Low Carb Pumpkin Pie

Photo by Sharon McCutcheon on Unsplash

Nutritional Information

Servings 6

Calories 97

Net Carbs 11.1 Grams

Protein 4.9 Grams


1 large egg

2 large egg whites

1 can solid pack pumpkin 15 oz.

3/4 cup Original Granulated Splenda

1/2 cup Bisquick

1 teaspoon vanilla flavoring/extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 (12 oz.) can evaporated milk


1. In a large bowl mix everything until smooth, except evaporated milk. Gradually stir in evaporated milk.

2. Pour into 9 inch pie plate which is coated with cooking spray. Bake at 350° for 35-40 minutes or until knife inserted in middle comes out clean. Cool on a wire rack. Refrigerate leftovers.

Enjoy! 🍁🍃🍂🍃🎃🍃

12 Comments Add yours

  1. auntgranny says:

    That pie looks great Brenda! Thanks for sharing. I calculates to 6 points on FreeStyle. Pretty good for that large of a piece. I will definitely make this and make it at Thanksgiving…

    Carla (Auntgranny)

    1. Brenda Sue says:

      Hey Carla! Did you calculate the SP’s with fat free evaporated milk? Thanks for reading!

  2. Karen says:

    Without the traditional crust, does it come out of the pie tin easy? Ensure it is cold first? Bisquick is a new twist to the recipe. I currently make crustless pumpkin pie but always need to bake in individual serving dishes since haven’t been able to get it to come out looking like a “pie” piece when removing from bigger pie plate.

    1. Brenda Sue says:

      Yes, it needs to be cold. The Bisquick makes it firmer!

    2. Brenda Sue says:

      Thanks for reading and commenting!

    3. Brenda Sue says:

      Hey, Karen, sometimes I spray the pie plate with cooking spray! It definitely helps and doesn’t add any significant calories.

  3. Karen says:


    1. Brenda Sue says:

      You’re welcome!

  4. Looks great! Happy Thanksgiving, dear Brenda Sue!

    1. Brenda Sue says:

      I hope your day was good, dear Dolly. ❤

      1. It was abridged, but lovely. I hope yours was nice as well, dear Brenda Sue.

Comments and questions are most welcome!

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