Creamy Keto Pumpkin Pie (Optional Crust)

Keto pumpkin pie is topped with a dollop of whipped cream.

Creamy Keto Pumpkin Pie (Optional Crust)

This keto pumpkin pie is incredibly creamy and flavorful. The no-crust version contains only 120 calories and 5 grams of net carbs per slice!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 45

Rest time 4

Total Time 4 55

Servings slices

Calories 117kcal

Author Vered DeLeeuw

Ingredients

1 teaspoon coconut oil for the pan
3 large eggs
15 ounces pure pumpkin puree unsweetened
1 ½ teaspoons stevia glycerite equals ½ cup of sugar
1 tablespoon pumpkin pie spice
1 tablespoon vanilla extract
1 cup canned coconut milk full-fat, unsweetened
2 tablespoons coconut flour 14 grams

Instructions

Preheat the oven to 350°F. Grease a 9-inch pie plate with coconut oil.
In a large bowl, using a hand whisk, lightly whisk the eggs. Add the pumpkin, stevia, pumpkin pie spice, and vanilla. Whisk until well incorporated.
Shake the coconut milk can well. Open the can and stir it thoroughly. Measure 1 cup (make sure it's smooth and free of lumps) and add it to the pumpkin mixture, whisking to combine. Whisk in the coconut flour.
Using a rubber spatula, transfer the mixture to the prepared pie plate. Bake the pie until the center appears set (with just the slightest jiggle), and a toothpick inserted in it comes out just a little moist but free of batter. In my oven, this takes about 40-45 minutes.
Cool the pie for 2 hours on a cooling rack, then cover the pan with plastic wrap and refrigerate the pie for at least 2 more hours (preferably overnight) before slicing and serving.
When ready to slice the pie, gently run a knife along the edges to help release it from the pan. Use a sharp knife to slice the pie, and firmly slide a cake server underneath each slice before you lift it up. The pie is fragile, so take care when you slice it, especially when you lift the slices up from the pan.

Video

Notes

It's important to stir coconut milk well before using it. It's easier to stir if you pour it into a bowl and use a hand whisk.
It's also important to let the pie cool completely before attempting to slice it. Two hours on the counter and two more hours in the fridge is the minimum. Overnight in the fridge is even better.
This pie is basically a custard without a crust. It's creamy and delicate, so after slicing it, removing the slices from the pan can prove challenging. Don't let that deter you! Work slowly and carefully. Slide a cake server underneath each slice and slowly lift it up. Use your fingers to help if needed. Sometimes, I use a dinner knife instead of a cake server to lift up the slices from the pan. I find it easier because a cake server can be too wide and not as easy to control.
To make an almond flour crust, you will need 1 large egg, a pinch of salt, 1 tablespoon of sugar-free honey, and 1 ½ cups of superfine almond flour. Use a fork to whisk together the egg, salt, and honey in a bowl. Add the sifted almond flour and mix with a fork, then with your hands until a dough forms. Transfer the dough to the greased pie plate and flatten it with your hands, pressing it into the bottom and halfway up the sides of the pie plate. Do not pre-bake the crust. Make the filling according to the steps above, pour it into the crust, and bake.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Place them on paper towels to absorb extra moisture, and replace the paper towels daily.
You can also freeze this pie. Let it cool completely, then wrap it in plastic wrap, followed by foil.

Nutrition