People, there are literally a jillion ways to make a good pumpkin pie. I have been making ultra-low-carb paleo pumpkin pies for over a year now, so if anybody knows about low carb variations on pumpkin pie, it’s THIS girl.
However, I couldn’t decide which one I liked the best. They’re all pretty good, honestly. So the pumpkin pie and crust I’ve written up for you for this Thanksgiving is one that seems somewhat unique in the paleo and low carb worlds: FRIKKIN HUGE.
Yep, my Massive Pumpkin Pie recipe makes either one huge deep pie, or two smaller, regular pies in 9″ shells.
I’ve also made as many different crusts as I have made fillings, and I like them all for different reasons. The Low Carb Graham Cracker Crust I’ve decided to put on display here makes it feel like you’re eating a crispy cinnamon cookie with pumpkin custard on top.
The filling, meanwhile, couldn’t be more basic or more modifiable to your particular needs. Instead of telling you, “here’s the best pumpkin pie ever!” (and being wrong about it, because let’s face it, this isn’t the Iron Chef), I want to teach you how to make YOUR best pumpkin pie ever.