Keto Pumpkin Pie is a delightful treat that brings together all the comforting flavors of fall while keeping carbs in check. This low-carb pumpkin pie features a crunchy walnut crust, making it perfect for holidays and gatherings. With just 5g net carbs per serving, it’s a guilt-free dessert that everyone will love. Whether you’re hosting Thanksgiving dinner or just craving something sweet, this keto pumpkin pie is sure to impress!

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Why You’ll Love This Recipe

Low Carb Delight: With only 5g net carbs per serving, you can indulge without the guilt.
Rich Flavor: The combination of pumpkin puree and spices delivers a classic taste that rivals traditional pumpkin pies.
Easy to Prepare: This recipe takes just 20 minutes of prep time, making it suitable for any occasion.
Versatile Serving Options: Enjoy it warm, chilled, or topped with whipped cream for extra decadence.
Healthy Fats: The walnut and pecan crust provides healthy fats while keeping the recipe sugar-free.

Tools and Preparation

To make your keto pumpkin pie, having the right tools on hand will streamline your process and ensure success.

Essential Tools and Equipment

Food processor or blender
Pie pan
Rubber spatula
Whisk
Mixing bowl

Importance of Each Tool

Food processor or blender: Essential for quickly chopping nuts and blending ingredients smoothly.
Pie pan: A sturdy base to hold your delicious pie while baking.
Rubber spatula: Helps in evenly spreading the crust and mixing ingredients effectively.

Ingredients

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 your oven to 350ºF to get started on this delicious keto pumpkin pie.

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 blended with the butter.
Transfer this mixture into your pie pan, pressing it evenly around the bottom and sides using a rubber spatula.

Step 3: Bake the Crust

Bake the crust for 15-18 minutes until it’s golden brown. While it bakes, prepare your filling.

Step 4: Make the Filling

In a large bowl, combine pumpkin puree, eggs, and whisk them together thoroughly.
Add in heavy cream, mixing until smooth.
Stir in pumpkin spice, salt, and monk fruit, ensuring everything is well combined.

Step 5: Assemble and Bake

Pour the filling into your baked crust.
Bake at 425ºF for 10 minutes.
Lower the temperature to 350ºF and continue baking for an additional 30 minutes.

Step 6: Check Doneness

Use a toothpick to check if the pie is fully cooked; it should come out clean when inserted into the center.

Step 7: Cool Before Serving

Once baked, remove from oven and let cool for about 15 minutes before slicing and serving. Enjoy your delightful keto pumpkin pie!

How to Serve Keto Pumpkin Pie

Keto pumpkin pie is a delicious dessert that can be enjoyed in various ways. Whether you’re celebrating a holiday or just indulging in a sweet treat, these serving suggestions will enhance your experience.

Classic Toppings

Whipped Cream: A dollop of sugar-free whipped cream adds a light and airy touch.
Cinnamon Dusting: Sprinkle some cinnamon on top for an extra burst of flavor.
Chopped Nuts: Add walnuts or pecans for a crunchy texture that complements the creamy filling.

Pair with Beverages

Coffee: The rich flavors of coffee pair perfectly with the sweetness of pumpkin pie.
Herbal Tea: A warm cup of herbal tea can balance the richness of the pie.
Almond Milk Latte: For a nutty twist, serve with an almond milk latte which aligns with your keto diet.

Creative Serving Ideas

Mini Pies: Use muffin tins to create individual servings, perfect for gatherings.
Pie Crust Cookies: Bake leftover crust into cookies for a tasty snack alongside the pie.

How to Perfect Keto Pumpkin Pie

To make sure your keto pumpkin pie turns out perfect every time, follow these helpful tips.

Use Fresh Pumpkin Puree: Opt for fresh pumpkin puree instead of canned for better flavor and nutrition.
Chill Your Ingredients: Ensuring your heavy cream and eggs are cold can help achieve a smoother filling.
Check Oven Temperature: Use an oven thermometer to confirm that your oven heats accurately for consistent baking results.
Let It Cool Completely: Allow the pie to cool fully before slicing; this helps it set properly and makes serving easier.

Best Side Dishes for Keto Pumpkin Pie

While keto pumpkin pie is delightful on its own, pairing it with side dishes can enhance your dessert experience. Here are some great options to consider.

Sugar-Free Vanilla Ice Cream: This creamy addition offers a sweet contrast to the spices in the pie.
Cheese Platter: A selection of hard cheeses pairs well with sweet desserts and adds protein.
Roasted Brussels Sprouts: These savory bites provide a nice balance to the sweetness of pumpkin pie.
Keto-Friendly Candied Pecans: These add a sweet crunch that complements the flavors of your dessert.
Avocado Salad: A fresh salad with avocado brings brightness and healthy fats that fit perfectly into your keto meal plan.
Stuffed Mushrooms: Savory stuffed mushrooms can serve as a delightful appetizer before enjoying your pie.
Cauliflower Mash: This low-carb alternative to mashed potatoes offers creaminess without added carbs.

Common Mistakes to Avoid

Making Keto pumpkin pie is simple, but a few common mistakes can affect the final result. Here are some tips to help you avoid those pitfalls.

Using regular sugar: Many recipes call for sugar, but using it will increase the carb count significantly. Instead, use monk fruit or other keto-friendly sweeteners to keep it low carb.
Not pre-baking the crust: Skipping the pre-bake step can lead to a soggy crust. Always bake your walnut pie crust first for a crisp texture.
Overmixing the filling: Mixing too much can introduce air into the batter, leading to cracks in your pie. Mix just until combined for a smooth filling.
Ignoring cooling time: Cutting into your pie while it’s still hot may cause it to fall apart. Allow it to cool for at least 15 minutes before slicing.
Forgetting to check doneness: Not checking if your pie is fully cooked can leave it underbaked. Use a toothpick to ensure that it comes out clean before removing from the oven.

Storage & Reheating Instructions

Refrigerator Storage

Store your Keto pumpkin pie in an airtight container.
It will keep well in the fridge for up to 5 days.

Freezing Keto Pumpkin Pie

Wrap individual slices in plastic wrap and then place them in a freezer-safe container.
You can freeze the pie for up to 3 months without losing quality.

Reheating Keto Pumpkin Pie

Oven: Preheat to 350ºF and warm the pie for about 10-15 minutes.
Microwave: Heat individual slices on medium power for 30-45 seconds.
Stovetop: Place slices in a skillet over low heat, covering with a lid, and warm for about 5 minutes.

Frequently Asked Questions

Here are some common questions that arise when making this delicious Keto pumpkin pie.

What is Keto Pumpkin Pie?

Keto pumpkin pie is a low-carb version of traditional pumpkin pie, made with ingredients like pumpkin puree and a walnut crust. It’s perfect for those following a ketogenic diet.

Can I use other nuts for the crust?

Yes, you can substitute walnuts with almonds or pecans if you prefer. Just ensure they are finely chopped to create an even crust texture.

How do I know when my Keto Pumpkin Pie is done?

The best way to check is by inserting a toothpick into the center of the pie. It should come out clean when fully baked.

Can I make this recipe dairy-free?

Yes! You can replace heavy cream with coconut cream and use dairy-free butter alternatives as needed to suit your dietary needs.

Is there any way to enhance the flavor of my pie?

Absolutely! Adding vanilla extract or a splash of maple extract can elevate the flavors without adding significant carbs.

Final Thoughts

This Keto pumpkin pie is not only delicious but also versatile and easy to customize. You can experiment with different spices or sweeteners based on your taste preferences. Whether you’re enjoying it during the holidays or as an everyday treat, it’s sure to satisfy your cravings while keeping you on track with your diet. Give this recipe a try and enjoy every bite!

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Keto Pumpkin Pie

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Author: Cara
Total Time: 1 hour 8 minutes
Yield: Serves approximately 8 slices 1x

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Description

Indulge in the delightful flavors of fall with our Keto Pumpkin Pie, a guilt-free dessert that brings joy to your holiday table. This low-carb pie features a crunchy walnut crust and a rich, creamy filling made from pure pumpkin and warm spices, all while keeping carbs in check at just 5g net per slice. Perfect for Thanksgiving or any sweet craving, it’s easy to make and sure to impress family and friends. Whether served warm or chilled with a dollop of sugar-free whipped cream, this Keto Pumpkin Pie is a must-try for anyone looking to enjoy the festive season without compromising their dietary goals.

Ingredients

Scale

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
1/4 teaspoon salt

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Instructions

Preheat oven to 350ºF.
In a food processor, blend walnuts and butter until finely chopped. Press into a pie pan.
Bake crust for 15-18 minutes until golden brown.
In a bowl, mix pumpkin puree, eggs, heavy cream, pumpkin pie spice, monk fruit, and salt until smooth.
Pour filling into baked crust and bake at 425ºF for 10 minutes; reduce temperature to 350ºF and bake for an additional 30 minutes.
Check doneness with a toothpick; let cool for at least 15 minutes before serving.

Prep Time: 20 minutes
Cook Time: 48 minutes
Category: Dessert
Method: Baking
Cuisine: American