This Classic Dairy-Free, Paleo, & Keto Pumpkin Pie has a tender and flakey crust with a perfectly seasoned, rich, creamy filling.

While I love Pecan Pie and Apple Pie, this Pumpkin Pie is my absolute favorite and I make it every single year! 

It’s super easy to make with a tender, flaky crust and a perfectly seasoned, smooth, creamy filling. Let’s get started!

Paleo Or Keto Pie Crust Instructions

Start by making either my Keto Pie Crust or Paleo Pie Crust.

Both crusts are tender, buttery, flaky and SO delicious!

The main differences (outside of the keto version being low-carb, obviously!) are that the Keto crust will need to be pre-baked. And while still flaky, the Keto version isn’t quite as flaky as the Paleo version.

Plus, the Paleo version can be made vegan.

So just use whichever one you prefer and works best for your diet.

Paleo And Keto Pumpkin Pie Filling

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 or beat with an electric mixer.

For the sweetener, I prefer coconut palm sugar for Paleo and xylitol for Keto. Usually, I like to use Swerve Sweetener in all my keto recipes, but using xylitol makes for a much prettier pie!

When using erythritol-based sweeteners in custards, even though it still tastes great, they tend to crack and turn an opaque color with a white film.

If you use prefer to use Swerve or another erythritol-based sweetener though, no sweat! Just lightly brush it with some Sugar-Free Maple syrup to freshen up the color and top it with coconut whipped cream to cover up any cracks and no one will be the wiser 🙂

For the coconut cream, I recommend not refrigerating it. If refrigerated, it will separate and become too hard to stir.

If for some reason it’s hard, simply place it in a microwavable-safe bowl. Then, heat for just a few seconds or just until softened but not melted.

I recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may lend an aftertaste.

Pour the filling into the prepared crust and smooth out the top with the back of a spoon or spatula.

Bake the pie at 375 degrees for 15 minutes. Then, reduce the heat to 350 degrees and bake an additional 40-50 minutes, or until a toothpick inserted into 2-inches from the crust comes out mostly clean.

Don’t forget to add a crust protector so the edges don’t burn!

If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think!

Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.

Allow to cool and serve with coconut whipped cream!

Pie will firm up once cooled. And that’s it – easy as pie!

Expert Tips

• Leftovers can be stored, loosely covered in the fridge, for 3 to 4 days.
• If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
• For a silky-smooth filling, you can process the filling in a food processor before pouring into the crust. However, this is optional.
• For the sweetener, I prefer coconut palm sugar for Paleo and xylitol for Keto. Usually, I like to use Swerve Sweetener in all my keto recipes, but using xylitol makes for a much prettier pie! When using erythritol based sweeteners in custards, even though it still tastes great, they tend to crack and turn an opaque color with a white film. If you prefer to use Swerve or another erythritol-based sweetener though, no sweat! Just lightly brush it with some Sugar-Free Maple syrup to freshen up the color and top it with coconut whipped cream to cover up any cracks and no one will be the wiser 🙂 
• DO NOT refrigerate the coconut cream. If refrigerated, it will separate and become too hard to stir. If for some reason it’s hard, simply place it in a microwavable-safe bowl. Then, heat for just a few seconds or just until softened but not melted. I recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may lend an aftertaste.
• This filling makes 1 standard 9-inch pie. I don’t recommend using a larger pie pan or a deep-dish pie pan.
• If using xylitol, be careful if you have a pet! Xylitol is toxic to animals.
• If you’re not dairy-free, you can replace the coconut milk with heavy cream.
• For a Vegan filling: Use the same ingredients but omit the eggs and use 15 oz. Canned Coconut Milk instead of 3/4 cup. Add all of the filling ingredients into a pot and bring to a simmer. Whisk in 4 tsp. Agar Powder (not flakes) and whisk for about a minute. Mixture should start to thicken. Pour filling into pre-baked, cooled pie crust and place in the refrigerator until set, a couple of hours.

Looking for more Paleo And Keto recipes? Check these out!!

Paleo And Low-Carb Sweet Potato Casserole

Green Bean Casserole

Keto Cornbread or Paleo Cornbread

Cook Eat Paleo’s Stuffing

If you’ve tried this Keto Pumpkin Pie or any other recipe on the blog please let me know in the comments below!

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Paleo And Keto Pumpkin Pie

This Classic Dairy-Free, Paleo & Keto Pumpkin Pie has a tender and flakey crust with a perfectly seasoned, rich, smooth filling!

5 from 1 vote

Print Pin Rate

Course: dairy free, Dessert, gluten free, keto, Low Carb, paleo, Soy Free

Cuisine: American, Thanksgiving

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Cooling Time: 1 hour

Total Time: 2 hours 20 minutes

Servings: 16

Calories: 48kcal

Author: Cassidy Stauffer

Ingredients

US Customary - Metric

One Of The Follow Pie Crust Recipes:

• Keto Pie Crust
• Paleo Pie Crust can be made vegan

Pumpkin Pie Filling:

• 2 Large Eggs
• 15 oz Pure Pumpkin NOT pumpkin pie filling
• 3/4 Cup Granulated Sweetener Of Choice see notes below
• 3/4 Cup Full-Fat Canned Coconut Milk well shaken or stirred (or heavy cream for Paleo)
• 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

Instructions

• Prepare the pie crust as directed and set aside.
• 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 or mix with an electric mixer.
• Pour the filling into the prepared pie crust and smooth the top out with a spatula or back of a spoon. Then, tap the pie on the countertop a few times to get rid of any air bubbles.
• If using the keto crust, don't forget to cover the crust again with a crust protector. Place the pie on a large baking sheet and bake for 15 minutes. Reduce temperature to 350 degrees and bake an additional 40 to 50 minutes. Check the pie after 30 minutes, just to make sure it's not cooking too fast. Pie is done when a toothpick inserted 2 inches from the edge comes out mostly clean and the center is still slightly wobbly. Due to the prolonged baking time, cover the edges really, really well when using the Keto crust to prevent burning!
• Cool completely at room temperature. Pie will continue to set up as it cools. Then, cover and place in the fridge. I prefer to cut the pie after it's been in the fridge at least 1 hour.
  

Video

Notes

• Leftovers can be stored, loosely covered in the fridge, for 3 to 4 days.
• If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
• For a silky-smooth filling, you can process the filling in a food processor before pouring into the crust. However, this is optional.
• For the sweetener, I prefer coconut palm sugar for Paleo and xylitol for Keto. Usually, I like to use Swerve Sweetener in all my keto recipes, but using xylitol makes for a much prettier pie! When using erythritol based sweeteners in custards, even though it still tastes great, they tend to crack and turn an opaque color with a white film. If you use Swerve or another erythritol-based sweetener though, no sweat! Just lightly brush it with some Sugar-Free Maple syrup to freshen up the color and top it with coconut whipped cream to cover up the cracks and no one will be the wiser 🙂 
• DO NOT refrigerate the coconut cream. If refrigerated, it will separate and become too hard to stir. If for some reason it's hard, simply place it in a microwavable-safe bowl. Then, heat for just a few seconds or just until softened but not melted. I recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may lend an aftertaste.
• This filling makes 1 standard 9-inch pie. I don't recommend using a larger pie pan or a deep-dish pie pan.
• If you're not dairy-free, you can replace the coconut milk with heavy cream.
• If using xylitol, be careful if you have a pet! Xylitol is toxic to animals.
• Prep time does not include the crust.
• For a Vegan filling: Use the same ingredients but omit the eggs and use 15 oz. Canned Coconut Milk instead of 3/4 cup. Add all of the filling ingredients into a pot and bring to a simmer. Whisk in 4 tsp. Agar Powder (not flakes) and whisk for about a minute. Mixture should start to thicken. Pour filling into pre-baked, cooled pie crust and place in the refrigerator until set, a couple of hours.
• Nutrition information is calculated using xylitol, does not include the crust, and is for 1/16th of the pie.

Calories: 48kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 73mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4175IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional information is approximate and may vary.

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