Finding keto-friendly and low-carb options during the holiday season can be challenging. You want to enjoy the festive treats without derailing your diet. This Keto Pumpkin Pie recipe offers the perfect solution, allowing you to savor the flavors of the holidays while staying true to your macros. This recipe uses a pecan crust and keto ingredient swaps to cut down on carbs.
Why This Keto Pumpkin Pie Works
This low-carb pumpkin pie filling is not only delicious but also keto-friendly. It's a fun twist on the original, combining creamy pumpkin with a crunchy pecan crust. The pie is super simple to make and will leave you hooked after just one bite.
Ingredients You'll Need
Here's a breakdown of the key ingredients and why they're essential for this keto pumpkin pie:
- Pecans: The easiest way to make a keto pie crust? Use nuts!
- Almond flour: I use the super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in gluten free desserts.
- Lily's Chocolate Chips: If you’ve never tasted pumpkin pie and chocolate together, this is your sign to try it!
- Lakanto Monkfruit Classic & Lakanto Monkfruit Powdered: You need both a granulated and powdered keto sweetener option for this recipe.
- Canned Pumpkin puree: Look for 100% pumpkin at the grocery store, not pumpkin pie filling. Don’t mistake the two as they are not interchangeable. Pumpkin puree contains no other ingredient except pumpkin and is used in many desserts. On the other hand, pumpkin pie filling is made with a combination of mashed cooked pumpkin, sweetener, and spices. Since we avoid regular sugar while eating low carb or keto, make sure not to mistake pumpkin puree with pumpkin pie filling.
- Pumpkin pie spice: These days, you can find pumpkin pie spice at most grocery stores. It’s what gives this pie its signature blend of flavors that you know and love. It is made from the following spices: cinnamon, nutmeg, allspice, ginger, and ground cloves.
- Baking soda: I always use gluten free baking soda in all of my baked goods. Not all baking sodas are gluten free which is very important if you have a gluten allergy or sensitivity.
- Pure maple syrup: The key here is to use 100% pure maple syrup.
- Almond milk: You can use whatever milk you'd like in this pumpkin pie. I use unsweetened vanilla almond milk in this pie. Make sure your almond milk is unsweetened.
Step-by-Step Instructions
Follow these simple steps to create your own Keto Pumpkin Pie with Pecan Crust:
Pecan Crust
- Preheat oven to 350 degrees F.
- Crush pecans finely.
- Add butter and Lakanto Monkfruit Classic to crushed pecans and mix thoroughly. I added the ingredients to my mini processor and pulsed until all of the ingredients were combined.
- Grease a pie pan, then add crust mixture. Use the back of a greased spoon to carefully smooth the pecan mixture in the bottom of the pie pan and up the sides.
- Bake for 10 minutes and allow to cool.
Pumpkin Pie Filling
- Whip heavy whipping cream until it forms stiff peaks in a medium mixing bowl, then set aside.
- In a separate bowl, add softened cream cheese, pumpkin puree, pumpkin pie spice, vanilla, and Lakanto Monkfruit Powdered, then mix on medium speed until smooth.
- Add the cream cheese mixture to the whipped cream and mix on medium speed until fluffy.
Assembling the Pie
- Pour filling into pecan crust and freeze for 1 to 2 hours before serving to set up.
- Before serving, grate some sugar-free chocolate on top and add a sprinkle of chopped pecans and Lily’s chocolate chips! This is optional, but it makes this keto pumpkin pie extra special.
Tips and Variations
- Nut Alternatives: If you're allergic to pecans, you can substitute with walnuts, almonds, pistachios, or macadamia nuts.
- Sweetener Options: Besides Lakanto, you can use Swerve or Pyure, which are erythritol blends.
- Fresh Pumpkin Puree: Yes, you can make fresh pumpkin puree. You would use the same amount as the recipe calls for using canned pumpkin puree.
- Completely Sugar Free and Low Carb Friendly: Absolutely! I have made this several times using Monk fruit instead of maple syrup. For the crust you can use two tablespoons of Monk fruit and ½ cup Monk fruit in the pumpkin pie filling. I promise it tastes delicious.
- Egg Options: Yes you can use. It comes out a little lighter and fluffier with egg whites. I have used 2 whole eggs and it was also delicious, just not as fluffy.
- Slab Pie Variation: For an easier-to-serve option, consider making this pie as a slab pie in a 13x9 inch baking pan.
Frequently Asked Questions
- Can I use a blender to chop the pecans? A blender will not chop the nuts nearly as well as a food processor. Chopping by hand may take longer, but it's the best way to go, as it allows for the most control to ensure the most uniform pieces.
- Can I make this gluten free pumpkin pie completely sugar free and low carb friendly? Absolutely! I have made this several times using Monk fruit instead of maple syrup. For the crust you can use two tablespoons of Monk fruit and ½ cup Monk fruit in the pumpkin pie filling. I promise it tastes delicious.
- Can I use whole eggs instead of the egg whites in this pumpkin pie? Yes you can. It comes out a little lighter and fluffier with egg whites. I have used 2 whole eggs and it was also delicious, just not as fluffy.
- What if I don't have pumpkin pie spice? For every teaspoon of pumpkin spice that it calls for you can easily use ¾ teaspoon cinnamon and ¼ teaspoon of ginger, allspice, nutmeg and cloves.
Gluten-Free Pumpkin Pie with Pecan Crust
Move over classic pumpkin pie, this lightened up version is grain free, refined sugar free and is the best pumpkin pie you will ever have! You will never miss the wheat or gluten in this pumpkin pie. Not me. It's made with real, whole ingredients. Trust me, with all of the holiday treats, you won't miss the extra sugar! During the holidays we can all use a little break from sugar, am I right?
Read also: Easy Low-Carb Cheese Crackers
Keto Pumpkin Pecan Pie
My keto pumpkin pecan pie recipe is a tasty cross between a pumpkin and a pecan pie. And if I can keep the holidays stress-free by making one pie that combines these two seasonal favorites, why not? The combination of creamy pumpkin with the crunch of the glazed pecans makes it an irresistible keto dessert.
Keto "Candied" Pecans
- In a hot skillet, set to medium-high, melt the unsalted butter.
- Using a silicone spatula, stir in the granulated sugar substitute and combine well, making sure to dissolve the sugar in the butter.
- Next, stir in the pecan halves and sea salt.
- Once the pecans are covered in the glaze add the two tablespoons of heavy cream and quickly stir.
- Then, when the heavy cream bubbles up and evaporates, pour the candied pecans onto a baking sheet lined with parchment paper and allow it to fully cool.
- Lastly, garnish the top of the baked pie with candied pecans.
Read also: Keto Calorie Counting: A Detailed Guide
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