This fantastic recipe is full of heartwarming spices from the pumpkin pie filling and a golden crunch from the homemade crust. This Keto-friendly version of pumpkin pie is gluten-free, sugar-free, and has just 5 grams of net carbs per serving.
Remove the top parchment paper and turn the dough into the dish with one hand under the parchment paper and the other holding the dish. Poke holes in the bottom of the pie crust to stop it from rising while baking, and place the pie pan in the preheated oven for 10 minutes. Remove it from the oven and allow it to cool on a wire wrack.
If you want your low-carb pumpkin pie flawless without any cracks, try baking it in a water bath.
1 cup of erythritol gives the pumpkin pie a nice sweetness, but if you prefer your desserts not so sweet, I recommend using half a cup of erythritol for your first pumpkin pie and then adjust it to your taste buds the next time.
Switch up the pie crust for a graham cracker crust. Mix gluten-free graham crackers and melted butter together to create a delicious buttery crust.
For a more keto-friendly low-carb pumpkin pie, you may want to consider eliminating the crust. It's still delicious and lowers the carb and the calories.