Pumpkin Pie – low Carb

Use whichever crust you prefer – be it cheater method ( Pillsbury) I prefer homemade and just starting to try the grain free options like from the #coconutmama or possibly a pecan or a macadamia nut crust will suit your fancy 🙂

1 1/2 Cups Pumpkin
3 Eggs
3/4 sugar, truvia, splenda, Erythitol or any sugar or sweetener of choice
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1 3/4 Pumpkin Pie Spice
3/4 Cups Cream ( heavy or light)


Mix all ingredients together.
Pour into a well sprayed pie pan.
Bake at 350′ for 30 to 40 minutes.

Serves about 8


Coconut Flour Pie Crust

Healthy Good for you pie Crust??

well, I just found one; that sounds great from #coconutMama

Coconut Flour Pie Crust

Coconut Flour Pie Crust

◾1/2 cup Coconut Oil or Grass Fed Butter, Melted
◾2 Eggs, Preferably Local Pastured
◾1/4 Teaspoon Sea Salt
◾3/4 Cup Coconut Flour
◾1-3 Tablespoons Raw Honey


1. Preheat oven to 400 degrees.

2. In a medium bowl beat butter, eggs, honey and salt together with a fork.

3. Then add coconut flour. Stir until dough holds together.

4. Gather the dough into a ball, then pat into a 9″ greased pie pan.

5. Prick the dough with a fork.

6. Bake for 8-10 minutes or until lightly brown. Let cool.