Mixing it takes ten minutes, and the oven does the rest. Only 120 calories and 5 grams of net carbs per slice! When my husband and I transitioned to a low-carb diet in 2011, one of my goals was to recreate our favorite desserts but keep them low-carb. In October, shortly before Thanksgiving, I set out to make a keto pumpkin pie. It took a few tries, but I did it! This pie is creamy and flavorful. It’s also easy to make. We look forward to enjoying it every year, and we do not miss the high-carb version at all.
Instructions
Recipe Card
Coconut oil for the pan: Make sure that the pan is well-greased.
Eggs: I use large eggs in most of my recipes, this one included.
Canned pumpkin puree: Make sure it’s unsweetened - you want pure pumpkin puree and not sweetened pumpkin pie filling.
Sweetener: I use stevia. You can replace it with a granulated sweetener if you wish.
For flavor: Pumpkin pie spice and pure vanilla extract.
Canned coconut milk: Please use full-fat milk in this recipe, not reduced-fat.
Coconut flour: It’s best to measure it by weight. It’s highly absorbent and drying, so each extra gram makes a difference.
Preheat your oven to 350°F. Grease a 9-inch pie plate. 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 one cup and add it to the pumpkin mixture, whisking to combine. Then, whisk in the coconut flour.
Cool the pie for two hours on a cooling rack, then cover the pan with plastic wrap and refrigerate the pie for at least 2 more hours 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.
Letting it Rest
Much like a keto cheesecake, It’s important to let the pie cool completely before attempting to slice it. Two hours on the counter and two more hours in the fridge is the minimum. Overnight in the fridge is even better.
Slicing the Pie
This pie is basically a custard without a crust. It’s creamy and delicate, so after slicing it, removing the slices from the pan can prove challenging.
Don’t let that deter you! I’ve done it many times, so I know it can be done. Work slowly and carefully. Slide a cake server underneath each slice and slowly lift it up, as shown in the photo below. Use your fingers to help if needed.
Sometimes, I use a dinner knife instead of a cake server to lift up the slices from the pan. I find it easier because a cake server can be too wide and not as easy to control.
Sometimes, I sprinkle the whipped cream with a bit of cinnamon. If you like the flavor combination of pumpkin and chocolate, you can top it with chocolate whipped cream.
You can also freeze this pie. Let it cool completely, then wrap it in plastic wrap, followed by foil.
