Keto Pumpkin Pie

If you are looking for a nice dessert recipe, look no further than this crustless keto pumpkin pie recipe. You’ll have a pan of pumpkin goodness in no time!

Gooey Crustless Keto Pumpkin Pie
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WHAT IS KETO PUMPKIN PIE?

Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season.

The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. This is basically the mix found in pumpkin pie spice.

This keto pumpkin pie ditches the crust (though there are instructions below to make a basic crust for it, if you’d like) to make it as low-carb as possible.

Now you can enjoy your Thanksgiving meal with a low-carb/keto pie without worry!

KETO PUMPKIN PIE INGREDIENTS

Before you try to make this recipe, make sure you have the following ingredients on hand first.

After you have all of this, you’re set and ready to bake!

HOW TO MAKE KETO PUMPKIN PIE

  1. Preheat oven to 425°F
  2. Using a hand mixer, gently mix the cream, eggs, erythritol, and xanthan gum together
  3. Be careful to not to begin whipping the cream mixture; you simply want to get these ingredients incorporated well
  4. Add the pumpkin pie spice and pumpkin puree
  5. Lightly grease a 9×13 baking pan or dish with butter or coconut oil
  6. Pour the mixture into the dish and lightly shake to even it out
  7. Bake for 25 minutes, then lower the temperature to 350°F and bake for an additional 30 – 40 minutes
  8. A fork, knife, or toothpick should come out clean from the center of the pie when it is done
  9. Let cool at room temperature for 15 minutes, then cool in a refrigerator for at least an hour before serving
  10. While you’re waiting, whip up a batch of our Keto Whipped Cream to plop on top!

PUMPKIN PUREE VERSUS PUMPKIN PIE FILLING

One of the most common mistakes you can make when grabbing canned pumpkin off the shelf is to grab pumpkin pie filling instead.

Also called pumpkin pie mix, the two are usually found next to one another on the store shelf. They also look very similar to one another, making confusing the two very easy without reading closely.

Canned pumpkin (pumpkin puree) doesn’t have a large number of carbs. In fact, pumpkin generally has 6g of carbohydrates per cup, while pumpkin pie filling or mix has 20g or more.

DOES THIS PIE HAVE TO BE CRUSTLESS?

The short answer is… no. If you want, you can easily create a simple keto pie crust to go along with it. The crust is left out of this recipe for simplicity and carb count.

Sure, a keto crust won’t add a lot of carbs, but when counting carbs, they add up quickly. If you are absolutely dying to add a pie crust to this, check out the directions below on how to make a simple crust.

HOW TO MAKE AN EASY KETO PIE CRUST

To make a keto pie crust, you will need to first grab the following ingredients:

To make this crust, preheat oven to 350° F and grease a glass pie plate with butter.

In a mixing bowl, mix all of the ingredients together until dough-like. Knead a few times until smooth. Press the dough into the pie plate and bake for 10 minutes.

Voila! A simple keto pie crust!

HOW TO MAKE PUMPKIN PUREE AT HOME

If canned pumpkin (pumpkin puree) is something you’d prefer to make yourself, you can do this pretty easily at home.

CHOOSING A GOOD QUALITY PUMPKIN

Choosing a good quality pumpkin at your local grocery or supermarket is not hard to do. Sometimes, however, good timing is necessary to acquire a nice pumpkin.

Just like with any other kind of produce, you’re looking for a pumpkin with a nice, deep, and rich orange color.

Of course, spots, blemishes, and other visible issues should be taken into account when buying.

You’ll also need to pay attention to the type of pumpkin you’re buying. Sometimes pumpkins are sold in the produce department, but are intended for decoration or carving.

While many types of pumpkin can be used, sugar pumpkins are the best for cooking at home. You’ll get about a 1/3 pound of cooked pumpkin per pound of raw pumpkin.

COOKING THE PUMPKIN

When cooking pumpkin, you really have two options. You can either bake it or boil it. If you’ve ever boiled anything, you know boiling can ruin the taste of foods.

So, the better option is to bake it.

Cut the pumpkin in half, longways, and remove the seeds and other “guts.” Place the halves on a baking sheet with a silicone baking sheet.

Give the pumpkin a light sprinkle of kosher salt and place into the oven at 350˚F. Bake for 30 – 45 minutes or until the pumpkin is fork tender.

Remove the pumpkin from the oven and let cool. Scrape out the pumpkin and place into a mixing bowl. Using a fork, mash the pumpkin until it is the equivalency of pumpkin puree.

Voila!

HOW TO REHEAT PUMPKIN PIE

Reheating this pie is very easy. Below are a few ways you can easily reheat this keto pecan pie.

USING THE OVEN

The best way to reheat pumpkin pie is to reheat it in the oven. The goal, of course, is to heat the pie through without starting to cook it again.

Pre-heat your oven to 300˚F. Warm your keto pumpkin pie slice for roughly 8 minutes before removing.

If the pie needs more time to warm through, warm in four-minute increments until the desired temperature is achieved.

USING THE MICROWAVE

While the microwave is certainly an option, it can often change the taste. Artificial sweeteners, even monk fruit, can skew the flavor when heated quickly in a microwave.

Heat your piece of pie for roughly 15 seconds before removing.

Continue to heat in 15-second intervals until the desired temperature is reached.

WHAT TO EAT WITH KETO PUMPKIN PIE

Pumpkin pie is a staple pie for the holidays. However, it is the perfect sweet treat to end any number of meals with at any time of the year.

Here are a few recipes to get you started.

For more ideas, you can check out our recipe index.

TOOLS USED TO MAKE KETO PUMPKIN PIE

Click on the links to see the items used in making this recipe. You can also find these products linked in the recipe below.

  • Hand Mixer – We’ve said it before, but it’s always worth a repeat. A good hand mixer can truly change your life in the kitchen. Whisks and elbow grease is great, but a hand mixer can make short work of just about any mixing task. If you don’t have one as part of your kitchen utensils, there’s no time like now to fix that!


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Keto Pumpkin Pie

Keto Pumpkin Pie

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 1 hour
Total Time: 2 hours 10 minutes

If you are looking for a nice dessert recipe, look no further than this crustless keto pumpkin pie recipe. You'll have a pan of pumpkin goodness in no time!

Ingredients

Instructions

  1. Preheat oven to 425°F
  2. Using a hand mixer, gently mix the cream, eggs, erythritol, and xanthan gum together
  3. Be careful to not to begin whipping the cream mixture; you simply want to get these ingredients incorporated well
  4. Add the pumpkin pie spice and pumpkin puree
  5. Lightly grease a 9x13 baking pan or dish with butter or coconut oil
  6. Pour the mixture into the dish and lightly shake to even it out
  7. Bake for 25 minutes, then lower the temperature to 350°F and bake for an additional 30 - 40 minutes
  8. A fork, knife, or toothpick should come out clean from the center of the pie when it is done
  9. Let cool at room temperature for 15 minutes, then cool in a refrigerator for at least an hour before serving
  10. While you're waiting, whip up a batch of our Keto Whipped Cream to plop on top!

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Nutrition Information
Yield 8 Serving Size 1 slice
Amount Per ServingCalories 117 Total Fat 10g Carbohydrates 4g Protein 3g
Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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