No-Bake Keto Pumpkin Pie {Grain-Free, Gluten-Free, No Refined Sugar}

Ah, the holidays. Cherished time with family around the table, laden with traditional dishes you’ve loved your whole life. Only you follow a keto or carb-conscious lifestyle now, so does that mean no pumpkin pie? Not at all with this easy No-Bake Keto Pumpkin Pie!

Not only is this keto pumpkin pie delicious, it’s super simple to make. It also won’t take up time or room in the oven, making it easier to get all those other holiday dishes prepared. If you are going somewhere for dinner instead, it’s the perfect dessert to take along. You’ll be sure to have a treat that fits your diet plan and others will enjoy it as well.

No-Bake Keto Pumpkin Pie Recipe

MCT oil is great for boosting the metabolism. Wildly Organic MCT Oil is made with 100% medium-chain triglycerides from organic coconuts. They’re easy to digest and can help enhance energy, too. It’s also easy to add MCT oil to all kinds of recipes. Think smoothies, coffee, and salad dressings, for example. Let’s not stop there, though! The creamy, fluffy, no-bake pumpkin filling for this pie is also the perfect place to add MCT oil.

How about a twist on almond flour pie crust? I love experimenting with flavors and changing things up when I’m creating recipes. Chocolate and pumpkin go so well together so why not add Wildly Organic Cacao Powder to this easy almond flour crust? It’s a terrific way to get the healthy benefits of cacao into your foods, too.

What are the benefits of raw, fermented cacao powder?

  • More antioxidant flavonoids than red wine, green tea, and blueberries!
  • Excellent source of iron and protein.
  • High in fiber.

The darker-colored crust also creates a stunning contrast with the lighter, pumpkin color of the filling. Food should look amazing, too, right?

There is no need to feel deprived this holiday season with this easy no-bake keto pumpkin pie! Whether you are tasked with preparing a holiday meal for the family or just bringing a dish to contribute, this pie is just what you need. It’s delicious enough that anyone will enjoy it! It’s low carb, sugar and gluten free meaning those with gluten issues will appreciate a dessert they can also eat. You won’t have to stress over the temptation of Aunt Martha’s pumpkin pie, either. It has all the traditional flavors of pumpkin pie without all the carbs and sugar.

Keto No-Bake Pumpkin Pie
There is no need to feel deprived this holiday season with this easy no-bake keto pumpkin pie! Whether you are tasked with preparing a holiday meal for the family or just bringing a dish to contribute, this pie is just what you need. It’s delicious enough that anyone will enjoy it! It’s low carb, sugar and gluten free, too!
Servings8 servings
Ingredients
No-Bake Crust
No Bake Pumpkin Pie Filling
  • 4tablespoons water
  • 2 1/2 teaspoons grassfed beef gelatin
  • 3/4cup pumpkin puree
  • 4ounces cream cheesesoftened
  • 1/4cup erythritol
  • 1tablespoon Wildly Organic MCT Oil
  • 2teaspoons pure vanilla extract
  • 1 1/2teaspoon Cinnamon
  • 1/4teaspoon nutmeg
  • 1/8teaspoon cloves
  • 1/8teaspoon ginger
  • 1/8teaspoon Wildly Organic Pink Himalayan Salt
  • 1cup heavy whipping creamfor filling and topping
  • 1/4teaspoon pure vanilla extract
  • 1teaspoon erythritol
Instructions
Prepare The Crust
  1. In a mixing bowl, combine the almond flour, erythritol, cacao powder, and salt.
  2. Gently melt the coconut oil over medium heat.
  3. Mix the melted coconut oil into the almond flour mixture until fully incorporated.
  4. Press the mixture into a 9-inch pie plate and place in the freezer until ready to fill with the pie filling.
Prepare The Pie Filling
  1. In a small saucepan, add the water and sprinkle the gelatin over it to bloom.
  2. Meanwhile, in a mixing bowl beat together the pumpkin, softened cream cheese, erythritol, MCT oil, vanilla, spices, and salt until well combined.
  3. In a separate bowl, whip the heavy cream, erythritol, and vanilla until stiff peaks form.
  4. Dissolve the bloomed gelatin over medium heat.
  5. Add the dissolved gelatin to the pumpkin mixture and mix well.
  6. Add half the whipped cream to the pumpkin mixture and mix until combined.
  7. Remove the pie crust from the freezer and spread the pumpkin mixture evenly onto the crust.
  8. Top with remaining whipped cream and refrigerate for 2 hours or overnight.

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