Keto Pumpkin Pie (Vegan, Paleo) PrettyPies.com
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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.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Keyword: Dairy-free pumpkin pie, low-carb, Paleo pumpkin pie, sugar-free pumpkin pie
Servings: 9 slices
Calories: 242kcal
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 granulated monkfruit or coconut sugar for non low-carb
  • 1/8 tsp pink salt

Pumpkin Custard

  • 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

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:
Lakanto Monkfruit Granulated Sweetener
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.
Macros (without whip): calories 242  Fat 19 Carbohydrate 12 g *does not include sugar alcohol* Fiber 4 g Net Carbs 8 g Protein 8 g
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.