PostHeaderIcon Paula Deen’s Pumpkin Pie w/Almond Crust

Now that I’m stocked with canned pumpkin again, I just can’t get enough of the stuff. I’ve been using it to make all kinds of things from pumpkin bread to pumpkin pie and anything in between.

I think it’s just that time of year, I get fall fever. I just get a little wacky when the leaves start to change color and rustle around.

I found this recipe by Paula Deen when I was searching for a good pumpkin pie recipe and had to make it low-carb. There are already low-carb items out there that are similar to pumpkin pie, but nothing has really hit the spot for me and killed the craving. This one comes close, it’s a creamier, lighter version of the real thing. It’s yummy, and it’s just a bonus that it’s sugar free, gluten free, and low-carb.

Let me know what you think!



  • 1 (8-ounce) package cream cheese, softened
  • 2 cups canned pumpkin measured
  • ½ cup Splenda
  • ½ cup erythritol
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1/4 cup water
  • ½ cup heavy cream
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Whipped cream, for topping


Preheat the oven to 350 degrees F.

In a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the Splenda, erythritol, and salt, and beat until combined. Add the eggs mixed with the yolks, cream, water, and melted butter, and beat until combined. Finally, add the vanilla and cinnamon and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Place the pie in refrigerator to chill and finish setting. Cut into slices and top each piece with a generous amount of whipped cream.

Almond Crust


  • 1 and 1/2 cups almond meal or almond flour
  • 3 tablespoons melted butter
  • Artificial sweetener equal to 3 tablespoons sugar


Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.

Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

5 Responses to “Paula Deen’s Pumpkin Pie w/Almond Crust”

  • Yesenia Johns says:

    Your recipes sounds interesting and I would try it if it had the nutritional value included. My son was diagnosed with Type 1 diabetes and he loves pumpkin pie. I need to watch his carb intake so the nutritional value along with your recipes would be so helpful. Jus a friendly suggestion.

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