Keto Pumpkin Pie is a delightful dessert you’ll love, especially as the leaves turn and the air gets crisp. There’s just something about pumpkin pie that draws people in; perhaps it’s the rich, warm spices or the creamy filling that wraps around you like a cozy blanket. But for those of us watching our carbs, traditional pumpkin pie can be a bit tricky. Thankfully, this recipe brings all the nostalgia and flavor of that classic dessert while keeping it low-carb and sugar-free. Imagine serving this beautiful pie at your next gathering, watching your friends and family enjoy each bite. Everyone will be raving about how delicious it is, and you can relish the delight of serving something wholesome without the guilt. So, roll up your sleeves and let’s get started on creating this scrumptious Keto Pumpkin Pie!
Why This Recipe Works
Keto Pumpkin Pie is a delightful twist on a beloved classic, marrying the rich flavors of pumpkin and warm spices with a completely sugar-free and low-carb crust. The clever use of almond and coconut flours results in a flaky texture that echoes traditional pie crusts, making it not only satisfying for those on keto diets but also a festive centerpiece for any gathering.
Why You’ll Love This Keto Pumpkin Pie
You’ll savor every bite of this guilt-free dessert that captures the essence of fall and holiday gatherings. The velvety filling, infused with aromatic spices, combined with the buttery flaky crust ensures that you won’t miss the sugar or carbs. Share it with family and friends, and watch them delight in this wholesome treat that brings everyone together.
Ingredients
- ¾ cup blanched almond flour (84g)
- 5 tbsp coconut flour (35g)
- ½ tsp xanthan gum (1.5g)
- 6 tbsp salted butter, cold (84g)
- 4 tbsp cream cheese, cold (56g)
- 1 large egg
- 1 cup heavy cream (240ml)
- 2 tbsp unsalted butter (28g)
- 1 ½ cups powdered sugar-free sweetener (288g)
- 1 can pumpkin puree (15oz./425g)
- 1 tsp cinnamon (3g)
- 1 ½ tsp pumpkin pie spice (4g)
- ¼ tsp salt (1.5g)
- 2 large eggs
- 1 large egg yolk
- 1 tsp vanilla extract (5ml)
Make the Low Carb Flaky Pie Crust
Combine Dry Ingredients
In a mixing bowl, combine the almond flour, coconut flour, and xanthan gum until well mixed. This base will give you that perfect pie crust you’re after.
Cut in Butter and Cream Cheese
Add the cold salted butter and cream cheese to the flour mixture. Use a pastry cutter or food processor to blend until the mixture resembles coarse crumbs. This is where the magic begins!
Form the Dough
Add the egg and stir just until the dough begins to come together. Then, form the dough into a ball, wrap it in plastic wrap, and refrigerate for one hour. This chilling step is crucial for a flaky texture!
Roll Out the Dough
After chilling, remove the dough from the fridge and roll it between two sheets of parchment paper into a 13-inch circle. Keep it as even as you can to ensure your crust bakes nicely.
Fit the Crust to the Pie Pan
Place the rolled dough into a greased 9-inch pie pan, pressing it into the sides and bottom. Refrigerate again while preparing the filling so it maintains its shape during baking.
Prepare the Pumpkin Pie Filling
Heat Cream and Butter
In a saucepan over low-medium heat, add the heavy cream and 2 tbsp of unsalted butter. Stir until the butter is melted, creating a smooth mixture that will act as your base for the filling.
Add Sweetener
Stir in the powdered sugar-free sweetener until fully dissolved and the mixture begins to thicken slightly. Remove from heat and let cool for a bit. This makes a creamy, indulgent filling.
Combine Ingredients
In a separate bowl, mix the pumpkin puree, cinnamon, pumpkin pie spice, and salt. Add this to the cooled cream mixture, along with the remaining eggs and egg yolk, and vanilla extract. Whisk until smooth, making sure all flavors meld beautifully together.
Assemble and Bake
Pour Filling into Crust
Carefully pour the pumpkin filling into the prepared pie crust. Take your time to ensure it’s evenly distributed, so every slice has the same delicious flavor.
Bake the Pie
Place the pie pan on a baking sheet and bake at 350°F for 40-45 minutes, or until set. This is when your kitchen will fill with those amazing fall scents!
Cool and Serve
Remove the pie from the oven and let it cool at room temperature. Refrigerate for at least 3 hours before slicing and serving. Patience will reward you with the best texture!
Serving Suggestions
Serve your Keto Pumpkin Pie with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch. It pairs beautifully with a hot cup of black coffee or herbal tea, making a delightful end to any meal.
Tips for Success
- Ensure all ingredients are at room temperature for a smooth filling.
- Chill the crust well; this helps maintain a flaky texture during baking.
- Use high-quality sweeteners for a more authentic taste.
Variations
- Add a hint of chocolate by folding in sugar-free chocolate chips into the filling.
- Mix in some crushed nuts for an added crunch in the filling or as a topping.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage. Just thaw in the fridge overnight before serving again.
FAQs
Can I use a different sweetener?
Yes, feel free to substitute with any preferred sugar alternative, but adjust quantities based on sweetness.
Is this recipe suitable for a dairy-free diet?
You can make a dairy-free version by replacing cream cheese with a vegan alternative and using coconut oil instead of butter.
How can I ensure my pie crust is flaky?
Chill the crust thoroughly before baking and avoid overworking the dough to maintain its flaky texture.
Can I make this pie ahead of time?
Absolutely! Prepare it a day in advance, allowing flavors to meld and making it easier for serving on a special occasion.
What should I serve with this pie?
Consider serving with sugar-free whipped cream or vanilla ice cream, or a drizzle of sugar-free caramel sauce for extra indulgence.
Indulging in a slice of Keto Pumpkin Pie can evoke the warmth and spirit of the holiday season without the usual sugar overload. This creamy, spiced treat is easy to prepare and sure to impress, making it the perfect dessert for family gatherings and festive events. Enjoy each bite guilt-free, knowing you’ve made a healthier, yet equally delicious choice!
Print
Keto Pumpkin Pie
This Keto Pumpkin Pie combines rich pumpkin flavors with warm spices in a low-carb, sugar-free crust, making it a delightful treat for any occasion.
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Ingredients
- ¾ cup blanched almond flour (84g)
- 5 tbsp coconut flour (35g)
- ½ tsp xanthan gum (1.5g)
- 6 tbsp salted butter, cold (84g)
- 4 tbsp cream cheese, cold (56g)
- 1 large egg
- 1 cup heavy cream (240ml)
- 2 tbsp unsalted butter (28g)
- 1 ½ cups powdered sugar-free sweetener (288g)
- 1 can pumpkin puree (15oz./425g)
- 1 tsp cinnamon (3g)
- 1 ½ tsp pumpkin pie spice (4g)
- ¼ tsp salt (1.5g)
- 2 large eggs
- 1 large egg yolk
- 1 tsp vanilla extract (5ml)
Instructions
- Combine almond flour, coconut flour, and xanthan gum in a bowl.
- Cut in salted butter and cream cheese until crumbly.
- Mix in egg to form dough, refrigerate for 1 hour.
- Roll out dough into a circle and fit into a pie pan.
- Combine heavy cream and unsalted butter, stir until smooth.
- Add powdered sweetener, then pumpkin puree, spices, salt, eggs, and vanilla; whisk until smooth.
- Pour filling into crust, bake at 350°F for 40-45 minutes.
- Cool at room temperature, then refrigerate for at least 3 hours before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure ingredients are at room temperature for a smooth filling.
Chill the crust well for a flaky texture.
Use high-quality sweeteners for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 1
- Sodium: 180
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 3
- Protein: 5
- Cholesterol: 50
