This low-carb pumpkin pie has a warmly spiced custard filling and a simple cookie-mix crust. Par-baking the crust gives it a head start before the moist pumpkin filling is added.
Ingredients
Cookie crust
- 1 bag Rosette's No Sugar Cookie Mix
- 8 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
Pumpkin filling
- 1 15-ounce can pumpkin purée
- 3/4 cup low-carbohydrate sweetener
- 2 eggs
- 1/2 cup heavy cream
- 1 tablespoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1 teaspoon xanthan gum
Directions
- Preheat the oven to 350°F. Lightly grease a 9-inch pie plate.
- Combine the cookie mix, softened butter and vanilla until the mixture forms small crumbs and begins to hold together.
- Press the dough evenly across the bottom and up the sides of the pie plate.
- Par-bake the crust for 15 minutes. Cool for 5 minutes before adding the filling.
- Whisk all filling ingredients together in a medium bowl until smooth.
- Pour the filling into the crust and gently tap the pie plate on the counter to settle it.
- Bake for 40–50 minutes, until the edges are set and the center retains a slight wobble.
- Cool before serving. The pie may be prepared one day in advance and refrigerated.
