Our low sugar, grain free pumpkin pie is indulgent and delicious and super nutritious! We’ve added a little bit of sugar free whipped cream just because we can! You can indulge a bit through the holidays and still maintain a healthy lifestyle. But…why not save calories and/or carbs whenever we can?




2 Cups chopped pecans

5 Tb melted salted butter

2 Cups organic pumpkin puree

1/2 Cup softened cream cheese

4 Large eggs

1/4 Cup pure maple syrup

1/8 Tsp Pure Monk Fruit Sweetener (extract)

1 Tb vanilla

1 Tb pumpkin pie spice

1 Tsp cinnamon

¼ Tsp sea salt


Preheat oven to 375 degrees F

Butter a 9-inch pie dish

In a single-serve blender or food processor, blend nuts and butter in pulse mode into a very fine texture being careful to not over-blend into a nut butter

Spread the nut mixture over the pie dish, covering the bottom and pushing up the sides with any excess. Be mindful to press firmly so crust well congealed

Bake for 20-25 minutes until the shell begins to brown

Remove from oven and set aside to cool for at least 20 minutes

In a blender or food processor, combine pumpkin, cream cheese, eggs, maple syrup, monk sweetener, pumpkin pie spice, cinnamon and salt

Pour mixture over cooled crust

Bake for about 40 minutes or until you can put in a fork and it comes out clean.

Let cool and serve with homemade whipped cream sweetened lightly with Pure Monk Fruit Sweetener



8 oz. Organic heavy whipping crea

2 x 1/64 tsp of Pure Monk Fruit Sweetener (the tiny spoon that comes in bottle)


In a chilled bowl poor 8 oz of cold heavy whipping cream and the monk sweetener. Using an electric beater on medium speed whip the cream usually about 90 seconds to 2 minutes until cream starts forming peaks.  Be careful not to over beat or it will turn to butter!

Serving size is approx.  2 rounded Tablespoons.  50 Cal per serving.