 tsp vanilla extract (2 mL) 


Preheat the oven to 425°F (220°C). 

Fabulous Pie Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, page 84, powdered sweetener (if using), glucomannan powder (if using) and salt.  

In food processor or in bowl with mixer, process butter, cream cheese, egg and almond, OR vanilla extract.  Add dry ingredients: process on low speed until a dough ball forms.  If the dough ball is too wet, add a little more bake mix, one tablespoon (15 mL) at a time. Wrap dough ball in plastic wrap and chill about 3 hours in the refrigerator or freeze for a shorter amount of time, if time is a factor.  Roll out between sheets of plastic wrap, parchment or wax paper.  Roll out into a circle to be a bit bigger than a 9-inch (23 cm) pie dish.  

Remove top sheet and invert pie pastry over pie dish (preferably shallow; however a deeper pie dish will work).  Be prepared to press the dough out and patch where necessary. I use scissors to cut the edges and then patch along the edges where necessary. Make a slightly thicker edge and flute the edge attractively.  While making the pumpkin filling, place the pie dish with prepared pastry crust in the freezer to chill and become firm. 

Pumpkin Filling:  In food processor, process eggs, liquid sweetener, powdered sweetener, pumpkin, heavy cream, vanilla, cinnamon, ginger, cloves, nutmeg and salt.  Pour over frozen crust.  Bake pie 15 minutes.  Reduce heat to 350°F (180°C).  Cover pie with a high tent of foil (not touching the filling – shape the foil) and bake a further 30 minutes, or until the filling is puffed and the greater perimeter of the pie is set.  Allow to cool to room temperature.  Chill.  Cover chilled pie with Crème Fraiche. 

Crème Fraiche: In food processor with whipping assembly on low speed, process whipping cream and liquid sweetener.  If using an electric mixer, use medium to medium high speed. While processing, sprinkle in xanthan gum.  Process until stiff peaks form. Add sour cream and vanilla extract; process on medium high speed just until combined.  It will keep at least one week or longer in the refrigerator. 

Helpful Hint:  Chill the bowl and whipping assembly before whipping the chilled whipping cream for the best results.

Yield:  12 servings

1 serving

300.2 calories

7.8 g protein

26.0 g fat

0.7 g fiber

7.7 g net carbs



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