Sugar Free keto Pumpkin Pie Recipe

Keto pumpkin pie is a variation of the classic pumpkin pie, tailored for those on a low-carb or ketogenic diet. It replaces high-carb ingredients like sugar and flour with keto-friendly alternatives such as almond flour for the crust and erythritol for sweetness. The result is a dessert that closely resembles traditional pumpkin pie but fits into the carb restrictions of a keto lifestyle.

Preparing keto pumpkin pie takes about 20 minutes of prep time and an additional 45 minutes for baking. The pie needs some time to cool down before serving, so it’s best to make it ahead of time. Allowing it to chill for at least an hour helps the flavors meld together and ensures a perfect slice every time.

When preparing keto pumpkin pie, the rich, smooth texture of the filling blends wonderfully with the almond flour crust. The combination of pumpkin puree and heavy cream creates a satisfying, velvety consistency. With the sweetness of erythritol, the pie tastes just like a traditional pumpkin pie but without the carb load, making it a standout at any holiday gathering or family dinner.

Why You’ll Love It Keto Pumpkin Pie

• Low-Carb Delight: This keto pumpkin pie is perfect for anyone on a low-carb diet. It has all the flavors you love without the carbs, making it a guilt-free treat for your dessert cravings.
• Easy to Make: The recipe is simple and quick to prepare. You won’t spend hours in the kitchen, and it’s a great choice for busy people who want a delicious, keto-friendly dessert.
• Tastes Just Like Tradition: With its rich, spiced flavor and creamy filling, this keto pumpkin pie tastes just like the classic version. It’s a wonderful way to enjoy pumpkin pie without the added sugar.

Ingredient Notes for a Keto Pumpkin Pie

Here’s a quick rundown of the ingredients you’ll need for a keto pumpkin pie, with a focus on making each one work for your low-carb diet.

• Almond Flour: A great low-carb alternative to regular flour, almond flour helps create a crisp, tender crust. It’s high in healthy fats and adds a mild, nutty flavor.
• Coconut Flour: Used in combination with almond flour, coconut flour helps bind the crust and adds a subtle sweetness. Be sure to use it sparingly, as it absorbs more liquid than almond flour.
• Unsalted Butter: Adds richness and moisture to the crust. Unsalted butter allows you to control the salt level, giving you a better taste control.
• Egg: The egg helps to hold the pie together. It adds structure and a smooth texture to the filling, making it creamy and firm once baked.
• Erythritol: A keto-friendly sweetener that’s a great alternative to sugar. Erythritol doesn’t raise blood sugar levels and provides the necessary sweetness for the pie without the carbs.
• Vanilla Extract: Adds a warm, sweet flavor that enhances the overall taste of the pie filling. It’s a small ingredient that makes a big difference in flavor.
• Sea Salt: Just a pinch helps balance the sweetness and enhance the natural flavors of the pumpkin. It’s essential for rounding out the taste of the pie.
• Pumpkin Puree: The star of the pie! Pumpkin puree gives the pie its classic flavor and rich color. Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars.
• Heavy Cream: Provides a rich, velvety texture to the filling. It helps make the pie creamy without adding any extra carbs, making it perfect for keto diets.

Helpful Tips and Add Your Touch

A keto Pumpkin Pie turns out great when you keep flavors simple. Use an almond flour crust for a rich, low-carb base. Mix in warm spices like cinnamon and nutmeg for more depth. Choose a sugar-free sweetener that tastes clean to keep your low-carb dessert smooth and tasty.

Add your own touch by adjusting spice levels to match your taste. Use heavy cream for a creamy filling or coconut milk for a lighter option. Let the sugar-free pie chill fully so the texture sets well. A small whipped cream swirl on top makes the pie look warm, cozy, and inviting.

Keto Pumpkin Pie Variation

For a slightly different twist on keto pumpkin pie, consider adding a layer of whipped cream or even a dash of cocoa powder to the filling. You could also experiment by adding chopped pecans or walnuts to the crust for a crunchy texture. Another option is to swap in coconut flour for almond flour for a slightly different flavor and texture profile.

How to Serve Keto Pumpkin Pie

Serve keto pumpkin pie chilled or at room temperature. Top it with a dollop of whipped cream for extra richness, or pair it with a sugar-free vanilla ice cream for a festive dessert. A sprinkle of cinnamon on top adds a flavorful touch.

For an extra indulgence, drizzle sugar-free caramel syrup over the top. This adds sweetness without spiking your blood sugar, making the dessert even more enjoyable. It’s a perfect holiday treat that can still align with your keto lifestyle.

Storage Options

Store keto pumpkin pie in an airtight container in the refrigerator for up to 5 days. Make sure the pie is fully cooled before covering it to avoid condensation. You can also freeze the pie for longer storage, up to 2 months. Just thaw it overnight before serving.

FAQs About Keto Pumpkin Pie

How many carbs are in a keto pumpkin pie?
A slice of keto pumpkin pie typically contains around 3-5 grams of net carbs, depending on the recipe and portion size. This makes it a great option for anyone following a low-carb or ketogenic lifestyle.

Can I use a regular pie crust for keto pumpkin pie?
No, a traditional pie crust is high in carbs, which isn’t suitable for a keto diet. Instead, opt for a low-carb crust made from almond flour or coconut flour.

Can I make keto pumpkin pie ahead of time?
Yes, keto pumpkin pie can be made a day or two ahead of time and stored in the fridge. This gives the flavors time to set and makes it a convenient dessert for holiday gatherings.

What sweeteners can I use in keto pumpkin pie?
You can use sugar substitutes like erythritol, stevia, or monk fruit to sweeten your keto pumpkin pie. These sweeteners have little to no carbs, making them ideal for keto-friendly recipes.

Sugar Free keto Pumpkin Pie Recipe

Keto pumpkin pie is a variation of the classic pumpkin pie, tailored for those on alow-carb or ketogenic diet. It replaces high-carb ingredients like sugar andflour with keto-friendly alternatives such as almond flour for the crust anderythritol for sweetness. The result is a dessert that closely resemblestraditional pumpkin pie but fits into the carb restrictions of a keto lifestyle.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Servings: 8 People

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter (melted)
• 1 large egg
• 2 tablespoons erythritol (or preferred keto sweetener)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt

For the filling:

• 1 15-ounce can of pumpkin puree (unsweetened)
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Equipment

• 9-inch Pie Pan
• Hand Mixer or Stand Mixer
• Mixing Bowls
• Measuring Cups & Spoons
• Rolling Pin
• Parchment Paper (Optional)
• Aluminum Foil or Pie Shield

Method

 

Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the almond flour, coconut flour, erythritol, and salt.
3. Add the melted butter, egg, and vanilla extract, and stir until well combined.
4. Press the dough evenly into the bottom and sides of a 9-inch pie pan.
5. Bake for 8-10 minutes until the crust is lightly golden. Remove from the oven and set aside to cool.

Prepare the Filling

1. In a separate bowl, whisk together the pumpkin puree, eggs, heavy cream, erythritol, and vanilla extract until smooth.
2. Add the spices: cinnamon, ginger, nutmeg, cloves, and salt. Mix again until well incorporated.
3. Pour the pumpkin mixture into the cooled crust.

Bake the Pie

1. Bake the pie at 350°F (175°C) for 40-50 minutes, or until the center is set and only slightly jiggles when you gently shake the pie pan.
2. If the crust edges start to brown too quickly, cover them with aluminum foil or a pie shield.
3. Once baked, remove from the oven and let cool to room temperature for at least 1 hour before slicing.

Notes

When making keto pumpkin pie, it's crucial to let the pie cool completely before serving. This helps the filling set properly, ensuring that each slice holds its shape. Also, for the best flavor, let the pie rest overnight in the fridge. The spices will deepen, and the texture will be even more delicious the next day!