Home Healthy Holiday Recipes Pecan Crust Pumpkin Pie! Dairy-Free & Keto!

Pecan Crust Pumpkin Pie! Dairy-Free & Keto!

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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.

Heads UP! This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.  

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Easy Pumpkin Pie with Salted Pecan Crust (Dairy Free Keto)

Yield:
12 slices
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
1 hour 5 minutes

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

  1. 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.
  2. Press the crust into a pie tin and bake for 10 minutes. Set aside while you make the filling.
  3. 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.
  4. 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.
  5. Let cool, slice, and serve with dairy-free whipped topping!
Nutrition Information

Yield 12

Serving Size 1 slice

Amount Per Serving

Calories 116Total Fat 9gCarbohydrates 4gNet Carbohydrates 2gFiber 2gProtein 3g

Did you make this recipe?

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