Keto Crustless Pumpkin Pie: Carb Content And Recipe Tips

Pumpkin pie is a popular dessert, especially around Thanksgiving. However, traditional pumpkin pie recipes are often high in carbohydrates, making them unsuitable for those following a keto diet. The good news is that it's possible to make a delicious keto-friendly crustless pumpkin pie with just a few simple ingredients. This dessert is not only low in carbs but also gluten-free and dairy-free, making it a perfect option for those with dietary restrictions.

Crustless pumpkin pie recipe

Crustless Pumpkin Pie

This simple homemade crustless pumpkin pie recipe is easy to make and surprisingly healthy. It's an absolutely delicious pumpkin dessert!

Ingredients:

• Pumpkin puree
• Cinnamon and pumpkin pie spice
• Milk of choice
• Sweetener
• Flour or almond meal
• Baking powder
• Salt
• Pure vanilla extract

Optional Ingredients:

• For a thicker pumpkin pie that is easily sliceable, you can add a tablespoon of ground flax seeds, or one egg (not for vegans), or two teaspoons of cornstarch.
• To make a low-carb and keto crustless pumpkin pie, use xylitol or erythritol for a sugar-free pumpkin pie.
• Almond flour or almond meal can be substituted for the flour in an equal amount.
• If you prefer to use coconut flour, it needs much less flour to achieve a pumpkin pie filling texture, because coconut flour soaks up liquid like a sponge.
• For a vegan crustless pumpkin pie, simply choose your favourite plant-based and dairy-free milk, such as almond milk, oat milk, or coconut milk. The vegan pumpkin recipe can easily be made with no eggs, no dairy, and no heavy cream.

Method:

• Preheat the oven to 400 degrees Fahrenheit. Then grease a nine or ten-inch pie pan.
• In a large mixing bowl, whisk together the can of pumpkin, milk of choice, flaxmeal or egg, pure vanilla extract, and oil, if using. There is no blender required.
• Combine the ground cinnamon, pumpkin pie spice, salt, baking powder, flour, and sugar or sugar-free sweetener. If you are using cornstarch, add it in here too.
• For those who want to make a one-bowl pumpkin pie, simply add the dry ingredients to the same bowl as the whisked liquid ingredients.
• Stir everything together to form a batter. Then transfer the creamy pumpkin pie filling to the prepared baking pan. Bake on the oven's centre rack for thirty-five minutes.
• The finished pie will still look gooey after baking, so allow it to cool fully before transferring uncovered to the refrigerator. Let the pan set for at least six hours or overnight, during which time your pie filling will firm up.
• Slice and enjoy, or gently warm each slice for a few seconds in the microwave before serving to friends and family members.

Pumpkin pie without a crust

Ingredients

There are many crustless pumpkin pie recipes to choose from, and some of them are suitable for a keto diet. The ingredients you will need depend on the recipe you choose to follow. Here is a list of common ingredients for crustless pumpkin pie:

• Pumpkin puree
• Eggs
• Sweetener (stevia, monk fruit, maple syrup, honey, sugar, etc.)
• Evaporated milk or heavy cream
• Cornstarch or coconut flour
• Pumpkin pie spice
• Salt
• Vanilla extract
• Butter or coconut oil
• Whipped cream (optional, for serving)

Method

Again, the method will vary depending on the recipe you choose. Here is a general overview of the steps involved in making crustless pumpkin pie:

• Preheat your oven to a temperature between 300-425°F.
• Grease a 9-inch pie plate or baking dish with butter or coconut oil.
• In a large bowl, whisk together the eggs, pumpkin puree, sweetener, pumpkin pie spice, and vanilla extract.
• Add the evaporated milk or heavy cream and whisk to combine.
• Whisk in the cornstarch or coconut flour.
• Transfer the mixture to the prepared pie plate or baking dish.
• Bake the pie for 15 minutes at a higher temperature, then reduce the heat to 350°F and continue baking for 35-40 minutes, or until the pie is set.
• Cool the pie on a wire rack for 2 hours, then cover and refrigerate for at least 2 more hours before serving.

Tips

• Use pure pumpkin puree, not pumpkin pie filling, as it is already spiced and may not be as flavorful.
• You can use a granulated sweetener instead of stevia if you prefer.
• If you don't have coconut flour, you can use blanched, superfine almond flour or gluten-free baking flour.
• To prevent the pie from weeping or curdling, bake it at a lower temperature (300-350°F) and don't wait until a knife inserted in the center comes out clean, as this will overcook the custard.
• Let the pie cool completely before covering it, to prevent condensation from forming and making the pie watery.
• For a vegan or dairy-free version, substitute evaporated milk with full-fat coconut milk or plant-based milk.
• For a sugar-free version, use a 1:1 sugar substitute such as monk fruit.

Keto-friendly pumpkin pie

Overview

Keto pumpkin pie is a creamy, delicious alternative to the classic recipe. It's easy to make, and you'll only need a few simple ingredients. This pie is perfect for those following a low-carb, keto, gluten-free, or sugar-free diet. The best part? You won't even miss the crust!

Ingredients

• Pumpkin puree (canned or homemade)
• Sweetener (stevia, monk fruit, erythritol, or a similar alternative)
• Eggs
• Heavy cream or coconut milk (for a dairy-free option)
• Pumpkin pie spice
• Vanilla extract (optional)
• Coconut flour or almond flour (optional, for a thicker consistency)

Instructions

Here's a step-by-step guide to making your keto pumpkin pie:

• Preheat your oven to 350°F (or 163°C for fans of metric).
• Grease a 9-inch pie plate with coconut oil, butter, or ghee.
• In a large bowl, lightly whisk the eggs.
• Add the pumpkin puree, sweetener, pumpkin pie spice, and vanilla extract (if using). Whisk until well combined.
• Stir in the heavy cream or coconut milk. If using coconut milk, be sure to shake the can well and stir before measuring.
• Optional: For a thicker pie, whisk in a small amount of coconut flour or almond flour.
• Transfer the mixture to your prepared pie plate.
• Bake the pie for 40-50 minutes, or until the center appears set and a toothpick inserted comes out clean.
• Cool the pie on a wire rack for two hours, then cover and refrigerate for at least another two hours before serving.

Tips and Variations

• If you prefer a crust, you can use a low-carb, gluten-free pie crust recipe.
• For a dairy-free pie, use coconut milk instead of heavy cream.
• Top your pie with keto-friendly whipped cream and a sprinkle of cinnamon for an extra indulgent treat.
• To lower the fat content, use low-fat evaporated milk or half-and-half instead of heavy cream.
• This pie can be frozen! Simply wrap it tightly and store it in the freezer for up to four months.

Nutritional Information

The nutritional content of your keto pumpkin pie will vary depending on the specific ingredients and quantities used. However, a typical slice of keto pumpkin pie contains around 5 grams of net carbs and 120 calories.

Pumpkin pie with a crust

Pumpkin pie is a popular dessert, especially during the fall and winter months. While it is typically made with a crust, it is also possible to make a crustless version. Here is a guide on how to make a pumpkin pie with a crust, followed by a discussion of the benefits of a crustless pie.

To make a pumpkin pie with a crust, you will need the following ingredients:

• Pumpkin puree: Canned pumpkin puree is convenient, but you can also make your own by roasting and pureeing a fresh pumpkin.
• Sweetener: This can vary depending on your preferences and dietary restrictions. Some options include stevia, granulated sugar, monk fruit, erythritol, or a sugar-free sweetener blend.
• Eggs: Large eggs are typically used, and it is important to bring them to room temperature before mixing.
• Heavy cream or coconut milk: Heavy cream is traditional, but coconut milk can be used for a dairy-free or paleo version.
• Spices: Pumpkin pie spice is a convenient blend of cinnamon, nutmeg, ginger, allspice, and cloves. You can also make your own blend or use ground cinnamon for a milder flavor.
• Salt: Sea salt or regular table salt can be used to enhance the sweetness of the pie.
• Vanilla extract: This is optional but can add a nice flavor to the pie.

Instructions:

• Preheat your oven to 325-350°F (163-177°C).
• Prepare your crust by mixing together almond flour, a sweetener like monk fruit or erythritol, sea salt, melted butter or coconut oil, an egg, and vanilla extract (optional).
• Press the crust mixture into a 9-inch pie pan and bake it until it is lightly browned.
• While the crust is baking, prepare the filling by mixing together the pumpkin puree, sweetener, eggs, heavy cream or coconut milk, spices, salt, and vanilla extract (if using).
• Once the crust is ready, pour the filling into it and gently tap the pie pan on the counter to release any air bubbles.
• Cover the crust edges with foil to prevent burning.
• Bake the pie for 40-50 minutes, or until the filling is almost set but still slightly jiggly in the center.
• Cool the pie completely on a wire rack, then refrigerate it for at least 2 hours before serving.

Benefits of a Crustless Pie:

A crustless pumpkin pie can be a delicious and healthier alternative to the traditional version. Here are some benefits of making a crustless pie:

• Easier to make: A crustless pie eliminates the time and effort required to make a crust, making it a quicker and less fuss-intensive dessert.
• Lower carbs: A crustless pie can significantly reduce the carb count, making it more suitable for those on low-carb or keto diets.
• Dairy-free and gluten-free options: By using coconut milk instead of heavy cream and omitting the crust, you can make a pie that is both dairy-free and gluten-free, accommodating various dietary restrictions.
• No loss of flavor: Despite the absence of a crust, a crustless pumpkin pie can still taste delicious and satisfy your sweet tooth.

In conclusion, whether you choose to make a pumpkin pie with or without a crust, it is a delightful dessert that can be customized to fit your preferences and dietary needs. Enjoy experimenting with different ingredients and serving it to your friends and family!

How to make crustless pumpkin pie

Ingredients:

• Coconut oil for the pan
• 2 large eggs
• 15 ounces of pure pumpkin puree (unsweetened)
• 1/2 - 3/4 cup of sweetener (e.g. stevia, granulated sweetener, Splenda Sugar Blend, monk fruit, erythritol, or coconut sugar)
• 1 tablespoon of pumpkin pie spice
• 1 tablespoon of vanilla extract
• 1 cup of canned coconut milk (full-fat)
• 2 tablespoons of coconut flour
• Whipped cream for serving (optional)

Method:

• Preheat your oven to 350°F. Grease a 9-inch pie plate with coconut oil.
• In a large bowl, lightly whisk the eggs.
• Add the pumpkin puree, sweetener, pumpkin pie spice, and vanilla to the bowl. Whisk until well incorporated.
• Shake the coconut milk can well and open it. Stir the contents thoroughly, then measure out 1 cup and add it to the pumpkin mixture, whisking to combine.
• Whisk in the coconut flour.
• Transfer the mixture to the prepared pie plate.
• Bake the pie until the center appears set (slightly jiggly) and a toothpick inserted comes out mostly clean. This should take around 40-50 minutes.
• Cool the pie for 2 hours on a cooling rack, then cover and refrigerate for at least 2 more hours before slicing and serving.
• Serve with a dollop of whipped cream, if desired.

Tips:

• This pie is delicate and may be challenging to remove from the pan. Work slowly and carefully, using a cake server or dinner knife to lift the slices.
• You can keep leftovers in the fridge for up to 4 days or freeze the pie for later.
• If using a sugar substitute, erythritol has the lowest impact on blood sugar of the sugar alcohols.

Frequently asked questions