This Classic Dairy Free, Paleo, & Keto Pumpkin Pie has a tender and flakey crust with a perfectly seasoned, rich, creamy filling.
Pumpkin pie is my absolute favorite pie and I make it every single year! I usually use this Paleo Pumpkin Pie Recipe (which has a vegan version!), but I gave it a reboot to make it Keto friendly – YAY! This pie is super easy to make with a tender, flakey crust and a perfectly seasoned, smooth, creamy filling. Let’s get started!
Start by adding the almond flour, flaxseeds, coconut flour, psyllium husk powder, sweetener, and sea salt into the bowl of a food processor. Then, add some cold butter and process it until it resembles coarse sand like the picture above.
Add the egg and process until well combined. If your mixture is crumbly, add 1 Tbsp. of ice cold water but if your mixture is too wet add 1 Tbsp. of almond flour. The goal is for the crust to feel like play-dough and you want it to form a nice ball in the food processor like the above picture- that’s how you know it’s perfect!
Press the dough into a greased pie pan, apply any decorative effects, and place in the freezer while you make the filling.
If you prefer to roll out your crust, simply add an extra Tbsp of cold water, or enough to make it have the consistency of soft play-dough but still form a ball in the food processor. Then, place in plastic baggie and put in the fridge for an hour, or until it’s firm enough to roll out. Place it on a piece of parchment paper then cover with plastic wrap. Roll out from center and remove the plastic wrap. Invert onto pie plate and very carefully remove the parchment paper. Patch up the cracks and apply any decorative effects. It tends to crack more than other pie crusts, so you’ll need to do some patching, but it can be done! 😊
For the filling, whisk 2 eggs in a large mixing bowl. Then, add the pumpkin, sweetener, coconut milk, and spices. If you want your filling to be completely smooth, you can pour it into the bowl of a food processor and process until smooth. I usually skip this step, but it’s up to you!
Pull the crust out of the freezer and pour in the filling, smoothing out the top with the back of a spoon or spatula.
We don’t want the crust to burn, so either cover it with a crust protector or you can make one yourself using foil. Simply tear off a piece of foil that is very long, longer than you would think! Fold it in half lengthwise twice. Now, wrap it around the pie and secure with a paper clip. Then fold the top over the crust.
Bake the pie at 375 degrees for 15 minutes then reduce the temp to 350 and cook an additional 40-50 minutes, or until set. Allow to cool and store covered in the fridge. Pie will firm up once cooled. And that’s it – easy as pie 😊
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Paleo & Keto Pie Crust + Pumpkin Pie
- 1 1/2 Cup Blanched Almond Flour finely ground, more if needed
- 1/4 Cup Ground Flaxseeds I prefer golden
- 2 Tbsp Coconut Flour
- 1/4 tsp. Sea Salt
- 1 Tbsp. Psyllium Husk Powder
- 1 Tbsp. Lakanto Monkfruit Sweetener or Swerve or Erythritol (use sifted coconut palm sugar for Paleo)
- 4 Tbsp. Allowed Butter Or Ghee cold (can use non-dairy)
- 1 Large Egg
- Cold Water if needed
Pumpkin Pie Filling:
- 2 Large Eggs
- 15 oz Pure Pumpkin NOT pumpkin pie filling
- 3/4 Cup Lakanto Monkfruit Sweetener or Swerve or Erythritol (use sifted coconut palm sugar for Paleo)
- 3/4 Cup Full-Fat Canned Coconut Milk well shaken or stirred
- 1 1/2 tsp Ground Cinnamon
- 1/8 - 1/4 tsp. Ground Cloves
- 1 tsp. Ground Ginger
- 1/4 tsp. Nutmeg
- 1/2 tsp. Sea Salt
- 1 tsp. Pure Vanilla
- Add the almond flour, ground flax seeds, coconut flour, sea salt, psyllium powder, and monkfruit or swerve sweetner to the bowl of a food procesor and process until combined. Add the butter to the flour and pulse until well combined and looks like sand.
- Add the egg. Pulse until combined and forms a ball. Your dough should have the consistency of Play-Dough. If it's crumbly you need to add 1 Tbsp. of ice cold water or if it's too soft or like batter, add 1 Tbsp. almond flour until you reach the desired consistency. It's perfect when it forms a ball in the food processor.
- Press dough into pie pan and apply any decorative effects. Place in the freezer while you make the filling. If you prefer to roll out your pie crust, simply add an extra Tbsp of cold water, or enough to make it have the consistency of soft play-dough but still form a ball in the food processor. Then, place in plastic baggie and put in the fridge for an hour, or until it's firm enough to roll out. Place it on a piece of parchment paper then cover with plastic wrap. Roll out from center and remove the plastic wrap. Invert onto pie plate and very carefully remove the parchment paper. Patch up any cracks and apply any decorative effects 😊 It tends to crack more than other pie crusts, so it will need some patching, but it can be done!
- Preheat oven to 375 degrees.
- In a large bowl, whisk together the eggs. Then add the remaining ingredients and whisk until combined. For a smoother filling, combine filling ingredients in a food processor and process until completely smooth.
- Take the crust out of the freezer and pour in the filling. Smooth the top out with a spatula or back of a spoon.
- Cover the crust with a crust protector or make one out of foil. To make one out of foil: tear off a very long piece of foil, longer than you would think. Fold it in half lengthwise twice. Wrap it around the pie and secure it with a paper clip, then fold it over the crust.
- Bake for 15 minutes. Reduce the heat to 350 degrees and bake an additional 40 - 50 minutes. Pie is done when a knife or toothpick inserted into the center of pie comes out clean.
- Cool completely and store covered in the refrigerator. Pie firms up once cooled.
Nutritional information is approximate and may vary.
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