How to make dairy free pumpkin pie

Yes, you can make a creamy pumpkin pie filling without dairy. Simply swap the butter for butter flavored coconut oil or a vegan butter, then swap the heavy cream for full fat coconut cream.

How many carbs are in pumpkin?

Pumpkin puree (which is just plain pumpkin, puréed) is very low in net carbs and calories. 1/2 cup of pumpkin puree has 10g total carbs and 6g net carbs. In fact, each slice of this keto pumpkin pie has only 6.6g net carbs per slice. There’s natural sweetness from the pumpkin, and a bit of added sweetness from low carb friendly sweetener.

Keto Pumpkin Pie - Peace Love and Low Carb

Description

This Keto Pumpkin Pie recipe is the perfect addition to your low carb Thanksgiving table. It has all the delicious flavors of traditional pumpkin pie, but in a low carb, gluten free and sugar free version.

Ingredients

Units Scale

For the gluten free pie crust:

2 cups blanched almond flour (I use this brand)
1/4 cup granular sweetener (I use this brand) code PEACE for 20% off
6 tablespoons butter (butter flavored coconut oil for dairy free), melted

For the keto pumpkin pie filling:

(1) 15 ounce can of unsweetened pumpkin puree (get it here)
1 cup heavy cream (coconut cream for dairy free)
2 large eggs
1/4 cup brown sugar erythritol or golden monk fruit
2 teaspoons Pumpkin Pie Spice (get the recipe here)
2 teaspoons pure vanilla extract (I use this brand)

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Instructions

Preheat the oven to 350°F.
In a large mixing bowl, combine the almond flour, sweetener and melted butter. Mix until well combined.
Spoon the mixture into a greased 9-inch pie pan or tart pan and press it evenly into the bottom of the pan and up the sides. Bake for 10 minutes.
While the crust bakes, add the pumpkin puree and eggs to a large mixing bowl, and using a hand mixer, beat gently until well combined.
Add the heavy cream, sweetener, and pumpkin pie spice and mix on low until well combined.
Once the crust is cooked, pour the filling into the crust and bake for another 45 minutes. When it is done, the center should still be slightly jiggly, but not wet.
Serve with keto whipped cream or whipped coconut cream and a dusting of cinnamon.

Notes

net carbs per slice: 6.6g
Storage: Store leftover keto pumpkin pie in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: desserts
Method: baking

Nutrition

Serving Size: 1 slice
Calories: 375
Fat: 34.5g
Carbohydrates: 10.7g
Fiber: 4.1g
Protein: 8.2g

Keywords: keto thanksgiving, keto pumpkin pie, low carb pie, sugar free pie filling, gluten free pie crust, keto recipes, low carb recipes