Lower-Carb Pumpkin Pie Recipe

Pureed Pumpkin & Cinnamon Spice
Funwithfood/Getty Images
Total Time 60 min
Prep 10 min, Cook 50 min
Yield 8 servings (364 calories each)

Before 1929, when canned pumpkin was introduced, making pumpkin pie required roasting and straining pumpkin squash. Now making your own homemade pumpkin pie is not only quick but with this recipe, it's easy. The recipe swaps out the traditional crust for a pecan nut pie crust, making it lower carb and also healthier. And while there's some agave syrup, it provides only about 10 grams of carbs per slice, which is still lower than the traditional. We also like using agave as a more natural alternative to refined sugar or artificial sweeteners.

Ingredients

  • 1 15-ounce canned pumpkin purée
  • 1/2 cup Greek yogurt
  • 2 medium eggs
  • 1/2 cup soy milk (or almond milk)
  • 1/2 cup agave syrup
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves
  • 1/4 teaspoon salt
  • 1 pecan nut pie crust

Preparation

  1. Preheat oven to 425 F.
  2. Combine all ingredients in a food processor or blender until smooth.
  3. Pour the pumpkin purée into the pie crust.
  4. Put the pie in the oven and immediately turn the oven down to 375 F.
  5. In 15 minutes, turn the oven down to 300 F. (This allows the custard to bake more slowly.)
  6. Bake until almost set in the middle, about 35 minutes. The filling should still jiggle when it's done. If it starts to crack, remove immediately.
  1. Cool for 1 hour at room temperature. 

Ingredient Substitutions and Cooking Tips

A common mistake pie-makers make is using the wrong pie pan. The best pan to use for pumpkin pie crust is a 9-inch glass pan. Aluminum pie pans can create intense temperatures that could scorch your crust. Instead, thick glass pans cook the pie more evenly.

You can get creative with this orange-crusted custard by using the pie filling without any crust at all. Use a traditional aluminum pie pan or simply spoon the filling into 4 to 6 10-ounce ramekins and bake at 425 F for 15 minutes, then reduce heat to 375 F for another 35-40 minutes. Cool as directed above and serve.

If you wish to use a traditional crust as oppose to the pecan nut pie crust offered in this recipe, there are three options for pumpkin pie: unbaked pie crust, pre-baked pie crust, and partially-baked pie crust.

To use unbaked pie crust, place in an oven preheated to 425 F for 15 minutes, then lower the temperature of the oven to 350 F and bake for another 35 minutes.

To use pre-baked pie crust, also called ready-made, follow the instructions as listed above.

If you use the partially-baked crust technique, it's best to warm the blended pumpkin puree before adding to the par-baked crust. Just enough for the pumpkin filling to bubble on the stove top, which should take no more than five minutes.

Add the purée to the partially-baked pie crust. Preheat the oven to 425 F as directed above, but just after placing the pie in the oven, lower the temperature to 375 F and bake for 50 minutes total.

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