This easy keto pumpkin pie recipe with coconut flour crust is the best sugar free dessert for your Thanksgiving dinner. A creamy dairy free keto pumpkin filling with a buttery low carb coconut flour crust with only 3.7 g net carb per serve. Also, this keto pumpkin pie is gluten free and paleo friendly so you can share with all your friends!
Keto pumpkin pie – dairy free, paleo
We all deserve a piece of pumpkin pie even on keto diet. Great news, pumpkin is a very low carb vegetable and this means that you can definetly enjoy pumpkin recipes this thanksgiving on your keto diet. You will love indulging on this keto pumpkin pie and all your friends and family won’t believe its keto as it taste like a real authentic pumpkin pie. The particularity of this low carb pumpkin pie is recipe is the coconut flour crust that perfectly hold together to serve beautiful slices of pumpkin pie.
An easy low carb pumpkin pie recipe
You only need few ingredients to great a delicious low carb pumpkin pie.
Coconut oil – or butter if you don’t appreciate the flavor of coconut oil
Unsweetened coconut milk or unsweetened almond milk – I love to use coconut milk as it goes very well with the coconut flour crust
Pumpkin puree – canned or fresh. If you buy canned pumpkin puree check the ingredient list and make sure it contains 100 % pumpkin, no additives
Sugar free crystal sweetener– I love to use Monk fruit stevia blend or erythritol
Coconut cream or heavy cream if not dairy free. The combo of coconut and pumpkin is absolutely delicious and I highly recommend the coconut cream
Keto coconut flour crust
This keto pumpkin pie crust is the best because it is made with a delicious coconut flour pie shell. In fact, coconut flour pie crust hold way better than almond flour pie crust. That is why I recommend this option if you want to serve lovely pumpkin pie slices that don’t crumble appart! Plus, this coconut flour crust is a very quick easy keto pie crust to make as all you need is to bring 4 ingredients
Best toppings to goes with your pie
A keto paleo pumpkin pie means that the recipe is dairy free. Therefore the best dairy free keto toppings is coconut yoghurt. Coconut yoghurt is made of 100 % coconut cream and probiotic. Add a dollop of coconut cream when seving. Otherwise, if you eat dairy you can simply use unsweetened whipped cream.
More keto pumpkin desserts
If you love pumpkin recipe I recommend you try those delicious keto desserts too
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Preheat the oven to 350F (180 C). Grease a 8 inches (20 cm) pie pan with butter or coconut oil. Set aside. I recommend a lose bottom pie pan to easily unmold the pumpkin pie without breaking the crust.
Coconut flour crust
Prepare 1 coconut flour pie crust following my recipe HERE.
Prebake the crust for 15 minutes at 180C, cover with a piece of foil to avoid the border to brown too fast. Meanwhile prepare the pumpkin pie filling.
Keto pumpkin pie filling
Stir the pumpkin puree, pumpkin pie spices, sugar free sweetener.
Stir in beaten eggs, unsweetened coconut milk, coconut cream, sugar free crystal sweetener. Whisk until consistent.
Pour the pumpkin filling mixture into the prebaked coconut flour crust. Shake/tap the pan gently on your benchtop to evenly spread the pumpkin filling and remove any air bubbles trapped in the filling.
Bake in the middle rack of your oven on fan-mode (or conventional mode) for about 40-55 minutes or until the filling is set and puff/crack in the middle. You can keep the foil on top of the pan to avoid the crust to brown too much.
Cool down in the pan for 3 hours then unmold (only if you are using a lose bottom pan) by pushing up the bottom of the pan. Otherwise, for ceramic or glass pan, serve the pie in the dish pan.
Store up to 3 days in the fridge in a cake box or on a plate covered with plastic wrap to avoid the top of the pie to dry out.
Coconut cream: I recommend you use 100% coconut cream. Check the ingredient list, some brand mix the coconut cream with water and it is not as good for this recipe. I recommend a percentage of coconut >91%. My favorite brand is this one.Net carbs: 3.7 gram per slice for 12 slices per pie