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Close up shot of a single slice of pumpkin pie from scratch, topped with fresh vegan whipped cream and cinnamon.

The BEST Pumpkin Pie From Scratch

This Pumpkin Pie From Scratch includes a homemade pie crust, pumpkin pie filling without any refined sugar or condensed milk, and the most perfect keto whipped cream to top it off.  Make this pumpkin pie from scratch this Thanksgiving and your guests will thank you for it!

Categories Clean Eating, Dessert, No Refined Flour, No Refined Sugar, Non-Dairy, Sweet Treat, Thanksgiving
Difficulty Easy
Keyword how to make pumpkin pie from scratch, pumpkin pie from scratch, scratch pumpkin pie
Prep Time 15 minutes
Cook Time 1 hour
Servings 8 slices
Calories 328 kcal
Author Lacey Baier

Ingredients

For the Pie Crust:

  • 1/2 cup coconut oil, softened
  • 1 1/4 cups whole wheat pastry flour
  • 1/2 tsp. sea salt
  • 1/2 tsp. coconut sugar
  • 8-10 tbsp. ice water, plus more if needed

For the Pumpkin Pie Filling:

  • 1 cup full fat plain greek yogurt
  • cups fresh pumpkin purée (can also use canned) see recipe here for fresh pumpkin puree
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 cup unsweetened almond milk (or milk of choice)
  • ¼ cup coconut oil, melted
  • 1 tsp. vanilla extract
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • tsp. ground cloves
  • tsp. allspice
  • 1/8 tsp. sea salt

For The Keto Whipped Cream Topping:

  • 1 14-ounce can full fat coconut milk, refrigerated overnight
  • 1 tbsp. pure maple syrup
  • ¼ tsp. pure vanilla extract
  • tsp. sea salt

Instructions

For the Pie Crust:

  1. Spread the softened coconut oil on a sheet of parchment paper or plate, then place into the freezer for 20 minutes to solidify. Once frozen, chop into small, pea-size pieces.

  2. Combine flour, sea salt and coconut sugar in a food processor (or a large bowl if mixing by hand). Pulse food processor a few times to mix. Slowly add the hardened coconut oil, pulsing just as much as necessary to break the butter pieces into pea-size lumps. Add water, 1 tablespoon at a time, pulsing in between, until dough sticks to itself when pinched.

  3. Remove flour mixture from the food processor and place onto a clean, dry, flat surface. Gently shape into 1 disk. If the dough is too crumbly and refuses to cooperate, add more water, tablespoon by tablespoon, as needed. I always need more water, but I start with just 4 tbsp. to be safe.
  4. Sprinkle the disk lightly with whole wheat pastry flour and wrap in plastic wrap. Place in fridge for at least 20 minutes.
  5. Remove the disk from the refrigerator and let sit at room temperature for about 5 minutes to make it easier to roll out. Using a well-floured rolling pin on a lightly-floured surface, roll out dough to form an approximate 12-inch circle. Be sure to continue to flip the dough over and lightly flour each side so as not to have the rolled-out dough stick to the surface. If it doesn’t cooperate, despite heavy flouring, roll it back up into a ball and start again.
  6. Place the rolled-out dough onto a 9-inch pie plate. Gently press the pie dough down so that it meets the bottom and sides of the pie dish. Using the back of a knife, trim the dough around the top edge of the pie dish, leaving about a ¼-inch to ½-inch overlap.

For The Pumpkin Pie Filling:

  1. Preheat oven to 350 degrees F.

  2. In a large mixing bowl, combine the pumpkin puree, full fat greek yogurt, coconut sugar, eggs, unsweetened almond milk or milk of choice, melted and cooled coconut oil, vanilla extract, and our pumpkin spice mix (which includes the cinnamon, ginger, nutmeg, cloves, and allspice), sea salt, and stir or whisk until combined.

  3. Carefully pour the filling into the prepared pie crust and bake for 45-65 minutes, or until the center is almost set (AKA slightly giggle, but not runny). Remove from the oven before the center is fully set, as it will set as it cools.

  4. Remove the pie from the oven and allow to cool on a rack. Refrigerate once cooled for 1-2 hours, or until fully chilled.

For The Whipped Cream:

  1. ***Before getting started, make sure you have refrigerated the coconut milk until completely chilled (overnight is best).

  2. Scoop out the thick cream at the top of the can, leaving the looser coconut water for another use.
  3. Add the coconut cream to a stand mixer or large mixing bowl with a hand mixer, followed by the pure maple syrup, vanilla extract, and salt.

  4. Beat on high speed using a whisk attachment until the cream is fluffy and smooth, similar to the texture of a slightly thick whipped cream.

Nutrition Facts
The BEST Pumpkin Pie From Scratch
Amount Per Serving (1 slice)
Calories 328 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 18g90%
Cholesterol 42mg14%
Sodium 239mg10%
Potassium 213mg6%
Carbohydrates 28g9%
Fiber 4g16%
Sugar 9g10%
Protein 7g14%
Vitamin A 7209IU144%
Vitamin C 2mg2%
Calcium 93mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.