Have you been looking for an easy low carb chocolate pumpkin pie recipe? Do you have leftover cooked pumpkin and need to use it up? Do you want a recipe that has no sugars and no grains? Then this easy low carb chocolate pumpkin pie is just for you.
Easy Low carb Chocolate Pumpkin Pie
Pumpkin is a really versatile low carb vegetable to use in a variety of low carb dishes. It can be flavoured as either savoury or sweet. It can be used in soups, roasted, mashed with butter and garlic, and baked in desserts like this one.
Pumpkin nutrition values per cup (116g) – 30 calories, 8g total carbs, 7.4g net carbs. 0.6g fibre, 3.2g sugar, 197% Vit A, 17% Vit C, 4% iron, 3% magnesium and 2% calcium (% daily values).
Pumpkin pie spice mixes is an American mix that will commonly use a combination of cloves, cinnamon, ginger, nutmeg, and sometimes allspice.
What is the difference between allspice and mixed spice? Allspice is made from one spice – the ground unripe berry from the juniperr tree. Mixed spice is a combination of cinnamon, cloves, nutmeg, coriander, cumin, caraway, ginger, mace and allspice. There are numerous mixed spice variations in each country. Mixed spice may also be referred to as pudding spice.
Take a look at this low carb pumpkin pie. Only 3.4g net carbs per slice and it's all made in the food processor. Click To Tweet
Easy Low Carb Chocolate Pumpkin Pie
Chocolate pie base
Chocolate pie base
Mix all the ingredients together in a food processor (or bowl) then press into a buttered and lined pie dish.
Bake at 180C/350F for 15 minutes. I like my pumpkin pie crust to be slightly under baked and it will be baked again with the pie filling.
Chocolate pumpkin pie filling
Put everything in a food processor and pulse until smooth. Alternatively place the ingredients in a large mixing bowl and mix by hand, or use a stick/immersion blender.
Once the chocolate pumpkin pie filling is smooth and lump free, pour onto the baked chocolate pie base.
Bake at 180C/350F for a further 20 minutes, or until the centre is cooked through and a knife comes out clean when testing the centre.
Dust the top with cocoa powder and serve with whipped vanilla cream (optional). Just whip heavy cream with a little vanilla and sweetener to taste. Serve on the side or use the vanilla cream to decorate the top.
Leave me a comment and tell me which pumpkin recipe you’d like me to develop next. Soup? Muffins? Spiced latte? Bread?
For more low carb dessert ideas, click here to visit my recipe baking/dessert finder.
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