This keto-friendly pumpkin pie with a walnut crust features a crust made from ground walnuts with a hint of coconut for added crunch and natural sweetness. It's gluten-free and Paleo, making it a wholesome, delicious treat for any occasion.
The combination of walnuts and coconut gives a great texture and it's made me wonder if I could make biscuits with them. It's on the ever growing ideas list!
When I baked this the Chief Taster was on his last business trip this year so my lucky neighbors got a huge piece of the pie. It was too much to eat by myself and I cannot stand throwing food away. I received a call the next day from my neighbour thanking me for the pie which she enjoyed, and was surprised that it was much healthier than the normal wheat crusted pie.
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Why You Will Love This Keto Pumpkin Pie
You'll love this recipe because it combines the warm, cozy flavors of pumpkin with the rich, nutty taste of walnuts for a perfect fall dessert. The walnut and coconut crust adds a satisfying crunch and natural sweetness without added sugar, making it a great choice for keto, gluten-free and Paleo lifestyles. Plus, it's easy to make, with wholesome ingredients that bring a delightful twist to classic pumpkin pie!
Ingredients
I used coconut milk to add to the pumpkin mixture instead of the traditional cream and it set very well. The trick with any pumpkin dessert is the spices. Once you make a batch put it in an airtight jar or container. Or you could simply use store bought pumpkin mix.
For the Crust:
- Ground Walnuts: These create a rich, nutty base with a slightly crunchy texture that perfectly complements the creamy filling. Toasted pecans can be substituted.
- Desiccated Coconut (Unsweetened): Adds a hint of tropical sweetness and extra crunch, enhancing the walnut flavor.
- Brown Monkfruit: This low-carb sweetener provides a natural, caramel-like sweetness without sugar.
- Unsalted Butter: Helps bind the crust ingredients and adds a smooth, buttery richness.
For the Filling:
- Pumpkin Puree: The star of the pie, pumpkin puree brings a natural, earthy sweetness and creamy texture.
- Coconut Milk: Provides a creamy, dairy-free base that blends seamlessly with the pumpkin.
- Brown Monkfruit (or other low-carb sweetener): Adds sweetness with zero carbs, letting the pumpkin and spices shine.
- Large Eggs: Essential for setting the pie filling, giving it structure and a silky consistency.
- Salt: Balances and enhances the sweetness of the pumpkin and spices.
- Vanilla Essence: Adds a subtle depth and warmth to the filling.
- Spices (Cinnamon, Allspice, Ginger, Cloves, Nutmeg): These classic pumpkin spices create a warm, cozy flavor that makes each bite feel like fall.
How to Make a Keto Pumpkin Pie With Walnut Crust
Grind the walnuts in a food processor.
Add with the other pie crust ingredients.
Press down in a pie dish and bake.
Add all filling ingredients into a bowl and mix.
Pour into the baked pie case.
Bake until firm. Serve warm or cool.
What Sized Pie Dish is Needed?
I used an 8 inch pie dish for this and the filling mixture fitted perfectly. If you are making a larger pie, you might want to double the ingredients and perhaps add another 10 minutes to the baking time. Any leftover filling could always be baked in a muffin case.
Storage
Store any leftovers in the fridge either with the pie dish covered with cling wrap or place the slices in an airtight container. It should last up to 3 days.
Make it Dairy Free
If you want to make this pumpkin pie dairy free, swap the butter in the crust with coconut oil. You may need an extra tablespoon to bind the mixture.
More low carb pie recipes
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Keto Pumpkin Pie with Walnut Crust
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Ingredients
Pie Crust
- 2 cups ground walnuts
- ¼ cup desiccated coconut unsweetened
- 2 tablespoons Brown monkfruit
- ¼ cup butter unsalted
Filling
- 2 cups Pumpkin puree canned
- 1 cup coconut milk
- ½ cup Brown monkfruit or other low carb sweetener
- 2 large eggs
- ½ teaspoon salt
- 1 teaspoon vanilla essence
- 2 teaspoons cinnamon
- 1 teaspoon all spice
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Instructions
- Preheat the oven to 180C/350F degrees
- Melt the butter in a saucepan.
- Add the walnuts, coconut and tablespoons of erythritol (or sugar substitute) to the melted butter and stir until the mixture looks like breadcrumbs.
- Press the mixture into a pie tin. I used a foil one but if you are using another type, you should probably grease it and maybe line the bottom with parchment paper.
- Bake in the oven for 15 minutes. Remove and set aside.
- Place the pumpkin and coconut milk in a bowl and blend/whisk thoroughly.
- Add the spices, vanilla, eggs, salt and erythritol. Blend until smooth.
- Pour the pumpkin mixture into the pie case and bake for 50 minutes until firm.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
