Low carb keto pumpkin pie recipe
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.
Prep Time15 minutes mins
Cook Time1 hour hr 5 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Gluten-free pumpkin pie, Pumpkin desserts, Pumpkin recipes
Servings: 10 pieces
Calories: 306kcal
Author: Anna
Filling
- 15 oz 425g 100% pumpkin puree drained in a cheesecloth (measure the puree before draining it)
- 1 ¼ cup 300g heavy cream
- ⅔ cup 140g granulated sweetener I use an erythritol and stevia blend from Sukrin
- 2 eggs, at room temperature
- 1 egg yolk at room temperature
- 2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoon dark rum optional
Crust
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.
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.
Cover the leftovers with a plastic wrap (to prevent drying) and store in a fridge for up to 5 days.
NET CARBS: 5g
Serving: 1piece | Calories: 306kcal | Carbohydrates: 9g | Protein: 6g | Fat: 27g | Potassium: 163mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5121IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg