If you’re a chocoholic, this crustless Keto Chocolate Pumpkin Pie is for you! Laced with cinnamon this delicious pie reminds me of spiced Mexican chocolate. This easy sugar free pumpkin pie takes just minutes to put together and will satisfy all your fall pumpkin cravings. Top with fresh whipped cream and drizzle with chocolate sauce for the full effect!
I’m all about everything pumpkin around this time of year, including pumpkin pie, but I’m also a raving chocoholic so this Keto Chocolate Pumpkin Pie is a dream come true. So, let’s get to it!
Fresh or Canned Pumpkin?
For the sake of simplicity, I prefer to use canned pumpkin puree and I always have a can or two on hand. Homemade or fresh pumpkin puree can make the final pie watery so if using fresh pumpkin, be sure to blot it with paper towels to remove as much liquid as possible.
Making the Crustless Keto Chocolate Pumpkin Pie
First of all, this pie is crustless so no need to fuss over a keto crust. Although, if you prefer a crust feel free to use your favorite low carb crust. For low carb pies, I like to use a crumb style crust but for a more traditional pie crust, try this crust from Wholesome Yum!
The filling to this pie is similar to a traditional pumpkin pie with just a few simple changes. A can of pumpkin puree gets combined with eggs, salt, cinnamon, low carb sweetener, cocoa, a bit of coconut flour and vanilla. I like to use allulose or a sweetener blend with allulose for baking, but your favorite sweetener will work! Also, I love to Rodelle Cocoa in any recipe where the chocolate is front and center. It has amazing, rich chocolate flavor and is my go-to for chocolatey goodness!
The filling goes into a lightly greased pie dish and bakes for about 45 minutes. Just like a traditional pumpkin pie, it needs to cool to room temperature before slicing.
Serve this Keto Chocolate Pumpkin Pie topped with fresh whipped cream and if you really feel like being decadent, drizzle it all with a keto friendly chocolate sauce!
Looking for more keto desserts? Check these out!
- Low Carb & Keto Friendly Muddy Buddies
- Keto Chocolate Zucchini Bread
- Maple Pecan Low Carb Pumpkin Tartlets
- Keto Cowboy Cookies
- Keto Chocolate Cake with Ganache
Keto Chocolate Pumpkin Pie
- 1 15 oz. can pumpkin puree
- 1/2 cup allulose
- 1/4 cup Lakanto Golden Monkfruit Sweetener
- 1/2 tsp. cinnamon
- 4 eggs
- 3 Tbsp. cocoa
- 1 cup heavy cream
- 1 tsp. vanilla
- 2 Tbsp. coconut flour
- Preheat the oven to 350 degrees. Lightly grease a 9 inch pie plate and set aside. In a mixing bowl, combine pumpkin, allulose, monkfruit sweetener, cinnamon, eggs, cocoa, heavy cream, vanilla and coconut flour; whisk together well. Pour the pumpkin mixture into the prepared pie plate. Place in oven and bake for 45-50 minutes or until the center is set. Cool completely before slicing. To store, cover and refrigerate.
Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.
2 thoughts on “Keto Chocolate Pumpkin Pie”
Hi! I can’t wait to try this. Is the allulose you’re using powdered? Thanks!!
Hi! The allulose I used was granulated …Anthony’s brand.