Creamy Keto Pumpkin Pie

Name: Creamy Keto Pumpkin Pie
Prep time: 10 min
Cook time: 45 min
Total time: 4 h 55 min
Yield: 8 slices
Ingredients: 1 teaspoon coconut oil; 3 large eggs; 15 ounces pure pumpkin puree; 1 ½ teaspoons stevia glycerite; 1 tablespoon pumpkin pie spice; 1 tablespoon vanilla extract; 1 cup canned coconut milk; 2 tablespoons coconut flour

User Reviews

5.0

114 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 55 mins
Servings
8 slices
Calories
117 kcal
Course
Dessert
Cuisine
American

Creamy Keto Pumpkin Pie

Winston Campbell

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

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Ingredients

Servings

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

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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.

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.
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 Information

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Serving 1slice Calories 117kcal (6%) Carbohydrates 7g (2%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 6g (30%) Sodium 41mg (2%) Fiber 2g (8%) Sugar 4g (8%)