Creamy Keto Pumpkin Pie
User Reviews
5
Creamy Keto Pumpkin Pie
Description
This Creamy Keto Pumpkin Pie uses unsweetened pumpkin puree combined with eggs, coconut milk, coconut flour, stevia glycerite, pumpkin pie spice, and vanilla extract. It is baked in a greased pie plate until the center sets with a slight jiggle, resulting in a custard-like texture without a traditional crust. Coconut flour helps provide structure while maintaining a low-carb profile.
The pie's flavor features classic pumpkin pie spices balanced with subtle sweetness from stevia and a smooth creamy mouthfeel from coconut milk and eggs. The baking method ensures a delicate but set filling, requiring cooling and refrigeration for several hours or overnight for the optimal sliceable consistency.
Serve chilled as a dessert, possibly with toppings like whipped cream if desired. Its crustless form suits keto dieters and those avoiding gluten.
Careful stirring of the coconut milk before use avoids lumps, and letting the pie cool fully at room temperature then refrigerate is important for clean slices. Leftovers store well refrigerated up to four days or can be frozen wrapped securely for longer storage. Use a knife to loosen edges before slicing to preserve the pie pieces.
Ingredients
- 1 teaspoon coconut oil for the pan
- 3 egg large
- 15 ounces pumpkin puree unsweetened
- 1 ½ teaspoons stevia glycerite equals ½ cup of sugar
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 1 cup coconut milk full-fat, unsweetened, canned
- 2 tablespoons coconut flour 14 grams
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
- Stir coconut milk thoroughly before use to ensure smooth consistency.
- Cool pie at room temperature for at least 2 hours, then refrigerate for a minimum of 2 more hours or overnight for best slicing.
- Remove slices gently with a cake server or dinner knife; the custard is delicate and may need careful handling.
- Store leftovers airtight in the fridge up to 4 days, placing slices on paper towels to absorb moisture, changing towels daily.
- This pie can be frozen after cooling; wrap tightly in plastic and foil for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 117 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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