Pumpkin Pie

Pumpkin pie is a delightful dessert featuring a warmly spiced, pumpkin-based custard filling. Savor the goodness of this low-carb and sugar-free recipe, where the [No] Sugar Cookie Mix takes center stage as a deliciously crisp and wholesome crust.

For Crust:

  • 1 bag of the [No] Sugar Cookie Mix
  • 8tbsp unsalted butter, room temperature
  • 1/2 tsp vanilla extract

For Filling:

  • 1-15oz of pumpkin puree
  • 3/4 cup sweetener
  • 2 eggs
  • 1/2 cup heavy cream

  • 1 tbsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1 tsp xanthan gum 


  1. Preheat the oven to 350°F.
  2. Prepare the pie crust by combining the [No] Sugar Cookie Mix and butter. Combine with a hand mixer or fork until the dough turns into small beads. 
  3. Spray the bottom of the pie pan.
  4. Gently press cookie dough down into the pan so that it lines the bottom and sides. (You may pre-bake the crust for 15 minutes before adding filling.)
  5. For the Filling, we mix together all the ingredients in a medium bowl. 
  6. Pour filling over the crust.  Tap the pan so that the filling settles and bake for 40-50 minutes. 
  7. Let cool before serving. Can be prepared a day in advance.  
  8. Enjoy!