If you love salted pecans but also love pumpkiny pumpkin pie, then this dessert’s for you pal!
Dairy’s Day Off
Because even though heavy cream is good, pumpkin pie doesn’t need it!
Yep, dairy is cool but it’s not cool for everyone. And since pumpkin pie is a Thanksgiving/Christmas holiday food star, I’d like to make it accessible to everyone. Except vegans.
Sorry. I’ll get ya next year. ✌
Salty Nut Bottom
Is there really anything better than a pie crust made entirely of sweet n salty nuts?? Only a pie crust that’s made out of more pie, but I haven’t figured that out yet.
Till that fateful day comes, we can enjoy the nutty goodness of salted pecans baked with cinnamon, sugar, vanilla, and a bit of egg yolk to hold it all in place.
Not a droplet of butter in sight, either! Yet it’s still SO GOOD. Like, how?
It’s because pecans are amazing. Just, wow. Good job nature.
This pie is super simple so I’m not going to make a big fuss over the tips and blah-bity-blah-blahs.
What I will say is that though it’s not EXACTLY like pumpkin pie made with condensed milk, it’s pretty damn good and it won’t cause your dairy-free dinner guests to double over in agony.
Tastes pretty good, too.
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Easy Pumpkin Pie with Salted Pecan Crust (Dairy Free Keto)
Salted pecans get blitzed (literally) for a crumbly sweet crust filled with pumpkin pie goodness! Dairy-free and keto-friendly!
Ingredients
Crust
- 1 cup Roasted Salted Pecan Halves
- 2 tablespoon Ground Flaxseed
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Cinnamon
- 1/3 cup Granulated Erythritol, like Swerve
- 1 Large Egg Yolk
Filling
- 1 can Pumpkin Puree
- 2 Large Eggs
- 1 Large Egg White
- 1/2 cup Granulated Erythritol
- 1 teaspoon Molasses
- 1/2 cup Unsweetened Almond Milk
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Cinnamon
Instructions
- Make the Crust: Heat oven to 350° and Add all of the crust ingredients to a food processor and whiz until crumbly and soft. Taste for saltiness and add a pinch if needed.
- Press the crust into a pie tin and bake for 10 minutes. Set aside while you make the filling.
- Filling: In a large bowl, beat the pumpkin puree, two whole eggs and one egg white, sweetener, molasses, almond milk, sugar, and seasonings. Once smooth, pour into the prepared crust.
- Raise the oven temp to 400° and bake for 10 minutes. Lower temp back to 350F and continue to bake until the center is set, about 40-50 minutes total. **IF the edges begin to brown too much, lightly cover with foil.
- Let cool, slice, and serve with dairy-free whipped topping!
Nutrition Information
Yield 12 Serving Size 1 sliceAmount Per Serving Calories 116Total Fat 9gCarbohydrates 4gNet Carbohydrates 2gFiber 2gProtein 3g
My crust gets too done on the outside. I use a glass pie plate. Is that the problem. The bottom is good, just the sides.
That is likely it. If using glass, you want to reduce the baking temp by about 25 degrees and cover the edges with foil if they begin to brown too quickly!! Thanks Margret!
what is the size of the pie tin that this recipe uses?
Thank you
It’s a 9 inch pie tin!
Does it just get refrigerated for a couple days for make ahead
I wouldn’t make it more than one day in advance to keep the crust from getting soggy!
Can I use coconut cream and coconut milk instead
I have never tested it that way but I don’t see why not!
Can I sub sugar free maple syrup (eg Lakanto) instead of the molasses?
Absolutely!
Fantastic – making this for Thanksgiving…cant wait!!
What size can of pumpkin purée? All 796ml??
It’s a 15 oz can so 443 ml if my calculations are correct! That’s a standard can here in the States and it usually equals about 2 cups of pumpkin puree!