With a flaky, buttery, almond flour crust and creamy pumpkin filling that's spiced to perfection, this keto pumpkin pie has you covered during the holidays. Not only is it sugar-free, low-carb and gluten-free, but it's also a dairy-free pumpkin pie. And no one will ever guess.
Pumpkin pie is a holiday classic that thankfully, is easy to adapt into a healthy pumpkin pie recipe.
I'm all about pumpkin this time of year, how about you? Funny enough, while I've shared these keto pumpkin cheesecake bars , this healthy pumpkin bread and these pumpkin almond flour muffins, I have yet to share a keto pumpkin pie recipe... until today!
The crust is grain-free and gluten-free. The entire pie is free of refined sugar and sweetened with monk fruit. And if dairy isn't for you, you'll love the fact that this recipe makes a delicious dairy-free pumpkin pie.
We've been enjoying slices of it since early September and have no plans on stopping soon!
This keto pumpkin pie is:
- easy to make
- creamy and delicious with bold pumpkin flavor and warm spices
- a recipe that checks all the boxes (gluten-free, dairy-free, keto, low-carb)
- a healthy pumpkin pie for the holidays
The keto pumpkin pie crust is made with a combination of blanched almond flour and coconut flour.
Xanthan gum makes the dough a bit more pliable and easier to work with. Please use it if you can. It's a common ingredient in gluten-free and keto recipes that works as a binder, and overall, makes this pie crust less crumbly. A bag of xanthan gum will last you forever and I'm using it more and more in my keto baking.
Here's the full list of ingredients for this keto and dairy-free pumpkin pie:
- blanched almond flour
- coconut flour
- granulated Golden or Brown Monkfruit Sweetener (preferably Lakanto)
- xanthan gum
- coconut oil, melted*
- eggs, at room temperature
- vanilla extract
- canned pumpkin purée
- coconut cream*
- unsweetened vanilla almond milk*
- ground nutmeg
- ground ginger
- allspice (optional)
*Ingredient note: This recipe can be dairy-free or made with dairy, if you prefer. Feel free to use grass-fed butter instead of coconut oil. Omit the coconut cream and unsweetened almond milk and instead, use a total of ½ cup whipping cream.
When it comes to equipment, you'll need a 9-inch pie dish, aluminum foil (for baking- it's a must!) and parchment paper (also a must and will help you easily roll out the pie crust).
let's make keto pumpkin pie
This keto and dairy-free pumpkin pie recipe requires three steps: make the crust, prepare the filling, bake the pie. It's easy and can be made a day or two in advance of your holiday gathering. In fact, I'd recommend it since that pumpkin pie flavor is always better the next day!
How to make keto pumpkin pie:
- Prepare the crust. Mix the crust ingredients, freeze the dough, then roll it out and press it into the pie dish. Shape the edges, then par-bake the crust for 10 minutes.
- Make the keto pumpkin pie filling. Mix the eggs, sweetener, pumpkin purée, dairy-free milks, vanilla, salt and spices until smooth.
- Bake the pie. Pour the pumpkin pie filling into the pie crust. Bake at 350°F for 20 minutes, then tent it with aluminum foil and bake another 30 minutes or until done.
- Cool the pie. Let it rest on the counter for 1 hour. The residual heat will continue baking the pie. Chill and serve cold.
watch the video for keto pumpkin pie
- Chilling the pie dough for 15-20 minutes in the freezer makes it easier to roll out and transfer to the pie dish.
- Bake the pumpkin pie on the lower rack of the oven. This will bake the bottom crust a bit better.
- The tented aluminum foil is necessary. Since this keto pumpkin pie crust is made with almond flour and coconut flour, the crust will burn easily. If you do not want to use aluminum foil, you can use a pie crust shield instead.
- Remove the pumpkin pie from the oven when the center is still slightly jiggly and under-baked. The center will continue to cook as the pie rests and cools. Over-baking will leave you with cracks in the pumpkin pie filling.
- Chill the pie for at least four hours, preferably overnight.
- For a slightly different flavor spin on the dairy-free pumpkin pie, sauté the pumpkin purée in a pan for about 7-10 minutes before making the filling. This caramelizes the pumpkin and gives it a rich depth of flavor. A tip courtesy Food 52. 🙂 I also recommend this if you're using homemade pumpkin purée since it will help cook out some of the excess water.
a note about the sweetener
Granulated monk fruit sweetener is my baking sweetener of choice for this pumpkin pie. Lakanto's Golden sweetener and Brown sweetener both have delicious toast-y, caramel-y notes that add to the flavor of the pumpkin and do a better job of masking that cooling taste that is sometimes apparent with any sweetener that contains erythritol.
I love and use Lakanto so much that I'm an affiliate (you can use the code STEMANDSPOON for a 15% discount, if you'd like to try it).
However, there is one drawback that I have sometimes come across with any erythritol-based sweetener, including Lakanto.
When refrigerated, the erythritol can sometimes (not always) leave a chalky sort of film on top of the pie.
Here are a few tips for preventing it and troubleshooting:
- Mix the pie filling really well, preferably with an electric mixer. I've found this can help prevent it entirely, perhaps because there are less concentrated areas of the erythritol in the filling.
- If you start to see it as the pie cools, cover the the pie with plastic wrap (so the plastic is touching the surface). This may leave some light plastic wrap marks on but it's nothing that a bit of whipped cream or whipped coconut cream can't hide.
- Gently brushing the top of the pie with a tiny amount of melted butter, vegan butter, or even a bit of a neutral oil like avocado oil right before serving can help remove the chalky appearance.
This healthy pumpkin pie is melt-in-your-mouth good. Each bite is rich in pumpkin flavor and spices, creamy and dreamy and exactly how pumpkin pie should be.
If you try this keto pumpkin pie recipe and love it as much as I do, please consider leaving a star review and/or comment below. 🙂 I appreciate your feedback!
you might also love...
- Keto coffee cheesecake
- Keto French silk pie
- Keto almond flour cookies with maple glaze
- Healthy pumpkin bread
- Keto pumpkin soup with carrot and ginger
- 2 cups blanched almond flour
- 2 tablespoons coconut flour
- 2 tablespoons Golden Monkfruit Sweetener (Lakanto or similar)
- ½ teaspoon xanthan gum
- ¼ cup coconut oil, melted and slightly cooled (see notes for subs)
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
Keto Pumpkin Pie Filling
- 3 large eggs, at room temperature
- ¾ cup Golden Monkfruit Sweetener (Lakanto or similar)
- 15 oz. canned pumpkin purée (see notes if using homemade)
- ¼ cup coconut cream
- ⅓ cup unsweetened almond milk
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 1-½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon allspice (optional)
- In a large mixing bowl, whisk together the almond flour, coconut flour, xanthan gum, and sweetener.
- Add the coconut oil, egg, and vanilla. Mix to form the pie crust dough, using your hands if needed.
- Shape the dough into a disk and wrap it in plastic wrap. Place it in the freezer to chill for 15-20 minutes.
- Preheat the oven to 350°F. Place the chilled dough on a piece of parchment paper on a flat surface. Use a rolling pin to roll it out to about ¼-inch thickness.
- Carefully pick up the sheet of parchment with the dough and place it into the pie dish. Peel away the parchment paper and fit the dough into the dish. Press any broken pieces back into the pie crust, shaping the crust so it's even all around. Form the edges and crimp them if desired.
- Use a fork to poke holes into the bottom of the crust. Par-bake the crust for 10-12 minutes.
- While the crust bakes, use an electric mixer to mix together the eggs and Golden monkfruit sweetener. Add the pumpkin purée, cream, vanilla, salt and spices. Mix until well combined.
- Pour the pumpkin pie filling into the pre-baked pie crust.
- Transfer the pie to the oven and set it on the lower rack. Bake at 350°F for 20 minutes, then place a sheet of tented aluminum foil on top of the pie (this prevents the crust edges from burning). Bake another 30-35 minutes (the top will appear mostly set with a slight jiggle in the center that looks not quite done).
- Remove the pie from the oven and let it cool for 1 hour. The center will continue to bake from the residual heat.
- Refrigerate the pie for at least 4 hours, preferably overnight. Slice and serve with topping/garnish of choice.
*This recipe can be dairy-free or made with dairy, if you prefer. Feel free to use grass-fed butter instead of coconut oil. Omit the coconut cream and unsweetened almond milk and instead use ½ cup whipping cream.
Baking the pie on the lower rack of the oven will bake the bottom crust a bit better.
The tented aluminum foil is necessary and will prevent the crust edges from burning. If you prefer, you can also wrap the pie crust edges in strips of aluminum foil or use a pie crust shield if you have one.
Even if the center of the pie is under-baked and looks not quite done, it will continue to bake as the pie rests. Cracks form in pumpkin pie filling when it is over-baked.
If using homemade pumpkin purée (or for a lovely depth of flavor), sauté the pumpkin purée in a pan for about 7-10 minutes before making the filling. This caramelizes the pumpkin and will help cook out excess moisture that homemade puree can have. A tip courtesy Food 52.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 74mgSodium: 140mgCarbohydrates: 13gNet Carbohydrates: 8gFiber: 5gSugar: 5gProtein: 8g
This nutritional information is approximate and is provided for convenience as a courtesy.