Fit Living Foodies Pumpkin LogoPumpkins! They’re Everywhere!

If you’ve been outside lately then you’ve probably seen them – pumpkins! If it weren’t for the obvious, in-your-face Halloween explosion that has taken over most storefronts we probably wouldn’t even know it was fall here in Arizona. With temps still in the 90’s and no visible sign of changing leaves one might think it was still mid-summer. Thankfully we have the media and pumpkin madness to remind us of this great season – fall. One of my favorites in fact!   Since it doesn’t feel like Autumn we wanted to be festive in any other way we could, so what did we do? We scooped up the first obvious sign of the season – Pumpkin ice cream! And Talenti Pumpkin Pie ice cream to be exact! It was everything we expected it to be and more. We ended our last Carb Nite with the delectable treat and then it dawned on me…I can make this low carb!

It was much easier than I thought it would be.

Not that the recipe is complicated, but I wasn’t sure I could get the macronutrient count to be low enough for a reasonably sized portion. I mean, who wants to eat 1/8 of a cup of ice cream?!?! That’s just a tease and it would be mean! I wouldn’t do that to you 🙂   If you’ve made any of the other ultra-low carb ice creams from our Transforming Recipes: Ultra-Low Carb Dessert cookbook then you know how easy it is to whip up a batch. And if you don’t have an ice cream maker, no worries. We have a super easy tutorial on making the cold treat by hand!

Ultra-Low Carb Pumpkin Pie Ice CreamMy goal was to make our ultra-low carb version as close to the real thing as possible.

The first attempt was good. We ate it all, lol. But the second attempt was even better! And by adding in pieces of our Basic Coconut Flour Crust it turned out just like the Talenti version 🙂 Score!!   It’s up to you whether you want to have the ice cream as is, or add that extra special pie crust texture. You can find both versions and macros for each below. They are equally delicious if I do say so myself!   And…if you hang tight we’ll be sharing a tasty ultra-low carb pie recipe that you can use to fill that pie crust!

Pumpkin Pie Ice Cream

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Rating: 3.22
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Makes 1.5 pints


(1/2 cup servings)


Ultra-Low Carb Pumpkin Pie Ice Cream

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  1. Combine all ingredients in a large mixing bowl; whisk well.
  2. Cover bowl with plastic wrap; chill 2-3 hours.
  3. Follow instructions for ice cream maker or hand mixing instructions (See notes below)
  4. If adding in the pie crust crumbs do so about half way through freezing process. Or save them for toppings!
  5. If using a maker, transfer ice cream to a freezer safe container and freeze until ready to eat.

Recipe Notes

Instructions for hand mixing ice cream

Nutritional Data for Ultra-Low Carb Pumpkin Pie Ice Cream

(*Nutritional data is for ice cream only) Ultra-Low Carb Pumpkin Pie Ice Cream Nutrition

Click here for "Understanding the Macronutrient Guide"


Nutritional Data for Ultra-Low Carb Pumpkin Pie Ice Cream with Crust Crumbs

Ultra-Low Carb Pumpkin Pie Ice Cream Crust Nutritional Data

Click here for "Understanding the Macronutrient Guide"

1 Comment
  • BeccaF
    Posted August 2, 2016 8:49 am 0Likes

    Oh my goodness.  My favorite Talenti flavor as well!  Was just talking about it when I was inspired 🙂 to see if there was a keto recipe!  Looks fabulous!  Any tips on using erythritol instead of the liquid stevia?

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