Easy Keto Crustless Pumpkin Pie Recipe
If you’ve been on the hunt for a delightful dessert that adheres to your keto lifestyle, look no further. Our easy keto crustless pumpkin pie recipe combines rich flavors and a smooth texture, offering the exquisite taste of traditional pumpkin pie without the carb-heavy crust. Not only will this dessert satisfy your sweet cravings, but it will also keep you firmly on track with your health goals.
I first attempted this recipe during a family Thanksgiving gathering when my sister introduced a keto lifestyle into her daily meals. Determined to include her in the dessert indulgence, I crafted this pie. To my surprise, the entire family, regardless of their dietary preferences, loved it! It quickly became a staple on our holiday tables, proving that a dish doesn’t need sugar or a crust to be delicious.
Why You’ll Love This Recipe
This particular pie stands out not just because it’s keto-friendly, but due to its simplicity and rich flavor. No crust means less fuss, making it perfect for an easy but impressive dish. Plus, the pumpkin and spice blend delivers a heartwarming essence reminiscent of classic autumn gatherings. It’s a dish crafted for both flavor and convenience, ideal for both novice and experienced home cooks.
Ingredients Notes
The success of this pie largely depends on the quality of the pumpkin puree, so seek out the freshest option available. Substitute coconut sugar if erythritol isn’t handy, though this will increase the carb content slightly. A bit of vanilla extract deepens the pie’s flavor profile, enhancing its aromatic essence.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) to ensure an even bake. Grease a pie dish lightly to prevent any sticking issues later.
Step 2
In a large mixing bowl, blend together your pumpkin puree, eggs, and the chosen sweetener until a smooth consistency is achieved.
Step 3
Add the cinnamon, nutmeg, and salt to your mixture. Stir thoroughly to incorporate these spices evenly through the batter.
Step 4
Pour the mixture into the prepared pie dish, taking care to spread it evenly for a uniform bake.
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Step 5
Bake for approximately 45 minutes, checking if it’s done with a toothpick inserted into the center—it should come out clean. Allow the pie to cool completely before serving.
Storage Options
Store any leftover pie in airtight containers, keeping it refrigerated for up to five days. If freezing, wrap in plastic and foil to preserve its flavor for up to a month. Thaw overnight in the refrigerator before reheating gently at a low oven temperature.
Variations & Substitutions
For those not on keto, feel free to use brown sugar in place of the sweetener for a classic version. Adding a dash of allspice can provide a unique depth. If you’re dairy-free, coconut milk can be an excellent substitute for cream, bringing a slightly exotic twist.
Serving Suggestions
This pie is perfect as a standalone treat or paired with a dollop of keto whipped cream on top. Serve it on cozy fall evenings or as an elegant dessert option for holiday dinners. It pairs beautifully with a warm mug of herbal tea or coffee for ultimate comfort.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Absolutely! Roasting fresh pumpkin can enhance the flavor even more. Simply roast until tender, then puree it until smooth before using in the recipe.
Is there a non-dairy alternative to heavy cream?
Definitely, coconut milk is an ideal substitute for maintaining both the richness and the flavor missing from the absence of heavy cream. Adjust the sweetness as needed since coconut milk has a natural sweetness.
How can I tell when the pie is properly set?
The pie is typically ready when the edges are firm, and a slight jiggle remains in the center. This sets completely once cooled. Avoid over-baking, which can result in a dry texture.
This easy keto crustless pumpkin pie is a delicious way to enjoy a guilty pleasure without the guilt. Perfect for those adhering to a keto lifestyle, it promises to deliver the true spirit of the season with its delightful blend of spices and creamy texture. Whether for a festive gathering or an indulgent treat, it is bound to become a favorite in your dessert repertoire.
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Easy Keto Crustless Pumpkin Pie Recipe
Ingredients
Main Ingredients
- 1 cup Pumpkin puree
- 3 large Eggs
- 1 cup Heavy cream
- 1 cup Erythritol or preferred granulated sweetener
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, eggs, heavy cream, erythritol, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth.
- Pour the pumpkin mixture into a greased pie pan.
- Bake for 45 minutes, or until a knife inserted in the center comes out clean.
- Let the pie cool to room temperature before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
