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Well, it’s that time of year – PIE SEASON! Â Actually, anytime is pie season in the South.. Lol.
Being from the deep South, pies are certainly a traditional Southern staple that show up at every family get-together… Thanksgiving, Christmas, Family Reunions… you name it.
Growing up, I was always snacking on various pies and my favorite part was always the crust!
Once I found out I was allergic to gluten (Celiac), I knew I’d have to come up with a delicious, gluten free alternative to some of my favorite pie recipes, including a gluten free Pecan Pie Recipe I made for Thanksgiving last year.
And, today’s Paleo Pumpkin Pie is another one of my favs!
This pie is not only gluten free, but it’s also dairy free, soy free, grain free, and fairly low carb.
And, by the way, the almond flour crust used in this recipe can be used for pretty much any pie dish.  It’s so dang good! 😉
Well, I hope y’all enjoy this Grain Free, Paleo Pumpkin Pie as much as I have…
Be sure to tag me on Instagram or comment on Facebook with your pumpkin pie creations 🙂
See How I make it below…
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Seen in this Blog Post…
Below are a few of the items seen within my video and recipe photos for this particular blog post, including food props, clothes I’m wearing, kitchen utensils, etc.
Low Carb Keto Pumpkin Pie
Course: Desserts, Gluten Free, Holiday Recipes, Keto Recipes, Paleo Recipes4
servings30
minutes40
minutesIngredients
- For the Crust:
1/2 C. 1/2 Grass-fed Ghee or Coconut Oil, melted or softened
2 2 Eggs
1 C. 1 Almond Flour
2 Tbsp 2 Low Carb Powdered Sweetener (see notes below)
Pinch of Sea Salt
- For the Filling:
2 2 Eggs
1 15 oz 1 Can of Pumpkin Puree
3/4 C. 3/4 Full-Fat Coconut Milk (from the can)
1/4 C. 1/4 Your Favorite Granulated Low Carb Sweetener (I like Birch Xylitol & Monk Fruit)
2 tsp 2 Pumpkin Pie Spice
1 tsp 1 Vanilla Extract
Pinch of Sea Salt
Directions
- For the Crust:
- Preheat oven to 350 F.
- In a mixing bowl, add the ghee or coconut oil and one egg. Whisk to combine. Then, add all remaining crust ingredients and continue mixing.
- Once combined, form the pie crust mixture into a tight ball. Then, press it into your pie dish spreading it out evenly going up the edges of the dish.
- Next, separate the egg white from the egg yolk and whisk the yolk. Then, brush the yolk lightly all over the pie crust. Bake crust for 15-20 or until golden.
- For the Filling:
- Add all filling ingredients to a mixing bowl. Whisk to combine. I like to use a handheld electric mixer for this.
- Once crust is done, pour filling mixture into the pie dish over the crust. Add a crust shield or foil around the edges to protect the outer crust edges from burning.
- Lower the oven temperature to 325 F. and bake the pie for another 45-55 minutes.
- Once done, remove from oven and let it cool for at least an hour to allow it to set. Top with dairy free whipped cream and enjoy!
Did you make this recipe?
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Will granulated Splenda work as the sweetener in this recipe?
I haven’t tried it with splenda, but I’m sure it’ll work. However, splenda is a bit stronger than xylitol (what I used) so you may only need half the serving size.
Thanks! I’ll have to order some of the xylitol from Amazon.
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