Creating this Keto Pumpkin Pie reminds me of the time I spent Thanksgiving with my cousin in Vermont. We were both trying out new keto recipes, determined to enjoy the holiday without straying from our health goals. One of our experiments was this pumpkin pie, which turned out to be a huge hit. I remember the warm, cozy kitchen filled with the aroma of cinnamon and pumpkin, and the satisfaction of making a dessert that was both delicious and guilt-free.
This keto pumpkin pie is a game-changer for anyone following a low-carb lifestyle. The use of coconut flour and coconut oil makes for a wonderfully flaky crust, while the unsweetened pumpkin puree and keto maple syrup give it that classic, comforting flavor without the added sugar.
One thing I love about this recipe is its versatility. You can tweak it by adding a pinch of nutmeg or ginger to the filling for a spicier kick, or top it with a dollop of whipped coconut cream for extra indulgence. If you prefer a slightly sweeter pie, you could increase the sugar-free powdered sugar a bit or use a vanilla-flavored almond milk.
This pie is not just for the holiday season; it’s a great treat any time of year. Whether you’re sharing it with family, like I did in Vermont, or enjoying a quiet moment with a slice and a cup of tea, this keto pumpkin pie is sure to become a favorite. Happy baking!
Making Keto Pumpkin Pie
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Ingredients
- 1 tablespoon arrowroot starch
- 2 tablespoons powdered sweetener (sugar-free)
- 3/4 cup coconut flour
- 1 teaspoon ground cinnamon
- 15 ounces pumpkin puree (unsweetened)
- 1/3 cup melted coconut oil
- 2 large eggs
- 3/4 cup keto-friendly maple syrup
- 1 1/4 cups almond milk (unsweetened)
- 1/4 teaspoon salt
Directions
- Lightly oil a 9-inch pie pan and set it aside.
- In a high-speed blender or food processor, mix all the ingredients until a crumbly dough forms.
- Shape the dough into a ball and gently knead until smooth. Roll out the dough to about 1/2 inch thick. Place the dough in the greased pie pan, pressing gently into place. If it crumbles, press it back together. Decorate the edges with a fork. Refrigerate the crust.
- In a small saucepan, combine the pumpkin puree, almond milk, keto maple syrup, cinnamon, and arrowroot starch. Stir over medium heat until it thickens and begins to simmer.
- Remove from heat, pour into a large mixing bowl, and let cool for 2 minutes. Blend with a stick blender until smooth and creamy. Let cool for 5 minutes.
- Preheat the oven to 350°F.
- Pour the pumpkin filling into the prepared pie crust. Bake for 35-40 minutes or until the crust is golden brown.
- Remove the pie from the oven and let it cool completely at room temperature. Once cooled, refrigerate until the filling firms up.
FAQs:
Can I use a different type of flour instead of coconut flour?
Coconut flour is quite absorbent, so substituting it with another type of flour can affect the texture and consistency. If you must substitute, consider using almond flour, but you’ll need to use about twice the amount and adjust the liquid ingredients accordingly.
Is there a substitute for arrowroot powder in this recipe?
Yes, you can use cornstarch or tapioca flour as a substitute for arrowroot powder. Both work similarly to thicken the pumpkin filling, providing the desired consistency.
Can I make this pie ahead of time?
Absolutely! You can make the keto pumpkin pie a day in advance. After baking, let it cool completely, then refrigerate it. This will allow the filling to firm up nicely, making it easier to slice and serve.
What can I use instead of keto maple syrup?
If you don’t have keto maple syrup, you can use a different keto-friendly sweetener such as erythritol or stevia. Adjust the quantity according to your taste preference and the sweetness level of the alternative sweetener.
How should I store leftovers?
Leftover keto pumpkin pie should be stored in the refrigerator. Cover the pie with plastic wrap or place it in an airtight container. It can last up to 4-5 days when properly stored.
Can I freeze keto pumpkin pie?
Yes, you can freeze keto pumpkin pie. To do this, wrap the pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to one month. Thaw it in the refrigerator before serving.
Keto Pumpkin Pie
Ingredients
- 1 teaspoon cinnamon
- 3/4 cup keto maple syrup
- 2 large eggs
- 1 tablespoon arrowroot powder
- 3/4 cup coconut flour
- 1/3 cup coconut oil melted
- 1 1/4 cups milk of choice I used unsweetened almond milk
- 2 tablespoon sugar free powdered sugar
- 1/4 teaspoon salt
- 15 oz pumpkin puree unsweetened
Instructions
- Grease a 9-inch pie pan with oil and set it aside.
- Combine all the ingredients in a high-speed blender or food processor until you get a crumbly dough.
- Shape the dough into a ball with your hands and knead it gently until it's smooth. Roll out the dough to about half an inch thick with a rolling pin. Place the dough into the greased pie pan, pressing it gently into place. If the dough crumbles, just press it back together in the pan. Use a fork to decorate the edges. Put it in the fridge.
- In a small saucepan, mix the pumpkin puree, milk, syrup, cinnamon, and arrowroot powder. Stir over medium heat until it thickens and starts to simmer.
- Remove from the heat and pour the filling into a large mixing bowl. Let it cool for 2 minutes, then use a stick blender to blend until smooth and creamy. Let it cool for 5 minutes.
- Preheat your oven to 350°F.
- Pour the pumpkin filling into the pie crust. Bake for 35-40 minutes, or until the crust is golden.
- Take the pie out of the oven and let it cool completely at room temperature. Once it's cool, refrigerate it so the filling can firm up.
