Your classic Pumpkin Pie got a “Pretty Pie” 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!
‘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.
Ok, it was Ugly.
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.
BUT, you’re just going to have to look past the ripples and little cracks. It may not be as smooth as the ideal pie, but trust me, it’s GOOD.
Do looks matter?? I asked you guys on instagram whether or not I should share the recipe of the ugly pie anyway, and I was kinda blown away by the response. 96% said YES, that looks don’t matter! (To the other 4% of you, I’m with ya lol) I can’t be putting some ugly pie on my site. After all, the name of my blog is PRETTY PIES hahaha.
But ultimately, what Pretty Pies means is inherent beauty from what’s on the inside. Real food with real nutritional value. Recipes made with the good stuff that’s good *for* you.
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 😀
Classic Pumpkin Pie
- 1 1/2 cups almond flour
- 2 Tbs avocado oil
- 2 Tbs ground flaxseed + 1/4 cup water
- 2 Tbs granulated monkfruit or coconut sugar for non low-carb
- 1/8 tsp pink salt
- 1 can 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
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 monkfruit.
- 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!