Or should I have baked it longer? It’s always been fantastic! This keto pumpkin pie starts with a buttery almond flour crust. Also, when I put the pie in the fridge, I noticed the top had a thin while layer on it. But for an occasional treat, sugar alcohols don’t generally cause digestive upset. Just trying to see how I can save a bit of time since I’ll have a lot of other dishes on the go that day. You read that right. I pressed it flat into the bottom and poked with a fork then pre baked for 10 minutes. I know it’s supposed to be a little jiggly. There are 12 servings in the pie. This pumpkin pie is the best dessert ever. With a creamy pie filling and flaky crust, this fall dessert will blow away everyone at the table. In the end the middle was still on the soft side, but it was still delicious, and I’d rather have custardy center than an overcooked pie. Yes, you can definitely pre-bake the crust a couple days ahead and refrigerate. I like less crust in my pies so I split the dough recipe into two balls and froze one to be used a couple of weeks later. I just checked my pie after 50 minutes and it’s still liquid consistency. It swaps 1:1 for sugar and doesn’t have any funky aftertaste. Pie baked for the full 50 minutes (with foil over crust) and it was still very highly when it came out—but it set up well as it cooled. Hi Cynthia, I would use coconut cream if you don’t have or want to use heavy cream. This was supposed to be a low carb treat for my husband who recently had to go very low carb. I LOVE This pumpkin pie! Thanks! I made them in cupcake tins with no crust. I am so happy to hear that, Kathryn! Although I did forget to put it in the fridge. I finally used my best judgment and took it out. Regardless of what crust you choose, you’ll want to pre-bake it first, so that it doesn’t get soggy once you add the filling. It came out great, though! I did not add sweetener to the crust. I was a bit lazy and just roughly estimated all the ingredients. Have a great day! To reduce the chance of cracking your low carb pumpkin pie, you can bake the pie in a water bath. What would be the comparable amount? The pie certainly tasted good, but next time I will use parchment paper as the crust started to burn. Pies & desserts are one of my favorite things. Very disappointed. I used 2/3 Cup Monk Fruit Sweetener and 1 Tbsp Honey instead of Molasses. I stuck a knife in like I usually do for pumpkin pie and it doesn’t come out clean. Love this recipe. I did not use the molasses and I used Swerve as my sweetener. I love your recipes! Everything I’ve made has been wonderful! Keto Pumpkin Pie is a holiday classic and the true staple of autumn. Why? You can make this into a paleo pumpkin pie by using coconut cream instead of heavy cream. I’m super excited to try this recipe. I love it! This will be the 3rd year in a row that I make it for Thanksgiving! I love pumpkin season! It might change the consistency though, so let me know if it works for you. Hi Julia, If the filling has been too loose for you in the past, then I suggest you add another egg to your next filling. Thank you, Wendy! Anybody else have similar results? Pumpkin pie is perfect for holiday dinners or just a spur of the moment dessert for the family after a great dinner. My Keto Pecan Pie was a huge hit at Thanksgiving, so I decided to step it up a bit and try a Keto Pumpkin Pie.This low carb pumpkin pie is so tasty you won't even miss the sugar!. This looks like a great recipe, thank you! (Don’t worry, I’ll also give you a recipe to make your own homemade pumpkin pie … I doubled the filling recipe and it was pretty thick. The center should still be jiggly when you remove it from the oven, but if it’s fully liquid then it will need to bake for longer. In a medium bowl mix all of the ingredients together until a thick ball of dough forms. As an Amazon Associate, I earn from qualifying purchases. Please help. 2 tbsp heavy cream These easy keto recipes are sugar-free, LCHF, and often paleo. I think that would work out just fine if you sub the molasses with brown erythritol. You’ll want to take it out of the oven when it’s still jiggly. Serving size in recipe notes above. I just made this, and it is delicious! Thank you very much for the recipe. Hi Becky, It’s hard to say why it’s different without seeing the exact ingredients in MFP, but it does have wrong counts sometimes. Just wondering what to do with the leftover coconut cream ? I also had to freeze it after I baked it (loooong story lol) so it only got served a couple of weeks after I made it but it thawed beautifully in the fridge, no problems there! As long as it’s cooked, we’ll eat it, as it looks & smell ANAZING! Thank you for the recipe. I’m on a low carb diet for almost a year now and have tried many desserts before. This takes it to a whole new level! Hi Pri, Happy upcoming Thanksgiving! I also baked it in a toaster oven. Didn’t need to use a water bath. Get the full low carb pantry shopping list, browse low carb product discounts, and visit my Amazon Shop! I added the vanilla, too. I put around 1 and a half tablespoons of filling in each spot. Could you use xylitol instead of erythritol? Thanks so much!!! I bought some puree from Target and one from BigLots and made 2 pies, the Target one came out WAY better. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. I didn’t at all feel like I was missing out! After baking it the flavor was overpowering pumpkin pie spice flavor. Hi Maureen, I think that will work in this recipe. THANK YOU SO MUCH. Tastes + acts like sugar! Hi Karen, Yes, the nutrition info includes the almond flour crust. The portion size is perfect. Yes, the nutrition info includes the crust. The carbs they contribute are negligible, since the amount is so small and spread across the entire recipe. In an Electric Mixer combine Pumpkin Puree, Heavy Cream, 2 Eggs, Swerve, Pumpkin Spice and Vanilla Extract on medium-low speed until smooth. It was awesome!!! Hi Erica, No, that is actually too long. My kids even loved it! I’ve made this pie a handful of times. Is it supposed to be that way? (You'll also get free recipes via email. Both of these add a lot of flavor, so I recommend including them if you can. We set it in the oven for 50min and cooled it in the fridge for an hour. I’m so glad you love it, Christine! I have no issue with the servings and simply up the nutrition if I want a generous 8 servings 😉. I’m honestly not a huge fan of pie crust in general but wonder if the pumpkin mixture needs the barrier of the crust during baking? Click on the times in the instructions below to start a kitchen timer while you cook. Is your filling quite thick when you put into crust or more like a regular? In any case I’ll definitely be making it again. Whisk together the melted butter and vanilla, then stir into the dry ingredients, pressing with the … These little pumpkin pie bites are a huge hit! Any suggestions? I have had to research this for personal health issues and know way more about it now than I ever wanted to! It sounds amazing. I just made this recipe on Saturday morning along with the almond crust. Or coconut sugar? This one stands out! Crustless Keto Pumpkin Pies . The center should still be jiggly. Please let me know how it comes out. (Learn about net carbs here.) Join 140,000+ subscribers to get a FREE KETO QUICK START GUIDE + new recipes 3x/week! If not, you could also run any granulated sweetener through a food processor until it has a powdered consistency. Hi Tonya, Sure! Hi, Alison! While I made a blackberry clafoutis and cut that in 1/8th slices because it is lighter. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. I’ve made this pie (and crust) a few times. I made this for thanksgiving and it was a hit! Love this recipe. Hi Mary, If you crust was still slightly oily when you removed it from the oven, then I would assume you are correct about the butter hardening on top. That should help with the filling and crust separation as well. Otherwise, if you end up with cracks, you can always cover them with whipped cream. I followed the instructions exactly and baked as directed and it’s like a baked pie crust with canned pumpkin in the middle. I leave it out so trying to figure out what the carbs are without that. Hi Yvonne, I would love to help you troubleshoot, but I need a little more information. The molasses is for flavor. It’s baking now…. I used all fresh ingredients and followed your recipe exactly. RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below! Thank you. 5 from 1 vote. Create a free account to save your favourites recipes and articles! Hi Terri, By “pure pumpkin” do you mean a can that says “pure pumpkin” on it, or do you mean an actual whole pumpkin? I'm Maya Krampf - cookbook author, recipe developer, meal plan creator, writer, photographer, and keto advocate. Thank you for your awesome recipes!❤️. Some ovens can vary with temperatures and some have hot and cold spots. How would you go about freezing this ahead of time? Coconut cream should work, though. I would prefer the stevia as it doesn’t have calories & I have it on hand. Thanks! I’m so glad that you like the recipes and congratulations on your progress! This was good!! Does the nutritional info include the almond crust? Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. Hi Jan, Increase the servings from 12 to 13 and it should accommodate a 10″ pie pan. The Midwest has been having its usual identity crisis, alternating cool, rainy days with hot, humid ones. I really don’t like using erythritol; it upsets my gut. Such different and yummy recipes. I’m excited to make this for my husband for thanksgiving. I over baked on purpose because when I took it out of the oven at 45 minutes it was clearly very wet, much wetter than normal pumpkin pie seems at that point. This was the first pie crust I’ve ever made from scratch and it got a little overdone but I’m going to buy a pie crust protector because the foil trick didn’t work so good. Preheat oven to 350 degrees. This keto pumpkin pie is now made with my brand new keto flaky pie crust. But Its really sweet. Thank you for all of your delicious recipes!! I made a double batch for 2 pies. Hi Gus, A 15oz can definitely only makes one pie. It’s the first time I’ve ever made my own pie crust…and while the crust wasn’t perfect, it WAS delicious!! Add the egg and continue to pulse just until the dough begins to come together in a shaggy mass. The crust is almost like a shortbread cookie. As for serving, I usually cut the pie and then slide the pie server underneath between the slices and the parchment paper. It might be the best-tasting pumpkin pie I’ve ever had and I love the crust! I just made chocolate pots de cream pie and ate a 1/12th slice because It’s a very rich, decadent, dense, creamy custard/truffle filling with almond flour/coconut shred crust. This is a simple tip but a crucial one, which is why I want to emphasize it first. You can leave your pie in the oven longer if need be. If you like a less sweet pie, I added half the sweetener and it still worked great! I stuck very close to the recipe (which is unlike me), and I’m really glad I did. Wholesome Yum is a participant in the Amazon Services LLC Associates Program. I am so happy to hear that, Nicole! Will it still be ok? Hi Lin, I don’t recommend regular sugar for a low carb pie (it would no longer be low carb), but the sweetener conversion would technically be a similar amount. Bake for approximately 5 minutes to set the crust. Thank you! Still amazing though!! Where does nutrition info come from? Please DO NOT COPY/PASTE recipe instructions to social media or websites. Any way to change this so I can get 2 pies? So everything turned out perfect?