Low-Carb Dairy-Free Pumpkin Pie (Keto, Egg-Free)

 Classic pumpkin pie made low-carb! Sugar-free, gluten-free, dairy-free, egg-free, and still absolutely delicious! The silky creamy pumpkin custard of your dreams is EASY to make and healthy, to boot (paleo and vegan!) 

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Originally published October 19, 2018. Updated October 13, 2021

Low-Carb Paleo Pumpkin Desserts

‘Tis the season! PUMPKIN season.

When September – October strikes, I can not get enough pumpkin lol. A pumpkin spice frappuccino, soft and chewy pumpkin snickerdoodles, and (no-bake!) pumpkin cake balls! Are you loving pumpkin as much as I am?? 

I know it’s not even Thanksgiving yet, but the pumpkin pie just HAD to be made. And it was a challenge! How to make this classic without flour, butter, eggs and sugar?? And make it actually taste like the real deal?

THIS pretty pie has everything you want: a buttery crust, a SILKY smooth rich custard — perfectly spiced with cinnamon, nutmeg, allspice and cloves. And a dollop of fresh whipped cream on top! It really is hard to believe there’s no gluten, no dairy, and NO SUGAR.

Discolsure: as an affiliate, we earn a commission on purchases made from affiliate links to Amazon and other retailers.

Simple, Healthy Ingredients

Instead of the conventional pie that’s super high in carbs and sugar (plus gluten, dairy and eggs), this pie is made with wholesome, natural ingredients that fit your healthy low-carb lifestyle. You probably have many of these pantry staples already in your cupboard.

• Almond Flour
• Avocado Oil
• Pumpkin Puree
• Coconut Milk
• Monk Fruit
• Flaxseed
• Pumpkin Pie Spice & Pink Himalayan Salt

Most of these common ingredients can be found at national retailers such as Target, Costco, Wal-Mart, Whole Foods and Amazon. Use code PRETTYPIES to save on the BEST monkfruit: Lakanto!

What Does “PRETTY PIES” actually mean?

Ingredient Swaps for Low-carb, Vegan & Paleo Pumpkin Pies

I made some swaps from the original recipe from the back of a can of pumpkin + a little something to make it just as rich and creamy and delicious!

• For the crust: 
  • Wheat flour –> Almond Flour (now it’s gluten-free and grain-free!)
  • Butter –> Avocado Oil (now it’s dairy-free!) I tried coconut oil the first round and it was a little too crumbly, but still good.
  • Sugar –> Monk Fruit (now it’s sugar-free!)
• For the filling:
  • Sweetened Condensed Milk –> Coconut Cream (now it’s dairy-free!)
  • Sugar –> Monk Fruit (now it’s sugar-free!) Click here to see the kind I use
  • Eggs –> Flaxseed and almond butter (now it’s vegan, and still rich tasting!)

See? You can swap out conventional stuff, and with a little guidance, you can ROCK these pies with alternative ingredients. 🙂

Is this Pumpkin Pie KETO?

This low-carb pumpkin pie is a fraction of the carbs and sugar than a traditional slice of pie, and YES can fit a ketogenic diet, especially for a special occasion like Thanksgiving. Most people don’t eat pie as an everyday thing.

Each slice has roughly 6 net carbs, which is a little bit on higher side for a keto dessert. But if it fits your macros at 6, go ahead and enjoy!

If 6 is a little too high, what can you do? Cut the pie into smaller slices to lower the carbs. Or swap coconut cream for heavy cream, if you can do dairy.

If you have any questions about ingredient swaps, you can always ask! Comment below or message me on Facebook 🙂

TIPS for a PERFECT (super EASY) Gluten-Free Pie Crust:

My crust recipe is SO EASY compared to conventional ones where you have to have chilled butter and cut it in just so, and roll it out, blah blah etc… NONE of that stuff here you guys!

THIS crust is so simple. Mix together your flax and water to make a “flax egg” (that name grosses me out, but we’ll just have to deal)

Mix your almond flour, salt and monk fruit, then add in your “egg” and oil. Mix well.

Tip #1: Grease your pie plate well to prevent sticking. I used a drizzle of avocado oil and a paper towel to spread it out evenly.

Tip #2: Poke holes all over with a fork before baking so that it doesn’t bubble up and lose its shape.

Tip #3: Par-bake your crust. We’re only going to partially bake this crust so it doesn’t get soggy, and since it’s going to be in the oven a lonnnng time after the filling is added and we don’t want it to be too dry or burn.

Tip #4: WRAP IT IN FOIL. This is THE most important tip for a perfect crust. After you add the pumpkin filling, get two big pieces of aluminum foil and cover up the entire outer perimeter of the pie with foil (not the filling) This will help it stay light colored and prevent burning. I learned this the hard way the first go-around, ha.

The BEST Sugar Substitute

Monk fruit is where it’s at, friends! I’m telling you, this monk fruit sweetener is amaaaazing. I cannot get over the pure taste. To me, it tastes just like real sugar. But it has ZERO CARBS. What is this sorcery??

Monk fruit is a REAL fruit, and somehow they are able to extract all of its sweetness with none of the actual sugar/calories/carbs. It’s insane. But insanely delicious.

You can find the exact monk fruit I used here. Use code PRETTYPIES at checkout for a SWEET 20% discount off of your entire purchase 😀

Want MORE low-carb holiday desserts?

Just because it’s a special occasion like Thanksgiving doesn’t mean you have eat alllll the sugar and junky stuff that ends up making one feel ill. OR have to miss out due to allergies, illnesses or restrictions that prevent you from partaking. You can absolutely enjoy a wholesome pie, cake or cheesecake that’s JUST AS DANG DELICIOUS if not MORE than the conventional. For real.

Check out these other festive treats that are perfect for holidays and family gatherings. All free from gluten, dairy, eggs and sugar!

• Chocolate SIlk Pie
• Gorgeous Green Vanilla Christmas Tree Pie
• Red Velvet Cupcakes
• Pumpkin Cheesecake Bars
• Lemon Loaf Cake
• Classic Cheesecake with Strawberry Sauce from Yay It’s Sugar-Free
• Keto Almond Dreamcake

If you try this recipe, be sure to leave a star rating and comment below 🙂 ENJOY! And Happy Holidays!!

Low-Carb Classic Pumpkin Pie

Pumpkin Pie made healthier! Low-Carb, Paleo and Vegan! It everything you want: a buttery crust, a SILKY smooth rich custard -- perfectly spiced with cinnamon, nutmeg, allspice and cloves. And a dollop of fresh whipped cream on top! It really is hard to believe there's no gluten, no dairy, and NO SUGAR.

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Servings: 9 slices

Author: Emily

Ingredients

Grain-Free Crust

• 1 1/2 cups almond flour
• 2 Tbs avocado oil
• 2 Tbs ground flaxseed + 1/4 cup water
• 2 Tbs monkfruit granules - or coconut sugar for non low-carb
• 1/8 tsp pink salt

Pumpkin Custard

• 15 oz can of pumpkin puree
• 2/3 cup coconut cream - from a can of coconut milk refrigerated overnight
• 3/4 cup granulated monkfruit - or coconut sugar for non low-carb
• 1/4 cup natural almond butter
• 2 Tbs ground flaxseed + 1/4 cup water - I used leftover coconut water from the can
• 2 tsp pumpkin pie spice - to taste
• Scant 1/2 tsp pink salt

Instructions

To make the crust:

• Preheat oven to 350. Grease a pie dish with oil. Set aside.
• In a small bowl, mix flax, water and set aside to thicken. Stir in oil.
• In a large mixing bowl, whisk together almond flour, salt, and monk fruit.
• Pour wet mixture over dry and mix well with a fork until a dough forms. Add a small splash of water if it's too crumbly.
• Press dough evenly into pie dish. Prick all over with a fork to prevent bubbling.
• Par bake for 10 minutes. Remove and allow to cool for 5 minutes before filling.

To make the filling:

• Add all ingredients to a mixing bowl and whip with a hand mixer until silky smooth. Taste and adjust with more spice or monk fruit.
• Spread filling over crust.
• Wrap crust in foil (I used 2 large pieces of foil overlapping and covering the entire bottom of the pie dish, wrapping over the perimeter edge/crust portion only)
• Bake in the center rack for 70-85 minutes, until it's lightly set, but still little jiggly in the center.
• Allow to cool completely on a wire rack at room temp, then refrigerate for 6 hours (or overnight) before serving.
• Garnish with a dollop of coconut whipped cream (recipe in notes) ENJOY!

Notes

Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 

What I used:

 

Granulated Monk Fruit Click here (Use code PRETTYPIES at checkout for 20% off)

Coconut Milk here on Amazon

Almond Flour here on Amazon

Pumpkin Puree, Ground Flaxseed, Spices from Aldi

To store: keep refrigerated for up to 4-5 days (the crust will soften slightly after a couple of days) Best served chilled the next day after baking.

Coconut Whipped Cream: Use a can of coconut milk that has been refrigerated 24-48 hours. Carefully scoop out only the solid cream into a mixing bowl (save the water for a smoothie!) Add 6 drops of vanilla flavored liquid monkfruit or 10 drops of vanilla stevia or 1-2 Tbs of your favorite powdered sweetener (add 2 tsp vanilla, optional). Whip with a hand mixer for about 20 seconds until fluffy.

Nutrition Facts

Low-Carb Classic Pumpkin Pie

Amount per Serving

Calories

268.48

% Daily Value*

Fat

 

23.88

g

37

%

Saturated Fat

 

6.98

g

44

%

Polyunsaturated Fat

 

2.34

g

Monounsaturated Fat

 

4.97

g

Sodium

 

166.22

mg

7

%

Potassium

 

235.33

mg

7

%

Carbohydrates

 

14.14

g

5

%

Fiber

 

5.37

g

22

%

Sugar

 

2.6

g

3

%

Sugar Alcohol

 

2.67

g

Net Carbs

 

6.1

g

Protein

 

7.18

g

14

%

Vitamin A

 

7354.63

IU

147

%

Vitamin C

 

2.6

mg

3

%

Calcium

 

88.6

mg

9

%

Iron

 

2.28

mg

13

%

* Percent Daily Values are based on a 2000 calorie diet.

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