Easy Keto Gluten Free Pumpkin Pie

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Easy Keto Gluten Free Pumpkin Pie

Bursting with flavor, this pumpkin pie recipe is my very favorite! It’s rich, smooth, and tastes incredible on my homemade gluten free pie crust. You can't even tell that this recipe is gluten free, paleo, low carb, or has zero added sugar.

Make this recipe with some sugar free pumpkin spice or you will also enjoy this cherry pie! Oh…..my……god…….positively bursting with flavor, this pumpkin pie recipe is my absolute favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with my homemade whipped cream. YUM. I LOVE pumpkin pie, where are my other pumpkin pie lovers at?! Honestly I CANNOT tell the difference between this healthy and more nutrient dense pumpkin pie vs. store bought (or even homemade) sugar, gluten, and preservative filled pumpkin pies! I could eat this recipe year round, SO YUMMY!

Ingredients in sugar free pumpkin pie:

Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 2 tbs monk fruit
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp apple cider vinegar
  • 1/3 cup cold unsalted butter, cubed
  • 1 large egg

Pie Filling:

  • 15 oz can pumpkin puree
  • 2/3 cup almond milk
  • 7 tbs monk fruit
  • 2 tsp vanilla extract
  • 1 tbs pumpkin spice
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 large eggs plus one egg yolk, room temperature

Easy Keto Gluten Free Pumpkin Pie

How to make keto pumpkin pie:

Crust:

  1. In a food processor add your almond flour, coconut flour, monk fruit, salt, baking powder, xanthan gum, apple cider vinegar, and butter. Pulse until you get a crumbly mixture. Add in your egg and pulse until a dough forms.
  2. Form a ball of dough in plastic wrap. Freeze your dough for 30 minutes.
  3. Preheat your oven to 350 degrees F and grease a 9 inch pie dish, set aside.
  4. Remove your dough from the freezer.  Place the dough on top of a large piece of parchment paper, then place a second large piece of parchment paper on top of your dough. Using a rolling pin, roll out the dough until it is around 11 inches wide (round). If your dough is too soft place in your freezer again for 15 minutes. Carefully place your crust in the bottom of your prepared pie dish, push the dough down and close any cracks that may have formed. Using a fork, poke holes all over your crust. Cover the edges of your crust with tinfoil and bake for 20 minutes. Remove from oven and allow to cool while you make your filling.

Pie Filling:

  1. Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time.
  2. Pour filling into your partially baked crust, making sure it is even. Still have your crust (JUST the crust edges) covered  with aluminum foil and bake (at 375) for 55-65 minutes, or until center is just nearly set (slightly jiggly in the middle). Your crust should be a deep golden brown.
  3. Allow to cool completely at room temperature. Once cooled, serve and enjoy!

Easy Keto Gluten Free Pumpkin Pie

Frequently asked questions:

Is pumpkin keto?

Yes! Like other keto vegetables, pumpkin has lower total carbs and a healthy amount of fiber in every serving.

can you freeze pumpkin pie?

Yes! Freeze in a shallow airtight container for up to 6 months

Do you have to refrigerate pumpkin pie?

Yes, pumpkin pie needs to be stored in the refrigerator. It is advises that all "egg rich pies" must be kept refrigerated after baking and cooling.

Is pumpkin pie healthy?

One slice of pumpkin pie contains more than the recommended daily value of vitamin A, which benefits eyesight and the immune system. Pumpkin filling also has potassium, vitamin C and iron.

Easy Keto Gluten Free Pumpkin Pie

Bursting with flavor, this pumpkin pie recipe is my very favorite! It’s rich, smooth, and tastes incredible on my homemade gluten free pie crust. You can't even tell that this recipe is gluten free, paleo, low carb, or has zero added sugar.

PREP:
10
MINS
HOURS
COOK:
65
MINS
HOURS
TOTAL:
75
MINS
HOURS
HOURS

Ingredients

Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 2 tbs monk fruit
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp apple cider vinegar
  • 1/3 cup cold unsalted butter, cubed
  • 1 large egg

Pie Filling:

  • 15 oz can pumpkin puree
  • 2/3 cup almond milk
  • 7 tbs monk fruit
  • 2 tsp vanilla extract
  • 1 tbs pumpkin spice
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 large eggs plus one egg yolk, room temperature

Instructions

Crust

  1. In a food processor add your almond flour, coconut flour, monk fruit, salt, baking powder, xanthan gum, apple cider vinegar, and butter. Pulse until you get a crumbly mixture. Add in your egg and pulse until a dough forms.
  2. Form a ball of dough in plastic wrap. Freeze your dough for 30 minutes.
  3. Preheat your oven to 350 degrees F and grease a 9 inch pie dish, set aside.
  4. Remove your dough from the freezer.  Place the dough on top of a large piece of parchment paper, then place a second large piece of parchment paper on top of your dough. Using a rolling pin, roll out the dough until it is around 11 inches wide (round). If your dough is too soft place in your freezer again for 15 minutes. Carefully place your crust in the bottom of your prepared pie dish, push the dough down and close any cracks that may have formed. Using a fork, poke holes all over your crust. Cover the edges of your crust with tinfoil and bake for 20 minutes. Remove from oven and allow to cool while you make your filling.

Pie Filling

  1. Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time.
  2. Pour filling into your partially baked crust, making sure it is even. Still have your crust (JUST the crust edges) covered  with aluminum foil and bake (at 375) for 55-65 minutes, or until center is just nearly set (slightly jiggly in the middle). Your crust should be a deep golden brown.
  3. Allow to cool completely at room temperature. Once cooled, serve and enjoy!

Shop products and ingredients:
Nutrition Facts Per Serving:

Number of servings: 10 | Calories: 213 | Protein: 6 grams | Fat: 17 grams | Net Carbs: 5 grams | Fiber: 4 gram | Sugar: 2 grams |

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