Keto Low-Carb Pumpkin Pie
Keto Low-Carb Pumpkin Pie – made with a few ingredients this dessert features buttery low-carb, gluten and sugar free Keto pie crust with a creamy and delicious pumpkin filling with a secret ingredient. Perfect for the holidays for those of us who want to stay on track with their low-carb lifestyle.
I’ve been testing different low-carb pumpkin pie recipes to share with you before the holidays and I had some hits and misses.
It is not a secret that I’m not a huge fan of pumpkin pie. I do love pumpkin desserts, but pumpkin pie is not at the top of the list. Last year I made this Dark Chocolate Pumpkin Pie with Cream Cheese Pumpkin Filling and it felt like a higher end dessert. This is why I made pumpkin pie this year, too. This time not jazzed up with chocolate, but still super delicious.
So what is the secret ingredient in this recipe? It is cream cheese! I used some cream cheese i both the low-carb pumpkin pie crust and pumpkin filling. It make the crust extra delicious and flakey and the pumpkin cream cheese custard soft, creamy and smooth.
Low-Carb Pie Crust
While I’m not a huge expert on Gluten-Free baking I managed to make a great low-carb, gluten and sugar-free pie crust for this Keto pumpkin pie, that is easy to roll and work with, but also holds its shape when baked and tastes amazing.
This low-carb pie crust could be used for other pie recipes.
I used a little bit of confectioners low-carb sweetener in the pie crust, but you can omit it if you are making a savory recipe and substitute with equal amounts of coconut and almond flour.
There is coconut and almond flour in it. The combination of both created a stable dough. No it is not as flakey and buttery as regular pie dough. But is works well for the home cook and more important – tastes really good!
You can keep the unbaked low-carb pie dough in the fridge, tightly wrapped in plastic wrap for up to 1 week or freeze for up to 2 months.
What ingredients do I need to make Keto, Low-Carb Pumpkin Pie?
- butter
- cream cheese
- almond flour
- coconut flour
- Xantan gum
- pumpkin puree
- Low-carb sweetener (I used Swerve Confectioners). Other powdered low carb sweeteners like powdered Erythritol and baking Stevia can be used it the recipe.
- eggs
- pumpkin pie spice
How to make this Low-Carb Pumpkin Pie?
- In a food processor combine all ingredients for the low-carb pie crust. Pulse to incorporate. The dough should form a ball. Don’t process further.
- Alternatively pulse until just crumbs are formed, then transfer dough to a working surface and create a ball. Press to form a disk, then wrap with plastic wrap and refrigerate for 30 minutes to 1 hour before you roll the dough to make the pie crust.
- Preheat oven to 325 F. Prepare a 9-inch pie pan.
- Roll the dough into a 1/4 inch thick circle, then transfer to the pan. Cut around the edges, if the dough is sticking too far out. Flute the edges to make it look pretty. Bake for 8-10 minutes, then let it cool for 20 minutes.
- To make the pie filling, beat together cream cheese and sweetener for 2 minutes until combined. Add vanilla extract, salt and pumpkin puree. Add pumpkin pie spice. Beat to combine. Add eggs one at a time, beating after each addition. The batter should be smooth.
- Pour on top of the cooled crust and bake at 350 F for 40-45 minutes, until the center is set. If the top of the pie crust starts to brown too much, you can loosely cover with foil and continue baking.
- Cool the pie completely.
- Refrigerate for up to 1 week or freeze for up to 2 months.
More Healthy Dessert Recipes:
- Keto Pumpkin Mousse
- Dark Chocolate Pumpkin Pie
- Low-Carb Pumpkin Bars With Cream Cheese Frosting
- While this Frozen Raspberry Pie from Allergy Awesomeness is not Keto, it is gluten-free, vegan, dairy-free and the perfect frozen dessert for summer.
Low-Carb Pumpkin Pie
Ingredients
For the low-carb pie crust:
- 6 tbsp butter — room temperature
- 2 tbsp cream cheese — room temperature
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 egg
- 2 tbsp Swerve Confectioners
- 1/2 tsp Xantan gum
For the Low-Carb Pumpkin Pie Filling:
- 8 oz cream cheese
- 1 cup Swerve Confectioners
- 1 tsp vanilla extract
- 1 can pumpkin pure — 15 oz, not pie filling
- 2 eggs
- 1/8 tsp salt — optional
- 1/2 tsp pumpkin pie spice — less or more, depending on your preference
Instructions
-
In a food processor combine all ingredients for the low-carb pie crust. Pulse to incorporate. The dough should form a ball. Don't process further.
Alternatively pulse until just crumbs are formed, then transfer dough to a working surface and create a ball. Press to form a disk, then wrap with plastic wrap and refrigerate for 30 minutes to 1 hour before you roll the dough to make the pie crust.
-
Preheat oven to 325 F. Prepare a 9-inch pie pan.
-
Roll the dough into a 1/4 inch thick circle, then transfer to the pan. Cut around the edges, if the dough is sticking too far out. Flute the edges to make it look pretty. Bake for 8-10 minutes, then let it cool for 20 minutes.
-
To make the pie filling, beat together cream cheese and sweetener for 2 minutes until combined. Add vanilla extract, salt and pumpkin puree. Add pumpkin pie spice. Beat to combine. Add eggs one at a time, beating after each addition. The batter should be smooth.
-
Pour on top of the cooled crust and bake at 350 F for 40-45 minutes, until the center is set. If the top of the pie crust starts to brown too much, you can loosely cover with foil and continue baking.
-
Cool the pie completely.
