Keto Pumpkin Pie
Keto Pumpkin Pie is a delightful dessert that brings all the flavors of fall without the carbs. This low carb pumpkin pie, featuring a crunchy walnut crust, is perfect for any occasion, from Thanksgiving to casual family dinners. With its rich texture and sweet spice blend, you won’t even miss the sugar! Enjoy a slice of this guilt-free treat that has only 5g net carbs per serving.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of pumpkin puree and pumpkin pie spice creates a classic flavor that everyone loves.
- Low Carb Delight: With just 5g net carbs per serving, this pie fits perfectly into your ketogenic lifestyle.
- Easy to Make: Simple ingredients and straightforward steps make this recipe quick and enjoyable for anyone, even beginners.
- Nutritious Ingredients: Packed with healthy fats and fiber from walnuts and pecans, this pie is as nourishing as it is tasty.
- Versatile Dessert: Serve it at holidays or special events, or enjoy it as a satisfying snack anytime.
Tools and Preparation
Preparing your keto pumpkin pie requires a few essential tools to ensure everything goes smoothly. Having the right equipment makes all the difference in creating this delicious dessert.
Essential Tools and Equipment
- Food processor
- Pie pan
- Rubber spatula
- Whisk
- Mixing bowl
Importance of Each Tool
- Food processor: This tool quickly blends the walnuts with butter to create a smooth crust, saving you time and effort.
- Pie pan: A good quality pie pan helps distribute heat evenly so your crust bakes perfectly golden brown.
Ingredients
Keto pumpkin pie with walnut pie crust is the best low carb pumpkin pie recipe ever. All the flavors of pumpkin pie, with the perfect texture while being low carb! Just 5g net carbs per serving!
For the Crust
- 4 tablespoons butter
- 1 cup walnuts
- 1 cup pecans
For the Filling
- 1 3/4 cup pumpkin puree
- 1 cup heavy cream
- 2 eggs
- 2.5 teaspoons pumpkin pie spice
- 1/2 cup monk fruit
- 1/4 teaspoon salt
How to Make Keto Pumpkin Pie
Step 1: Preheat the Oven
- Preheat the oven to 350ºF.
Step 2: Prepare the Crust
- Place the walnuts and butter in your food processor or blender.
- Pulse for about 2 minutes until the nuts are finely chopped and well mixed with the butter.
- Transfer this mixture into your pie pan, pressing it evenly across the bottom and up the sides using a rubber spatula.
Step 3: Bake the Crust
- Bake for 15-18 minutes until golden brown. While it bakes, prepare your filling.
Step 4: Make the Filling
- In a large mixing bowl, combine pumpkin puree and eggs. Whisk them together until blended.
- Add in heavy cream, mixing well to combine.
- Stir in pumpkin pie spice, salt, and monk fruit, ensuring everything is well incorporated.
Step 5: Assemble and Bake
- Pour the pumpkin filling into your baked crust.
- Bake at 425ºF for 10 minutes.
- Reduce temperature to 350ºF and bake for an additional 30 minutes.
Step 6: Check for Doneness
- Use a toothpick to check if it’s cooked completely; it should come out clean when done.
Step 7: Cool Before Serving
- Once baked, remove from oven and let cool for about 15 minutes before slicing to serve.
Enjoy your delightful Keto Pumpkin Pie!
How to Serve Keto Pumpkin Pie
Keto pumpkin pie is a delightful dessert that can be enjoyed in various ways. Whether you’re celebrating a holiday or simply indulging in a sweet treat, these serving suggestions will enhance your experience.
With Whipped Cream
- Fresh whipped cream adds a light and airy texture on top of your pie. Use sugar-free whipped cream to keep it keto-friendly.
A Scoop of Ice Cream
- Pairing a slice with sugar-free vanilla ice cream creates a delightful contrast in temperature and flavor. Look for low-carb options at your grocery store.
Sprinkle of Nuts
- Top your slice with chopped walnuts or pecans for an extra crunch. This adds both texture and flavor, making each bite more enjoyable.
Drizzle of Sugar-Free Caramel Sauce
- A little drizzle of sugar-free caramel sauce can elevate the sweetness without the carbs. It’s perfect for those who love a hint of decadence.
Sliced Fresh Fruit
- Serve with slices of fresh berries like strawberries or raspberries. They provide a refreshing balance to the richness of the pie.
Coffee or Tea Pairing
- Enjoying your pie alongside a warm cup of coffee or herbal tea can make for a cozy experience. The warmth complements the spices in the pumpkin pie beautifully.
How to Perfect Keto Pumpkin Pie
Creating the perfect keto pumpkin pie involves attention to detail and following certain tips to ensure delicious results.
- Use fresh pumpkin puree: While canned pumpkin is convenient, making your own from fresh pumpkins can enhance flavor and nutrients.
- Don’t overmix: When combining ingredients, mix just until incorporated to avoid an overly dense filling.
- Check for doneness: Use a toothpick inserted into the center; it should come out clean when fully baked.
- Let it cool: Allowing the pie to cool for at least 15 minutes helps it set properly, making it easier to slice.
- Experiment with spices: Adjust the amount of pumpkin pie spice according to your taste preference for an enhanced flavor profile.
Best Side Dishes for Keto Pumpkin Pie
Pairing side dishes with keto pumpkin pie can make your meal even more satisfying. Here are some excellent options to consider:
- Roasted Brussels Sprouts: Their natural sweetness complements the flavors of pumpkin pie while staying low carb.
- Green Bean Almondine: Sautéed green beans with almonds provide a crunchy texture and freshness that balances dessert.
- Cauliflower Mash: This creamy alternative to mashed potatoes is both low carb and deliciously buttery.
- Zucchini Noodles: Lightly seasoned zucchini noodles offer a refreshing side that won’t overshadow your pie.
- Cheese Board: A selection of cheeses can create a savory contrast to the sweetness of pumpkin pie.
- Spinach Salad: A simple spinach salad with vinaigrette adds freshness and is easy to prepare alongside dessert.
- Stuffed Mushrooms: These savory bites filled with cheese and herbs are perfect finger foods that pair well with any meal.
- Bacon-Wrapped Asparagus: The salty crunch of bacon wrapped around tender asparagus makes for an irresistible side dish that complements sweet desserts perfectly.
Common Mistakes to Avoid
Making the perfect Keto Pumpkin Pie can be tricky if you aren’t careful. Here are some common mistakes to avoid for a delicious result.
- Skipping the crust prep: Not properly preparing the walnut pie crust can lead to a soggy bottom. Make sure to blend the nuts and butter well before pressing them into your pie pan.
- Using fresh pumpkin instead of puree: Fresh pumpkin can have too much moisture, making your pie watery. Always use canned pumpkin puree for the best texture and flavor.
- Not checking for doneness: Failing to check if the pie is fully baked can ruin your dessert. Use a toothpick inserted in the center; it should come out clean when done.
- Overmixing the filling: Mixing too vigorously can create air bubbles, which may cause cracks in your pie. Mix just until combined for a smooth filling.
- Ignoring cooling time: Cutting into the pie before it cools can result in a messy slice. Let it cool for at least 15 minutes to set properly.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Keto Pumpkin Pie in an airtight container.
- It will keep well in the fridge for up to 4 days.
Freezing Keto Pumpkin Pie
- Wrap slices tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container.
- The pie can be frozen for up to 3 months.
Reheating Keto Pumpkin Pie
- Oven: Preheat your oven to 350°F and bake for about 10-15 minutes until warmed through.
- Microwave: Heat individual slices on medium power for 30-45 seconds or until warm.
- Stovetop: Place in a skillet over low heat, covering with a lid until heated through.
Frequently Asked Questions
Here are some frequently asked questions about Keto Pumpkin Pie that may help you with your baking journey.
What is Keto Pumpkin Pie?
Keto Pumpkin Pie is a low-carb version of traditional pumpkin pie, made with ingredients like walnuts and monk fruit sweetener, ensuring a delicious treat without the added sugar.
Can I make this pie dairy-free?
Yes, you can substitute heavy cream with coconut cream or almond milk to create a dairy-free version of Keto Pumpkin Pie.
How do I know when my Keto Pumpkin Pie is done?
Your pie is ready when a toothpick inserted into the center comes out clean. This ensures that it’s fully cooked through.
Can I customize my Keto Pumpkin Pie?
Absolutely! You can add nuts, chocolate chips, or even different spices like ginger or cloves to personalize your Keto Pumpkin Pie recipe.
Final Thoughts
This Keto Pumpkin Pie is not only low in carbs but also packed with flavor, making it an excellent choice for anyone watching their diet. The easy-to-follow recipe allows for customization based on your preferences, so feel free to explore different flavors. Try this delightful dessert today!
Keto Pumpkin Pie
- Total Time: 1 hour 3 minutes
- Yield: Serves about 8 slices 1x
Description
Indulge in the rich flavors of fall with this Keto Pumpkin Pie, a delectable low-carb dessert that is sure to impress at any gathering.
Ingredients
- 4 tablespoons butter
- 1 cup walnuts
- 1 cup pecans
- 1 3/4 cup pumpkin puree
- 1 cup heavy cream
- 2 eggs
- 2.5 teaspoons pumpkin pie spice
- 1/2 cup monk fruit sweetener
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F.
- In a food processor, blend walnuts and butter until finely chopped. Press into a pie pan to form the crust.
- Bake crust for 15-18 minutes until golden brown.
- Combine pumpkin puree, eggs, heavy cream, pumpkin pie spice, salt, and monk fruit in a mixing bowl; whisk until smooth.
- Pour filling into baked crust and bake at 425°F for 10 minutes, then reduce to 350°F and bake for an additional 30 minutes.
- Check doneness with a toothpick; it should come out clean.
- Cool for at least 15 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
