Do you crave the comforting flavors of pumpkin pie but want to keep it keto-friendly? Our crustless keto pumpkin pie offers a delightful solution without compromising your dietary choices. This treat brings together the warm spices of fall with the creamy texture of a classic pie, making it a perfect low-carb dessert option for any occasion.
Ingredients
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup coconut milk
- 1/4 cup almond flour
- 1/2 cup erythritol sweetener
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- Pinch of salt
Equipments
- Mixing bowl
- Whisk
- Baking dish (9-inch)
- Oven
How to Make Keto Pumpkin Pie (Crustless) – Delight – Step By Step
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures the pie cooks evenly and helps achieve the perfect texture, setting a warm, inviting atmosphere in the kitchen.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, eggs, and coconut milk until smooth. The creamy mixture should be well-blended to ensure a consistent flavor throughout the pie.
Step 3: Add the Dry Ingredients
Gradually whisk in the almond flour, erythritol, vanilla extract, cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Mix until fully combined, creating a fragrant, spiced batter that promises the taste of traditional pumpkin pie.
Step 4: Pour into Baking Dish
Pour the mixture into a greased 9-inch baking dish. Use a spatula to smooth the top, ensuring even baking for a lovely golden finish.
Step 5: Bake the Pie
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. The pie will set nicely, showcasing a silky-smooth texture that’s both inviting and indulgent.
How to Serve Keto Pumpkin Pie (Crustless)
Allow the pie to cool for at least 30 minutes before cutting. Serve with a dollop of sugar-free whipped cream or a sprinkle of crushed pecans for added texture.
Recipe Success Tips & Suggestions
For a spicier taste, consider adding extra cinnamon or even a dash of cardamom. Additionally, ensure the pie is completely cooled to prevent it from falling apart during slicing.
Your Protein Powerhouse: High Protein Keto Pumpkin Pie
Looking to boost your protein intake? Try adding a scoop of unflavored protein powder to the mixture. This tweak not only ups the protein content but also enhances the pie’s creamy consistency, making each bite even more satisfying. It’s an easy way to enjoy a favorite dessert while supporting muscle maintenance.
Pleasantly Low Carb: Customize Your Keto Pumpkin Delight
To make this pie even lower in carbs, simply replace the almond flour with coconut flour. Beware, coconut flour is more absorbent, so a smaller quantity is required. This adjustment will keep you on track with your carb goals while delivering all the flavorful goodness you crave.
Storage Instructions
Store leftover pie in an airtight container in the refrigerator for up to five days. For longer storage, consider freezing individual slices wrapped in parchment paper.
FAQs
- Can I use fresh pumpkin instead of canned? Yes, fresh pumpkin can be roasted and pureed for this recipe, providing a fresher flavor.
- Is there a substitute for coconut milk? Almond milk or heavy cream works well as alternatives.
- Can I make this pie vegan? Replace eggs with flaxseed eggs and coconut milk with any non-dairy milk.
- How do I avoid a soggy pie? Ensure to bake until fully set and allow cooling before serving.
A Sweet Ending: Delight in Every Bite!
Our keto pumpkin pie (crustless) is more than just a dessert—it’s an experience. We hope you enjoy making and savoring this delightful treat as much as we do. If you loved this recipe, please share it and let us know how it turned out in the comments below. Happy baking!
Crustless Keto Pumpkin Pie Delight
Equipment
- Mixing bowl
- – Whisk
- Baking dish
- – Oven
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup coconut milk
- 1/4 cup almond flour
- 1/2 cup erythritol or preferred sweetener
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together pumpkin puree, eggs, and coconut milk until smooth.
- Gradually whisk in almond flour, erythritol, vanilla extract, cinnamon, ginger, nutmeg, cloves, and a pinch of salt until fully combined.
- Pour the mixture into a greased 9-inch baking dish and smooth the top with a spatula.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for at least 30 minutes before serving.