overhead shot of piece of keto pumpkin pie on a plate
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5 from 1 vote

Paleo & Keto Pie Crust + Pumpkin Pie

This Classic Dairy Free, Paleo & Keto Pumpkin Pie has a tender and flakey crust with a perfectly seasoned, rich, smooth filling!
Course dairy free, Dessert, gluten free, keto, Low Carb, paleo, Soy Free
Cuisine American, Thanksgiving
Keyword best paleo pumpkin pie, dairy free pumpkin pie, gluten free and vegan pumpkin pie recipe, gluten free pie crust, gluten free pumpkin pie, keto pie crust, keto pumpkin pie, low carb pumpkin pie, paleo pie crust
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 315kcal
Author Cassidy Stauffer

Ingredients

Pie Crust:

  • 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

Instructions

Pie Crust:

  • 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!

Pumpkin Pie:

  • 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.

Notes

Servings are very large - 1/8 of a pie. If you have half a slice, there are only 3.5 net carbs.

Nutrition

Calories: 315kcal | Carbohydrates: 34g | Protein: 9g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 269mg | Potassium: 243mg | Fiber: 27g | Sugar: 3g | Vitamin A: 8560IU | Vitamin C: 6.6mg | Calcium: 47mg | Iron: 2.7mg