Our Low Carb Crock Pot Pumpkin Pie is an adaptation of our very popular Crock Pot Crustless Pumpkin Pie we first shared on our sister site. This creamy low carb version gives you all the flavor of your favorite pie with a fraction of the carbs!
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How to Make Low Carb Pumpkin Pie in a Slow Cooker
Cris here.
I haven’t had pumpkin pie since going low carb, so figuring out THIS recipe has been a total game changer in my life! I cannot wait for you to try it! I would have no problem serving this yummy pie to my low carb friends as well.
Notes on Low Carb Crock Pot Pumpkin Pie
- This recipe is an adaptation of our very popular Crock Pot Crustless Pumpkin Pie.
- We like to make this recipe in our non-stick slow cookers to make slice removal super easy but you can make it in any 6 quart slow cooker.
- While xanthan gum sounds like a strange ingredient, it is a SUPER handy ingredient to keep in our low carb pantry. A little bit goes a LONG way for low carb cooking and baking. It plays a key role in helping this pie set up without any flour.
- We like to use this brown sugar substitute and these stevia drops.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
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Low Carb Crock Pot Pumpkin Pie Recipe
Low Carb Crock Pot Pumpkin Pie
Our Low Carb Crock Pot Pumpkin Pie is an adaptation of our very popular Crock Pot Crustless Pumpkin Pie. This creamy low carb version gives you all the flavor of your favorite pie with a fraction of the carbs!
Print Pin RatePrep Time: 5 minutes
Cook Time: 1 hour
Cool: 3 hours
Servings: 8
Calories: 156kcal
Ingredients
- 3/4 Cup Brown Sugar Substitute
- 1 tsp xanthan gum
- 1/4 t Salt
- 2 t Pumpkin Spice
- 1/2 t Baking Powder
- 15 oz Pumpkin
- 8 oz Heavy Cream
- 2 Eggs- Beaten
- 2 T Butter- Melted
- 5 -6 stevia drops optional
Instructions
- Combine all dry ingredients in a mixing bowl and combine well.
- In a separate bowl combine all wet ingredients.
- Gradually stir dry ingredients into wet ingredients and pour into a 6 quart slow cooker.
- Cook on high for 1 to 2 hours or low for 2-4 hours or until the middle sets.
- Immediately remove crock from cooking unit and allow to cool on a cooling rack (Be careful NOT to place a hot crock directly onto a cold surface).
- Once the pie reaches room temperature, place the crock in the refrigerator for at least 3 hours to chill completely.
- Slice into 8 pieces and serve with sugar free whipped cream. (Keep leftovers covered in the refrigerator.)
Video
Notes
- This recipe is an adaptation of our very popular Crock Pot Crustless Pumpkin Pie.
- We like to make this recipe in our non-stick slow cookers to make slice removal super easy but you can make it in any 6 quart slow cooker.
- While xanthan gum sounds like a strange ingredient, it is a SUPER handy ingredient to keep in our low carb pantry. A little bit goes a LONG way for low carb cooking and baking. It plays a key role in helping this pie set up without any flour.
- We like to use this brown sugar substitute and these stevia drops.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Calories: 156kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 136mg | Potassium: 249mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5090IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg | Net Carbs: 4g
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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Cris
Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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You have officially saved my Keto Thanksgiving Ms Cris! Holy moly, what a game changer! I never thought I’d get to have REAL pumpkin pie again. I don’t even miss the crust! wowzers! Thanks a million and God bless!
Oh I am so glad to hear this, Chelle!!
I made this for a potluck Sunday. Two people asked for the recipe. My spin on the recipe was to add 8 oz of cream cheese, topped it with chopped pecans and I didn’t add Stevia drops. My husband and daughter loved it so I will make it again.
Oh so glad to hear you guys enjoyed it, Lori!