Easy to make, perfect autumn bake! Spongy keto & low-carb pumpkin pie melts in your mouth, leaving behind that special taste only a good pumpkin pie can leave.
Update as of October 2018: When I first made the Low carb Pumpkin Pie, it was December. I realized that one of the best things I could have done back in October is to make some extra pumpkin puree out of fresh pumpkins and store it in a freezer. That way you can bake pumpkin treats all winter long!
This recipe is intended for those of you who cannot engage in a three-hour bake and a night-long wait for the Keto Pumpkin Cheesecake. But please do so at some point, it's beyond delicious. Anyhow, this very recipe also comes in handy when somebody cannot consume dairy. If you omit the cream cheese topping and replace heavy cream with coconut cream, that is.
Enjoy your autumn folks! It has been beautifully colorful in central Europe this year!
Pumpkins Season
It's been a month since Halloween and seeing orange everywhere. Before posting this recipe, I feared I'd miss the pumpkin season and be completely off with a pumpkin dessert recipe. Then I realized that even if all the pumpkins in the nearby gardens have long been picked, it is a kind of fruit that doesn't go bad if properly stored. Besides, we are not officially in the winter season yet. And Christmas time keto-friendly-sweets baking is still at least a week away. On the other hand, December is very convenient to have folks over quite often. So just for the fun of it, I've decided not to make one pie but a few of Low Carb Mini Pumpkin Pie instead.
Although I could have, I didn't buy the pumpkin puree. I made my own from approximately 12 pumpkins that I'd gotten from my dear grandmother's garden. Must say that it's a bunch of work, especially cleaning up after the puree has been made and stored in the fridge and the freezer. So if you find an additive-free organic pumpkin puree in a local grocery store, I recommend buying that and saving an extra hour or two.
How to make low carb pumpkin pie
- Preheat the oven to 390°F (200°C). Prepare a tin muffin pan or a springform pan and grease it a little.
- In a medium bowl, mix all the crust ingredients, except the egg. In a small bowl, scramble the egg and add it to the mixture. Mix well.
- Press the mixture into the bottom of the pan. Bake for 10 minutes. Let the crust cool down.
- In a medium bowl beat the egg. Add in pumpkin puree, vanilla, spices, and sweetener. Mix well.
- In a separate bowl, beat the heavy whipping cream. Add it slowly to the pumpkin mixture and fold in until thoroughly combined.
- Pour the filling in the crust.
- Bake the low carb pumpkin pie for 15 minutes, then lower the oven temperature to 350°F (175°C) and bake for another 20 minutes.
Pumpkin Pie Spice
I also made pumpkin pie spice myself. Now that's quick and simple to make: Just combine 3 teaspoons Ceylon cinnamon, ¾ teaspoon ground ginger, ¾ teaspoon ground nutmeg, and ¼ teaspoon of ground cloves. This should be enough for three batches or so.
I hope you like the outcome of this recipe. We certainly love the low carb pumpkin pie and all of its aroma! Some of the folks I had over the other day couldn't stop complimenting on the mini pies version, and I wished I had more of them to offer. They are so beautifully spongy; you might think they're going to melt in front of your eyes. They melt in your mouth, though, leaving behind that special taste only a good pumpkin pie can leave.
I still have some of the pumpkin puree in the freezer and might try making pumpkin cupcakes the next time by tweaking this recipe a little bit. While low carb pumpkin pie (or mini pies) are amazing, I strongly encourage you to also try the Keto Pumpkin Cheesecake recipe. It is very time-consuming, albeit not complicated to make. And soooooo delicious!
Low Carb Pumpkin Pie
Ingredients
Crust
- 1 cup hazelnuts - ground
- 3 tbsp. butter - or coconut oil
- 3 tbsp. erythritol
- 1 dash salt
- 1 large egg
Filling
- 1 large egg
- 1 cup pumpkin puree
- 5 tablespoon erythritol
- ½ tablespoon pumpkin pie spice
- ¼ teaspoon Ceylon cinnamon
- 1 teaspoon vanilla extract
- 1 dash salt
- ½ cup heavy whipping cream - or coconut cream
Topping
- ½ cup cream cheese
- ½ cup heavy whipping cream
- 2 tablespoon powdered erythritol - or a bit of stevia extract
- 1 teaspoon vanilla extract
- ¼ teaspoon vanilla bean seeds
- 1 teaspoon gelatine powder
Instructions
Crust
- Preheat the oven to 390°F (200°C). Prepare a tin muffin pan and grease it a little.
- In a medium bowl, mix all the crust ingredients, except the egg. In a small bowl, scramble the egg and add it to the mixture. Mix well.
- Press the mixture into the bottoms of the muffin pan. Bake for 10 minutes. Let the crusts cool down, leaving them inside the pan.
Filling
- Keep the oven temperature at 390°F (200°C).
- In a medium bowl beat the egg. Add in pumpkin puree, vanilla, spices, and sweetener. Mix well.
- In a separate bowl, beat the heavy whipping cream. Add it slowly to the pumpkin mixture and fold in until thoroughly combined.
- Pour the filling on the crusts sitting in the muffin pan. Bake for 15 minutes, then lower the oven temperature to 350°F (175°C) and bake for another 20 minutes. Let the mini pies cool completely.
Topping
- Soak the gelatine in a coupe of tablespoons of hot water. Using a stand electric mixer, beat the heavy whipping cream. Slowly add in cream cheese, sweetener and spices. Mix well on medium speed. In the end, add the gelatine and mix well. Let the topping sit in the fridge for a couple of hours.
- When the mini pies are cooled, and the topping firm, spoon the latter onto each of the mini pies. Do so before ready to serve.
Nutrition
Valerie says
Why doesnt it show the carbs?
Tisa says
Hi, Valerie! All macronutrients are listed in the photo before recipe instructions (white letters on black background).