I worked on this Keto Pumpkin Pie recipe for a couple of years before sharing it with you. Perfecting a recipe takes time. My thoroughness can keep me from cranking ’em out.
But once my recipes are done, they work every time and readers tell me they become staples that are part of your holiday traditions year after year.
Keto Pumpkin Pie Recipe Creation
When I’m creating a recipe like this low-carb Keto Pumpkin Pie I lie in bed late into the night, thinking about ingredient ratios. The next day, I test the different combinations that filled my head prior to falling asleep. And then I start all over again.
Low-Carb Pumpkin Pie
While most vegan dessert recipes are super high in sugar, this low-carb pie is sweetened with only one tablespoon of maple syrup and thickened with a full cup of coconut milk fat. That’s the stuff you scrape off the top of a can of coconut milk.
Low-Carb Keto Pumpkin Pie
My Keto Pumpkin Pie contains still more fat from the coconut oil, making this the perfect low-carb, high-fat (LCHF) dessert recipe.
Sugar-Free Keto Pumpkin Pie Recipe
For a sugar-free Keto Pumpkin Pie, simply omit the maple syrup from the recipe below. My sugar-free pumpkin pie will let you stick to a strict Keto Diet while indulging in something decadent during the holidays. For more sugar-free low-carb recipes see my Keto Recipes page.
Keto Pumpkin Pie
Ingredients
- 2 cups roasted pumpkin
- 1 cup coconut milk fat, from 2 cans
- ⅓ cup coconut oil
- 1 tablespoon maple syrup
- ¼ teaspoon vanilla stevia
- 1 tablespoon pumpkin pie spice
- ⅛ teaspoon celtic sea salt
- 1 blind baked Low Carb Almond Flour Pie Crust or baked Gluten Free Pie Crust
Instructions
- Place pumpkin on a plate and set aside
- In a medium pot, melt coconut milk fat and coconut oil until liquefied
- Stir in pumpkin and maple syrup until mixture is very warm
- Transfer mixture to a vitamix and puree on high speed until very smooth
- Blend in vanilla stevia, pumpkin pie spice, and salt
- Transfer mixture into Low Carb Almond Flour Pie Crust
- Refrigerate for 2 hours to set
- Serve
Equipment
No-Bake Vegan Pumpkin Pie Filling
This no-bake vegan Keto Pumpkin Pie saves you oven space and prep time when making Thanksgiving Dinner.
First, the magical no-bake vegan pumpkin pie filling sets in the fridge, so that’s one less item taking up valuable oven space on turkey day.
Second, with only seven ingredients total, Keto Pumpkin Pie couldn’t be easier to throw together, making it a big time saver too.
How to Make No-Bake Vegan Pumpkin Pie
Here’s how I roll when making Keto Pumpkin Pie, aka, no-bake vegan pumpkin pie, for Thanksgiving.
On the Tuesday prior to Thanksgiving, I make the crust, letting it cool overnight. On Wednesday, I prepare the filling and pour it in the baked crust, refrigerating it until Thanksgiving dinner on Thursday, at which time, voilá, it appears like magic at our table!
Baked Pumpkin Pie versus No-Bake Pumpkin Pie
As I mentioned, I love the simplicity of one less pie to throw in the oven on the busy morning of Thanksgiving, so I prefer this no-bake Keto Pumpkin Pie.
However, if you are looking for a baked pumpkin pie, look no further than my Paleo Pumpkin Pie which my family ADORES.
What is Vegan Pumpkin Pie?
Moving right along from no-bake pies to vegan, I can’t tell you how many friends have asked me, what is a vegan pumpkin pie?
Since classic pumpkin pie recipes are made with eggs and heavy cream, they are NOT vegan. Don’t worry though, I’ve got your covered with this amazing vegan pumpkin pie.
Vegan Pumpkin Pie from Scratch
And if your heart desires a vegan pumpkin pie from scratch you’re in luck again. This pie pairs perfectly with my Nut-Free Egg-Free Pie Crust which is also 100% vegan. Yes, I’ve created a nut-free, egg-free, vegan pie crust recipe for family and friends food allergies.
Check out more egg-free, dairy-free recipes on my Vegan Recipes page. You can use this special vegan pie crust to complete your Vegan Pumpkin Pie at Thanksgiving or make it in my Low-Carb Almond Flour Pie Crust. I’ve tested it in both and it is fantastic either way!
Egg-Free Pumpkin Pie Recipe
For all my readers who are allergic to eggs, this pie for you! Traditional pumpkin pie is simply a pumpkin custard thickened with eggs, then baked in a crust.
My rich and creamy low-carb Vegan Pumpkin Pie is thickened with fat, so no need for eggs. Yes, the egg-free pumpkin pie of your dreams has arrived at last! And if you suffer from egg allergies take a look at my Egg-Free Recipes page.
Dairy-Free Pumpkin Pie
Most pumpkin pie recipes contain dairy in the form of heavy cream, evaporated milk, or the like. Because so many people that have Celiac Disease also have dairy allergies I made this a dairy-free pumpkin pie recipe for you.
Pumpkin Pie with Real Pumpkin
If you are looking for a vegan pumpkin pie with real pumpkin, this pie is your answer. Be sure to use freshly roasted pumpkin, as canned pumpkin won’t work in this Keto Pumpkin Pie recipe.
To learn more on how to roast a pumpkin, check out my How to Roast a Pumpkin Tutorial.
Crustless Pumpkin Pie in Mason Jars
Sometimes I’m too busy to bother making a pie crust because you know, life happens.
When that’s the case I simply make the filling from this Keto Pumpkin Pie recipe and transfer it into one cup mason jars, turning it into crust-less mini-pies or individual servings of vegan custard.
Pumpkin Pie With Chocolate
Hey chocolate lovers! I’ve got you covered too. Be sure to check out my Chocolate Pumpkin Pie, which is Mr. Pantry’s favorite.
I also have Nut-Free Pumpkin Chocolate Chip Cookies, and Chocolate Whoopie Pies stuffed with Pumpkin Whipped Cream.
What to Make with Leftover Pumpkin?
Have some leftover pumpkin you need to use up? My Paleo Pumpkin Bread is a crowd-pleaser, Pumpkin Cranberry Granola will keep the holiday season around, and Pumpkin Chiffon Pudding with leave you with a sweet treat.
The Best Low-Carb Thanksgiving Desserts
As you can see, I’m obsessed with the culinary treasures of Thanksgiving. I have tons of Thanksgiving Dessert Recipes for you. What will you make this year? What’s your favorite Thanksgiving dessert? Leave a comment and let me know!
This post is an oldie but goodie. I first shared this recipe for Keto Pumpkin Pie in 2017.
Sarah C Pevehouse says
Is there a difference between full fat canned coconut milk and coconut milk fat (listed in your recipe)?
Elana says
Sarah, I discuss that in the 2nd paragraph of this post :-)
Nikki says
Thats such a pretty pie! How did you get the swirl in it?
Nikki
Elana says
Nikki, thanks for your comment! You can use a spatula to make the swirl, it’s super easy :-)
Chelsea/FussBelly says
Hi, Elana! Thank you so much for all that you do for us food-sensitive bakers! Question: I can’t stand the taste of coconut milk (I know, I’m a weirdo!), and my husband won’t eat anything that tastes like it at all :/. Would an almondmilk based Greek style yogurt (like the new one from Kite Hill – SO thick-set and creamy!) be a good sub do you think? Thank you!! :)
Elana says
Chelsea, thanks for your comment! I haven’t tried that so not sure :-)
Chrissy libby says
I have not had good success with kite hill cream cheese for baking. Not the same product, but I would research the brand and be sure it won’t turn super watery. (This happened when I bake the cream cheese) good luck!!! :)
Michele Gelman says
I just roasted some pumpkins and was looking for a vegan pie recipe. thank you!!! Can’t wait to try it.
Elana says
Michele, you’re welcome!
Lorena says
In the south, we traditionally have Sweet Potato Pie instead of Pumpkin Pie. I’m going to try your recipe and substitute roasted sweet potatoes for the pumpkin. I will let you know how it turns out! I’m on a very strict diet right now from my functional medicine dr and will have to omit the maple syrup and vanilla stevia for now. Thank you for giving me a start on something to try for Thanksgiving!
Elana says
Lorena, you’re very welcome!
Lorena says
This pie recipe is FIVE STAR EXCELLENT! And it worked beautifully when I substituted sweet potatoes for the pumpkin in equal amounts. (I baked the sweet potatoes, whole, in the skin @350 degrees until soft. Removed skin and measured pulp) For personal dietary reasons I omitted the maple syrup and vanilla stevia…can’t tell it’s missing a thing! This totally made my Thanksgiving dinner! Thank you Elena for all of your work at achieving PERFECTION!
Elana says
Lorena, thanks so much for letting me kn ow this pie recipe is FIVE STAR EXCELLENT!
Erica says
Lorena! Thank you for trying this substitution. I will be making several this weekend….as I await the crust recipe from Elana. Lol
Elana says
Erica, here you go:
https://elanaspantry.com/nut-free-egg-free-pie-crust/
Enjoy!
Elana
Susan Z. says
I couldn’t wait until Thanksgiving and just finished a slice. It’s fabulous–as are all your wonderful recipes. You have single-handedly brought dessert back into my life and I just can’t thank you enough!
Elana says
Susan, what a wonderful comment! You made my day! I’m thrilled to have single-handedly brought dessert back into your life :-)
Carol says
Elana,
What is the coconut milk fat? Think you are referring to the thick creamy part of the coconut milk that settles at the top of can. Please confirm. If not, can you explain what “coconut milk fat” is?
Thank you,
Carol
Elana says
Carol, thanks for your comment! For more on that please see the 2nd paragraph of this post :-)
Theresa Green says
can you make this pie using canned pumpkin, my son-in-law is on a Keto diet, he’s lost 35 lbs, he would love thus pie, but I’m not much for making & cooking fresh pumpkin.
Thank You,
Theresa Green
Elana says
Theresa, I haven’t tried that but it is unlikely that it will set up properly or have the right flavor :-)
Soul says
Why won’t you post my comment letting people know that the canned pumpkin works just fine? I used to like your site a lot, but I don’t understand why you would keep that information from people? I saw the question asked several times and every time you give this answer. But it isn’t true. I submitted a comment saying I made it with Trader Joe’s Organic Canned Pumpkin and it turned out great. It is misleading to have a comment section if you just decide not to share valid information for readers for unknown reasons. I thought it was truly and open conversation where people could give reports on how things worked, but clearly you have some agenda here where you won’t even post the information that canned pumpkin worked fine. I’m sad. It feels dishonest.
Elana says
Soul, your comment was submitted on November 24, 2018 at 6:28pm, it went live the next day and I replied to it on November 25, 2018 at 10:32am. Since you did not enter a comment in the comment box, but hit “reply” to someone else’s comment, it is far down on the page. To find your comment, all you have to do is scroll down, or you can hit “command” and “F” and type in the word “Soul” and you will be taken straight to your comment.
Soul says
Okay great! Thanks for clarification! Apology for any inconvenience in my not seeing it actually was posted! Good to know this communication was an open conversation! I was really confused why you would not want to let the good makers and bakers know canned pumpkin worked. And, in fact, you did! Thank you again for clarification. Peace.
Elana says
Soul, no problem, that’s what I’m here for! Thanks for all of your comments, I appreciate you :-)
Heather W. says
Wow! Years in the making! This looks absolutely beautiful and will grace our table too this holiday season. I also love how you shared your typical time-table for making this. Cooking from scratch can get harried and I appreciate tips like that. Thank you, Mrs. Elana.
Elana says
Heather, I’m so happy that I’ll be part of your holiday celebrations via this pie :-)
Connie Nash says
Elana Dear, I love you! While this pie filling is vegan, the Paleo crust you suggest is NOT. Very important to let folks know that. Can the Paleo crust be made vegan by omitting the egg and adding some water instead? Thanks for all the great recipes…and I appreciate you addressing vegans now! xo
Elana says
Connie, yes! I discuss this in the final paragraph of the post :-)