Your classic Pumpkin Pie got a healthy makeover! NO gluten/grains, dairy, eggs or sugar! It’s low-carb/keto, vegan and paleo approved, yet still as delicious as the real deal! 

Low-Carb Paleo Pumpkin Desserts

‘Tis the Season

It’s the height of pumpkin season. Are you feelin’ it? My pumpkin cravings have been going crazy lately. I can not get enough. The pumpkin spice frapp, the flourless pumpkin bars, the pumpkin cake balls and energy bites! Are you loving it 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 the 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.

My first Pumpkin Pie

Do you follow me on Instagram? I posted my first Pumpkin Pie attempt on my stories the other day. And it. was. UGLY. lol! I have no shame in admitting it. It was comical, actually. *But* it tasted DELICIOUS.

I knew I was on to something. I just had to make a few tweaks.

And it worked! Well, at first. It was GORGEOUS…. until I let it cool in the fridge and it wrinkled a little. Dangit. 

PRETTY for real.

HOW do you make it low-carb/vegan/paleo??

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 as the real deal 🙂

• 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 it KETO?

Well, it’s up to you to decide. I think it can fit a keto diet just fine for a special occasion like Thanksgiving. This is not an every day thing.

Each slice has 8 net carbs, which is on the higher side for a keto dessert. What can you do? Cut 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 Gluten-Free 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.

For the BEST Sugar-Free Sweetener

Monk it UP, friends! I’m telling you, this monk fruit stuff is amaaaazing. I can not get over the 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 😀

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

246

% Daily Value*

Fat

 

20

g

31

%

Carbohydrates

 

28

g

9

%

Fiber

 

4.6

g

19

%

Sugar Alcohol

 

18

g

Net Carbs

 

5.4

g

Protein

 

6.5

g

13

%

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

Tried this recipe?Tag @emily.likes.food #prettypies!