Hi Yvonne, I would love to help you troubleshoot, but I need a little more information. Also, what is the molasses for, color, texture, or taste? Would an egg replacement work? Thank you, Katrina! How would you go about freezing this ahead of time? Could you use xylitol instead of erythritol? I made one to try the recipe out before Thanksgiving and I expected it to be about 50% pumpkin pie like, but itâs about 95% exactly like traditional pumpkin pie. AndÂ hey, if your low carb pumpkin pie does develop cracks, just cover ’em with some whipped cream! And the crust! Or should I have baked it longer? Best keto sweeteners for custards. Did I do something wrong? The canned stuff is the same thing as pumpkin puree. Thank you, Wendy! Yes..Iâm going to make this pie again! Or would that change the result at all? Cut the pumpkin in half, scoop out the seeds, score the outside with a knife, and roast at 350 degrees F. The bake time will vary with the size of your pumpkin, but you’ll know when it’s done when you can easily pierce the outside of the pumpkin with a fork. Thank you! If you like a less sweet pie, I added half the sweetener and it still worked great! Thanks ð. Any way for clarification ð Iâve been trying to find a sugar free keto pumpkin pie to make but it looks like this isnât sugar free as it states in the title. I stuck very close to the recipe (which is unlike me), and I’m really glad I did. The crust is almost like a shortbread cookie. You’d be better off trying coconut cream if you can’t have dairy heavy cream. The nutrition info on the recipe card comes from the USDA Food Database, which is the most reliable source. Does anyone know if this pie can be frozen? Hi Jana, Using a large can of pumpkin actually shorts you 1 oz of pumpkin puree in the recipe. Thank you so much! Just wondering what to do with the leftover coconut cream ? It was a complete hit; nobody could tell it was Keto. I don’t use the molasses. Canadian thanksgiving is this weekend, and Iâm wondering if it would be fine to bake the crust a couple of days ahead of time and leave it in the fridge, and then make the filling and bake it on the day of? Yes, you can definitely pre-bake the crust a couple days ahead and refrigerate. Then instead of pushing it into a 9 inch pie pan, I lined a 24 cupcake tin with paper wrappers. Thank you very much for the recipe. I am so happy you liked the pie, Krista! I doubt that it would set. I’m going to make it 2 days in advance. This week, I’m testing pumpkin bars and finalized this keto low carb pumpkin pie. I loooove pumpkin pie and everything about this keto recipe is fantastic. It was amazing and everyone else in my family loved it, too. I used coconut milk and put some flax seed in the crust. Making it for the third time today. Enjoy your holiday! It turned out wonderful! If you’re counting only total carbs, then that will disqualify most any kind of recipe that contains sweetener. I will definitely be using the crust for other dishes, but it will be difficult to top this pairing of a perfect pumpkin custard with an amazingly tender keto crust. Use the buttons below to buy my new Besti sweeteners and Wholesome Yum keto ingredients, developed by me personally! This is what I do all the time and it’s plenty for people I’ve served it for – the pie is quite rich. I made this for Thanksgiving, so I don’t remember for sure, but I think I ended up doing 1/3 Cup Lakanto. Where I live they donât have pumpkin in a can. ð. These easy keto recipes are sugar-free, LCHF, and often paleo. I’m cooking it a little longer and then going to cool and refrigerate. This was so good! Is it undercooked? Iâd like to make it for Thanksgiving but wonât have the time on day of and even a day before…. I just made this scrumptious pie! I also added 1/8 tsp of Stevia and 1/8 tsp of monk fruit sweetener as I was making this for work, and it turned out delicious. 5 Stars! Thank you so much for your awesome recipes! Thank you so much for this recipe! Hi Pri, Happy upcoming Thanksgiving! You can double the recipe to make 2 if you need. Can’t beat it. 1 tbsp granulated erythritol. Hi! It does not contain any additional ingredients. You said you don’t include sweeteners in your nutrition information, but I don’t see any mention of it on any of the individual ingredients. Help! My Keto Pecan Pie was a huge hit at Thanksgiving, so I decided to step it up a bit and try a Keto Pumpkin Pie.This low carb pumpkin pie is so tasty you won't even miss the sugar!. Hi Brianna, I haven’t tried it, but in theory it should work. I put 1 level tablespoon of the crust into each one. Thank you for linking to these products – I had no idea that there were brands of almond flour that were so low in carbs – I have been sticking with coconut flour since I thought the almond flour was too high for our macros. Even my 7-year-old grandson ate every bite of his and wanted more. You'll see it on this page after we review it.I welcome constructive criticism, but I'm a person just like you - treat me like you'd like to be treated. Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. Oh no, what did I do wrong? Thank you. When serving, how do you remove the parchment paper from the individual slices of pie without making a big mess of the pie? It tastes just as good as traditional pumpkin pie. Course: Dessert. This was the first pie crust Iâve ever made from scratch and it got a little overdone but Iâm going to buy a pie crust protector because the foil trick didnât work so good. Doesnât have the same texture as typical pumpkin pie. Hi Tammie, The pie should not fully be set when you pull it from the oven. But whatâs on the knife tastes good. OMG! Thank you for this recipe. Registered trademark. Will need to cover the pie with whipped cream. Hi Melissa, Is it watery or not set? TIP #1 Bake this Vegan Keto Pumpkin Pie at Least 1 Day Before you Plan to Serve!. Left the molasses out and baked an additional 10 min and it was perfect! INGREDIENTS For the pie crust We're going to use almond flour, coconut flour, one egg, cold unsalted butter, salt, sweetener, xanthan gum, and psyllium husk powder. It’s seriously. Hi Tammie, Your pie should not be fully set. What a great recipie! Still somewhat jiggly in the center, but hopefully it will cook while it rests and be just right! I bought some puree from Target and one from BigLots and made 2 pies, the Target one came out WAY better. I have made this pie a handful of times and it’s delicious my husband and son love it. That’s not stopping me from being in a pumpkin mood, though. For anything that requires butter or ghee, can I replace it with butter flavored coconut oil? No one will ever know. I wanted to find/create the perfect recipe. One thing the website on the phone is so hard to read, a lot of pop up windows! I didnât have heavy cream so I used 10% cream and it was fine. Many people plan to make a healthy pumpkin pie on Thanksgiving or on the day of a holiday gathering, but Iâve found that this vegan keto pie does best when baked 1 day ahead of time.. You mentioned (blanched) almond flour. However, 50 mins later and an hour of cooling and it’s not fully set. Hi Faith, The potency can vary depending on the pumpkin pie spice you use. This was good!! But the pie is starting to get white spots on the surface as it cools, looks like mold. I just made chocolate pots de cream pie and ate a 1/12th slice because It’s a very rich, decadent, dense, creamy custard/truffle filling with almond flour/coconut shred crust. I LOVE This pumpkin pie! Anybody else have similar results? The water bath keeps the outside from cooking too fast, so it’s less likely to crack. I’m so glad you love it, Christine! Hi Melissa, The crust will be a little dense, but it should still work. But since going keto in June, I’ve lost over 30 lbs & I’m not missing any of my favorite foods thanks to your website. I’m ready to make again, I do not have heavy cream. Only swap was I made a pecan pie crust instead of almond flour. Do you have any thoughts on why this could be happening? The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Please help! Just trying to see how I can save a bit of time since Iâll have a lot of other dishes on the go that day. If you don’t want it to be low carb, I would suggest using the Libby’s recipe. Click underlined ingredients to buy them! Thank you for the recipe! I never did get the jiggle effect and was a bit skeptical, but after being refrigerated overnight, it was a perfectly “normal” looking pumpkin pie. This time in little ramekins to help with portion control…it’s THAT good! Velvety Keto Pumpkin Pie. Home / Recipe Index / Keto Low Carb Desserts / Easy Keto Low Carb Pumpkin Pie Recipe (Sugar-Free, Gluten-Free). I made this for Thanksgiving today. My advice to others trying it …make sure to roll out the dough and then place on the pie plate. so. Would almond milk be too much difference? No cracks. Hi Whitney, I can’t comment on other recipes, only the time that this recipe takes. This was the best low carb pumpkin pie (and crust) recipe I’ve ever tried, and I’ve tried several. I love pumpkin and I followed the recipe as is. I’m not much of a cook. Thaw in the fridge overnight. Look at the sweetener you have, if might need to be reduced further of it’s equivalent to 2 x regular sugar. I stuck a knife in like I usually do for pumpkin pie and it doesnât come out clean. The only one that is possibly less common is the powdered sweetener, but if you do even a little low carb baking you’ll probably have that one around. Thank you for the recipe. My second time making this. We are allergic to eggs. My father in law told me he couldnât even tell a difference. The pumpkin in the can that already has spices mixed in is usually pumpkin pie filling, and has added sugar, just fyi. Amount per serving. How much regular sugar can I use instead of the sweetener? I don’t think almond milk will give the same creamy result. Crust: 5oz pecans. The one option I used on the crust was to add cinnamon, and it was a great choice. Thank you Maya…you NEVER disappoint!! This recipe bakes the filling at a lower temperature, which also helps to avoid the cracks. This warm and golden pie features delicious pumpkin filling surrounded by a buttery crust. Yes! Itâs always been fantastic! Beat in eggs one at a time until all the ingredients are incorporated. I’m eating 1/12 a day. Very disappointed. Could I use a flax egg instead and coconut cream to make it vegan? Gently tap on the counter to release air bubbles. Readers also made these similar recipes after making this one. Thank you, night shift. Iâm making this tonight. Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth. Hi, we made this pie last night and it was delicious. Thanks. I made the filling to recipe but used the same sucralose as in the crust. Question. So delicious! I over baked on purpose because when I took it out of the oven at 45 minutes it was clearly very wet, much wetter than normal pumpkin pie seems at that point. So this made the cut, sans crust. The good news is, it was actually really easy to make a pumpkin pie recipe sugar-free. I definitely want to use this recipe at Thanksgiving this year so your help is much appreciated! But, feel free to cut it into any number of pieces you like! Love this recipe. I plan to make 3 more and freeze them. I followed the filling part exactly and it came out perfectly. Hello, I noticed that the link to Powdered erythritol leads to Swerve. As for serving, I usually cut the pie and then slide the pie server underneath between the slices and the parchment paper. Iâd like to make this again but have a more solid/firm pie. My absolute favorite recipe! I don’t tell anyone it is Keto and they just think it’s a regular pumpkin pie and enjoy it! In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season. Cool the crust on the counter for at least 10 minutes, longer if you have time. Remember that it’s a custard, in some ways similar to low carb cheesecake. Hi Cindy, The powdered form of sweetener is most likely the culprit here. This low carb keto pumpkin pie recipe is the most delicious sugar-free and gluten-free dessert you can have during Thanksgiving. Usually love the recipes on this site but this pumpkin pie NEVER set! What causes your custard recipe to set faster? Pies & desserts are one of my favorite things. I tried it right in the plate and it came out more crumbly. thanks!! Iâve been baking for 50mins and it it still watery. Almond flour and coconut flour can be used interchangeably for the crust. I’m glad you could enjoy some pumpkin pie. Press into plate and gently pierce the pie crust with a fork. We set it in the oven for 50min and cooled it in the fridge for an hour. I used 200 gram oven-fresh pumpkin that I baked in the oven until soft (for the whole recipe it should be 400 grams). The ketoÂ pumpkin pie filling has only five ingredients, plus optional vanilla extract and molasses. With it being pumpkin, I get the whole pie to myself!!! ), almond flour pie crust according to the directions here, Caprese Stuffed Avocado Recipe (Low Carb, Gluten-free), Keto Low Carb Sweeteners Conversion Chart. Hi, Alison! Please let me know how it comes out. Join 120,000 others to get a FREE keto food list, plus weekly keto recipes! I was a bit lazy and just roughly estimated all the ingredients. Iâm always intimidated for some reason when it comes to freezing anything but it would save me so much time if I did! Iâve made this pie (and crust) a few times. I don’t have any molasses. I just put this together and about to pop in in the oven. And so, beautifully spiced and incredibly flavorful, youâll find that this keto â¦ My diabetic partner was so happy to have a comfort food he could eat!! AND I DID! Hi! It will keep well in the refrigerator. Was it mostly set with the center slightly jiggly? Do you think I could use Swerve brown sugar in this recipe? Will definitely be adding this to our holiday meals from now on. I cant find it on your article:(. I imagine using fresh pumpkins you only need to take the flesh and puree it right? LOVE the pie! I have to stay under 100 carbs a day and itâs great to have a piece of pie (or two). Recipe looks amazing! My husband and son love it. Hope your family likes the pumpkin pie just as much, and the pecan pie, too. Hi Danielle, You can bake the pie as directed, let it set and chill. It depends on the person and how healthy their digestive system is and how their body metabolizes. Oh MY GOODNESS, I BAKED THIS PIE AND JUST HAD A PIECE, ITS SOOOO GOOD. My oven is brand new so it shouldnât be the temp. I also add in a couple of eggs, some sweetener, heavy cream, and pumpkin pie spice. Such different and yummy recipes. Does the nutritional information include the crust? It def seemed done, but after refrigerating, the muddle is still mushy. Do you know the carb amount for the molasses? Add the egg and continue to pulse just until the dough begins to come together in a shaggy mass. Cool completely on the counter, then refrigerate at least an hour before slicing. You can calculate your own nutrition info and factor it out if you used something else. I think also when using alternative sweeteners for sweet treats, smaller servings are better… From my experience anyway. What do I do then, please? Hi Marie, I haven’t tried it with either of these, but you can check the sweetener conversion calculator here for the level of sweetness. Thanks! Hi Tanya, The recipe is above where it says “Recipe card” in big letters. This was fantastic and easy. It might be the best-tasting pumpkin pie Iâve ever had and I love the crust! So pleasantly surprised! Update as of October 2018: When I first made the Low carb Pumpkin Pie, it was December. If this was not how it looked, then it would need to bake longer in the oven. (Don't overmix.). When you remove it, it should be jiggly in the center and set along the outsides by the crust. Could I just use a few drops of liquid monk fruit sweetener instead of the Swerve in this recipe? Such a success at Thanksgiving, the family raved about it and were shocked that it was keto. Hi Mindy, Sure! You only need a few ingredients for this easy keto low carb pumpkin pie recipe with almond flour crust. The whole thing turned out wonderfully. It took longer but turned out delicious baked for 70 minutes. So, you’d actually probably need a little more granulated erythritol to start with if you’re using that. I also had to freeze it after I baked it (loooong story lol) so it only got served a couple of weeks after I made it but it thawed beautifully in the fridge, no problems there! This will be my fall pumpkin pudding dessert until further notice! Much appreciated. 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