The Ultimate No-Fail Low Carb Keto Pumpkin Pie Recipe

If you’re on the hunt for a scrumptiously easy dessert that adheres to your low-carb lifestyle, look no further! This Best Low Carb Keto Pumpkin Pie Recipe balances the rich flavors of autumn with a seamless baking process. Made from wholesome ingredients and devoid of sugar, it’s a classic dessert that everyone can enjoy with a modern twist. Whether it’s for a festive gathering or a casual family meal, this pumpkin pie promises to steal the show and leave your guests craving more. Treat yourself to a healthy and flavorful delight that requires minimal effort and offers maximum satisfaction.

Why You’ll Love This Keto Pumpkin Pie

• Perfect for Beginners: The best way to make Keto Pumpkin Pie at home, even if you’re new to baking!
• Quick and Easy: Only 15 minutes of prep time, making it perfect for a last-minute dessert option.
• Health-Conscious Choice: Low-carb, sugar-free, and keto-friendly, tailored for those focusing on healthier eats.
• Festive Yet Everyday: Ideal for holidays like Thanksgiving but easy enough for any day of the week.
  

  Ingredients for Low Carb Keto Pumpkin Pie

  Creating this mouthwatering dessert requires a handful of essential ingredients that elevate the pie to a new level of taste and texture. Here’s what you need:

• 1 ½ cups canned pumpkin puree – Provides a rich, creamy base.
• 1/2 cup erythritol sweetener – A sugar-free, low-carb sweetener that maintains the pie’s sweetness without the calories.
• 3 large eggs – Ensures a smooth and filling consistency.
• 1 teaspoon vanilla extract – Adds a sweet, aromatic essence.
• 1 teaspoon pumpkin pie spice – A blend of spices for that classic pumpkin pie flavor.
• Low carb pie crust or a greased pie dish – Opt for almond flour-based for a gluten-free option.

  Note: For those gluten-sensitive, ensure the pie crust is made from gluten-free ingredients like almond flour.

  How to Make Keto Pumpkin Pie – Step by Step

   

  Preparing the Filling

   

  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C).
  2. Mix the Pumpkin Puree and Sweetener: In a large mixing bowl, combine 1 ½ cups of canned pumpkin puree with 1/2 cup erythritol sweetener. Stir until the sweetener is fully dissolved and well-blended.
  3. Incorporate the Eggs: Add three large eggs one at a time, mixing thoroughly after each addition to ensure a smooth mixture.
  4. Flavor the Filling: Stir in 1 teaspoon of vanilla extract and 1 teaspoon of pumpkin pie spice, ensuring an even distribution for a balanced flavor.
     

     Assembling the Pie

      

  5. Prepare the Crust: If using a pre-made low carb pie crust, skip to the next step. Alternatively, grease your pie dish thoroughly if without a crust.
  6. Fill the Pie Dish: Pour the prepared filling into the pie crust or directly into the greased pie dish.
     

     Baking and Cooling

      

  7. Bake the Pie: Place the dish in the preheated oven and bake for 45-50 minutes, or until the center is set and a knife inserted into the center comes out clean.
     Tip: For extra firm slices, allow to bake for an additional 5 minutes.
  8. Cool the Pie: Allow the pie to cool at room temperature for at least 30 minutes before slicing. This ensures the filling sets correctly.
     

     

     Pro Tips for Making the Best Keto Pumpkin Pie

      

• Advance Preparation: Yes, you can make Keto Pumpkin Pie ahead of time. It remains fresh for up to 3 days.
• Perfecting the Texture: The secret to the best Keto Pumpkin Pie is allowing the pie to cool completely before serving. This further sets the filling, making slices neater and flavors more pronounced.
• Substitutions: If erythritol isn’t available, monk fruit sweetener works wonderfully as an alternative.
  

  Best Ways to Serve Keto Pumpkin Pie

  The best way to serve Keto Pumpkin Pie is with a dollop of sugar-free whipped cream and a sprinkle of cinnamon or nutmeg. Pair it with a cup of hot black coffee or unsweetened almond milk for a cozy, comforting treat. For an added special touch, drizzling some low carb caramel sauce over the pie can elevate its flavors wonderfully.

  Explore more delightful pairings in our Low-Carb Dessert Collection or try serving alongside our Keto Whipped Cream Recipe.

  Nutritional Information for Keto Pumpkin Pie

   

• Calories: 235 kcal per slice
• Carbs: 9g per slice
• Protein: 5g per slice
• Fat: 18g per slice
• Fiber: 4g per slice

  Perfect for those tracking macros or sticking to a low-carb diet.

  Storage & Leftovers

  Wondering how long this delicacy will last in the fridge? Keto Pumpkin Pie can be stored in an airtight container for up to 5 days in the refrigerator. For longer storage, it can be frozen and enjoyed later. Simply wrap tightly with plastic wrap and store in the freezer for up to two months. When ready to serve, thaw overnight in the fridge and enjoy at room temperature or slightly warmed.

  FAQs for Keto Pumpkin Pie

  Can I freeze Keto Pumpkin Pie?
  Yes, you can freeze it for up to two months. Make sure to wrap it tightly to avoid freezer burn.

  What can I use instead of erythritol in Keto Pumpkin Pie?
  Monk fruit sweetener or stevia are excellent alternatives.

  How do I prevent my pie from cracking?
  Avoid overbaking and ensure the pie cools gradually. Crack the oven door open slightly after baking to cool slowly.

  Is there a substitute for pumpkin puree?
  You may use butternut squash puree as a substitute for pumpkin puree without impacting the overall flavor significantly.

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