Keto Pumpkin Pie

The Keto Pumpkin Pie is a delightful treat that captures the essence of fall with every bite. I can still remember the first time I made this dessert for Thanksgiving. The aroma of cinnamon and pumpkin filling wafted through the house, instantly igniting a sense of warmth and nostalgia. Friends and family gathered around the table, eagerly awaiting a slice of this rich, creamy pie. It was a hit, and I knew I had found a recipe that would be cherished for years to come. No one could believe this decadent dessert was low in carbs! Each forkful is a perfect blend of spices, sweetness, and a buttery crust that crumbles just right. Whether it’s for a holiday gathering or a cozy night in, this pie will leave your taste buds dancing with joy.

What’s In This Keto Pumpkin Pie

When it comes to the ingredients in this Keto Pumpkin Pie, each component plays an essential role in creating that delicious flavor and texture. Almond flour and coconut flour form the base for the crust, providing a nutty and satisfying crunch. The addition of pumpkin puree brings a natural sweetness and creamy consistency, while the spices—like cinnamon and nutmeg—infuse warmth and depth. Together, these ingredients create a delightful balance that makes this pie irresistibly good.

• 2 cups almond flour: A low-carb alternative to traditional flour, giving the pie crust a nutty flavor and satisfying texture.
• 5 tablespoons coconut flour: Adds fiber and enhances the crust’s structure, creating the perfect balance with almond flour.
• 1/8 teaspoon salt: Enhances the flavors in both the crust and filling, ensuring a well-rounded taste.
• 1/3 cup unsalted butter, softened: Provides richness and helps create a flaky crust.
• 1 tablespoon keto brown sugar: Sweetens the crust while keeping it low in carbs.
• 1 large egg, beaten: Acts as a binder for the crust, helping it hold its shape.
• 15 ounces pumpkin puree: The star of the dish, contributing creaminess and natural sweetness.
• 3 large eggs, room temperature: Adds richness and helps set the filling during baking.
• 1/2 cup keto brown sugar: Provides sweetness to the filling without the carbs.
• 1 cup heavy cream: Ensures a rich and creamy texture in the filling.
• 1 teaspoon vanilla extract: Adds a lovely, warm note to the overall flavor profile.
• 1 1/2 teaspoons pumpkin pie spice: A blend of cinnamon, nutmeg, and ginger that defines the flavor of the pie.
• 1/8 teaspoon salt: Used again to enhance the sweetness of the filling.

Step by Step Instructions for Keto Pumpkin Pie

Making this Keto Pumpkin Pie is a rewarding and enjoyable experience. Trust me, once you start, you’ll be amazed at how simple it is to create this delicious dessert. Each step brings you closer to a decadent pie that will impress your friends and family.

1. Preheat the oven to 180C/350F. This initial step is crucial because a properly preheated oven ensures that your pie bakes evenly and achieves that perfect golden crust.

2. Grease a 9-inch pie pan with cooking spray. This will prevent your crust from sticking, allowing you to remove the pie easily once it’s baked.

3. In a large mixing bowl, combine the almond flour, coconut flour, and salt. Use a whisk to blend them together thoroughly, breaking up any lumps.

4. Add the softened butter, keto brown sugar, and egg to the bowl. Mix these ingredients until a smooth dough forms. You want a consistency that’s easy to work with and holds together well.

5. Press the dough evenly into the bottom and up the sides of the prepared pie pan. Ensure an even thickness throughout to achieve a perfectly baked crust.

6. Place the pie crust in the preheated oven and bake for about 15 minutes, or until it begins to turn lightly golden. This pre-baking step helps to set the crust and create a crispy texture.

7. Remove from the oven and set aside to cool slightly while you prepare the filling. It’s important not to skip this step, as a hot crust can affect the filling.

8. In a large mixing bowl, whisk together the pumpkin puree, beaten eggs, keto-friendly brown sugar, heavy cream, vanilla, pumpkin pie spice, and salt. Mix until the filling is smooth and well combined. This is where the magic happens, so make sure to blend thoroughly.

9. Pour the pumpkin filling into the pre-baked crust, spreading it out evenly. This step is essential for ensuring that every slice of pie has the perfect ratio of crust to filling.

10. Place the pie back in the oven and bake for 50 minutes or until the filling is set. Keep an eye on it towards the end of the baking time to avoid overcooking.

11. Let the pie cool completely, then refrigerate for two hours to set even more. This final step allows the flavors to meld together beautifully and makes for a slice that holds its shape.

Recipe Variations about Keto Pumpkin Pie

If you’re feeling adventurous, there are countless ways to put your own spin on this Keto Pumpkin Pie. Whether you want to adjust the flavors or presentation, these variations will keep things exciting.

• Spice it up: Feel free to add extra spices like nutmeg or ginger to enhance the flavor profile. A hint of cloves can also add a nice depth.
• Nut crust: You can experiment with different nut flours, such as pecan or hazelnut, to create a unique crust.
• Chocolate drizzle: For a fun twist, consider melting some sugar-free chocolate and drizzling it over the top of your pie before serving.
• Mini pies: Instead of making one large pie, try using a muffin tin to create individual mini pies. Perfect for parties!
• Swirl in cream cheese: For a richer filling, consider swirly in some softened cream cheese before baking.

Great Combinations for Keto Pumpkin Pie

Serving your Keto Pumpkin Pie is just as important as making it. Here are some delightful combinations and occasions that complement this dessert beautifully:

• Whipped Cream: A dollop of sugar-free whipped cream on top adds a light, airy touch and balances the richness of the pie.
• Ice Cream: Pair it with a scoop of low-carb vanilla ice cream for a delightful contrast in temperature and flavor.
• Fall Gatherings: This pie is perfect for Thanksgiving and autumn gatherings, where its flavors shine in the company of family and friends.
• Coffee Pairing: Serve alongside a warm cup of coffee or chai for a cozy dessert experience.
• Storage: If you have leftovers, store them in the fridge for up to two weeks, or freeze for up to six months. Just make sure they’re covered well!

FAQ

Conclusion

The Keto Pumpkin Pie is truly a standout dessert, merging classic flavors with a modern low-carb twist. This recipe not only satisfies your sweet tooth but also aligns with your health goals. I encourage you to give it a try—it might just become a beloved staple in your household!

Keto Pumpkin Pie

Craving a low-carb treat? The Keto Pumpkin Pie is rich, creamy, and bursting with fall flavors. Perfect for Thanksgiving or any cozy get-together, this pie satisfies your sweet tooth without the carbs. Enjoy a slice tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups almond flour
• 5 tablespoons coconut flour
• 1/8 teaspoon salt
• 1/3 cup unsalted butter softened
• 1 tablespoon keto brown sugar
• 1 large egg beaten
• 15 ounces pumpkin puree
• 3 large eggs room temperature
• 1/2 cup keto brown sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice * see notes
• 1/8 teaspoon salt

Equipment

• Oven
• Whisk
• Baking Sheet
• Mixing Bowl
• Frying Pan

Method

 

1. Preheat the oven to 180C/350F. This initial step is crucial because a properly preheated oven ensures that your pie bakes evenly and achieves that perfect golden crust.
2. Grease a 9-inch pie pan with cooking spray. This will prevent your crust from sticking, allowing you to remove the pie easily once it's baked.
3. In a large mixing bowl, combine the almond flour, coconut flour, and salt. Use a whisk to blend them together thoroughly, breaking up any lumps.
4. Add the softened butter, keto brown sugar, and egg to the bowl. Mix these ingredients until a smooth dough forms. You want a consistency that's easy to work with and holds together well.
5. Press the dough evenly into the bottom and up the sides of the prepared pie pan. Ensure an even thickness throughout to achieve a perfectly baked crust.
6. Place the pie crust in the preheated oven and bake for about 15 minutes, or until it begins to turn lightly golden. This pre-baking step helps to set the crust and create a crispy texture.
7. Remove from the oven and set aside to cool slightly while you prepare the filling. It's important not to skip this step, as a hot crust can affect the filling.
8. In a large mixing bowl, whisk together the pumpkin puree, beaten eggs, keto-friendly brown sugar, heavy cream, vanilla, pumpkin pie spice, and salt. Mix until the filling is smooth and well combined. This is where the magic happens, so make sure to blend thoroughly.
9. Pour the pumpkin filling into the pre-baked crust, spreading it out evenly. This step is essential for ensuring that every slice of pie has the perfect ratio of crust to filling.
10. Place the pie back in the oven and bake for 50 minutes or until the filling is set. Keep an eye on it towards the end of the baking time to avoid overcooking.
11. Let the pie cool completely, then refrigerate for two hours to set even more. This final step allows the flavors to meld together beautifully and makes for a slice that holds its shape.

Notes

• Homemade pumpkin pie spice: 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.
• Keto sweeteners: I prefer allulose, but my homemade keto brown sugar or an allulose blend will work. Use monk fruit at your own risk: it can crystallize and make things grainy.
• Leftovers: Store in the fridge for up to 2 weeks or in the freezer for up to 6 months.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.