For those embracing a ketogenic lifestyle, the holiday season can present challenges when it comes to indulging in traditional desserts. However, with this easy keto pumpkin pie recipe, you can enjoy a classic festive treat without compromising your dietary goals. This recipe features a homemade low-carb crust and a deliciously creamy filling, making it a perfect guilt-free dessert for Thanksgiving, Christmas, or any time you crave the taste of pumpkin pie.
Why This Keto Pumpkin Pie Works
This keto pumpkin pie recipe stands out for several reasons:
- Real Pie Crust: Unlike some recipes that opt for a crustless version, this recipe includes a buttery and firm low-carb crust made with almond flour and coconut flour.
- Quick and Easy: The recipe is designed to be simple and straightforward, with minimal prep time.
- Low Carb: Each slice contains just 3 grams of net carbs, making it a suitable dessert for those following a ketogenic diet.
- Perfect Texture and Flavor: The combination of the buttery crust and the thick, creamy, and perfectly spiced filling delivers an authentic pumpkin pie experience.
Ingredients
For the Crust
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2 tablespoons keto brown sugar (or allulose)
- 1 large egg
For the Filling
- 1 15-ounce can pumpkin puree (or homemade pumpkin puree)
- 3 large eggs, room temperature
- 1/2 cup granulated sweetener (allulose preferred)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Step-by-Step Instructions
1. Make the Crust
- Preheat the oven to 350°F (180°C). Grease a 9-inch pie pan with cooking spray.
- In a large bowl, combine the almond flour, coconut flour, and salt. Sift the almond and coconut flours first if you notice they are a little clumpy.
- Add the softened butter, keto brown sugar, and egg to the bowl. Mix until a smooth dough forms.
- Press the dough evenly into the bottom and up the sides of the prepared pie pan.
2. Blind Bake the Crust
- Place the pie crust in the preheated oven and bake for about 15 minutes, or until it begins to turn lightly golden.
- Remove from the oven and set aside to cool slightly while you prepare the filling.
3. Make the Filling
- In a large mixing bowl, whisk together the pumpkin puree, eggs, granulated sweetener, heavy cream, vanilla extract, pumpkin pie spice, and salt.
- Mix until the filling is smooth and well combined. Use room-temperature eggs and cream so the filling doesn’t have a chance to cool down, allowing the pie to bake more evenly.
4. Assemble and Bake the Pie
- Pour the pumpkin filling into the par-baked crust, spreading it out evenly.
- Place the pie back in the oven and bake for 50 minutes, or until the filling is set. If you notice the sides of the pie browning too quickly, cover them with tin foil during the cooking process.
5. Chill
- Let the pie cool completely, then refrigerate for at least two hours to set even more.
Tips for the Perfect Keto Pumpkin Pie
- Flour Consistency: Sift the almond and coconut flours first if you notice they are a little clumpy.
- Browning Crust: If you notice the sides of the pie browning too quickly, cover them with tin foil during the cooking process.
- Even Baking: Use room-temperature eggs and cream so the filling doesn’t have a chance to cool down, allowing the pie to bake more evenly.
- Sweetener Choice: Allulose is the preferred sweetener for both the crust and filling, but keto brown sugar or an allulose blend will also work well.
- Don't Overbake: Overbaking can cause the pie to crack. Pull it once the centers jiggle slightly.
Variations and Substitutions
- Crustless Option: If you prefer a crustless pie, transfer the filling into a greased glass baking dish and bake for 45 minutes or until set. Cool to room temperature, then chill overnight.
- Spice Alternatives: If you don't have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and cloves.
- Sweetener Alternatives: While allulose is recommended, you can use erythritol or monk fruit sweetener as substitutes.
Storage and Make-Ahead Instructions
- To Store: Low carb pumpkin pie should always be stored in an airtight container in the fridge for up to 4 days.
- To Freeze: You can either freeze the pie as a whole pie or in individual slices. Keep it in a freezer-friendly container and store it in the freezer for up to 6 months.
- Make Ahead: This pie can be made up to 5 days in advance.
Troubleshooting
- Why did my pie crack? Cracks can happen when cold cream or eggs are used. Always bring them to room temperature. Overbaking can also cause it; pull it once the centers jiggle slightly.
Serving Suggestions
This keto pumpkin pie is delicious on its own, but you can also top it with keto whipped cream or a sprinkle of pecans for added flavor and texture.
Nutritional Information
- Net Carbs: 3 grams per slice (including crust)
- Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
The Magic of Pumpkin Pie Spice
Pumpkin pie spice is a key ingredient that gives this pie its signature flavor. It's a blend of cinnamon, nutmeg, ginger, and cloves, and it's readily available in most grocery stores. However, you can also easily make your own by combining these spices in the desired proportions.
Is Pumpkin Keto-Friendly?
Yes, pumpkin can be eaten on a keto diet when it's planned. It's fairly low in carbs and high in fiber, making it a great food for keto baking. Just be sure to use pure pumpkin puree without any added sugar.
Read also: Cream cheese adds a delightful twist to this keto pumpkin pie.
Read also: Sugar-Free Pumpkin Crunch
Read also: Pumpkin Cheesecake Keto Recipe