Best 2 Keto Pumpkin Pie Recipes
Calling all pumpkin spice enthusiasts and keto diet followers! Get ready to indulge in a delightful journey of flavors with our curated collection of keto pumpkin pie recipes. From classic pumpkin pies with a keto twist to innovative no-bake and vegan options, we have something for every taste and dietary preference. Each recipe is carefully crafted to provide a satisfying and guilt-free dessert experience, without compromising on richness or taste. Embrace the fall season with our keto pumpkin pie extravaganza and enjoy a slice of pumpkin perfection without derailing your keto goals.
Check out the recipes below so you can choose the best recipe for yourself!
KETO PUMPKIN PIE
Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.
Provided by Linda Nofsinger
Categories Fruits and Vegetables Vegetables Squash
Time 4h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
- Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
- Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
- Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 15.2 g, Cholesterol 100.6 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 203.5 mg, Sugar 2.3 g
NO-CRUST KETO PUMPKIN PIE
Pumpkin pie without a crust, making it good for the keto diet.
Provided by seren
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch pie pan with butter.
- Combine pumpkin puree, heavy cream, eggs, sugar substitutes, and pumpkin pie spice in a large bowl; blend with an electric mixer until smooth. Pour into the prepared pan.
- Bake in the preheated oven until the center is slightly higher than the edges, 50 to 60 minutes.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 17.4 g, Cholesterol 89.5 mg, Fat 10.9 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 6.3 g, Sodium 135.8 mg, Sugar 1.6 g
Tips:
- Use a food processor to make the crust. This will help you achieve a fine, crumbly texture. If you don't have a food processor, you can use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Chill the dough before baking. This will help prevent the crust from shrinking and becoming too hard.
- Bake the crust for 10-12 minutes, or until it is golden brown. Keep an eye on it so that it doesn't burn.
- Make sure the pumpkin puree is smooth before adding it to the pie filling. You can use a food processor or blender to achieve this.
- Don't overmix the pie filling. Overmixing can make the filling tough.
- Bake the pie for 50-60 minutes, or until the center is set. A toothpick inserted into the center should come out clean.
- Let the pie cool completely before serving. This will allow the filling to firm up.
Conclusion:
This keto pumpkin pie is a delicious and festive dessert that is perfect for the fall season. It is made with a simple almond flour crust and a creamy pumpkin filling that is sweetened with erythritol. The pie is also gluten-free and grain-free, making it a great option for people with dietary restrictions. With its rich, pumpkiny flavor and creamy texture, this pie is sure to be a hit at your next gathering.
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