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dairy-free keto pumpkin pie with coconut whipped cream and pumpkins on a table
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Dairy-Free Keto Pumpkin Pie

Dairy free, gluten free, keto pumpkin pie with a walnut crust that really tastes like the real thing!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 Slices
Calories 491kcal
Author Heather Cooan

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.

Notes

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

Nutrition

Calories: 491kcal | Carbohydrates: 15g | Protein: 10g | Fat: 48g | Fiber: 6g