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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