If you’re a fan of all things pumpkin, you’re in for a treat! This keto pumpkin pie is rich, creamy, and perfectly spiced, making it a delectable dessert without any of the guilt. Whether you’re on a ketogenic diet or just looking to reduce sugar intake, this pie offers a perfect solution to satisfy your pumpkin cravings during the fall season and beyond.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup erythritol or preferred keto sweetener
- Pinch of salt
Equipments
- Mixing bowl
- 9-inch pie pan
- Rolling pin
- Whisk
- Baking sheet
How to Make Keto Pumpkin Pie – Step By Step
Step 1: Prepare the Crust
In a mixing bowl, combine the almond flour and coconut flour. Gradually add the melted butter and mix until the mixture resembles a coarse dough. Press this dough into the bottom and up the sides of a 9-inch pie pan evenly. Use a rolling pin or your hands to smooth it out. Once shaped, place the crust in the fridge to chill while you prepare the filling, which will help it set properly without falling apart.
Step 2: Make the Pumpkin Filling
To make the pumpkin filling, whisk together the pumpkin puree, heavy cream, and eggs in a clean mixing bowl until well combined. Add in the vanilla extract, ground cinnamon, nutmeg, ginger, and cloves, followed by the erythritol and a pinch of salt. Whisk until all the ingredients are fully incorporated and the mixture is smooth. This creates the creamy, flavorful heart of your pie.
Step 3: Assemble the Pie
Pour the pumpkin filling into the chilled crust, smoothing the top with a spatula to make it even. It should fill the crust nicely without overflowing. Preparation is key here to ensure an evenly cooked pie from center to edges, so give it a gentle shake to ensure the filling is evenly spread.
Step 4: Bake the Pie
Preheat your oven to 350°F (175°C). Place the pie pan on a baking sheet to catch any potential spills and bake for 45-50 minutes. You’ll know it’s done when the filling is set around the edges but still slightly jiggles in the center. Allow it to cool completely at room temperature to finish setting properly.
How to Serve Keto Pumpkin Pie
This delightful pie can be enjoyed as is, or topped with a dollop of keto-friendly whipped cream. Serving it chilled can enhance its flavors, and a sprinkle of additional cinnamon on top could add an extra cozy touch.
Recipe Success Tips & Suggestions
Make sure not to overbake the pie; overcooking can result in a cracked surface. If you’re looking for a deeper spice flavor, increase the cinnamon and nutmeg slightly for a robust, aromatic dessert.
Pumped Up Protein Version of Keto Pumpkin Pie!
If you’re looking to add more protein to your diet, consider swapping the heavy cream with Greek yogurt or incorporating a scoop of protein powder into the filling. Smoothed into the rich pumpkin, protein-fortified desserts become both delightful and nutritious.
Another fantastic option is to replace half of the almond flour with finely ground nuts like pecans or walnuts, which not only resolves the protein aspect but provides a delightful crunch.
Low-Carb, Low-Compromise Keto Pumpkin Pie!
This pie can easily be adjusted for even lower carbs by reducing the pumpkin puree and increasing the amount of eggs, which results in a custard-like texture. Make sure to use a keto-approved sweetener like erythritol to minimize sugars.
Experimenting with spices can provide a more prominent flavor profile without the need for additional sweetening, maintaining low-carb integrity.
Storage Instructions
Store any leftovers in the refrigerator covered with plastic wrap or in an airtight container for up to 4 days. For longer storage, slice the pie into pieces, wrap them individually, and freeze for up to 3 months.
FAQs
- Can I make this pie ahead of time?
Yes, this pie can be made a day in advance and stored in the fridge until you’re ready to serve it.
- Can I substitute coconut flour?
While you can substitute with additional almond flour, be mindful the crust may turn out slightly different in texture.
- Is it necessary to use erythritol?
Erythritol is preferred due to its keto-friendly properties, but any similar sweetener could work.
- Does the pie need to cool completely before serving?
Yes, cooling completely allows the filling to set properly, resulting in cleaner slices.
- What if I don’t have all the spices?
You can adjust spices according to your taste preferences or available ingredients.