Even my non-Keto friends loved it! I never did get the jiggle effect and was a bit skeptical, but after being refrigerated overnight, it was a perfectly “normal” looking pumpkin pie. Loved this pie! I am so happy you liked the pie, Carolyn! The baking time can vary a bit depending on your oven and pan, but it’s a custard so will be very jiggly when it’s done and needs to finish setting in the fridge. I’m not much of a cook. Ingredients. I’m not sure because the 2 sweeteners you mention have different sweetness levels. Hi! Nobody found out it was low carb. But the crust was awesome! In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season. Wondering if I should have added more of this cooking milk to thin it out… I’ll let you know how it turns out! Regardless of what crust you choose, you’ll want to pre-bake it first, so that it doesn’t get soggy once you add the filling. Now that you know about the health benefits of this pumpkin pie, it’s time to dig into the recipe. I don’t think almond milk will give the same creamy result. What a great recipie! But I was making your pumpkin bread and still had pumpkin to use up. 85 minutes is far too long for it to still be liquid in the center. Does anyone know if this pie can be frozen? I am so happy to hear that, Kathryn! The pie turned out perfect except that it turned slightly white. I just made this recipe on Saturday morning along with the almond crust. I'm Maya Krampf - cookbook author, recipe developer, meal plan creator, writer, photographer, and keto advocate. ¾ cup pumpkin puree. I’m making this tonight. The taste and texture are just like regular pumpkin pie! Thanks again – will be getting the rest of the ingredients to make this for my hubby who was so sad to go without pumpkin pie in Thanksgiving! Hi Lin, I don’t recommend regular sugar for a low carb pie (it would no longer be low carb), but the sweetener conversion would technically be a similar amount. Thanks for a great recipe. Otherwise, if you end up with cracks, you can always cover them with whipped cream. Many people plan to make a healthy pumpkin pie on Thanksgiving or on the day of a holiday gathering, but I’ve found that this vegan keto pie does best when baked 1 day ahead of time.. (Don't … Only 4 net carbs per serving. The center should still be jiggly. 14 Sizzling Winter Soup Recipes to Keep You Warm. 5 from 1 vote. Ingredients in Keto Pumpkin Pie. Very disappointed. The pie filling moved away from the back of the crust and the filling was a bit too loose. Hi Maureen, I think that will work in this recipe. Just place it over your sugar-free pumpkin pie when you bake the filling, fold over the edges, and the crust won’t burn. Both of these add a lot of flavor, so I recommend including them if you can. I pureed a jack o lantern instead of using canned. Nobody but someone who is trying to convince people thay have less calories and carbs. It was amazing and everyone else in my family loved it, too. Amazing! Much appreciated. Please help. If so, can I factor it out since I used a different crust? A regular-sized can of pumpkin is 15 oz, and a large can is 29 oz. I used 200 gram oven-fresh pumpkin that I baked in the oven until soft (for the whole recipe it should be 400 grams). Perhaps I just need to play around with the timing, or skip the water bath. oh, I remember it uses 2 cans of evaporated milk. What causes your custard recipe to set faster? The pie was good using my substitutions but mostly crust and mild flavor. Spongy keto & low-carb pumpkin pie melts in your mouth, leaving behind that special taste only a good pumpkin pie can leave. Thank you for your feedback. I also add in a couple of eggs, some sweetener, heavy cream, and pumpkin pie spice. Sometimes, you’re just too tired to completely follow a recipe. Keto Pumpkin Pie Recipe Tips. With a creamy pie filling and flaky crust, this fall dessert will blow away everyone at the table. This was the first pie crust I’ve ever made from scratch and it got a little overdone but I’m going to buy a pie crust protector because the foil trick didn’t work so good. If yours is very potent, you might need to use less. I also baked it in a toaster oven. Just go with the good stuff…pumpkin pie without the crust! Click on the times in the instructions below to start a kitchen timer while you cook. Hi, we made this pie last night and it was delicious. Any pumpkin puree will have some natural sugars in it. This low carb keto pumpkin pie recipe is the most delicious sugar-free and gluten-free dessert you can have during Thanksgiving. Of course, I’ve already made the crust. It was a complete hit; nobody could tell it was Keto. Thank you for all of your delicious recipes!! I used the almond flour crust from this site as my crust, and the only other substitution was instead of canned pumpkin, I used pumpkin from my garden (a bonus). Your email address will not be published. Tried this recipe this Easter, and it turned out beautifully. Helllooooo! Desserts, Holiday. Thank you! It was delicious! Just a fyi… I’ve been using sweet potato puree in place of pumpkin, and with pumpkin pie spice, vanilla, and a dash of molasses, it doesn’t need any sweetener at all. I’m going to make it 2 days in advance. The sweetener I use and recommend is Lakanto Monkfruit. I did use Monk Fruit sugar instead of erythritol, and I tried your trick with fridging coconut milk and using the thick part in the place of cream. Thanks so much! Just keep in mind, though, that if you use pure allulose, it's only 70% as sweet as sugar. Although carb count is a bit higher I adjust portion size. And so, beautifully spiced and incredibly flavorful, you’ll find that this keto … Hi Gus, A 15oz can definitely only makes one pie. That’s an easy substitution. I’ve lost count on how many times I’ve made it. Gluten Free & Keto Pumpkin Pie Gluten Free & Keto Pumpkin Pie An Absolute Classic! My poor has been in the oven for 85 minutes at 350 and it’s still not cooked through – I treat it with a knife which comes out covered in custard – it tastes great but why won’t it set??? I just finished off the last piece(s) of the pie I made for Thanksgiving. How can I use can coconut milk? I did have an issue with the consistency of the filling and I think it was the coconut cream substitution. I made this pie twice for both sides of my family this year after I was diagnosed with gestational diabetes and wanted something I could eat guilt-free! What is the “Super Flakey Pie Crust” recipe you are referring to? THANK YOU SO MUCH. I added the vanilla, too. Hi Julia, I haven’t experienced that but you could add about 1/4 tsp xanthan gum to the crust to make it a bit more sturdy and less crumbly. 😉. You can also use the pulp from an actual pumpkin, just puree it. As an Amazon Associate, I earn from qualifying purchases. Use the buttons below to buy my new Besti sweeteners and Wholesome Yum keto ingredients, developed by me personally! I made this and loved it! It is so good. I made the pie crust recipe mostly to recipe but I used sucralose sugar substitute that is available at my local Aldi. I’ve made pumpkin pie with non-dairy creamer or soy milk in the past, but with regular sugar and have not had results like this, it came out fine, so I suspected that it was the sweetener this time. Hi Marie, I haven’t tried it with either of these, but you can check the sweetener conversion calculator here for the level of sweetness. For the sake of convenience I used canned pumpkin, but you can make your own by simply roasting fresh cubed pumpkin … Push dough into Pie Pan until a thin layer covers the entire pan's surface. Please let me know how it comes out. The only one that is possibly less common is the powdered sweetener, but if you do even a little low carb baking you’ll probably have that one around. Thank you for your awesome recipes!❤️. Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices. It’s baking now…. It’s always been fantastic! Like all custard-based pies, it’s not meant to fully set in the oven and should set after chilling in the fridge. Wholesome Yum is a participant in the Amazon Services LLC Associates Program. Left it out overnight is it still ok? Personally, I prefer a mix of flours for crusts because it tastes more like pie from when I was a kid! It will keep well in the refrigerator. Registered trademark. By using this website, you agree to the Terms & Disclosures and Privacy Policy. Otherwise, everything was doubled (big can of pumpkin, double powdered sweetener, spices, eggs, etc). Or would that change the result at all? Hi Jana, Using a large can of pumpkin actually shorts you 1 oz of pumpkin puree in the recipe. Add the pumpkin puree, pumpkin pie spice and vanilla. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. Love this recipe. Hello, I added half a teaspoon of xanthan gum to crust and it came out perfectly sturdy with no crumbling issues. However, all ovens are different and your pan can impact baking time as well, so it’s still possible you may need a longer baking time. Thank you! So yummy! The portion size is perfect. In a small bowl, mix Collagelatin and water and set aside to bloom … Usually love the recipes on this site but this pumpkin pie NEVER set! I imagine using fresh pumpkins you only need to take the flesh and puree it right? If you like a less sweet pie, I added half the sweetener and it still worked great! As long as it’s cooked, we’ll eat it, as it looks & smell ANAZING! This pumpkin pie is the best dessert ever. Hi, I love this recipe but wonder how you calculate the net carbs… in both the chronometer and my fitness pal I get net 14 carbs… Can’t figure out what I’m doing wrong…. Coffee, curry, and smoothies are all great! Ahhh I see now that in the linked crust recipe you recommend a couple brands that have 2 net carbs per 1/4 cup serving, so that drastically reduces the carb count! I absolutely enjoyed this recipe, both the crust and the pie. First pumpkin pie we’ve ever tried and this gets 5 stars! It turned out wonderful! I followed your recipe except for the pumpkin pie spice, i like to make my own. I skipped the crust entirely and baked it in a greased (buttered) glass baking dish. Thank you so much! I think also when using alternative sweeteners for sweet treats, smaller servings are better… From my experience anyway. How much regular sugar can I use instead of the sweetener? Thank you so much for a gorgeous recipe, I’m going to make this a lot. The molasses is for flavor. This one is on my permanent recipe list! I stuck a knife in like I usually do for pumpkin pie and it doesn’t come out clean. You can swap it with your favorite crust if you prefer a different one. I over baked on purpose because when I took it out of the oven at 45 minutes it was clearly very wet, much wetter than normal pumpkin pie seems at that point. I think that would work out just fine if you sub the molasses with brown erythritol. Thank you so much for this recipe! Refrigeration is a key step for a custard-style pie. The bake times are guidelines, as every oven can vary slightly in temperature with hot and cold spots. I started, literally, with the pumpkin pie recipe on the side of a can of pumpkin. Hi Brianna, I haven’t tried it, but in theory it should work. This recipe depends on the fat content in the heavy cream, and non-dairy creamer doesn’t have nearly as much fat. Mix until dough forms and all ingredients hold together. In a medium bowl whisk together coconut flour, sweetener and salt. I started mixing the ingredients together before I noticed that it required powdered erythritol – I only had the granulated on hand so I used that and just a bit less. I don’t use the molasses. I put around 1 and a half tablespoons of filling in each spot. This was the best low carb pumpkin pie (and crust) recipe I’ve ever tried, and I’ve tried several. Thank you. Very good recipe! Thank you, Iwona! This was wonderful. Thaw in the fridge overnight. Slice it any way you want but pies will still have calories and carbs on the high end. Thank you, Katrina! Thanks. We try to be accurate, but feel free to make your own calculations. Hi Cecilia, You can roast your own pie pumpkin if you have access to fresh pumpkins. I got it… my Lakanato Monkfruit Powdered sweetener had to be entered manually, It was not subtracting sugar alcohols… Thank you, That was bugging me but now it matches your nutrition…. Look at the sweetener you have, if might need to be reduced further of it’s equivalent to 2 x regular sugar. Hi Jannae, It sounds like your pie should have baked longer in the oven. What would you recommend? It’s the first time I’ve ever made my own pie crust…and while the crust wasn’t perfect, it WAS delicious!! ), Pumpkin Pie Cupcakes with Crumble Topping (Paleo, Low Carb), Keto Shepherd's Pie Recipe (Cauliflower Shepherd's Pie), Gluten-free Sugar-free Strawberry Pie Recipe with Gelatin, Sugar-Free Keto Low Carb Key Lime Pie Recipe With Cream Cheese, Keto Paleo Low Carb Pumpkin Bread Recipe - Quick & Easy, Easy Greek Spinach Pie Recipe - Healthy & Gluten-Free, Easy Tamale Pie Casserole Recipe - Gluten Free, The Best Keto Sugar-Free Pecan Pie Recipe, Coconut Flour Pie Crust Recipe - Low Carb & Gluten-Free. YES, also email me a printable keto food list (over 230 foods)! Can you freeze the finished baked pumpkin pie? This one stands out! Hi Keira, Did you chill it afterward? I think 1/12th is good for rich pies and 1/8 for lighter ones. If the whole top was jiggly, then it could have used more time in the oven. Can I use powdered stevia instead of erythritol? This is what I do all the time and it’s plenty for people I’ve served it for – the pie is quite rich. I have had to research this for personal health issues and know way more about it now than I ever wanted to! I don’t tell anyone it is Keto and they just think it’s a regular pumpkin pie and enjoy it! Thanks for the recipe. Soooooo happy to have this recipe just in time for the holidays. I am so happy you liked it, Traci! Do you know the carb amount for the molasses? After baking it the flavor was overpowering pumpkin pie spice flavor. We are allergic to eggs. TIP #1 Bake this Vegan Keto Pumpkin Pie at Least 1 Day Before you Plan to Serve!. Ruth. But THEN – I made it even better! Hello, I noticed that the link to Powdered erythritol leads to Swerve. It will fully set after chilling. What would have caused this? Hi Erica, No, that is actually too long. Just wondering what to do with the leftover coconut cream ? I have the Lakanto monkfruit/erythritol blend, which is 2:1 replacement for sugar, so should I put 2/3 cup in or just 1/3 cup? Crust Options For Keto Pumpkin Pie. I just took my pie out of the oven. Hi Cynthia, I would use coconut cream if you don’t have or want to use heavy cream. Doesn’t have the same texture as typical pumpkin pie. Pour into prepared pie plate and bake for approximately 40 minutes or until the center is not jiggly. Thank you for this recipe. Hi Karen, Yes, the nutrition info includes the almond flour crust. I will definitely make it again and again. Super fast and easy, and a little lower calorie (which just means eating more of it!). For an easy way to cover the crust, simply cut a square of aluminum foil larger than the pie, fold it in fourths, then cut a quarter circle from one corner of the square. I stuck very close to the recipe (which is unlike me), and I’m really glad I did. My question is- who the heck cuts a pie, a 9 inch pie in 12 pieces?! I made this for thanksgiving and it was a hit! Thank you for another wonderful recipe! I’m excited to make this for my husband for thanksgiving. Foodie Pro & The Genesis Framework, Instant Pot Pozole Mexican Soup with Hominy ». I was a bit lazy and just roughly estimated all the ingredients. But, feel free to cut it into any number of pieces you like! Hi Sister Rosemary, The white spots are likely due to the powdered sweetener. My advice to others trying it …make sure to roll out the dough and then place on the pie plate. You could also bake the pie in a water bath to reduce chances of cracking. This recipe is proof that gluten and sugar free desserts don’t have to be boring. Hi Anne, Pumpkin pie is a custard, so it is not meant to be fully set when it’s hot out of the oven. I’m on a low carb diet for almost a year now and have tried many desserts before. If you’re counting only total carbs, then that will disqualify most any kind of recipe that contains sweetener. I also added 1/8 tsp of Stevia and 1/8 tsp of monk fruit sweetener as I was making this for work, and it turned out delicious. Can you describe the flavor you got from it? Maya, I LOVE your recipes. Coconut cream should work, though. It will be your favorite sugar-free pumpkin pie! Can I sub half and half or almond milk for the cream? Open them without flipping or shaking the can. Best Keto Pumpkin Pie Recipe - How To Make Keto Pumpkin Pie This takes it to a whole new level! ), and there’s one tiny serving left. Oh my, this was amazing. Unfold it, and viola! We are counting carbs, not for blood sugar reasons, but digestive reasons. I’M GLAD I FOUND THIS RECIPE FOR THANKSGIVING, SINCE MY HUBBY JUST GOT DIAGNOSED WITH PRE DIABETES. The sweetness is just right, and unlike other keto desserts, this pie doesn’t have a strong aftertaste from keto-approved … Print Pin Rate. Brown/white sugar? The whole thing turned out wonderfully. Hi EM, I am sorry, I have not tested this recipe with liquid sweetener, and am not sure if it will work. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It has all the flavors of a traditional pumpkin pie and is perfect if you … Bake until the center appears … You'll see it on this page after we review it.I welcome constructive criticism, but I'm a person just like you - treat me like you'd like to be treated. Hi Whitney, I can’t comment on other recipes, only the time that this recipe takes. This pumpkin pie is keto, low-carb, grain-free, and gluten-free! Hi Patricia, Coconut cream is great to replace any dairy application. Is it undercooked? This is SO good! I am so happy to hear that, Nicole! I’ll be out of town for Thanksgiving and would love to take this with me. Hi Susan, Yes, it includes the crust. I am so happy you liked it, Brianna! I tried it right in the plate and it came out more crumbly. Keto Pumpkin Pie Custard. This week, I’m testing pumpkin bars and finalized this keto low carb pumpkin pie. Hi Lisa, A knife won’t come out clean when it’s done, I would not use that as a test. I will be making this year round for sure!! Create a free account to save your favourites recipes and articles! Are the macros listed for the filling only, not the crust too? Flavor, texture, consistency? It taste just as good as it’s carb loaded counterpart, I dare say it buying guilt free makes it taste even better then the carb filled version. Or coconut sugar? Left the molasses out and baked an additional 10 min and it was perfect! Type your question or comment below, and click "Post Comment". I input the crust recipe as well as the filling into MFP and the net carb count was closer to 16 g for 1/12 of a pie. Best keto sweeteners for custards. Definitely line the bottom with parchment paper. I have made this pie a handful of times and it’s delicious my husband and son love it. I did try the water bath thing to keep it from cracking, but i found that it took ages to cook–I lost track of how long, I just kept extending it by 3-5 minutes until it was done. Such different and yummy recipes. Cool the crust on the counter for at least 10 minutes, longer if you have time. Just made this pie for Thanksgiving and it was AMAZING!!! I suspect I would also have to bake a little longer. These little pumpkin pie bites are a huge hit! I’m so glad that you like the recipes and congratulations on your progress! This keto pumpkin pie starts with a buttery almond flour crust. But for an occasional treat, sugar alcohols don’t generally cause digestive upset. Please come back soon! My second time making this. Thanks for stopping by! My sweet hubby is now diabetic and he still has a sweet tooth and this pie hit it way outfield for him, home run girl, I’m so thankful. Thank you! I pressed it flat into the bottom and poked with a fork then pre baked for 10 minutes. Why? I made this yesterday and served it for dessert… everyone RAVED! This pumpkin pie recipe is so delicious even your relatives with the worst carb addictions will love it. Almond flour and coconut flour can be used interchangeably for the crust. Also, when I put the pie in the fridge, I noticed the top had a thin while layer on it. LOVE the pie! I made a small pie with half of this recipe. Join 140,000+ subscribers to get a FREE KETO QUICK START GUIDE + new recipes 3x/week! This is a keeper- THANK YOU!! Happy Thanksgiving! Will definitely be adding this to our holiday meals from now on. Is your filling quite thick when you put into crust or more like a regular? In a large mixing bowl beat cream cheese with an electric mixer until smooth. Can I cut into individual servings and freeze? I am so happy you liked it, Sherry! oh, wait… am I thinking of a larger can? I’ve made this pie (and crust) a few times. Easy Keto Low Carb Pumpkin Pie Recipe (Sugar-Free, Gluten-Free), dairy-free, gluten-free, keto, low carb, paleo, pie, pumpkin, sugar-free, thanksgiving, vegetarian. The filling is creamy, perfectly pumpkin spiced, and lightly sweetened for the best end to an amazing keto Thanksgiving feast. Would almond milk be too much difference? With it being pumpkin, I get the whole pie to myself!!! There was too strong a flavor of spice. So delicious! This time in little ramekins to help with portion control…it’s THAT good! And hey, if your low carb pumpkin pie does develop cracks, just cover ’em with some whipped cream! I’ve been baking for 50mins and it it still watery. 🙂. Normally that size can use 4 eggs, and you get 2 pies. Have a great day! The canned stuff is the same thing as pumpkin puree. Other than that, if you need another sweetener to consider it paleo-friendly, that’s not a problem. Hi Danielle, You can bake the pie as directed, let it set and chill. Do I just need to let it keep baking? I just made chocolate pots de cream pie and ate a 1/12th slice because It’s a very rich, decadent, dense, creamy custard/truffle filling with almond flour/coconut shred crust. If this was not how it looked, then it would need to bake longer in the oven. It got me through Thanksgiving without feeling deprived! I made this twice and both times was delicious however even though I over baked by at least 10 minutes it was loose and wet in the middle. You helped me enjoy preparing for Thanksgiving. So pleasantly surprised! Amount per serving. Thank you. For the sweetener, I prefer coconut palm sugar for Paleo and xylitol or allulose for Keto.Usually, I like to use Swerve Sweetener or a Besti Erythritol Sweetener in most of my keto recipes, but using xylitol or allulose makes for a much prettier pie!. Hi Tammie, Your pie should not be fully set. Wonder if the butter came through the crust and hardened on the surface of the pie? Hello, I am thinking about making a crustless version too. Hi Ruth, Yes! It might change the consistency though, so let me know if it works for you. Just made this pie for 2018 Thanksgiving and I must say it taste just like the old pie I would make. I doubled the filling recipe and it was pretty thick. You’ll have foil edges with a hole in the middle. It’s seriously. I’m always intimidated for some reason when it comes to freezing anything but it would save me so much time if I did! You’d be better off trying coconut cream if you can’t have dairy heavy cream. In a small bowl beat the eggs, coconut oil and vanilla together. You enjoy the ultimate holiday pie and stay keto. Believe it or not, this keto pumpkin pie tastes like the real thing. Pumpkin Pie: 4 eggs. This will be my fall pumpkin pudding dessert until further notice! My kids even loved it! This was fantastic and easy. I’m not sure about the exact amount; what I would do is measure 1 cup granulated, powder it, and then measure 2/3 cup of the powdered sweetener from that. Hi Cindy, The powdered form of sweetener is most likely the culprit here. Tastes + acts like sugar! When serving, how do you remove the parchment paper from the individual slices of pie without making a big mess of the pie? I also had to freeze it after I baked it (loooong story lol) so it only got served a couple of weeks after I made it but it thawed beautifully in the fridge, no problems there! I sometimes do 1/4 cup coconut yogurt, and 1/4 unsweetened almond milk instead of the half cup of heavy cream. I plan to make 3 more and freeze them. My diabetic partner was so happy to have a comfort food he could eat!! I didn’t think something keto could ever taste so amazing. I also used the new Pre made low carb pecan crust it came out delicious!