Sugar Free Pumpkin Pie Recipe (Keto + Gluten Free!)
Gluten-Free
Low Carb
Keto
This is the best sugar free pumpkin pie recipe. Hands down. It's silky smooth, super easy to make, and always a crowd-pleaser! Honestly, no one will know this is keto. This low carb pumpkin pie recipe tastes just like classic pumpkin pie!
Prep Time: 25 minutesmins
Cook Time: 1 hourhr12 minutesmins
Total Time: 3 hourshrs37 minutesmins
Servings: 10servings
Ingredients
Crust
2cupspacked300g Bob’s Red Mill fine Almond flour
2Tbsp16g coconut flour
2tspxanthan gum
½tspfine sea salt
¼cup56g salted butter, chilled and cubed
¼cup60g whole milk plain Greek yogurt, cold
1egg
Filling
One 15-oz can425g pumpkin purée
1cup245g full fat Coconut milk
3large eggs
⅔cup90g confectioners Swerve
2tsppumpkin pie spice
1tspvanilla extract
½tspfine sea salt
Instructions
Add 2 cups packed almond flour, 2 Tbsp coconut flour, and 2 tsp xanthan gum to a food processor and blend for 10 seconds to mix.
Add cubed butter, yogurt, and egg. Pulse to mix until a dough forms (about 1 minute of short pulses).
Gather dough, press into a disc and wrap tightly with cling wrap. Refrigerate for at least 1 hour (preferably 2+ hours).
Preheat oven to 350ºF. Grease a pie pan lightly with butter or oil.
Place chilled dough between two large sheets of parchment paper and roll to ⅛” thickness and at least 1” larger in diameter than the pie pan. Work quickly because this dough needs to be really cold to work with. If it starts to get sticky and difficult to work with, just place it in the freezer for a few minutes then try again.
Carefully remove the top piece of parchment, place the pie pan upside down on top, slide your hand underneath the parchment, and then carefully flip it over. Carefully remove the parchment and guide the dough down to the bottom and along the inner edges. Patch any rips or holes with the excess overhang. Trim any excess with scissors and flute the edges. If wanting a thicker crust to flute along the edge (like the photos), press some of the excess back along the edge to build it up a bit before fluting the edges.
Place the crust in the freezer for 10 minutes, poke holes in the bottom with a fork, then cover the edges with foil. Bake at 350ºF for 11-12 minutes on the center rack.
Remove the foil (save for later) and allow to cool on a cooling rack to room temperature.
Once the crust is mostly cooled, preheat the oven to 325ºF.
Make filling by adding 1 can pumpkin purée, 1 cup coconut milk, 3 eggs, ⅔ cup confectioners Swerve, 2 tsp pumpkin pie spice, 1 tsp vanilla, and ½ tsp fine sea salt to a large bowl. Whisk until well combined.
Pour filling into the cooled crust then cover edges of the pie crust with foil.
Bake at 325ºF for 60 minutes or until the center is almost set. It will still be a little jiggly in the center.
Cool to room temperature on a cooling rack, then refrigerate for at least 1 hour before slicing. Best after a few hours in the refrigerator or overnight.