Keto Crustless Pumpkin Pie

Introduction

Keto Crustless Pumpkin Pie is a delectable, low-carb alternative to the traditional pumpkin pie, perfect for those adhering to a ketogenic diet. This rich and creamy dessert captures the essence of autumn with its warm spices and velvety pumpkin filling, all without the added carbohydrates from a crust. This recipe not only caters to keto enthusiasts but also offers a gluten-free and sugar-free option that everyone can enjoy. Ideal for holidays or any time of year, this pie is a must-have for those seeking a healthier sweet treat.

Ingredients

For the Pumpkin Filling

  • Canned Pumpkin Puree: 15 oz (not pumpkin pie filling)
  • Eggs: 3 large
  • Heavy Cream: 1 cup (or coconut cream for a dairy-free version)
  • Granulated Erythritol: 3/4 cup (or preferred keto sweetener, adjust to taste)
  • Pumpkin Pie Spice: 2 teaspoons (or use a mix of cinnamon, nutmeg, and ginger)
  • Vanilla Extract: 1 teaspoon
  • Salt: 1/4 teaspoon

Optional Toppings

  • Whipped Cream: Sugar-free, for serving (coconut whipped cream for a dairy-free option)
  • Chopped Pecans or Walnuts: for garnish

Preparation Steps

Step 1: Preheat the Oven

  1. Set the Temperature: Begin by preheating your oven to 350°F (175°C). Preheating ensures even baking, resulting in a perfectly set filling.

Step 2: Prepare the Mixing Bowl

  1. Gather Ingredients: In a large mixing bowl, combine the canned pumpkin puree, eggs, and heavy cream. It’s important to use pure pumpkin puree to achieve the right texture and flavor.

Step 3: Mix the Pumpkin Filling

  1. Add Sweetener: Gradually stir in the granulated erythritol, ensuring it dissolves evenly throughout the mixture. This natural sweetener helps keep the pie low-carb while providing the sweetness that complements pumpkin.
  2. Incorporate Spices: Add the pumpkin pie spice, vanilla extract, and salt to the mixture. Mix thoroughly until all ingredients are well combined. The spices will add warmth and depth to the filling, creating a delightful flavor profile.

Step 4: Prepare the Baking Dish

  1. Grease the Dish: Lightly grease a 9-inch pie dish or a similar-sized baking dish with cooking spray or butter. This step helps prevent sticking and makes serving easier.

Step 5: Pour and Smooth

  1. Pour the Mixture: Carefully pour the pumpkin filling into the prepared pie dish. Use a spatula to smooth the top, ensuring an even layer.

Step 6: Bake the Pie

  1. Bake: Place the pie dish in the preheated oven and bake for 45-55 minutes. The pie is done when the edges are set and the center is slightly jiggly but not liquid. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Step 7: Cool the Pie

  1. Remove and Cool: Once baked, remove the pie from the oven and let it cool at room temperature for about 10-15 minutes. This cooling period allows the filling to firm up further.
  2. Chill (Optional): For the best flavor and texture, refrigerate the pie for at least 2 hours or overnight before serving. Chilling enhances the flavors and makes slicing easier.

Step 8: Prepare for Serving

  1. Garnish: Before serving, consider adding a dollop of sugar-free whipped cream on top for a creamy touch. Chopped pecans or walnuts can also add a nice crunch.

Step 9: Slice and Serve

  1. Slice: Cut the pie into 8-10 slices, depending on your desired portion size.
  2. Enjoy: Serve chilled or at room temperature, savoring the rich flavors of pumpkin and spices.

Nutritional Information

The following nutritional information is based on a serving size of one slice (assuming the recipe yields 8 slices):

  • Calories: 160
  • Total Fat: 14g
  • Saturated Fat: 7g
  • Cholesterol: 85mg
  • Sodium: 150mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 2g
  • Net Carbohydrates: 3g
  • Protein: 4g

Weight Watchers SmartPoints

For those following the Weight Watchers program, each slice is approximately 4 SmartPoints.

Tips for Success

  1. Pumpkin Puree vs. Pumpkin Pie Filling: Always use pure pumpkin puree for this recipe, as pumpkin pie filling often contains added sugars and spices that can alter the carb count and flavor.
  2. Sweetener Adjustments: Depending on your taste preference, feel free to adjust the amount of erythritol. Different sweeteners have varying levels of sweetness, so adjust accordingly.
  3. Dairy-Free Options: To make this pie dairy-free, substitute heavy cream with coconut cream or a plant-based milk alternative. Just be mindful of the liquid content to maintain the desired consistency.
  4. Storage: Store any leftover pie in an airtight container in the refrigerator for up to 5 days. The flavors may deepen as it sits, making it even more delicious.
  5. Serving Suggestions: This pie pairs wonderfully with coffee or tea. For an extra festive touch, consider serving it with a sprinkle of cinnamon or nutmeg on top.

Conclusion

Keto Crustless Pumpkin Pie is a delightful dessert that captures the essence of fall while adhering to a low-carb lifestyle. With its creamy texture and rich flavor, this pie is perfect for holiday gatherings or as an everyday treat. Easy to prepare and customize, it’s a fantastic option for anyone looking to enjoy a guilt-free dessert without sacrificing taste. Indulge in the warm spices and comforting flavors of this keto-friendly pie, and share it with friends and family for a satisfying sweet experience!