Keto Pumpkin Pie Recipe - Gluten-Free, Dairy- Free Option

If you like my paleo pumpkin pie recipe sweetened with honey but you cannot tolerate honey because of hormonal imbalances like Diabetes type 2, PCOS, or endometriosis, you will love this Keto Pumpkin Pie recipe.

As you may know, bad oils, gluten, and artificial sweeteners destroy the walls of your gut.  In turn, this depletes your energy, causes your skin to break out, and causes stomach pain.  Making this recipe instead of a conventional pumpkin pie recipe will help reduce the stress that the immune system often experiences this time of year. ⁠  

Why Stevia instead of Honey?

Most of my clients consuming honey have increased symptoms of acne, blood sugar dysregulation, skin issues, etc. This is primarily because honey contains fructose and fructose goes strait to the liver to be processed. This adds an extra burden on the liver to detoxify when it has to metabolize fructose in high amounts. Because of this many of my clients need to reduce liver toxicity and avoid fructose for a period of time. Stevia tincture is a prime choice to use as a sweetener. It is naturally low in histamine and does not burden the liver.

Nut free Crust Option

I’ve searched far and wide for the perfect nut-free paleo crust that also doesn’t have too much starch. This uses my favorite coconut flour which is light and nutrient-dense.

Here is a pumpkin pie recipe that is Paleo and GAPS friendly.  Enjoy this simple recipe that your family/friends will enjoy and that won’t wreak havoc on your body: 

Keto Pumpkin Pie Recipe (Gluten-Free, Dairy-Free Option, Nut-Free Option)!

Natalie | November 2022

• prep time: 20 min
• cook time: 45 min
• total time: 65 min

Servings: 6

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Nut-Free Crust Ingredients & Instructions:

• 3 eggs
• 1 cup coconut flour
• 5 drops of stevia
• ½ cup coconut oil melted
• water until desired consistency

1. Preheat oven to 350 and lightly grease pan
2. Add all the ingredients into mixing bowl and mix
3. If crust looks too dry add water until desired texture
4. Bake for 10 minutes and start filling

Nut Crust Ingredients & Instructions:

• 2 cups Macadamia nuts, ground in food processor (use pecans if needed)
• 4 Tbsp. real organic butter, melted (or coconut oil)
• 2 tsp. cinnamon

1. Combine ingredients and press firmly into pie pan. Bake at 350°for 10 to 15 minutes, or until lightly browned. Add filling.

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Filling Ingredients:

• 2 cans of pumpkin
• 3 large eggs
• 1⁄2 cup coconut milk or A2 cream
• 2 tsp. liquid stevia (check for sweetness before baking – you may need a lot more stevia) 1 tsp. Vanilla
• 2 tsp. Cinnamon 1⁄2 tsp. Ginger 1⁄2 tsp. Cloves 1⁄4 tsp. nutmeg

1. Preheat oven to 425° F.
2. Beat eggs lightly with a whisk. Add all other ingredients and beat until smooth.
3. Pour filling into pie shell.
4. Bake 15 minutes, reduce temperature to 350°and bake for another 45-60 minutes.
5. Test with toothpick starting at approximately 45 minutes after lowering the oven temperature, and every 5 minutes thereafter.
6. The toothpick should come out clean or nearly clean when the pie is done.

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