Best 2 Keto Pumpkin Pie Recipes
Autumn spells comfort food, and pumpkin pie is a hallmark of the fall season. The smooth, creamy filling enveloped in flaky pie crust makes a delectable dessert for gatherings and cozy nights in. Now, picture that same pumpkin pie minus the added sugars and refined carbohydrates, and you have a keto-friendly treat that allows you to indulge in a guilt-free slice. This article unveils the secrets to crafting a delectable keto pumpkin pie that not only satisfies your sweet cravings but also aligns with your dietary goals.
Check out the recipes below so you can choose the best recipe for yourself!
KETO PUMPKIN PIE
Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.
Provided by Linda Nofsinger
Categories Fruits and Vegetables Vegetables Squash
Time 4h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
- Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
- Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
- Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 15.2 g, Cholesterol 100.6 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 203.5 mg, Sugar 2.3 g
NO-CRUST KETO PUMPKIN PIE
Pumpkin pie without a crust, making it good for the keto diet.
Provided by seren
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch pie pan with butter.
- Combine pumpkin puree, heavy cream, eggs, sugar substitutes, and pumpkin pie spice in a large bowl; blend with an electric mixer until smooth. Pour into the prepared pan.
- Bake in the preheated oven until the center is slightly higher than the edges, 50 to 60 minutes.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 17.4 g, Cholesterol 89.5 mg, Fat 10.9 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 6.3 g, Sodium 135.8 mg, Sugar 1.6 g
Tips:
- Use fresh pumpkin purée. This will give your pie the best flavor. If you don't have time to make your own, you can buy canned pumpkin purée. Just be sure to get the unsweetened variety.
- Don't overmix the filling. Overmixing will make the filling tough. Just mix until the ingredients are well combined.
- Bake the pie at a high temperature for the first 15 minutes. This will help to set the crust. Then, reduce the temperature and continue baking until the filling is set.
- Let the pie cool completely before serving. This will help the filling to set properly.
- Serve the pie with whipped cream or ice cream. This will add a delicious finishing touch.
Conclusion:
Keto pumpkin pie is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its creamy filling and flaky crust, this pie is sure to be a hit at your next gathering. So, what are you waiting for? Give this recipe a try today!
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