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 Keto Dessert Recipes:
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.
This pie looks delicious! Love how creamy the cream cheese makes it:-)
Love how this pie turned out. Will be making it again!