For years, I’ve navigated the choppy waters of dietary restrictions, constantly searching for recipes that don’t feel like a compromise. And I must admit, it has been filled with its fair share of challenges—especially when holidays and festive seasons roll around. The temptation to dive into traditional sweets and desserts can be overwhelming, leaving us longing for a slice of something festive that won’t kick us out of ketosis.
That’s where the magic of Keto Crustless Pumpkin Pie comes in. This dish is a revelation, allowing us to enjoy all the rich, spiced flavors of our favorite pumpkin pie, minus the worry of carbs and sugars hidden in a crust. It’s creamy, it’s satisfying, and best of all, it’s guilt-free.
Table of Contents
How to make Keto Crustless Pumpkin Pie
Keto Crustless Pumpkin Pie is a low-carb version of the traditional pumpkin pie, designed for those following a ketogenic diet. Instead of a crust made from flour and sugar, this pie uses a blend of cream cheese or heavy cream, eggs, and pumpkin puree, along with spices like cinnamon, nutmeg, and ginger to capture the classic pumpkin pie flavor.
Ingredients
- Pumpkin Puree: 15 oz (one standard can). Make sure it’s pure pumpkin and not pumpkin pie filling which contains added sugars.
- Heavy Cream: 1 cup to add richness.
- Eggs: 3 large, which will help to bind the pie together.
- Sweetener: 3/4 cup of a granulated keto-friendly sweetener such as erythritol or a blend that measures like sugar.
- Pumpkin Pie Spice: 2 teaspoons for that quintessential fall flavor.
- Vanilla Extract: 1 teaspoon to enhance the overall flavor.
- Salt: 1/4 teaspoon to balance the sweetness.
Instructions for Making Keto Crustless Pumpkin Pie
- Preparation: Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan with butter or a non-stick cooking spray.
Mix Ingredients:
- In a large bowl, whisk together the pumpkin puree and sweetener until well combined and smooth.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
- Add the heavy cream, pumpkin pie spice, vanilla extract, and salt. Whisk all the ingredients together until the mixture is smooth and homogenous.
Pour and Bake:
- Pour the filling into the greased pie pan, using a spatula to smooth out the top.
- Place the pan in the preheated oven and bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle to it.
Cool and Serve:
- Remove the pie from the oven and let it cool to room temperature on a wire rack. Then, refrigerate for at least a few hours until fully set.
- Slice and serve chilled. Optionally, top with a dollop of keto-friendly whipped cream.
Tips for the Perfect Keto Crustless Pumpkin Pie
- Quality of Ingredients: Use high-quality, pure pumpkin puree for the best flavor and texture. The quality of the pumpkin will shine through since it’s the star of the show.
- Avoid Overbaking: Keep an eye on your pie as it nears completion. Overbaking can lead to a dry filling, whereas you want it creamy and slightly jiggly in the center.
- Sweetener Choice: Depending on your preference for sweetness, adjust the amount of sweetener. Some keto-friendly sweeteners also have a cooling sensation which might affect the end taste, so choose one that suits your palate.
- Spice it Up: Feel free to adjust the amount of pumpkin pie spice according to your taste. Adding a bit of extra cinnamon or nutmeg can enhance the warm flavors.
- Let it Set: Patience is key! Let the pie cool completely then refrigerate it to allow the flavors to meld together and the texture to set properly for that perfect slice.
What to serve with
Pairing the right accompaniments can elevate your Keto Crustless Pumpkin Pie experience from delicious to unforgettable.
1. Keto-Friendly Whipped Cream: Nothing complements a slice of pumpkin pie quite like a dollop of freshly whipped cream. For a keto version, use heavy whipping cream and a keto-approved sweetener like erythritol or stevia. Add a splash of vanilla extract for an extra hint of flavor. Whip until soft peaks form, then spoon over your pie right before serving.
2. Low-Carb Vanilla Ice Cream: For those who love the contrast of textures and temperatures, serving your pumpkin pie with a scoop of low-carb vanilla ice cream is a match made in heaven. The cold, creamy texture of the ice cream pairs beautifully with the rich, spiced flavors of the pie. There are several keto-friendly ice cream brands on the market, or you can make your own using heavy cream, a keto sweetener, and vanilla extract.
3. Nut Mix: A small bowl of mixed nuts, particularly pecans, almonds, and walnuts, can add a lovely crunch and nuttiness that complements the creamy texture and warm spices of the pie. You can lightly toast the nuts with a sprinkle of pumpkin pie spice and a touch of salt to enhance their flavor.
4. Keto Hot Beverages: A warm drink is a perfect accompaniment to pumpkin pie. Consider serving your slice with a cup of keto-friendly pumpkin spice latte, hot cocoa made with almond milk and sugar-free chocolate, or a classic herbal tea. These beverages provide warmth and comfort, enhancing the cozy, autumnal vibe of your dessert.
5. Savory Side Options: If serving the pie as part of a larger meal or gathering, consider including savory side options that contrast with its sweetness. Charcuterie boards featuring an array of cheeses, meats, and low-carb vegetables can offer a delightful savory counterpoint to the pie’s sweetness and spice. Choose aged, hard cheeses for a keto-friendly selection.
Ingredients Substitutes
Creating a Keto Crustless Pumpkin Pie involves substituting traditional ingredients with low-carb alternatives to keep the dish aligned with the ketogenic dietary guidelines. The goal is to maintain the creamy texture and autumnal flavors of the classic pumpkin pie without the carbs.
Sugar Substitute
Traditional Ingredient: Granulated sugar or brown sugar.
Keto Substitute: Erythritol, Stevia, Monk fruit sweetener, or a blend of these. These sweeteners mimic the sweetness of sugar but with minimal to zero net carbs. Measure equivalents to sugar based on the substitute’s packaging, as sweetness levels can vary.
Flour
Traditional Ingredient: All-purpose flour, typically used for thickening the pumpkin filling.
Keto Substitute: Although in a crustless pie, flour might not be necessary, if needed for any reason (e.g., to thicken), use coconut flour or almond flour. These alternatives provide a low-carb option and add a slightly nutty taste, which can complement the flavors of the pie.
Milk or Evaporated Milk
Traditional Ingredient: Regular milk or evaporated milk.
Keto Substitute: Unsweetened almond milk, coconut milk, or heavy cream. These substitutes provide the creamy texture needed for the pie filling without the high carb count. Heavy cream is particularly useful for achieving a rich and creamy texture.
Condensed Milk
Traditional Ingredient: Sweetened condensed milk.
Keto Substitute: To replicate this, mix a suitable keto sweetener with heavy cream or coconut cream. Heat the mixture to reduce slightly, enhancing the sweetness and texture, mimicking condensed milk.
Eggs
Replacement Not Necessary: Fortunately, eggs are already keto-friendly and play an essential role in setting the custard-like filling of the pie. Use them as is.
Pumpkin Puree
Replacement Not Necessary: Pumpkin puree is inherently low in carbohydrates and rich in nutrients, making it perfect for keto diets. Ensure you’re using pure pumpkin puree and not pumpkin pie filling, which may contain added sugars.
Spices
Replacement Not Necessary: Spices like cinnamon, nutmeg, cloves, and ginger are all keto-friendly and should be used as per any traditional pumpkin pie recipe. They add no additional carbs and bring the essential flavors that define a pumpkin pie.
Final Thoughts
With these tips and instructions, you’ll be able to enjoy a decadent Keto Crustless Pumpkin Pie that fits perfectly within your dietary needs, allowing you to indulge in the festive spirit without any guilt!
More Baking Recipes:
Ingredients
- Pumpkin Puree: 15 oz
- Heavy Cream: 1 cup to add richness.
- Eggs: 3 large, which will help to bind the pie together.
- Sweetener: 3/4 cup of a granulated keto-friendly sweetener
- Pumpkin Pie Spice: 2 teaspoons
- Vanilla Extract: 1 teaspoon to enhance the overall flavor.
- Salt: 1/4 teaspoon to balance the sweetness.
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan with butter or a non-stick cooking spray.
Mix Ingredients:
- In a large bowl, whisk together the pumpkin puree and sweetener until well combined and smooth.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
- Add the heavy cream, pumpkin pie spice, vanilla extract, and salt. Whisk all the ingredients together until the mixture is smooth and homogenous.
Pour and Bake:
- Pour the filling into the greased pie pan, using a spatula to smooth out the top.
- Place the pan in the preheated oven and bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle to it.
Cool and Serve:
- Remove the pie from the oven and let it cool to room temperature on a wire rack. Then, refrigerate for at least a few hours until fully set.
- Slice and serve chilled. Optionally, top with a dollop of keto-friendly whipped cream.
