Just In Time For Thanksgiving, A Low-Carb Pumpkin Pie Recipe!

Delight your family and friends with this delicious low-carb pumpkin pie

Most people tend to enjoy the holiday season for reasons that go far beyond the presents, the family, the parties, and the jovial atmosphere. For many, it’s all about THE FOOD, baby! Thanksgiving and Christmas certainly offer plenty of opportunities for you to eat, eat, and eat some more and it can drive a low-carber straight up the wall since most of that food is decidedly high in sugars and excessive carbohydrates. It can seem discouraging for someone new to low-carb when they feel they must deprive themselves of all these seemingly wonderful aspects of this time of year.

But those of us who have been doing this for a few years already know the secret to surviving the holidays–find adequate substitutions! While there aren’t always perfect solutions to your low-carb wish list of foods, the fact is there are plenty of ways to stick to your low-carb lifestyle and gladly so for holiday gatherings. If you need some inspiration in this area, then I highly suggest you pick up Judy Barnes Baker’s CARB WARS: Sugar Is The New Fat cookbook (with a scrumptious pecan pie right there on the front cover) or just about ANY of the nearly dozen low-carb cookbooks written by the great Dana Carpender.

In the meantime, I do have a fabulous Low Carb Holiday Pumpkin Pie recipe to get your low-carb holidays off to a great start thanks to our friends at Low-Carb Connoisseur. This is a classic holiday dessert dish that people who are livin’ la vida low-carb shouldn’t have to do without just because they’re watching their carb intake. Bake this proudly and enjoy the intense aroma that will permeate throughout your house warming you inside and out as the leaves fall and the cold winds begin to blow. ENJOY!

LOW-CARB HOLIDAY PUMPKIN PIE
1 Jell-O Sugar Free Singles Pudding Mix Creamy Vanilla
15 ounces of pumpkin (fresh or canned)
1/3 cup heavy whipping cream
1 1/2 cups cool water
2 large eggs
2 teaspoons of pumpkin pie spice or DaVinci Gingerbread syrup
1 Dixie Carb Counters Home Made Press n’ Bake Pie Crust Mix

Preheat oven to 375 degrees.

Prepare pie crust mix according to package directions (do not bake) and place into 9″ or 10″ pie shell (note: placing thin strips of foil over edges of pie crust prevents over browning).

In medium sized bowl, combine pudding mix and cool water–whisk until smooth and creamy. Add cream, pumpkin, eggs and spice.

Whisk for 1 or 2 minutes until well blended. Spoon onto unbaked pie crust shell and bake for 1 hour. Cool and serve. Refrigerate leftover pie.

Makes 7 servings with 4 net carbs per serving.