Pumpkin Pie Filling

Pumpkin Pie Filling
Pumpkin Pie Filling

This is my favorite traditional pumpkin pie recipe but Linda Genaw’s Jody’s Pumpkin Bake runs a close second.  Here’s a link to that delicious recipe for anyone interested in taking a peek My recipe is very light and fluffy.  Much less dense than Linda’s.  Of course, those still on Induction will need to bake and serve crustless.  Those that are already to the OWL Phase 2 level of Atkins can pour this filling into an uncooked low-carb pie crust of your choice and then bake.  I have only made this pie filling with  fresh baked pumpkin one time and found it so tasteless (though I just don’t know why) I have never used anything but canned pumpkin for this ever since.


1/2 c. granular Splenda (or equivalent sweetener of your choice)

2 T. erythritol (or pinch stevia extract)

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1/8 tsp. salt

1 c. canned pumpkin (NOT pumpkin pie filling!)

1/2 c. heavy cream

3 large eggs, separated per directions below

DIRECTIONS:  Break and beat one whole egg in a medium mixing bowl.  Take out another medium mixing bowl.  Separate the two remaining eggs, putting the yolks into your first bowl with the whole beaten egg.  Put the whites in a clean, dry, separate bowl.

In the bowl with the 1 whole egg and 2 yolks, add all other pie ingredients.  Beat will with a stick blender or hand mixer until smooth, especially if using fresh pumpkin, as it can be lumpy.  Slowly stir in the cream and blend until smooth.

Beat the 2 egg whites to “stiff peak” stage using an electric mixer.  With a rubber spatula, fold the beaten whites into the pumpkin mixture.  When all is incorporated well, pour the mixture into either a buttered baking dish (if making crustless) or into an uncooked, prepared 9″-10″ low-carb pie crust positioned in your pie plate.

IMPORTANT:  If you use an 8″ pie plate, this amount of filling will likely overflow during baking.  If that’s the only size pie plate you have, only pour the crust 3/4 full and put remaining filling into a buttered small dish to bake separately to avoid this problem.

Bake at 350º for 40-45 minutes.  Filling will puff way up during cooking and then fall level when removed from the oven and cooled.  When totally cooled, Serve with a dollop of whipped cream sweetened with the sweetener of your choice.

NUTRITIONAL INFORMATION:   Serves 8, each contains:     (Does NOT include topping or crust)

95.38    calories

7.53 g.  fat

4.76 g.  carbs, 1.1 g.   fiber, 3.9 g  NET CARBS

3.03 g.  protein

36 mg. sodium


25 thoughts on “Pumpkin Pie Filling

    1. Sorry I just saw this post. I was out of town most of the day and just got back home. So if you were baking for today, I hope whatever you did worked OK.I made some last year in mini tart pans (4 of them, with a crust) and they took 40 minutes. They weren’t very big, so to get 6 custard dish servings, you will want to probably make a recipe and a half of the mixture so your servings won’t be too small/flat. They will cook a little faster without a crust, so maybe only around 25-30 minutes? I’m just guessing, but when the center is firm, they are done.

      1. Nancy Daniels

        Thank you! I baked them for 25 minutes. They didn’t puff up, and were quite thin, but very delicious. It made me feel included instead of left out, to have something I could eat. I wanted to keep the carb count down; otherwise splitting the one recipe among four dishes would have probably have been thicker. Still, thank you! I love your recipes and they are really helping me make this my lifestyle (88 lbs down, 65 to go).

        1. So glad you liked this recipe! Glad they came out to your liking. And may you find many more here you’ll want to try one day. 🙂 Happy holidays to you!

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