Craving the classic taste of pumpkin pie without the carb overload? Prepare to be amazed by this revolutionary No Bake Low Carb Pumpkin Pie that will satisfy your sweet tooth while keeping your health goals intact! This incredibly easy dessert transforms the traditional holiday favorite into a keto-friendly masterpiece that's so delicious, you won't believe it's low-carb. Get ready to impress your family and friends with a show-stopping dessert that's as nutritious as it is mouthwatering!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 1/4 cup erythritol or sweetener of choice
- 1 can (15 oz) pumpkin puree
- 1/2 cup heavy cream
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- In a medium mixing bowl, combine almond flour, melted butter, and erythritol. Mix thoroughly until the mixture resembles a crumbly, slightly moist texture that can hold together when pressed.
- Transfer the crust mixture into a 9-inch pie dish or springform pan. Use the back of a spoon or your fingers to press the mixture evenly across the bottom and up the sides of the dish, creating a uniform crust.
- Place the prepared crust in the refrigerator to chill and set while preparing the filling, approximately 10 minutes.
- In a separate large mixing bowl, whisk together pumpkin puree, heavy cream, pumpkin pie spice, vanilla extract, and salt until smooth and well combined. Ensure no lumps remain in the mixture.
- Remove the chilled crust from the refrigerator and pour the pumpkin filling evenly into the prepared crust, smoothing the top with a spatula.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set completely and develop rich flavors.
- Before serving, optionally garnish with a dollop of whipped cream and a sprinkle of additional pumpkin pie spice.
- Slice into 8 equal portions and serve chilled. Store any remaining pie in the refrigerator for up to 5 days.
Tips
- Crust Perfection: When mixing the crust, press firmly to ensure it holds together. The key is a slightly moist, crumbly texture that will set beautifully in the refrigerator.
- Smooth Filling Hack: Whisk the filling ingredients thoroughly to eliminate any lumps. A smooth, creamy filling is the hallmark of an exceptional pie.
- Chilling is Crucial: Allow the pie to set for at least 4 hours, but overnight is even better. This helps develop rich, deep flavors and ensures the perfect texture.
- Sweetener Swap: Feel free to experiment with different low-carb sweeteners, but erythritol works best for maintaining the right consistency and sweetness.
- Garnish Game: For an extra touch of elegance, top with homemade whipped cream and a light dusting of pumpkin pie spice just before serving.
- Storage Tip: This pie keeps well in the refrigerator for up to 5 days, making it a perfect make-ahead dessert for holidays or special occasions.Pro Tip: Use fresh, high-quality ingredients to elevate the flavor of this already delightful low-carb dessert!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 6g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 40mg
