This dairy-free keto pumpkin pie is fabulous!
I miss pumpkin pie. The real stuff with real crust and real whipped cream. This recipe actually quells my cravings and helps to make me feel somewhat normal this time of year.
For those who deal with food allergies and sensitivities, this time of year can be really tough. Especially if you're just starting to try and figure out how to eat around the things you're reactive to. The five most common food sensitivities (wheat, eggs, dairy, corn, and soy) knock out all the traditional Thanksgiving and Holiday dishes. No green bean casserole, no buttery mashed potatoes, no stuffing, and no pie.
So, you have a few choices. You can eat it anyway and compromise your health, you can try using enzymes to help you through, or you can figure out how to make alternatives that are close enough to the real thing to satisfy your traditions while remaining healthy and feeling good.
I've used all of the approaches and I had to learn my lesson the hard way about eating food I'm reactive to anyway, that's how I developed autoimmunity and cancer. So, I think I'll stick with safe alternatives from now on and I've created a dairy-free keto pumpkin pie that's pretty delicious!
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Recipe
Dairy-Free Keto Pumpkin Pie
Ingredients
Pie Crust
- 1 ½ Cups Ground Walnuts
- 3 Tbs. Melted Coconut Oil
- Sweetener of Choice Equal to 3 Tbs. Sugar
Pie Filling
- 15 Ounce Canned Pumpkin Puree
- 2 Tsp. liquid stevia concentrated glycerite or ¾ cup sugar equivalent like Swerve
- 1 tsp. Cinnamon
- ½ tsp. Ground Ginger
- ½ tsp. Ground Nutmeg not a nut for those worried
- 3 Egg Yolks
- 1 Large Egg
- ⅔ Can Coconut Cream
Instructions
Pie Crust
- Heat oven to 350 F.
- Mix the ingredients and pat into place in pie plate with your fingertips.
- Bake for about 10 minutes until the crust is beginning to brown.
- After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.
Full Pie
- Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
- Beat in yolks and egg until well combined.
- Gradually stir in coconut cream.
- Pour filling into prepared pie crust.
- Bake at 375°F for 30-40 minutes or until set.
- Cool on wire rack.
- Store in the refrigerator.
Sarah says
Thank you for sharing this recipe
Heather Cooan, MBA, NTP, FDN-P, ONC says
You're welcome, Sarah. I hope you enjoy it!
Richard Heironimus says
Can I double this recipe, and make deep dish pie?
Heather Cooan, MBA, ONC, CAIMS, CTA, FDN-P, NTP says
It's your kitchen, you can experiment however you would like. I will say though, that this recipe doesn't hold together like a standard pumpkin pie, it's less firm. So if you double the recipe, it's likely you will have even more structural integrity issues. So, if perfect slices and beautiful plates are not important to you and you're more interested in a tasty dairy-free, gluten-free, low-carb pumpkin pie, then go for it!
Sherry Dell says
What size can of coconut cream?
Heather Cooan, MBA, ONC, CAIMS, CTA, FDN-P, NTP says
Does coconut cream come in multiple sized cans? I've only ever seen it in the standard 13.5 oz cans.