This low carb keto pumpkin pie recipe is the most delicious sugar-free and gluten-free dessert you can have during Thanksgiving. With a creamy pie filling and flaky crust, this fall dessert will blow away everyone at the table.
For the pie crust
We're going to use almond flour, coconut flour, one egg, cold unsalted butter, salt, sweetener, xanthan gum, and psyllium husk powder. I also went ahead and added the lemon zest of one lemon to my keto pie crust to add extra flavors and a pinch of acidity (it's optional, but highly recommended). For an exact ingredients list, check out my EASY KETO PIE CRUST RECIPE.
For the filling
Pumpkin puree - I use one 15oz (425g) can of pumpkin puree in this keto pie recipe. After you measure your puree, take a cheesecloth and drain it well to get rid of the excess liquids.
Eggs and egg yolk - Use 2 eggs and one egg yolk at room temperature.
Heavy cream - We need heavy cream to make condensed milk to add to our low carb pie filling.
Sweetener - To make sugar free pumpkin pie, we're going to use keto-friendly sweeteners instead. I, as usual, use an erythritol and stevia blend from Sukrin, but you can use Swerve, Monk fruit, or allulose if you like them more.
Spices - I decided to stay away from reinventing the wheel and went with pumpkin pie spice, vanilla extract, and a pinch of salt for flavors.
Dark rum - Alternatively, you can use 2 tablespoons of bourbon instead to make this pie extra flavorful. The alcohol will evaporate during the baking process, so your kids can have this delicious keto pumpkin dessert too!
HOW TO MAKE KETO PUMPKIN PIE CRUST
Preheat the oven to 350F (175C) and check the ingredient list of my EASY KETO PIE CRUST and the detailed instructions for the partial blind baking method.
The only change I made in this recipe is that I added lemon zest. When making the dough, add lemon zest when combining dry ingredients in a food processor. When the dough is done, wrap it in a plastic wrap and chill in the freezer for 20 minutes before rolling between two pieces of parchment paper, placing it in the pie form, and making it beautiful.
Also, before you pre-bake the crust, make sure you freeze it for 10 minutes but do not dock it (in other words, don't prick it with a fork). All the puffiness that might appear can be fixed by gently pressing with a spoon or other flat item right after baking.
HOW TO MAKE LOW CARB PUMPKIN PIE FILLING
Your pie crust is pre-baked and it's time to make the pie filling! But first, lower the oven temperature to 325F (165C).
Then, combine heavy cream and sweetener in a medium saucepan over a medium-low heat. Simmer for around 15 minutes or until it’s reduced by a quarter and resembles condensed milk. When done, remove from the heat and let it cool until just warm to the touch.
Meanwhile, add the pumpkin puree, eggs, pumpkin pie spice, vanilla, and a pinch of salt into a large mixing bowl and mix using a hand mixer on a medium-low speed until fully combined. Then, add the optional dark rum and mix again.
When the condensed milk mixture has cooled down, gradually add it to the pumpkin mixture while constantly mixing with a whisk or hand mixer.
Pour the filling into the pie crust, cover with the pie shield, and bake for 40-50 mins or until completely set on the sides and slightly jiggly in the center.
Turn off the oven, crack the door open, and let the pie cool down like that for 30 minutes. Then, remove from the oven and let it cool down completely (around 3 hours) at room temperature. Decorate with whipped cream and ground cinnamon and serve.
CARBS IN PUMPKIN PIE
Let me tell you, this is the best low carb pumpkin pie recipe out there. It really is something that I will continue making this fall. It's creamy and light with a flaky (it’s really flaky!) crust! It only has around 305 kcal and 5g net carbs per piece if you cut it into 10 pieces. It's not super sweet and has a lot of flavors, so it can easily be enjoyed on a low carb diet.
Top this pie off with freshly whipped heavy cream and sprinkle with some cinnamon or ground nutmeg. You can also sprinkle on some crushed pecans or walnuts, because why not! Alternatively, make this pie sweeter by topping it with my KETO CARAMEL SAUCE.
MORE PUMPKIN LOW CARB RECIPES
Low carb keto pumpkin pie recipe
- 9-inch/23cm pie pan
- 1 batch EASY KETO PIE CRUST RECIPE
- Lemon zest of 1 lemon
- 15 oz 425g pumpkin puree, drained in a cheesecloth (measure the puree before draining it)
- 1 ¼ cup 300g heavy cream
- ⅔ cup (140g) sweetener, I use an erythritol and stevia blend from Sukrin
- 2 eggs, at room temperature
- 1 egg yolk, at room temperature
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp dark rum, optional
- Preheat the oven to 350F (175C).
- When making the dough, add lemon zest and chill in the freezer for 20 minutes wrapped in a plastic wrap.
- When the dough is cold but still pliable, roll it out between two pieces of parchment paper until it’s around 0.15 inches (4 mm) thick. Then, remove the top layer of the paper and carefully flip it onto a 9-inch (23cm) pie pan. Fix all the cracks (if they appeared), even out the crust, and freeze for 10 minutes before baking.
- Cover the edges of the pie crust with a pie shield or strips of aluminum foil to prevent over-browning. Then, partially blind bake it (do not prick the crust with a fork before baking it!) on a lower rack for 8-10 minutes or until the crust starts picking up a golden color in the middle.
- When done, take out from the oven, gently press down with a spoon or the back of a cup if the crust has puffed up, and let it cool a little bit before filling with the pie filling.
- Lower the oven temperature to 325F (165C).
- In a medium saucepan, combine heavy cream and sweetener over a medium-low heat. Simmer for around 15 minutes or until it has reduced by a quarter and resembles condensed milk. Remove from the heat and let it cool until just warm to the touch.
- Meanwhile, add the pumpkin puree, eggs, pumpkin pie spice, vanilla, and a pinch of salt into a large mixing bowl. Mix using a hand mixer on a medium-low speed until fully combined. Then, add optional dark rum and mix again.
- When the condensed milk mixture cooled down, gradually add it to the pumpkin mixture while constantly mixing with a whisk or hand mixer.
- Pour the filling into the pie crust, cover with the pie shield, and bake for 40-50 mins or until completely set on the sides and slightly jiggly in the center.
- Turn off the oven, crack the door open, and let the pie cool down like that for 30 minutes. Then, remove from the oven and let it cool down completely (around 3 hours) at room temperature. Decorate with whipped cream and ground cinnamon and serve.
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