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This amazing sugar free pumpkin pie is made with a dairy free paleo pumpkin pie puree and low carb almond flour pie crust.
Sugar Free Pumpkin Pie to Die For
Whether it's Halloween, Thanksgiving or Christmas, pumpkin pie a traditional North American dessert that most households love to bake. Since pumpkins are a squash that are ready in fall, it's the perfect fruit to use for all the holidays in fall and winter.
Pumpkin pie pumpkins are actually not available in Japan so I usually use canned pumpkin puree which is thankfully available every day of the year. Because of this, I personally love to bake with it any time of the year.
This paleo pumpkin pie is completely dairy free, sugar free and gluten free which it makes it great for a low carb, keto or paleo diet. If you'd like to try something different than pumpkin, I suggest trying this lemon blackberry tart or this keto peanut butter pie!
How to make a Low Carb Pumpkin Pie
The first thing you'll want to make is the low carb pie crust. This recipe is pretty simple as it only uses a combination of almond flour, oil and eggs. I've added salt and cinnamon for flavour, but those are completely optional.
In a large bowl, you'll simply mix together all of the pumpkin pie crust ingredients together until a ball is formed. Once the ball is formed, you'll simply roll it out the largeness of your pie plate between two sheets of parchment paper.
You can also use your fingers and press the dough evenly onto the pie plate, but I find it easier and it looks more even, when I roll out the dough between two sheets of parchment paper.
Once the dough is rolled out, you'll peel off the top paper and carefully flip the dough over onto the pie plate and just press it to the plate so that it sticks.
This paleo pie crust is dairy free, but if you'd like to use a dairy-based pie crust instead, I suggest trying this amazing cream cheese pie crust. It's flexible enough to make a double pie crust!
The dairy free pumpkin pie filling is even easier to make. Simply add all of the pumpkin pie ingredients into a large bowl and mix together.
Pour the mixture inside the raw pie crust and it's ready to bake into the oven. 45 minutes at 200C/400F should be enough for the eggs to cook.
I prefer to let the pumpkin pie cool down before serving so that it has time to solidify. Serve as is or with some sugar free whipped cream.
Tips to make this delicious Paleo Pumpkin Pie
Pumpkin pie recipes have been around for centuries and thankfully, it's just as easy to make low carb and sugar free. Follow the next steps for extra tips you can use when making the pumpkin pie!
- Instead of pumpkin puree, you can use mashed kabocha squash. The carbs are slightly higher, but it does give this sugar free pumpkin puree a denser and sweeter taste.
- If you've never tried kabocha squash, you should definitely try making my kabocha cheesecake which is also sugar free and gluten free.
- I suggest using coconut milk from Thai Kitchen as you may get an intense coconut taste with other brands of coconut milk or cream. You can either use the cream part or the cream mixed with the liquid. Both ways work.
- If you don't have all of the spices, you can just use cinnamon powder and ½ teaspoon of pumpkin spice.
- Instead of the stevia powder, you can use monk fruit powder in equal amount, so 1 teaspoon.
- This low carb pumpkin pie recipe will keep in the fridge for about 5 days maximum.
- If you want to make a dairy version of this recipe, just switch the coconut cream for heavy cream.
- For the pie crust, you can either use lard, beef tallow, coconut oil, shortening, butter, ghee or any other type of oil or fat you have on hand. Anything works.
- For the pie crust, you can either roll the dough between two sheets of parchment paper or you can squish the dough evenly with your fingers on the pie plate.
Paleo Pumpkin Pie
- 1.5 cups (1.5 cups) pumpkin puree (or mashed kabocha squash)
- 1 tsp (1 tsp) stevia powder (or 1 tsp monk fruit powder)
- 2 tsp (2 tsp) cinnamon
- ¼ tsp (¼ tsp) ground cloves
- ¼ tsp (¼ tsp) cardamon ground
- ¼ tsp (¼ tsp) nutmeg
- 1 tsp (1 tsp) ginger ground
- 3 (3 ) eggs
- 240 ml (1 cups) coconut cream (or heavy cream for dairy version)
- In a bowl, combine the almond flour, lard, egg, cinnamon and salt together. Mix with a spatula until the batter starts to stick together and start kneading with your hands until a ball forms.
- Place the dough over a piece of parchment paper and cover with another piece of paper. With a rolling pin, roll out the dough over the paper until it forms a circle that is about 10-11" for a 9’’ glass pie plate. Peel the top parchment paper and flip the dough onto the 9" pie plate making sure all sides are covered. Peel the parchment paper and fix any issues you may have with the extra dough that falls on the side.
- Preheat the oven to 200C/400F.
- In a large bowl, combine the pumpkin puree, stevia powder, cinnamon, cloves, cardamon, ginger and nutmeg. Mix with a whisk until combined. Pour the coconut cream in and mix again. Add your eggs one at a time while mixing until all of the batter has been incorporated.
- Pour the batter into the pie plate and place in the oven. Bake for 45 minutes. Take it out of the oven and let completely cool before serving.
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- You can sub the almond flour for any other kind of nut flour.
- You can sub the stevia for monk fruit powder in equal amount. Make sure to use pure extract.
- You can sub the lard for shortening, coconut oil, beef tallow, or any other type of fat.
- You can sub the pumpkin puree for kabocha squash, but it'll add a bit more carbs.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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