Easy, Keto Low-Carb Pumpkin Pie
Easy, Keto Low-Carb Pumpkin Pie is a sugar-free dessert recipe perfect for Thanksgiving and the holidays! This dish is gluten-free and prepared with an almond flour crust and pumpkin spice custard filling. You can even make it crustless for a more keto-friendly treat!
Servings 10 slices
Keto Almond Flour Pie Crust
Optional Homemade Pumpkin Spice
Pumpkin Pie Crust
Preheat oven to 350 degrees.
Grease a 9.5 inch pie pan with butter.
Add the almond flour, sweetener, and salt (dry ingredients) to a mixing bowl. Stir to combine.
Add the beaten egg and melted butter (wet ingredients) to a separate bowl and stir.
Add the dry ingredients to a food processor. Next, pour in the wet ingredients. Manually pulse until the mix is incorporated. You can also combine the dry and wet ingredients in a mixing bowl and mix by hand, but after testing, the best results are using a food processor.
Press the dough into the greased pie pan. Ensure you press the dough along the edges of the pan to create crust. Poke holes throughout the crust with a fork.
Bake for 10-13 minutes until golden.
Remove from the oven and cool for 15 minutes.
Pumpkin Pie Filling
Add all of the ingredients for the filling to a food processor. Manually pulse a few times until the filling becomes smooth. You can also use a mixer on low, do not over-beat. Over-beating the filling will result in cracks once baked.
Pour the filling into the cooled crust. Smooth the filling with a silicone spoon and then pick up the pan and drop it a couple of times to prevent bubbles.
Bake for 40-50 minutes until the edges of the pie have set. The middle should still wiggle. See more tips below in the notes section.
Remove the pie and cool on a counter until the pie has fully cooled. I let mine cool for a couple of hours. Then refrigerate the pie. I tested chilling the pie for 2 hours and chilling it overnight. I could slice into it after chilling for 2 hours, but found the best results by chilling overnight.
Slice and enjoy.
Be sure to use eggs that are room temperature, for the pumpkin pie filling. I usually take the eggs out of the fridge early in the morning and allow them to sit on the counter to come to room temperature. Cold eggs will result in cracked filling.
If you like really high crust along the edges, be sure to smooth the crust out and up. I prefer for the crust to be thicker on the bottom of my pies.
Homemade Keto Whipped Cream Recipe
1/2 cup heavy whipping cream and 1 tablespoon sweetener
Add the whipping cream to a mixing bowl. Use a hand mixer and mix for 2 minutes. Add in the sweetener. Mix until whipped cream forms.
How to Tell the Pie Has Finished Baking
The fully baked pumpkin pie will look slightly domed and solid around the edges; and a bit sunken and soft in the center: not sloshing like liquid, but jiggling like Jell-O.
How to Prevent Cracks in Pumpkin Pie
Overbaking the pie or cooling it too quickly. The pumpkin pie filling is made using eggs. The longer the eggs cook, the more they will tighten up and lead to cracks in the crust. You will have to remove the oven at the "perfect time" before the center of the pie sets.
Try baking the pie on a lower oven rack. Most ovens are hotter on top, so cooking it lower in the oven can help. Your oven may cook hotter at the bottom, so this tip will vary based on your oven. You can read more about How to Prevent Cracks in Pumpkin Pie here.
How Long Will Pumpkin Pie Last?
Leftover pie should be stored in the fridge to prevent mold. It will last about 3 days in the fridge.
For crustless pie, you can try this method.
Serving: 1slice | Calories: 272kcal | Carbohydrates: 6g | Protein: 7g | Fat: 23g