Keto Vegan Pumpkin Pie, Pumpkin Cheesecake & More Recipes!
Recipes in this Video
Pumpkin pie is a quintessential American dessert, especially popular during the fall season and Thanksgiving celebrations. This keto vegan version caters to those seeking a low-carb, plant-based alternative without sacrificing flavor. The dish has gained popularity among health-conscious individuals and those following a ketogenic diet, making it a festive treat that everyone can enjoy.
Ingredients
- ●pumpkin puree
- ●coconut cream
- ●almond flour
- ●erythritol
- ●cinnamon
- ●nutmeg
- ●ginger
- ●vanilla extract
- ●salt
- ●coconut oil
- ●flaxseed meal
- ●water
- ●baking powder
- ●maple extract
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine pumpkin puree, coconut cream, erythritol, cinnamon, nutmeg, ginger, vanilla extract, and salt.
- 3Mix until smooth and well combined.
- 4In another bowl, combine almond flour, coconut oil, flaxseed meal, and baking powder to form a crust mixture.
- 5Press the crust mixture into a pie pan evenly.
- 6Pour the pumpkin filling into the crust, smoothing the top with a spatula.
- 7Bake in the preheated oven for 45-50 minutes, until the filling is set.
- 8Remove from the oven and let cool to room temperature.
- 9Refrigerate for at least 2 hours before serving to allow it to firm up.
- 10Slice and serve chilled or at room temperature.
Ingredient Alternatives
coconut cream
Healthier: silken tofu
Cheaper: coconut milk
Silken tofu provides creaminess with fewer calories.
almond flour
Healthier: ground sunflower seeds
Cheaper: all-purpose flour
Ground sunflower seeds are nut-free and cheaper.
erythritol
Healthier: stevia
Cheaper: sugar
Stevia is a natural sweetener with no calories.
flaxseed meal
Healthier: chia seeds
Cheaper: ground oats
Ground oats are more affordable and provide similar binding properties.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup almond flour
- ●1/4 cup coconut oil, melted
- ●1/4 cup erythritol
- ●1/2 tsp vanilla extract
- ●1/2 tsp cinnamon
- ●1/4 tsp nutmeg
- ●1/4 tsp salt
- ●1 cup pumpkin puree
- ●1/4 cup coconut cream
- ●1/4 cup almond milk
- ●1 tbsp lemon juice
- ●1/2 tsp pumpkin spice
- ●1/4 tsp turmeric (for color)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine almond flour, melted coconut oil, erythritol, vanilla extract, cinnamon, and salt. Mix until a dough forms.
- 3Press the dough into the bottom of a lined muffin tin to form the crust.
- 4In another bowl, mix pumpkin puree, coconut cream, almond milk, lemon juice, pumpkin spice, and turmeric until smooth.
- 5Pour the pumpkin mixture over the crust in the muffin tin, filling each cup about 3/4 full.
- 6Bake for 20-25 minutes or until the edges are set and the center is slightly jiggly.
- 7Remove from the oven and let cool at room temperature for 10 minutes, then refrigerate for at least 2 hours to set.
- 8Once set, carefully remove the cheesecake bites from the muffin tin.
- 9Serve chilled and enjoy your vegan keto pumpkin cheesecake bites.
Equipment
Ingredients
- ●1 cup cold brew coffee
- ●1/2 cup unsweetened almond milk
- ●1/4 cup pumpkin puree
- ●2 tbsp coconut cream
- ●1 tbsp keto-friendly sweetener
- ●1/2 tsp pumpkin pie spice
- ●1/4 tsp vanilla extract
- ●Ice cubes
Instructions
- 1In a blender, combine the cold brew coffee, almond milk, pumpkin puree, coconut cream, sweetener, pumpkin pie spice, and vanilla extract.
- 2Blend on high until smooth and creamy.
- 3Taste and adjust sweetness if necessary by adding more sweetener.
- 4Fill a glass with ice cubes.
- 5Pour the blended mixture over the ice.
- 6Garnish with a sprinkle of pumpkin pie spice on top.
- 7Serve immediately and enjoy your refreshing drink.
Equipment
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