Traditional Low Carb Pumpkin Pie


  • 1 package Simply Delish Vanilla Sugar Free Pudding and Pie Filling
  • 1 inner pack Carb Counter's Press 'n Bake Pie Crust Mix
  • 1 15oz. can Pumpkin
  • 1/3 cup cream
  • 1 1/2 cups cool water
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice

Preparation Instructions:

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 dreamy. 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 - 4 net carbs per serving.

Note: Video shows Carb Counter's Vanilla Pudding Mix, however, that product is no longer available.