Welcome to the world of keto desserts where flavor meets fitness, and indulgence won’t tip the scales. Our keto pumpkin pie, delightfully crustless, is the perfect dessert for those who want to celebrate the rich taste of pumpkin and spices without worrying about carbs. Perfect for any occasion, this delightful recipe promises comfort and satisfaction in every bite!
Ingredients
- 1 cup pumpkin puree
- 3 large eggs
- 3/4 cup heavy cream
- 1/2 cup erythritol
- 1 tablespoon pumpkin spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Equipments
- Mixing bowl
- Whisk
- Baking dish
- Oven
How to Make Keto Pumpkin Pie (Crustless) – Step By Step
Step 1: Preheat your oven to 325°F (160°C). This gentle heat setting ensures the pie bakes evenly and stays creamy without cracking. You want the oven ready as soon as the pie mixture is combined to preserve the fluffy texture.
Step 2: In a mixing bowl, combine the pumpkin puree, erythritol, and pumpkin spice. Stir until the mixture is smooth and uniformly spiced. The erythritol sweetens the pie while keeping it keto-friendly, and the pumpkin spice adds warmth and character.
Step 3: Beat the eggs separately in a small bowl until frothy. Gradually blend the eggs into the pumpkin mixture. Eggs help set the pie, giving it a custard-like texture while enhancing its rich pumpkin flavor.
Step 4: Slowly pour in the heavy cream and vanilla extract, mixing gently until well combined. The cream enriches the pie, providing a luscious, velvety texture you can’t resist. It’s important not to over mix as the cream can turn frothy.
Step 5: Pour the batter into your baking dish, smoothing the top with a spatula. Ensure that the dish is greased to prevent sticking for easy serving later.
Step 6: Place the baking dish in the oven for 45-50 minutes. Check the pie by inserting a toothpick in the center. It should come out mostly clean for perfect doneness.
How to Serve Keto Pumpkin Pie (Crustless)
Serve your keto pumpkin pie slightly warm with a generous dollop of whipped cream or a sprinkle of cinnamon on top. It pairs wonderfully with a cup of hot, spiced tea or a refreshing iced coffee.
Recipe Success Tips & Suggestions
Using a silicone baking dish makes removing the pie easier, and a touch of extra vanilla can elevate the flavors even more. Ensure not to over-bake as this could lead to a dry texture; the pie should have a slight jiggle when done.
Pumped Up Protein Pie
If you’re looking to add more health benefits to your dessert, consider incorporating protein powder into the mix. Simply halve the amount of erythritol and add a scoop of vanilla protein powder for a nutritious boost!
Carb Conundrum Solved: Low Carb Version
The original recipe is already bursting with low-carb goodness! However, for a different twist, replace half the pumpkin puree with roasted, blended butternut squash for a sweet, nutty variation that keeps those carbs in check.
Storage Instructions
To store, keep the pie refrigerated in an airtight container for up to 4 days. If you want to freeze it, store individual slices wrapped in plastic wrap and placed in a resealable bag, good for up to a month.
FAQs
- Can I use fresh pumpkin instead of puree? Yes, just ensure it’s cooked and mashed before use.
- Is the pie freezer-friendly? Absolutely! Wrap securely and freeze for up to a month.
- Can I replace erythritol with another sweetener? Sure, stevia or monk fruit sweetener works well too.
- What if I don’t have pumpkin spice? Make your own with a blend of cinnamon, nutmeg, and a pinch of cloves and ginger.
Your Next Delight: Share and Comment
Enjoyed your keto pumpkin delight? We’d love to hear how it went! Share your thoughts, variations, and tips below. Don’t forget to pass the love by sharing this recipe with friends who are on a keto journey too!