Dairy-Free (DF) Desserts Gluten-Free (GF) Keto Paleo Recipes
Dairy-Free Keto Pumpkin Pie (GFDF, Keto, Paleo)
November 18, 2019

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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dairy-free keto pumpkin pie with coconut whipped cream and pumpkins on a table

Dairy-Free Keto Pumpkin Pie

  • Author: Heather Cooan
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 8 Slices 1x


Dairy free, gluten free, keto pumpkin pie with a walnut crust that really tastes like the real thing!



Pie Crust

  • 1 1/2 Cups Ground Walnuts
  • 3 Tbs. Melted Coconut Oil
  • Sweetener of Choice Equal to 3 Tbs. Sugar

Pie Filling

  • 15 Ounce Can Pumpkin Puree
  • 2 Tsp. liquid stevia concentrated glycerite or 3/4 cup sugar equivalent like Swerve
  • 1 tsp. Cinnamon
  • 1/2 tsp. Ground Ginger
  • 1/2 tsp. Ground Nutmeg (not a nut for those worried)
  • 3 Egg Yolks
  • 1 Large Egg
  • 2/3 Can Coconut Cream


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.


You can make this AIP compliant by skipping the crust and using an flax egg in place of the egg and egg yolks.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: dairy-free keto pumpkin pie


About author

Heather Cooan

Heather is a marketing executive turned nutrition consultant and educator. Heather advocates for informed consent, bodily autonomy, and healthcare authorship. She speaks and writes on nutrition and lifestyle design interventions for health recovery. Heather successfully recovered her health from vulvar cancer, Hashimoto's, and lichen sclerosus. She reversed estrogen dominance, insulin resistance, arteriosclerosis, and fatty liver utilizing a food-as-medicine and integrated clinical treatment approach. Heather is a certified Functional Diagnostic Nutrition® Practitioner and Nutrition Therapy Practitioner.

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