For pumpkin spice enthusiasts seeking a low-carb indulgence, this keto crustless pumpkin pie with cream cheese recipe is a dream come true. It’s an effortless rendition of the classic pumpkin pie, ideal as a Thanksgiving dessert for individuals managing diabetes, embracing a gluten-free lifestyle, or simply monitoring their carbohydrate intake. The creamy, rich custard filling will captivate your taste buds, making it the perfect autumn dessert for those following a low-carb, keto, or gluten-free lifestyle.
Why Choose Crustless?
Opting for a crustless pie simplifies the baking process, saving time and effort, and eliminating the carbs and gluten often associated with traditional pie crusts. However, if you desire a crust, you can always incorporate a low-carb, gluten-free pie crust recipe.
Ingredients
- ½ cup granulated stevia/erythritol blend (2X sweeter than sugar)
- 1 teaspoon pumpkin pie spice blend
- ¼ teaspoon sea salt
- 1 15 oz can pumpkin
- 4 large eggs
- 1 cup heavy whipping cream
- additional whipped cream (optional) for garnish
- nutmeg (optional) for garnish
Is Pumpkin Keto-Friendly?
Plain, unsweetened pumpkin puree is indeed keto-friendly. A ½ cup serving contains approximately 10 grams of carbohydrates, but with 3 grams of fiber, the net carb count is only 7 grams. Considering that most pumpkin recipes use less than ½ cup of pumpkin puree per serving, it's an excellent ingredient for keto recipes.
Making the Keto Crustless Pumpkin Pie
This recipe is incredibly simple, requiring just a few steps:
- Preparation: Preheat your oven to 375º Fahrenheit. Grease a 10-inch pie plate with coconut oil spray.
- Combine Dry Ingredients: In a medium bowl, whisk together the sweetener (stevia/erythritol blend), pumpkin pie spice, and sea salt.
- Add Wet Ingredients: Incorporate the pumpkin puree and eggs, whisking thoroughly until well combined.
- Incorporate Cream: Gently whisk in the heavy whipping cream until the mixture is smooth. For a dairy-free option, substitute coconut milk.
- Bake: Pour the filling into the prepared pie plate and bake in the preheated oven for 45 to 55 minutes, or until a knife inserted in the center comes out clean.
- Cool: Allow the pie to cool on a wire rack for at least two hours before serving.
Sweetener Options
This pie filling is adaptable to different sweeteners. The recipe uses a sweetener that is twice as sweet as sugar, such as Pyure Organic Stevia Sweetener Blend 2:1. If using a different sweetener, adjust the quantity to match the sweetness level. For example, if using sugar or a sweetener with a 1:1 substitution ratio, you'll need approximately one cup.
Read also: Easy Low-Carb Cheese Crackers
Serving Suggestions
Allow the pie to cool completely before slicing and serving. The crustless pie holds its shape well and releases easily from the pie plate. To enhance the flavor and presentation, consider the following serving suggestions:
- Whipped Cream: Top each slice with whipped cream. A low-carb maple whipped cream would be an excellent choice. For a dairy-free option, use whipped coconut cream.
- Spice Garnish: Sprinkle a dash of nutmeg or cinnamon on top for added visual appeal and aroma.
- Candied Pecans: Garnish with low-carb candied pecans for a delightful crunch and sweetness.
Variations
- Dairy-Free: Substitute coconut milk for heavy whipping cream and use dairy-free garnishes like whipped coconut cream.
- Individual Mini Pies: For individual servings, use ramekins and adjust the baking time accordingly.
Storage
Store any leftover pie covered in the refrigerator for up to 5 days.
Instant Pot Version
This keto pumpkin pie can also be made in an Instant Pot or pressure cooker:
- Mix Ingredients: Whisk together the eggs and add all remaining ingredients in the order listed.
- Prepare Pan: Grease a 6-inch x 3-inch pan very well and cover the bottom with parchment paper.
- Pour Mixture: Pour the pumpkin mixture into the prepared pan.
- Add Water to Instant Pot: Place 1.5 cups of water in the inner liner of your Instant Pot or pressure cooker.
- Place Pan on Steamer Rack: Place a steamer rack on top of the water and set the pan with the pumpkin mixture on the rack.
- Cover Pan: Cover the pan with a silicone lid or aluminum foil.
- Cook: Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Chill: Remove the lid carefully, ensuring no water drips back into the pudding. Chill for 6-8 hours before serving.
Tips for Success
- Greasing the Pan: Ensure the pie plate or pan is thoroughly greased to prevent sticking.
- Water Bath: When baking in the oven, consider using a water bath (placing the pie plate in a larger pan with water) to protect the pie from direct heat and ensure a creamy texture.
- Covering the Pie: When using an Instant Pot, cover the pan with a lid or aluminum foil to prevent moisture from entering the dessert.
Nutritional Information
A slice of this crustless pumpkin pie contains approximately 5 net grams of carbohydrates, making it suitable for a ketogenic diet.
Keto Crustless Cheesecake Pumpkin Pie
For a delightful twist, try a keto crustless cheesecake pumpkin pie. This variation combines the velvety texture of pumpkin pie with the richness of cheesecake.
Read also: Keto Calorie Counting: A Detailed Guide
Ingredients:
- Cream cheese
- Sour cream
- Sweetener (erythritol)
- Eggs
- Pumpkin puree
- Pumpkin pie spice
- Cinnamon
- Vanilla extract
Instructions:
- Preheat oven to 335°F (168°C).
- Beat cream cheese, sour cream, and sweetener until smooth.
- Add eggs one at a time on low speed, mixing until just combined.
- Bake until the center is set, about 40 minutes.
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