Yup! Low-carb pumpkin pie! Once you figure out how to make a keto pie crust, keto pies are pretty easy.
So, I'm stocked with canned pumpkin again, I just can't get enough of the stuff. I've been using it to make all kinds of things from keto pumpkin bread to pumpkin pie and everything in between. I think it's just that time of year, I get fall fever. I just get a little wacky when the leaves start to change color and rustle around.
I found this recipe by Paula Deen when I was searching for a good pumpkin pie recipe and had to make it low-carb. There are already low-carb items out there that are similar to pumpkin pie, but nothing has really hit the spot for me and killed the craving. This recipe comes close, it's a creamier, lighter version of the real thing. It's yummy, and it's just a bonus that it's sugar-free, gluten-free, and low-carb.
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I created this recipe before I knew I was allergic to dairy. I can no longer eat this, but Blake loves it. I still make it for him every year and I have just about mastered a dairy-free version for myself. The texture isn't quite there, but almost!
If you decide to give this recipe a shot, let me know what you think! Oh, and don't forget the homemade whipped cream to top things off.
Recipe
Low-Carb Pumpkin Pie With Almond Crust
Ingredients
Almond Crust (With DF Option)
- 1 ½ cups almond meal or almond flour
- 3 tablespoons melted butter (DF: melted coconut oil)
- Artificial sweetener equal to 3 tablespoons sugar
Pumpkin Pie Filling
- 8 oz. cream cheese, softened (DF: ⅔ can coconut cream)
- 2 cups canned pumpkin (DF: 15 oz.)
- 1 cup erythritol (DF: 2 teaspoon liquid stevia concentrated glycerite or ¾ cup sugar equivalent like Swerve)
- ¼ teaspoon salt (DF: omit)
- 1 egg
- 2 egg yolks (DF: 3 egg yolks)
- ¼ cup water (DF: omit)
- ½ cup heavy cream (DF: omit)
- ¼ cup melted butter (DF: omit)
- 1 teaspoon vanilla extract (DF: omit)
- ½ teaspoon ground cinnamon (DF: 1 teaspoon)
- ½ teaspoon ground nutmeg (ONLY in DF version)
- ½ teaspoon ground ginger (ONLY in DF version)
- Whipped cream, for topping (DF: omit)
Instructions
Almond Crust
- Heat oven to 350 F.
- Melt the butter (if the pie pan is microwave safe, melt it in the pan) and mix the ingredients in the pan, then pat into place with your fingertips.(DF: Mix the ingredients and pat into place in pie plate with your fingertips.)
- Bake for about 10 minutes until the crust begins to brown.
- After 8 minutes, check every minute or so, because once it starts to brown, it goes quickly.
Pumpkin Pie Filling
- Preheat the oven to 350 degrees F. (DF: 375 degrees F)
- In a large mixing bowl, beat the cream cheese with a hand mixer. (DF: omit)
- Add the pumpkin and beat until combined. Add the erythritol, and salt, and beat until combined. (DF: Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.)
- Add the eggs mixed with the yolks, cream, water, and melted butter, and beat until combined. Finally, add the vanilla and cinnamon and beat until incorporated.(DF: Beat in yolks and egg until well combined. Gradually stir in coconut cream.)
- Pour the filling into the warm, prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Place the pie in the refrigerator to chill and finish setting. Cut into slices and top each piece with a generous amount of whipped cream.(DF: Pour filling into prepared pie crust. Bake at 375°F for 30-40 minutes or until set. Cool on wire rack. Store in the refrigerator.)
Yesenia Johns says
Your recipes sounds interesting and I would try it if it had the nutritional value included. My son was diagnosed with Type 1 diabetes and he loves pumpkin pie. I need to watch his carb intake so the nutritional value along with your recipes would be so helpful. Jus a friendly suggestion.