Are you a fan of pumpkin pie but looking for a healthier, low-carb option? Look no further than this keto crustless pumpkin pie with almond milk! This delicious dessert is the perfect way to satisfy your sweet tooth without derailing your healthy eating goals. Plus, it’s easy to make and packed with flavor. Let’s dive into the recipe!
Ingredients
- 1 can pumpkin puree
- 3/4 cup almond milk
- 2 eggs
- 1/2 cup granulated monk fruit sweetener
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the pumpkin puree, almond milk, eggs, and monk fruit sweetener. Whisk everything together until smooth.
- Add in the cinnamon, nutmeg, ginger, and salt. Mix until all the spices are evenly distributed.
- Pour the mixture into a greased 9-inch pie dish.
- Bake for 40-45 minutes, or until the pie is set in the middle.
- Remove from the oven and let cool completely before slicing and serving.
Nutritional Information
Serving Size: 1 slice
Calories: 75
Fat: 4g
Carbohydrates: 8g
Fiber: 3g
Protein: 3g
Cooking Time
Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 50-55 minutes
Equipment
- Large mixing bowl
- Whisk
- 9-inch pie dish
Serving Suggestions
This keto crustless pumpkin pie with almond milk is delicious on its own, but you can also serve it with a dollop of whipped cream or a sprinkle of cinnamon. It’s the perfect dessert for Thanksgiving or any fall gathering!
Variations
Feel free to experiment with different spices to make this pie your own. You could add a pinch of cloves or allspice for extra warmth, or even try adding some cocoa powder for a chocolate twist. You could also swap out the almond milk for another non-dairy milk, like coconut or cashew.
Substitutions
If you don’t have monk fruit sweetener, you could use another low-carb sweetener like erythritol or stevia. And if you don’t have almond milk, you could use any non-dairy milk or even regular milk if you’re not following a dairy-free diet.
Storage
You can store leftovers of this pie in the fridge for up to 5 days. Just cover it with plastic wrap or foil to keep it fresh.
Tips
- Make sure your pumpkin puree doesn’t have any added sugar or spices.
- Let the pie cool completely before slicing it, or it may be too runny.
- To make this pie even more decadent, you could add a layer of melted chocolate to the bottom of the pie dish before pouring in the pumpkin mixture.
Notes
This keto crustless pumpkin pie with almond milk is a great option for anyone following a low-carb, keto, or dairy-free diet. It’s also a delicious way to enjoy pumpkin pie without all the added sugar and calories of a traditional crust.
Frequently Asked Questions
Can I use regular sugar instead of monk fruit sweetener?
You could, but it would no longer be a low-carb or keto-friendly dessert. If you’re not concerned about your sugar intake, you could use regular granulated sugar instead.
Can I use a different type of milk?
Yes, you can use any non-dairy milk or regular milk if you’re not following a dairy-free diet. Just keep in mind that the nutritional information may vary depending on the type of milk you use.
Can I make this pie ahead of time?
Yes, you can make this pie up to 2 days ahead of time and store it in the fridge until you’re ready to serve it.
This keto crustless pumpkin pie with almond milk is the perfect dessert for anyone looking to indulge in the flavors of fall without the guilt. It’s easy to make, packed with flavor, and a healthier alternative to traditional pumpkin pie. Give it a try and let us know what you think!