Best Keto Pumpkin Pie: The Ultimate Guide

Pumpkin pie is a staple dessert for Thanksgiving, but it can be a challenge to make it low-carb and keto-friendly. Luckily, there are several tasty options for keto pumpkin pie that are sure to impress at your next holiday gathering. These recipes typically use a combination of almond flour and coconut flour for the crust, and pumpkin puree, heavy cream, eggs, and a keto-friendly sweetener for the filling. Some recipes also include additional spices like cinnamon, nutmeg, and ginger to enhance the flavor. The best keto pumpkin pie should be creamy, spiced, and taste just like the traditional dessert, without the carbs!

Crustless keto pumpkin pie

A crustless keto pumpkin pie is a great option for those on a low-carb diet who still want to enjoy a delicious dessert. This pie is basically a custard without a crust and has a creamy and delicate texture. It is also easy to make and can be prepared in advance, making it a convenient option for busy individuals or those who want to impress their guests. Here is a step-by-step guide to making this mouth-watering dessert.

Ingredients:

• Coconut oil or butter for the pan
• 2 large eggs
• 15 ounces of canned pumpkin puree (unsweetened)
• Sweetener to taste (stevia, granulated sweetener, or Swerve)
• Pumpkin pie spice and/or ground cinnamon
• Pure vanilla extract
• 1 cup of full-fat canned coconut milk
• 2 tablespoons of coconut flour

Method:

Preheat your oven to 350°F. Grease a 9-inch pie plate with coconut oil or butter. In a large bowl, lightly whisk the eggs. Add the pumpkin puree, sweetener, pumpkin pie spice, and vanilla extract. Whisk until the mixture is well incorporated and smooth.

Shake the can of coconut milk well and stir it thoroughly before measuring out 1 cup and adding it to the pumpkin mixture. Whisk the coconut milk into the mixture until combined. Then, whisk in the coconut flour.

Transfer the batter to the prepared pie plate using a rubber spatula. Bake the pie until the center appears set, with just a slight jiggle, and a toothpick inserted into the center comes out slightly moist but free of batter. This should take around 40-45 minutes, depending on your oven.

Once the pie is baked, let it cool on a cooling rack for about 2 hours. Then, cover the pan with plastic wrap and refrigerate for at least another 2 hours before slicing and serving. This step is crucial as it allows the pie to set completely.

When you are ready to serve, gently run a knife along the edges of the pie to help release it from the pan. Use a sharp knife to slice the pie, and use a cake server or dinner knife to carefully lift the slices out of the pan, as the pie is quite fragile.

Tips and Variations:

• You can substitute ground cinnamon for pumpkin pie spice if you prefer a milder flavor profile.
• If you don't have coconut oil or butter, you can use ghee or unsalted butter to grease the pan.
• For a decorative touch, you can use a dinner knife or cake server to create a criss-cross pattern on the top of the pie before baking.
• To make this pie even more indulgent, serve it with a dollop of keto whipped cream and a sprinkle of cinnamon.
• Leftovers can be stored in the fridge for up to 4 days or frozen for later enjoyment.

Nutritional Information:

This crustless keto pumpkin pie is a guilt-free treat, with only 120 calories and 5 grams of net carbs per slice. It is a great option for those watching their calorie and carb intake, especially those on a keto or low-carb diet.

Keto pumpkin pie with almond flour crust

Ingredients

• 1 recipe almond flour pie crust (or your favourite pie crust recipe)
• 1 15-oz can pumpkin puree
• 1/2 cup heavy cream (or coconut cream for dairy-free/paleo)
• 2 large eggs (at room temperature)
• 2/3 cup Besti Powdered Monk Fruit Allulose Blend
• 2 tsp pumpkin pie spice
• 1/4 tsp sea salt
• 1 tsp vanilla extract (optional)
• 1 tsp blackstrap molasses (optional)

Method

Make the sweet version of the almond flour pie crust.

Meanwhile, beat together all remaining ingredients, using a hand mixer at medium-low speed, until smooth. (Don't overmix.)

When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.

Pour the filling into the crust. Gently tap on the counter to release air bubbles. Cover the crust edge with foil.

Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the centre, like jelly. Do not let it fully set in the oven.

Cool completely on the counter. Then, refrigerate for at least 2 hours, preferably overnight. Make sure the pie is completely set and doesn't jiggle before you slice it.

Keto pumpkin pie with coconut flour crust

This keto-friendly pumpkin pie is a great dessert option for Thanksgiving or any other occasion. It is a gluten-free, low-carb treat with a rich, smooth pumpkin filling and a delicious homemade buttery crust.

Ingredients:

• Pumpkin puree (canned or fresh)
• Eggs (preferably at room temperature)
• Unsweetened almond milk or coconut milk
• Heavy cream or coconut cream
• Granulated sweetener (erythritol, monk fruit, or stevia)
• Pumpkin pie spices (cinnamon, nutmeg, ginger, allspice, cloves)
• Coconut flour pie crust (coconut flour, coconut oil, eggs, sugar-free sweetener)

Method:

Preheat the oven to 350°F (180°C). Grease an 8-inch pie pan with butter or coconut oil. Prepare the coconut flour pie crust by mixing coconut flour, coconut oil, eggs, and sweetener. Prick the crust with a fork and pre-bake for 10 minutes.

In a bowl, mix pumpkin puree, sweetener, and pumpkin pie spices. Add eggs, milk, and heavy cream, and whisk until well combined. Pour the mixture into the pre-baked crust and bake for 40-55 minutes, until the filling is set.

Cool the pie completely for at least 3 hours before serving. This pie can be stored in the fridge for up to 3 days or frozen for later enjoyment.

Tips:

• Use a loose-bottom pie pan for easy removal of the pie without breaking the crust.
• Cover the pie pan with foil to prevent the crust from browning too quickly.
• For a dairy-free version, use coconut milk and coconut cream.
• Top with unsweetened whipped cream or coconut yogurt for a delicious, keto-friendly treat.

Keto pumpkin pie with whipped cream

Ingredients:

• 1 recipe Almond flour pie crust (or your favorite pie crust recipe)
• 1 15-oz can Pumpkin puree
• 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
• 2 large Eggs (at room temperature)
• 2/3 cup Besti Powdered Monk Fruit Allulose Blend
• 2 tsp Pumpkin pie spice
• 1/4 tsp Sea salt
• 1 tsp Vanilla extract (optional)
• 1 tsp Blackstrap molasses (optional)

Method:

Firstly, make the sweet almond flour pie crust. Then, beat together all remaining ingredients, using a hand mixer at medium-low speed, until smooth. (Don't overmix.)

When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.

Pour the filling into the crust. Gently tap on the counter to release air bubbles. Cover the crust edge with foil.

Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center, like jello. Do not let it fully set in the oven.

Cool completely on the counter. Then, refrigerate for at least 2 hours, preferably overnight. Make sure the pie is completely set and doesn't jiggle before you slice it.

Serve with whipped cream.

Keto pumpkin pie with a coconut milk base

Ingredients

• 1 teaspoon coconut oil for the pan
• 15 ounces pure pumpkin puree (unsweetened)
• 1 ½ teaspoons stevia glycerite (equals ½ cup of sugar)
• 1 tablespoon pumpkin pie spice
• 1 tablespoon vanilla extract
• 1 cup canned coconut milk (full-fat, unsweetened)
• 2 tablespoons coconut flour (14 grams)

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, stevia, pumpkin pie spice, and vanilla. Whisk until well incorporated.

Shake the coconut milk can well. Open the can and stir it thoroughly. Measure 1 cup (ensure it's smooth and free of lumps) and add it to the pumpkin mixture, whisking to combine. Whisk in the coconut flour.

Using a rubber spatula, transfer the mixture to the prepared pie plate. Bake the pie until the center appears set (with just the slightest jiggle), and a toothpick inserted in it comes out just a little moist but free of batter. In my oven, this takes about 40-45 minutes.

Cool the pie for 2 hours on a cooling rack, then cover the pan with plastic wrap and refrigerate the pie for at least 2 more hours before slicing and serving.

When ready to slice the pie, gently run a knife along the edges to help release it from the pan. Use a sharp knife to slice the pie, and firmly slide a cake server underneath each slice before you lift it up. The pie is fragile, so take care when you slice it, especially when you lift the slices up from the pan.

Tips

• You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Place them on paper towels to absorb extra moisture, and replace the paper towels daily.
• You can also freeze this pie. Let it cool completely, then wrap it in plastic wrap, followed by foil.
• This pie is excellent all by itself! It's even better topped with a generous dollop of keto whipped cream.

Frequently asked questions