This perfect Keto Pumpkin Pie makes a lovely low carb pumpkin pie made in your Instant Pot or Pressure cooker. This is an easy pour and cook dessert that will be a healthy addition to your holiday table!
What Makes This The Perfect Keto Holiday Dessert
So it will be the holidays soon, and of course, that means it's time to start thinking about pumpkin desserts, and this Crustless Pumpkin Pie is the perfect low carb pumpkin dessert for your holiday dinner!
When making this Keto Pumpkin Pie, I wanted something that tasted like pumpkin pie, but I honestly can't be bothered to create a crust as with traditional pumpkin pies. I could probably have come up with some way to do it, but I find the crust interferes with good, pure, pumpkin flavor for me. This dish ended up turning out just the way I wanted it to. Perfect pumpkin pie flavor without being carb-heavy.
I made this in my Instant Pot but you can also bake this in your oven as well. Cooking it in a pressure cooker with a water bath does lend it a beautiful, smooth texture that's hard to beat, so I'd go the Instant Pot route if that's an option for you.
Is Pumpkin Okay On Keto?
The answer to this question isn't a cut-and-dry "yes" or "no" depending on who you ask. Pumpkin is relatively low in carbs and only contains natural sugars. So, as long as it's consumed in moderation and you stay within your daily macros, pumpkin is okay to consume when you're living a ketogenic lifestyle.
How Many Carbs Are In Pumpkin Puree?
In each 1/2 cup serving of pumpkin puree you eat, you will consume 10 total carbs or 8 net carbs.
This may not seem like a lot of pumpkin puree for the number of carbs you're consuming. However, when you think about how much pumpkin you use to make an entire pie (2 cups total) you can have quite a bit of pie for not very many carbs.
Does Pumpkin Pie Have A Lot Of Carbs?
Traditional pumpkin pie? It is absolutely loaded with carbs. Between the pie crust, the sugar, and the super sweet whipped topping that most people love to pair it with, a single slice of pie will put you over your daily carb limit.
Not this Keto pumpkin pie, though! It only has 6 net carbs per slice.
Ingredients Needed
- Eggs
- Heavy Whipping Cream- or you can substitute almond milk for a dairy-free version
- Erythritol- Feel free to substitute Swerve, Truvia, Splenda, or any sweetener of your choice
- Canned pumpkin puree- Make sure you're grabbing the plain pumpkin puree, not the pumpkin pie mix.
- Pumpkin Pie Spice
- Vanilla extract
How To Make Keto Pumpkin Pie In Your Instant Pot
It really could not be easier! This is a quick and easy recipe for you if you find yourself short on time during the rush of the holiday season.
1. Whisk together two eggs.
2. Add heavy cream, Erythritol, pumpkin puree, pumpkin pie spice, and vanilla and whisk together.
3. Grease 6 x 3 baking pan (coat it well!), cover the bottom of the pan with parchment paper, and transfer mixture to pan and cover.
4. Add water to the pressure cooker or Instant Pot and place the pan on the steamer rack.
5. Cook on high pressure for 20 minutes and let steam release for 10 minutes.
6. Remove lid carefully to avoid water dripping onto pie and chill for 6-8 hours.
7. Serve with whipped cream for a perfect finish!
How To Make It In The Oven
- Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan.
- Place the pan into a 13x9 pan and fill that pan halfway up with water.
- Place the pans into the oven and bake at 350F for 40 minutes.
Why Cook The Pie Pan In A Pot Of Water?
You put the pan in a pan with water in order to protect the Crustless Pumpkin Pie from the direct heat of the oven. This is known as a water bath. This keeps the eggs from cooking too quickly, which would cause them to separate and create an unpleasant texture.
This is actually why I prefer to cook puddings in the Instant Pot because the water in the pressure cooker actually creates a water bath, resulting in that perfect, creamy pudding texture that you want.
Tips And Tricks For Making This Instant Pot Pumpkin Pie
- This is an easy pour and cook recipe. Just mix everything in a bowl, cook, chill and serve.
- The hardest thing about this is to ensure that you have greased that pan extremely well. Do not use a springform or push pan because when I tried that, the pudding starts to leak badly and you'll lose a lot of it. Thoroughly grease a baking pan well, let it cool a bit, and then empty it out onto a plate.
- Definitely cover this with a lid or aluminum foil as you do not want moisture/steam going into your dessert. When you remove the lid, be careful you don't dump that water back into the pudding.
- You really need to chill this Keto Pumpkin Pie for the recommended time for the best results, especially if you use Erythritol, which is less likely to produce that cooling effect (or you're less likely to notice it) in a chilled dessert.
VARIATIONS:
- Use almond milk instead of heavy cream to make this dessert dairy free!
More Quick Fall Recipes
- This Cranberry Chutney makes a perfect addition to any holiday meal!
- Creamy Butternut Squash with Apple and Bacon is simple, yet is an ideal fall comfort food.
- Looking for a different take on a pumpkin dessert? Try my Pumpkin Cheesecake Mousse.
- This Pumpkin Bread Pudding is all the things you love about fall wrapped up into one delectable dessert! It's ooey, gooey, pumpkin-y and so very delicious!
- If you're looking for more great low carb and keto holiday dishes, check out my 42 Keto Holiday Recipes post!
- Keto Pumpkin Pie Cocktail is great for any adult fall gathering.
So whether you're looking for a low-carb dessert for your next holiday get-together, or you're just looking for a pumpkin pie recipe that doesn't take a ton of effort, you're sure to love this Keto Pumpkin Pie! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Equipment
- PARCHMENT PAPER ROUNDS
Ingredients
- 2 (2) Eggs
- 1/2 cup (119 ml) Heavy Whipping Cream, (or almond milk for dairy-free)
- 3/4 cup (150 g) Erythritol, (sub Swerve, Truvia, Splenda or sweetener of choice)
- 15 ounces (425.24 g) canned pumpkin puree
- 1 teaspoon (1 teaspoon) Pumpkin Pie Spice
- 1 teaspoon (1 teaspoon) Vanilla extract
For Finishing
- 1/2 cup (119 ml) Heavy Whipping Cream
Instructions
Instant Pot Directions
- Whisk together the 2 eggs and add all remaining ingredients in the order listed.
- Grease a 6-inch x 3-inch pan very, very well and cover the bottom with parchment paper. I found this easiest to do with a silicone basting brush so I could get into all the nooks and crannies.
- Pour the mixture into the pan.
- In the inner liner of your instant pot or pressure cooker, place 1.5 cups of water.
- Place a steamer rack on top of it and place the pan with the pumpkin mixture on the rack.
- Cover the pan with a silicone lid or aluminum foil.
- Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Remove lid carefully, not allowing any of the water on the lid to fall back into the pudding.
- Chill for 6-8 hours and serve with additional whipped cream. I use this little device for the easiest whipped cream ever.
Oven Directions
- Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan.
- Place the pan into a 13x9 pan and fill that pan halfway up with water.
- Place the pans into the oven and bake at 350F for 40 minutes.
Watch The Video
- This is an easy dump and go recipe. Just mix everything in a bowl, cook, chill and serve.
- The hardest thing about this is to ensure that you have greased that pan extremely well. Do not use a springform or push pan because when I tried that, the pudding starts to leak badly and you'll lose a lot of it. Thoroughly grease a baking pan well, let it cool a bit, and then empty it out onto a plate.
- Definitely cover this with a lid or aluminum foil as you do not want moisture/steam going into your dessert. When you remove the lid, be careful you don't dump that water back into the pudding.
- You really need to chill this dessert for the recommended time for the best results, especially if you use Erythritol, which is less likely to produce that cooling effect (or you're less likely to notice it) in a chilled dessert.
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Nutrition
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Peterafi
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