No-Bake Keto Pumpkin Pie

A holiday classic with a no-bake spin: This keto pumpkin pie has creamy and sweet flavor with no eggs, sugar, gluten, or dairy.

https://www.bulletproof.com/recipes/keto-recipes/keto-pumpkin-pie-recipe-2b2g3g/

Total Time1

CourseDesserts

DietDairy-Free, Grain-Free, Keto, Paleo

Servings slices

3 cups desiccated coconut
2 tbsp coconut cream
2 tbsp Bulletproof Brain Octane C8 MCT Oil (or 1 tbsp melted Bulletproof Grass-Fed Ghee)
1 tbsp granulated sweetener, such as non-GMO erythritol or birch xylitol

Prepare crust first. In a food processor or high-powered blender, add desiccated coconut and blitz until it becomes very fine. Scrape down the sides of your container as needed.
Add remaining crust ingredients to your blender and mix again until well incorporated.
Line a 9-inch cake pan or pie plate with parchment, and press down the mixture with your hands and then with the back of a spoon to get it as packed down as possible. Place in your freezer to set.
Prepare keto pumpkin pie filling. In a small bowl, mix Collagelatin and water and set aside to bloom for a few minutes.
In a saucepan on low heat, add coconut cream and the gelled Collagelatin and mix until dissolved and smooth.
Add the coconut mixture to a blender with the remaining ingredients and blend again until smooth.
Remove your pan from the freezer and top with the pumpkin pie base. Refrigerate (or freeze if you’re short on time) until set.
Serve cold with keto vanilla ice cream or whipped coconut cream.