Keto pumpkin pie made with an almond flour crust offers a delicious low-carb alternative. This recipe delivers a rich, spiced filling without the sugar, fitting perfectly into a ketogenic diet.
Keto Pumpkin Pie: Fall Favorite!
Keto pumpkin pie: savor this creamy, spiced, and low-carb dessert, perfect for fall gatherings. Enjoy a guilt-free slice of your favorite holiday treat.
Ingredients
- 1 Recipe Keto Pie Crust
- 2 Large eggs
- 1/2 cup Low Carb Sugar Substitute
- 1.5 tablespoons Pumpkin Pie Spice
- 1/2 teaspoon Pink Himalayan Salt
- 1 can 100% pumpkin puree (15 ounce)
- 1 teaspoon vanilla extract
- 1/2 cup Heavy Cream
- Liquid Stevia (Optional)
Instructions
- Prepare the sweet Keto Pie Crust following its specific directions.
- In a large bowl, beat together the eggs, low-carb sugar substitute, pumpkin pie spice, pink Himalayan salt, pumpkin puree, vanilla extract, and heavy cream until smooth. Add extra liquid stevia for additional sweetness if desired.
- Once the pie crust is done baking (par-baked), reduce the oven temperature to 350°F. Pour the prepared filling into the partially baked pie crust. Cover the edges of the crust with aluminum foil to prevent them from burning, if needed.
- Bake for 30-35 minutes at 350°F until the filling is mostly set but still jiggles slightly in the center.
- Allow the pie to cool completely at room temperature, then transfer it to the refrigerator to chill thoroughly. Slice and serve once fully cooled and firm.
- Store any leftover pie in the fridge for up to 5 days or in the freezer for up to 3 weeks.
Notes
– For the creamiest texture, ensure your pumpkin puree is 100% pure and not pumpkin pie filling, which contains added sugars and spices.
– To prevent a cracked top, avoid overbaking the pie. It should still have a slight jiggle in the center when removed from the oven, as it will continue to set as it cools.
– If you notice the crust browning too quickly during baking, gently tent the edges with aluminum foil. This helps protect it while the filling cooks through.
– Store leftover keto pumpkin pie covered tightly in the refrigerator for up to 5 days, or freeze individual slices for up to 3 weeks for an easy grab-and-go dessert. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
– To prevent a cracked top, avoid overbaking the pie. It should still have a slight jiggle in the center when removed from the oven, as it will continue to set as it cools.
– If you notice the crust browning too quickly during baking, gently tent the edges with aluminum foil. This helps protect it while the filling cooks through.
– Store leftover keto pumpkin pie covered tightly in the refrigerator for up to 5 days, or freeze individual slices for up to 3 weeks for an easy grab-and-go dessert. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For the creamiest texture, ensure your pumpkin puree is 100% pure and not pumpkin pie filling, which contains added sugars and spices.
- To prevent a cracked top, avoid overbaking the pie. It should still have a slight jiggle in the center when removed from the oven, as it will continue to set as it cools.
- If you notice the crust browning too quickly during baking, gently tent the edges with aluminum foil. This helps protect it while the filling cooks through.
- Store leftover keto pumpkin pie covered tightly in the refrigerator for up to 5 days, or freeze individual slices for up to 3 weeks for an easy grab-and-go dessert.
This keto pumpkin pie is a delightful and guilt-free way to enjoy a classic fall dessert. Experiment with different low-carb sweeteners to find your perfect balance of sweetness, or add a dash of extra cinnamon for a spicier kick. Enjoy this wonderful treat!
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