Sneaky No Bake Low Carb Pumpkin Pie
Recipe type: Pie
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Picky eater? Hide another surprise vegetable in my sneaky no bake low carb pumpkin pie. This pie is also gluten free, and grain free.
  • 1 cup pureed pumpkin
  • ¼ riced cauliflower
  • ½ cup Swerve sweetener (or other granular sweetener)
  • ½ cup unsweetened almond milk
  • ¼ cup heavy whipping cream
  • 2 eggs, large
  • 1 tsp ground cinnamon
  • ½ tsp ginger
  • ½ tsp + ⅛ tsp nutmeg
  • ⅛ tsp black pepper
  • ⅛ tsp cloves
  • 2 tsp vanilla extract
  • ½ tbsp organic black strap molasses
  • 1 gelatin packet
  1. Preheat the stove on low.
  2. In a blender, mix together pureed pumpkin, riced cauliflower, eggs and the unsweetened almond milk. Blend until smooth, and pour into sauce pan on the stove.
  3. In the sauce pan, add the Swerve sweetener, heavy whipping cream, ginger, nutmet, black pepper, cloves, vanilla extract and organic black strap molasses.
  4. Stir in pan on low, making sure it doesn't bubble.
  5. After it's warmed, whisk in the gelatin for a few minutes until it thickens.
  6. When the batter is a little thicker, take off the stove and place in the pie crust.
  7. Refridgerate for up to two hours, or until cooled, before serving.
Recipe by Drop The Sugar at