It takes only 10 minutes to mix, then the oven does the rest of the work. Only 120 calories and 5g net carbs per slice! I used to have a really good recipe for pumpkin pie. It was incredibly creamy and delicious. But it was not low-carb, and my husband and I try to eat low-carb year-round, no exceptions (we find it easy and delicious so it’s not a sacrifice for us). So I set out to make a keto pumpkin pie, crustless and sweetened with stevia. It took a few tries, but I did it! This pie is creamy and flavorful, and it’s also very easy to make. We look forward to enjoying it every year.
Ingredients
You’ll only need a few simple ingredients to make this tasty pie. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Coconut oil for the pan: You could use any other oil you like or unsalted butter. Just make sure that the pan is well-greased. Eggs: I use large eggs in most of my recipes, this one included. Canned pumpkin puree: Make sure it’s unsweetened - you want pure pumpkin puree and not sweetened pumpkin pie filling. Sweetener: I use stevia. You can replace it with a granulated sweetener if you wish. Pumpkin pie spice: Make sure it’s fresh! A stale spice can easily ruin a dish. Vanilla extract: It’s best to use pure vanilla extract. Canned coconut milk: Please use full-fat milk in this recipe, not reduced-fat. Coconut flour: Try to measure it by weight if you can. It’s extremely absorbent and drying, so each extra gram can make a difference.
Instructions
Making this keto pumpkin pie is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Simply whisk the ingredients together in one bowl in the order listed. Remember to shake the coconut milk and stir it well before using it. Next, transfer the mixture to a greased pie plate and bake the pie for about 45 minutes in a 350°F oven. Cool the pie for 2 hours on a cooling rack on the counter, then cool it for at least two more hours in the fridge.
Expert tips
Here are a couple of tips for you to ensure this recipe is a success:
Frequently asked questions
Slicing the pie
This pie is basically a custard without a crust, and without a granulated sweetener to give it more substance (although the addition of coconut flour helps). It’s very creamy and delicate, so after slicing it, it’s not the easiest thing to remove the slices from the pan (a crust would make it easier). Just work very slowly and carefully. I’ve done it several times, so I know it can be done. Sometimes I use a dinner knife rather than a cake server to lift up the slices from the pan. I find it easier because a cake server can be too wide so not as easy to control. Perhaps a circle of parchment paper on the bottom of the pie plate might help too. I haven’t tried that.
Variations
There are two ways to vary this recipe. The first is to use a granulated sweetener instead of stevia. The second is to substitute ground cinnamon for pumpkin pie spice for a milder flavor profile.
Serving suggestions
This pie is really good all by itself! And needless to say, it’s even better with a dollop of keto whipped cream. Sometimes I sprinkle the whipped cream with a bit of cinnamon.
Storing leftovers
You can keep the leftovers for up to 4 days in the fridge, in an airtight container. Place them on paper towels to absorb extra moisture and replace the paper towels daily.
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