Craving pumpkin pie but sticking to a keto diet? Look no further! This delicious keto pumpkin pie offers all the flavors of fall, minus the guilt. Perfect for holiday gatherings or a cozy dessert, this low-carb delight is sure to become a household favorite.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated erythritol
- 1/2 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup powdered erythritol
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Equipments
- 9-inch pie pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
How to Make Decadent Keto Pumpkin Pie – Step By Step
Step 1: Prepare the Crust
In a mixing bowl, combine almond flour, coconut flour, granulated erythritol, and salt. Add melted butter and mix until the mixture forms a dough. Press the dough evenly into a 9-inch pie pan, creating a smooth base and rim. Pre-bake the crust at 350°F (175°C) for 10 minutes, then set aside to cool.
Step 2: Make the Filling
In a separate bowl, whisk together pumpkin puree, heavy cream, and powdered erythritol. Add eggs one by one, ensuring each is fully mixed before adding the next. Then, mix in pumpkin pie spice, vanilla extract, and apple cider vinegar. Stir until everything is well incorporated and the mixture is smooth.
Step 3: Assemble and Bake
Pour the pumpkin filling into the cooled crust, spreading it evenly. Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. Let the pie cool completely at room temperature, and then refrigerate for at least 2 hours before serving.
How to Serve Decadent Keto Pumpkin Pie
Delight your taste buds by serving this pie with a dollop of whipped cream or a sprinkle of additional pumpkin pie spice. It pairs beautifully with an espresso shot or a fresh cup of herbal tea, making it the perfect dessert choice for any occasion.
Recipe Success Tips & Suggestions
For the best results, ensure that all ingredients are at room temperature before starting. This helps in achieving a consistently smooth texture. If the crust begins to brown too much while baking, cover the edges with aluminum foil. Additionally, refrigerating the pie for a few hours enhances the flavor and gives it a firm texture perfect for slicing.
Go Nuts for Protein in this Pumpkin Pie
Looking to add a bit more protein to your pie? Consider incorporating a tablespoon of your favorite unsweetened protein powder into the filling. This not only increases the nutritional value but also gives the pie a bit of a firmer texture, akin to a cheesecake.
Aside from the subtle texture change, the taste remains unaffected, keeping that quintessential pumpkin pie flavor unchanged. Experiment with various protein powder flavors to add a unique twist to your pie.
Trim Those Carbs with a Lighter Version!
For those focusing on lower carb counts, consider replacing the heavy cream with a nut milk like unsweetened almond or coconut milk. This swap shaves off some carbohydrates and calories, making it an even lighter option without compromising on creaminess.
Furthermore, to reduce carbs while maintaining the pie’s structure, try incorporating a teaspoon of xanthan gum in the filling. This thickening agent helps achieve the perfect pie texture, ideal for the carb-conscious dessert lover.
Storage Instructions
Store leftovers of your keto pumpkin pie in the refrigerator covered tightly with plastic wrap or in an airtight container. It can last up to five days when refrigerated. For longer storage, consider freezing individual slices. Ensure wrapped tightly in cling film, and place in a freezer bag for up to a month. Always thaw in the refrigerator before serving.
FAQs
- Q: Can I make the keto pumpkin pie crustless?
A: Absolutely! Simply proceed with the filling steps and bake in a well-greased pie dish. - Q: How can I make the pie dairy-free?
A: Substitute the butter with coconut oil and heavy cream with almond or coconut milk for a dairy-free version. - Q: Is xanthan gum necessary?
A: While optional, it helps in thickening the filling for a perfect set after chilling. - Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Definitely! Just ensure it’s pureed smooth, and free of extra water content for optimal texture. - Q: How do I prevent the crust from getting soggy?
A: Pre-baking the crust is key. This helps to set the base before adding the liquid filling. - Q: What sweetener works best?
A: Erythritol offers the best mix of sweetness without spiking blood sugar, maintaining keto compliance.
Final Thoughts on Our Keto Pumpkin Pie Delight
This keto pumpkin pie is both satisfying and guilt-free, seamlessly fitting into your low-carb lifestyle while imparting the rich flavors of autumn. Whether enjoyed alone or shared with loved ones, this pie promises warmth and sweetness in every bite. Craving a slice? Don’t forget to comment below, share the joy, and let us know your unique twist on this recipe!