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Est.|2006
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Keto Pumpkin Pie

November 15, 2019
123
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Ingredients
Instructions
Nutrition

I’ve been working on this Keto Pumpkin Pie recipe for a couple of years. It takes a while for me to perfect a recipe. I stay awake at night thinking about the ingredient ratios, then test all the different combinations the next day. In the last week I’ve made this rich and creamy Vegan Pumpkin Pie nine times. It’s fabulous because it’s not only keto, it’s vegan, and the filling is no-bake too!

Our friends Chris and Larry recently went on a Vegan Diet. So when they come over for Thanksgiving dinner with their son and daughter, both now in college, I’ll make this pie with my Nut-Free Vegan Pie Crust. Old friends, they landed in Boulder when we did in 2002. We met through our older boys, who went to pre-school together back when we all lived in Manhattan.

Low-Carb Pumpkin Pie

While most vegan dessert recipes are super high in sugar, this low-carb pie is sweetened with only 1 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. With still more fat from coconut oil, this Vegan Pumpkin Pie is the perfect healthy dessert recipe. If you’re on a low-carb high-fat (LCHF) diet Keto Pumpkin Pie is for you!

Sugar-Free Keto Pumpkin Pie Recipe

For a perfectly keto pumpkin pie simply omit the maple syrup from the recipe below. I often make it for myself this way and transfer the filling into 1 cup mason jars turning it into crustless mini-pies or individual servings of custard. Sugar-free pumpkin pie will let you stick to a strict diet while indulging in something decadent during the holidays. For more very low-carb recipes see my Ketogenic Recipes page.

Ingredients
Serves:
8
Print Recipe
  • 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 Paleo Pie Crust or Nut-Free Egg-Free Pie Crust, blind baked
Instructions
  1. Place pumpkin on a plate and set aside
  2. In a medium pot, melt coconut milk fat and coconut oil until liquefied
  3. Stir in pumpkin and maple syrup until mixture is very warm
  4. Transfer mixture to a vitamix and puree on high speed until very smooth
  5. Blend in vanilla stevia, pumpkin pie spice, and salt
  6. Transfer mixture into Paleo Pie Crust
  7. Refrigerate for 2 hours to set
  8. Serve
It was the easiest most delicious dessert. Loved the crust and the filling.
— Gloria

No Bake Pumpkin Pie Filling

This egg-free, dairy-free, vegan Keto Pumpkin Pie will save you both time and oven space on Thanksgiving. First, with only 7 ingredients total it’s super easy to make. Second, given that this pie filling sets in the fridge you’ll have one less item occupying your oven on turkey day. I make the crust Tuesday, let it cool overnight, prepare the filling Wednesday, pour it in the crust and refrigerate it until Thanksgiving dinner on Thursday. Then voilá it appears like magic at the table!

Egg-Free Pumpkin Pie Recipe

I have so many 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’ve created a dairy-free pumpkin pie.

Vegan  Pumpkin Pie

My Vegan Pumpkin 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 which will work well for anyone with a food allergy at your Thanksgiving table. 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 Paleo Pie Crust! I’ve tested it in both and it is fantastic either way!

This post is an oldie but goodie. I first shared this recipe in 2017.

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Nutrition
There is no Nutrition Label for this recipe yet.

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Comments

Leave A Comment

123 responses to “Keto Pumpkin Pie”

  1. Dee says:
    Nov. 28, 2019 - 4:10 pm

    This was possibly the worst tasting pie that I have ever made/eaten. I am unsubscribing.

    Reply
    • Elana says:
      Nov. 28, 2019 - 9:11 pm

      Dee, thanks so much for your comment and so sorry that you did not like this, it’s one of our favorites :-)

      Reply
  2. Lisa B says:
    Nov. 25, 2019 - 7:58 am

    Can you use pumpkin pie filling from a can?

    Reply
    • Elana says:
      Nov. 25, 2019 - 1:28 pm

      Lisa, I haven’t tried that so not sure :-)

      Reply
  3. Annie says:
    Nov. 22, 2019 - 4:19 am

    Hi Elana I love your recipes!! What if I do not have a vitamix. Can I use a food processor and do you recommend a certain one? For the Paleo pie crust can I make the dough with a large mixer or do you recommend a food processor?

    Reply
    • Elana says:
      Nov. 22, 2019 - 11:27 am

      Annie, thanks so much for your comment and questions! First, for the method of the filling, I haven’t tried using a food processor, so not sure if that will work. Second, for the pie crust, if you click the highlighted link in the instructions portion of that recipe that says “food processor” you will see exactly which one I use. I haven’t tried making the crust in a stand mixer so not sure if that will work. I always recommend following my recipes so that your results are perfect, but if you have time to test different methods feel free to experiment, just let me know if your changes work :-)

      Reply
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