Perfect Keto Pumpkin Pie Recipe With Only 3g Net Carbs

Hello friend, today I invite you to enjoy this creamy and incredibly delicious keto pumpkin pie, and as an alternative to the classic recipe.

It’s an absolutely perfect recipe especially for people who don’t have a lot of time to spend in the kitchen.

Because this keto pumpkin pie only takes 10 minutes to mix up all the delicious ingredients, and baking it also doesn’t take much time.

 It’s also grain and sugar-free, so you can enjoy it without the guilt (with only 3 grams of net carbs per serving).

How To Make Keto Pumpkin Pie Recipe

Ingredients For the pie crust:

  • Coconut flour: Coconut flour should be sifted to ensure that there are no lumps in it.
  • Keto powdered sugar: As an alternative to regular powdered sugar.
  • Salt: Just a pinch to balance out the sweet ingredients. 
  • Eggs: Room temperature eggs. 
  • Melted coconut oil

Ingredients For the pumpkin pie filling:

  • Pumpkin puree: You have to make sure it is unsweetened because you want pure pumpkin puree and not sweetened pumpkin pie filling.
  • Use any milk: Personally, I have used unsweetened almond milk.
  • Pumpkin pie spice: If it is not available, you can use a mixture of cinnamon, nutmeg and ginger.
  • Keto Maple Syrup: To give the pie an unparalleled sweetness.

Instructions:

  • In a high-speed blender, add all ingredients and blend until blended. Knead the dough, then roll it out and place it in a pie dish.
  • Form a ball of dough with your hands and knead it gently until it is smooth to the touch.
  • Pierce the sides of the dough with a fork and place it in the refrigerator to cool slightly.
  • In a small saucepan, place all the pie filling ingredients and whisk them together. Over medium heat, constantly stir the pumpkin mixture until it thickens and boils.
  • Now remove the mixture from the heat and leave it for two minutes to cool slightly.
  • Next, use the immersion blender to thoroughly puree the pumpkin mixture until it is smooth.
  • The mixture should be allowed to cool for 5 minutes.
  • Next, pour the delicious pie filling into the chilled crust and bake for 35-40 minutes, or until the crust is golden.
  • Remove your delicious keto pumpkin pie from the oven and let it cool completely, before refrigerating for a further four hours to firm up. 

Frequently Asked Questions and Answers About Keto Pumpkin Pie

Is keto pumpkin pie tasty?

The short answer is yes, it’s really tasty and has a creamy, consistent texture.

After you cook it and taste it, you will truly believe what I am saying.

Is it better to use fresh or canned pumpkin?

In fact, this pumpkin pie recipe works great with canned or fresh pumpkin.

In case you don’t have time to make homemade pumpkin puree, you can easily use canned pumpkin, which is widely available in grocery stores.

Can I use any other substitute for coconut flour in this keto pumpkin pie recipe?

Yes, of course, there are plenty of keto-friendly flour alternatives to using to make this pie crust: For example, there’s almond flour or sunflower seed flour.

But even though there are these alternatives, keep in mind that coconut flour is a very unique (highly absorbent) flour while almond flour is not.

So I wouldn’t recommend looking for another flour substitute for coconut flour to use in a keto pumpkin pie recipe.

What is the best sweetener for this recipe?

You can choose any keto-friendly sweetener to use in this keto pumpkin pie recipe, such as erythritol, monk fruit extract, stevia extract, or swerve.

Related Post: The 5 Best Keto-Friendly Sweeteners for a Low-Carb Diet

How to tell if your keto pumpkin pie is done (without cutting it)

Some people complain that the pie filling is not fully baked (it’s still runny), or that the pie filling is overcooked and may crack.

The reason behind this is that sometimes it’s hard to know when your custard pie is ready.

To help you avoid this, here are some effective ways to test:

Knife or toothpick test: Gently insert a small knife halfway between the outer edge and the center of the pie to check for doneness.

If the knife is mostly clean when pulled out, the custard is done and vice versa.

The jiggle test: Meaning, that when you move the pumpkin pie, the filling should be stable around the edges but still jiggle in the center a bit. 

Check the pie through the oven’s glass window: If you see that the filling has changed color a little deeper and the peel to a light golden brown – this is also an indication that it is ripe.

Note: I find that the jiggling test is more accurate for this recipe, as well as most pumpkin pie recipes in general.

Is it possible to prepare keto pumpkin pie ahead of time?

Of course yes. If you want to enjoy pumpkin pie on the weekend or for a special event, you can cook it simply 2-3 days ahead of time.

Just be sure to take it out of the fridge 30 minutes before serving.

How to store and freeze keto pumpkin pie?

This creamy pumpkin pie can only be stored in the refrigerator for up to a week. But be sure to cover it completely.

You have two options for freezing keto pumpkin pie: Either freeze the whole pie or individual slices and keep it in a freezer-friendly container for up to 6 months.

Important Tips for Making The Perfect Keto Pumpkin Pie

  • Be sure to use an immersion blender or even a food processor to blend the pumpkin mixture well so that it doesn’t have any pesky lumps — to ensure that the filling will bake consistently.
  • After you take the delicious pumpkin pie out of the oven, it’s important to let it cool slightly (at room temperature) before putting it in the fridge.
  • This pie is best served with a dollop of whipped cream or a scoop of vanilla ice cream or coconut ice cream on top!

Other Keto Pumpkin Recipes To Try

If you love pumpkin and are looking for new, simple and keto-friendly recipe ideas, let me tell you that I have plenty of delicious pumpkin recipe ideas for you to prepare and enjoy at the best of times.

Here are some of my favorite low-carb/keto pumpkin recipes:

Note: Full recipes will be posted soon.

Recipe

Easy Keto Pumpkin Pie Recipe

This keto pumpkin pie only takes 10 minutes to mix up all the delicious ingredients! It's grain and sugar free, so you can enjoy it with just 3g of net carbs per serving.

For the crust:

  • 3/4 cup Coconut flour
  • 2 tablespoon Sugar free powdered sugar
  • 2 large Eggs
  • 1/3 cup Coconut oil melted
  • 1/4 teaspoon Salt

For the pumpkin pie filling:

  • 15 oz Pumpkin puree unsweetened
  • 1 1/4 cups Milk of choice ((For example, unsweetened almond milk))
  • 3/4 cup Keto maple syrup
  • 1 Teaspoon Cinnamon

For the pie crust:

  1. Take a 9-inch pie pan, grease it with oil and set aside.

  2. In a high-speed blender, add all ingredients and blend until blended. Knead the dough, then roll it out and place it in a pie dish.

  3. Form a ball of dough with your hands and knead it gently until it is smooth to the touch.

  4. Put the dough in the pie tray (pre-greased) and press it lightly.

  5. Pierce the sides of the dough with a fork and place it in the refrigerator to cool slightly.

For the pumpkin pie filling:

  1. In a small saucepan, place all the pie filling ingredients and whisk them together. Over medium heat, constantly stir the pumpkin mixture until it thickens and boils.

  2. Now remove the mixture from the heat and leave it for two minutes to cool slightly.

  3. Next, use the immersion blender to thoroughly puree the pumpkin mixture until it is smooth.

  4. The mixture should be allowed to cool for 5 minutes.

Baking the pie:

  1. Preheat the oven to 180C/350F.

  2. Next, pour the delicious pie filling into the chilled crust and bake for 35-40 minutes, or until the crust is golden.

  3. Remove your delicious keto pumpkin pie from the oven and let it cool completely, before refrigerating for a further four hours to firm up. 

  • Be sure to use an immersion blender or even a food processor to blend the pumpkin mixture well so that it doesn’t have any pesky lumps.
  • This keto pumpkin pie can last up to a week fresh if you keep it in the refrigerator completely covered.

Nutrition Facts:

Serving Size: 1 serving – Calories: 171kcal, Carbohydrates: 10g, Protein: 5g, Fat: 13g, Fiber: 7g, Net Carbs: 3g.

Dessert
American
Keto Pumpkin Pie, Low carb Pumpkin Pie

I am really sure that you will like this delicious keto pumpkin pie recipe, so please do not hesitate to give it a 5-star review.

I am so glad to see that you are preparing my recipes!

Try this keto pumpkin pie recipe and let me know in the comments below how much you enjoyed it with your friends and family.

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