This easy keto pumpkin pie recipe will take your low carb pumpkin pie game to the next level – mostly because of the cardamom candied pecans. I also chose to make this gluten free keto pumpkin pie in a slab pie format, for reasons I’ll go into more detail about below!
I don’t know about you guys, but I’ll take a piece of keto pie over a piece of cake any day. My favorite pie flavors (in case you lay awake at night wondering) are strawberry rhubarb, pecan, cherry, blueberry, and lemon meringue in that order.
Mr. Hungry’s favorite is apple – which I also like but it doesn’t make my top five.
Nor does pumpkin really, which begs the question – why on earth am I posting another keto pumpkin pie recipe, when I already have a great one here on IBIH, and yet none of my top five pies exist here on the blog?
Aaaaaaannnnnnnnd – I don’t have a good answer for that. I guess because keto pies containing mostly fruit are hard to execute while keeping your net carbs low – but I’ll work on it…
Hold up…. I can’t believe I’ve yammered on this long and HAVEN’T EVEN gotten to the Cardamom Candied Pecans that top this keto pumpkin pie yet! The low carb pumpkin pie filling itself is pretty traditional for this pumpkin pie recipe – but it’s the candied pecans that take it to the next level.
Like wake up in the middle of the night thinking about that leftover pumpkin pie in the fridge and getting up to have some, because going back to sleep without at least one bite of that buttery shortbread crust and creamy pumpkin custard topped with crunchy, sweet, spicy pecans on top IS JUST NOT AN OPTION, next level.
It’s that good.
Keto Pumpkin Pie FAQs and Substitions:
Is a keto pumpkin slab pie better than a traditional keto pumpkin pie?
Slab pies are all the new rage in case you didn’t know. And lest you think it’s just a passing fad, let me come at you with some major pros of a slab pie over a traditionally shaped round pie…
First, a slab pie is much easier to cut and serve IMO. With a traditional keto pumpkin pie, your filling to crust ratio is much higher, and the steep incline on the sides means that it’s hard to serve a decent looking slice if that matters to you. Usually the rim of crust falls off onto the plate at least, or the entire slice just disintegrates and collapses flat anyway under the weight of the filling.
Second, because the filling to crust ratio isn’t as high in a keto pumpkin slab pie, you are less likely to end up with a bottom crust that is still raw on the bottom – and let’s face it, raw pie dough isn’t appetizing. Also, the crust is my favorite part of any keto pie – so I’m good with more crust and a little less filling per bite.
Third, a slab pie is preferable to a traditionally shaped keto pumpkin pie when you have multiple dessert options and you want a small piece of everything.
You can easily customize the size of your slice with a slab pie, whereas a traditional pie is hard to cut small or it just falls apart. Still tastes good, just not as pretty.
AND, bonus fourth pro, if you’re doing a keto dessert and coffee buffet cocktail party style, most slab pies (and especially this keto pumpkin slab pie) can be picked up and eaten easily by hand while standing and holding a plate or drink.
Which is especially nice when you don’t want to provide utensils, or you don’t have room to provide guests with tables and chairs if you’re entertaining in a smaller space.
So there you have it.
Slab pies rule. The end.
And if you haven’t tried slab pie before, this keto pumpkin pie is the perfect one to get your feet wet with! I’m excited for you!
What kind of pan do I need to make this keto pumpkin slab pie?
A 13 x 9 baking sheet with 1 inch sides is ideal for easy slicing, but a 13 x 9 regular baking pan will also work.
Can this keto pumpkin pie be made in a traditional pie pan?
Yes! Absolutely this low carb pumpkin pie can be made in a traditional pie plate. Because it will be thicker you will likely need to increase the baking time by about 15 minutes.
What is the best way to toast the candied pecans?
I chose to toast the pecans separately and then sprinkle them over the top after I baked this keto pumpkin pie, rather than adding them to the top during baking as I’ve seen done before with nut toppings.
I’m sure you could toast the nuts on top of the pie filling as it bakes, but since nuts go from mmmm nice and toasty and perfect to ugh black and bitter and burned like all get out in about 10 seconds, I decided not to risk it.
If you want to live on the edge – go for it and save yourself the extra step of toasting them separately.
Is pumpkin ok to eat on a keto diet?
Yes. Pumpkin is a relatively low carb squash, and is perfectly acceptable to use in moderation on the keto diet.
What type of pumpkin puree should I use for keto pumpkin pie?
I used organic canned pumpkin puree for my pumpkin pie, but you can also use fresh if you have it.
When purchasing canned pumpkin puree, make sure it is not pumpkin pie filling, which will contain a lot of sugar and is not keto friendly. Look for 100% packed pumpkin and get organic if you can find it reasonably priced.
If you are making your own pumpkin puree make sure it’s well drained and thick or it will add too much moisture to your pie, which will prevent it from setting firmly.
You can also substitute butternut squash for the pumpkin in this keto pumpkin pie recipe with excellent results.
How do I store this keto pumpkin pie?
For best results you should wrap this pumpkin pie in plastic wrap or foil and store it in the refrigerator for up to 1 week.
To freeze this keto pumpkin pie I recommend slicing it in advance (so it’s pre-portioned and you don’t have to cut a frozen pie or thaw the entire thing to get one slice) and then wrapping it in plastic and placing it in an airtight container to protect it from freezer burn. This keto pumpkin pie will keep for up to 6 months in the freezer.Print
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