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It’s officially the first week of fall! Are you making everything pumpkin yet? The Midwest has been having its usual identity crisis, alternating cool, rainy days with hot, humid ones. That’s not stopping me from being in a pumpkin mood, though. I already made healthy pumpkin muffins a couple weeks ago. This week, I’m testing pumpkin bars and finalized this keto low carb pumpkin pie.
With the holidays coming up, you’ll need a good sugar-free pumpkin pie recipe! The nice thing about this one is, it tastes like a regular pumpkin pie, so the whole family will eat it. Or, if you want something a little different, try my pumpkin pie cupcakes or sugar-free crustless pumpkin pie.
Options for Easy Keto Pumpkin Pie
My top priority for an easy low carb pumpkin pie was for it to be as simple as possible. Complicated desserts are just not for me. The good news is, it was actually really easy to make a pumpkin pie recipe sugar-free. All I had to do is use a low carb crust and sweetener.
The version I came up with uses common ingredients, which is nice. The only one that is possibly less common is the powdered sweetener, but if you do even a little low carb baking you’ll probably have that one around. If not, you could also run any granulated sweetener through a food processor until it has a powdered consistency.
The keto pumpkin pie filling has only five ingredients, plus optional vanilla extract and molasses. Both of these add a lot of flavor, so I recommend including them if you can. The carbs they contribute are negligible, since the amount is so small and spread across the entire recipe.
You can make this into a paleo pumpkin pie by using coconut cream instead of heavy cream. That’s an easy substitution. Other than that, if you need another sweetener to consider it paleo-friendly, that’s not a problem. Something like coconut sugar should work just fine, preferably ground up to a finer consistency.
Sugar-Free Pumpkin Pie with Almond Flour Crust
Ever since I posted my favorite almond flour pie crust recipe, I’ve been looking for every excuse under the sun to use it. So, even though I considered a coconut flour crust, I decided to go with almond so that I could use that recipe again. You can swap it with your favorite crust if you prefer a different one.
Regardless of what crust you choose, you’ll want to pre-bake it first, so that it doesn’t get soggy once you add the filling. You will probably want to cover the crust edges with foil when baking the pie with filling. That way, the crust won’t burn.
For an easy way to cover the crust, simply cut a square of aluminum foil larger than the pie, fold it in fourths, then cut a quarter circle from one corner of the square. Unfold it, and viola! You’ll have foil edges with a hole in the middle. Just place it over your sugar-free pumpkin pie when you bake the filling, fold over the edges, and the crust won’t burn.
How To Make Low Carb Pumpkin Pie Without Cracks
Other than that, the only real trick to keto pumpkin pie is just like the regular kind – do not over bake it. Remember that it’s a custard, in some ways similar to low carb cheesecake. You’ll want to take it out of the oven when it’s still jiggly. Over-baking will cause cracks and affects the texture.
You could also bake the pie in a water bath to reduce chances of cracking. The reason cracks form is because the outside cooks before the center sets, and the filling shrinks as it cools, creating cracks. The water bath keeps the outside from cooking too fast, so it’s less likely to crack.
I have to admit, the water bath is a little more hassle, so I usually skip that step. It just depends on how carefully you’ll be able to watch it and how important the appearance is. This recipe bakes the filling at a lower temperature, which also helps to avoid the cracks.
And hey, if your low carb pumpkin pie does develop cracks, just cover ’em with some whipped cream! No one will ever know. 😉
Easy Keto Low Carb Pumpkin Pie Recipe (Sugar-Free, Gluten-Free)
Tools To Make Keto Pumpkin Pie
Tap the links below to see the items used to make this recipe.
- Hand mixer – For beating your filling. This one is powerful but also has the lower settings you’ll need for this keto pumpkin pie recipe.
- Pie server – This one has a nice grippy handle.
- 9-inch Pie Pan – Of course you need a pie pan for your keto friendly pumpkin pie! This is the one I used.
- Non-stick pie crust shield – If your crust starts to burn before the filling is ready to take out of the oven, use this. Another option is a silicone shield like this.
- Pumpkin pie spice – A blend like this saves time if you don’t want to make your own.
- Powdered erythritol blend or powdered monk fruit blend – Either of these two will work for this low carb pumpkin pie recipe!
Easy Keto Low Carb Pumpkin Pie Recipe (Sugar-Free, Gluten-Free)
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth. (Don't overmix.)
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When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.
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Pour the filling into the crust. Gently tap on the counter to release air bubbles.
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Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
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Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
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Recipe Notes
To reduce the chance of cracking your low carb pumpkin pie, you can bake the pie in a water bath. Otherwise, if you end up with cracks, you can always cover them with whipped cream.
Serving size: 1 slice, or 1/12 of entire pie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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318 Comments
Deb
1I made this pumpkin pie for Thanksgiving. It was one of the best pumpkin pies I’ve ever had! I did use the recipe for crust using coconut flour. I baked the pie for 50 minutes, it came out perfect – no cracks at all! I’ll definitely be making this pie again!
Vicki
0Is it possible to completely eliminate the sweetener from the recipe? I’m trying to find recipes for a Type 1 diabetes Christmas!
Wholesome Yum D
0Hi Vicki, If you use the recommended Besti Sweeteners, they are diabetic friendly and zero glycemic index.
Kathryne Tyson
1Ditto all you said. It was delightful and no cracks.
Cindy
0I was in the mood for pumpkin so I decided to try this recipe-it was only a handful of ingredients and the instructions easy to follow. It came out excellent. I will definitely make again during the holidays!
Michele
0You are the best! Love your recipes. This was easy and so delicious. Used the coconut cream. Thanks!
Valerie
0Can I freeze the pumpkin pie filling and thaw it before baking the actual crust and pie? Prepping for Christmas!
Wholesome Yum D
0Hi Valerie, Yes, that should work for you.
Lee
0Would your Besti Powdered Allulose also work in the pumpkin pie?
Maya | Wholesome Yum
0Hi Lee, Yes, that should work, but you’ll need more of it. Use the sweetener conversion chart here.
Wanda Cardona
0I made this pumpkin pie recipe with almond flour pie crust. It was a hit. It tasted so good. I was told to make it again for Christmas.
Deby Smith
0I made little individual pies in a muffin pan. Loved it. The crust and the filling was great. Froze them so I can have them anytime.
Julie
0I have made this pumpkin pie recipe for years, which is terrific. Thank you so much! Also, the almond flour crust is versatile, quick, and easy, my go-to when I need a pie crust.
caroline
0I made this pie and it turned out FANTASTIC! The crust is da bomb. I did use a powdered stevia (the Pyure brand from walmart) and made note of her quick conversion chart attached. ***It is 1/4 cup of the powdered stevia not 2/3 cup erythritol. The crust baked perfectly and the pie set just fine (I did 40 min). I did the extra tsp of pumpkin pie spice. I put it in the freezer for Thanksgiving in 4 days 🙂
Beth
0I love this! For the crust I ran the the dry ingredients through a food processor for a few minutes. I think this really took out any grit in the crust. I added all wet ingredients together then mixed it in with dry while still in processor, it really is the best crust. I th k the trick is not to get crust too thick. I’ve made this a few times now, trying to perfect it to my taste. I added an extra tsp of vanilla and pumpkin spice. I also added the heavy whipping cream last. I baked it an extra 10 minutes and kept in fridge overnight. It is so good! Seriously the best dessert and hits the spot for my favorite fall dessert. Thank you!
Tina
0This had a fantastic flavor although after cooking just over an hour the custard really didn’t set up like normal pie. I used monkfruit sweetner so maybe that is why. The crust needs to be pressed thin utherwise it will not cook through and remains doughy. Overall a great recipe.
Becca
0Thank you for these recipes – I’m always excited to find “baker” friendly keto recipes as opposed to the ones that you can tell by reading won’t taste good! I’m going to be making sweet potato pies, purple (ube), orange (yams), and yellow (sweet potatoes) and I was wondering first, can sweet potatoes be substituted 1:1 for pumpkin, and, second, if you can suggest how much orange zest to add to the yams and how much lemon zest to add to the sweet potato that won’t totally overpower the other flavors? I haven’t tried this pumpkin recipe yet, but I’ll come back and leave a rating once I do!
Wholesome Yum D
0Hi Becca, Unfortunately, I have never tried either of those options, so I don’t currently have any suggestions.
Tabitha
0So I have made this pie twice now as I’m trying to perfect it before Thanksgiving 🙂 Here are my 2 scenarios:
1. I really wanted to use my pretty white 2″ deep pie pan, so I decided to double the filling recipe and give it a go. I added an extra tsp of pumpkin pie spice based on other reviews. I baked it for a little over an hour and even with the crust covered, it turned out darker than I liked. It didn’t set fully, but the flavor was pretty good. We ended up just mixing it with whipped cream to make a pumpkin pie fluff lol. Noting for next time to add more pumpkin pie spice.
2. I used the 1″ deep pie pan like the recipe calls for. For this attempt, I used the Besti brown sugar instead of molasses. I also doubled the pumpking pie spice (4 tsp total). Baked for nearly 50 minutes, center was jiggly. I let it cool on the counter completely and set it in the fridge overnight. We cut into it for lunch today and it still wasn’t set like a “traditional” pumpkin pie. When I think of pumpkin pie I immediately think of Costco’s. I read through comments and wasn’t really able to find a fix. Someone mentioned corn starch, but that is not a keto/GF option so on my next attempt I think I will add a little Xanthum Gum to see how that behaves. Otherwise, the flavor is amazing and we all enjoyed it (even my non keto extended family!).
Wholesome Yum D
0Hi Tabitha, I don’t think a 2 in pie plate would work because, as you stated, the pie crust will be too dark by the time the pie filling sets. I have never tried adding xanthan gum, but it might work to get you that traditional texture you are looking for. Please let me know your results if you try again.
Darya
0Hello! The filling is delicious but I had an issue with my crust, it was soft and soggy, it never crisped up. I followed the recipe and used a powered monk fruit sweetener. Thanks!
Wholesome Yum D
0Hi Darya, Did you fully bake the crust before adding the pie filling?
Danielle
0I used your recipe for the pie filling and used my own pie crust. It was completely delightful!!! I wonder though.. could you freeze it??
Wholesome Yum D
0Hi Danielle, Yes, you could freeze this pie. Just make sure to tightly wrap the pie before freezing.
Faith Holloway
0Delicious!! Seriously better than some “traditional” pumpkin pies I’ve had in the past, loaded with dairy and gluten. I’m so happy with how this turned out and it was really easy to make. This will be a go to now. I replaced the ghee with kosher margarine and used xylitol and it worked great.
Kevin
0What is the molasses do? What is it for? Can u substitute it with maple syrup?
Wholesome Yum D
0Hi Kevin, the molasses adds a lot of flavor, so I recommend including it if you can, I don’t recommend substituting it with maple syrup.
Maya | Wholesome Yum
0Hi Kevin, The molasses is for flavor. I don’t recommend substituting maple syrup, as it doesn’t have the same deep flavor that molasses has (with such a small amount you won’t taste it at all, but if you add more the filling will be too runny and have too much sugar to be keto). But you can omit the molasses and replace the sweetener with Besti Brown to get the same flavor without molasses.
Judith Louise
0This the best pumpkin pie I ever made, mainly due to the almond crust, with butter, egg and vanilla ( no sweetener). I used liquid stevia in the pie, 2 full squirts, and it was just sweet enough. I did my best with the spices I had on hand (I would love to try molasses some time), and it came together perfectly. 5 stars!!
Judith
Lindsey Pearson
0Thank you so, so so much! I made your pumpkin pie, your cranberry sauce AND the mushroom caps for thanksgiving 2021 and they were ALLLLL totally delish! And for the record, I am not super talented in the kitchen so if I could get this right, anyone can! Thanks again and happy holidays!
Kathryne Tyson
0Made this for Thanksgiving 2021 and everyone (including non-Keto peeps) LOVED it. The crust is almost cookie-like. We actually liked it better than the ones we’ve made before, even with store-bought crust. Really is YUM!
Sonia Nelson
0First time trying this recipe. The crust was pretty easy to work with, which says A LOT!! Havn’t tried to take the pie out of the pie plate, yet, but it’s basically like cheesecake crust… So shouldn’t be much of a problem. The filling tastes good. I added an extra teaspoon, or so, of spice… we like spice! The lower temp worked for my oven- although I had to add 4-5 minutes for my 10 in pie.
Covered edges with foil and no burning! Yay!! (Cut center of foil out.) I loved the ease of this complete recipe! Thanks, Maya!! You’re one of my favorite keto cooks!
Ashley W
0The pie part was pretty good. Didn’t quite set up like a traditional pumpkin pie might–I followed all directions and took it out of the oven when still slightly jiggly in the middle and cooled on the counter then refrigerated overnight. It was still quite soft like a custard in the center by the next day but sliceable–just not as solidly sliceable as I like my pumpkin pies to be. Not quite 100% “set.” I think I’d add an extra egg or bake a couple more minutes maybe if anyone else likes their pie very set too? Otherwise it was as good as any other pumpkin pie I’ve had. Hit the spot for Thanksgiving dessert. The crust was not to my taste, my first time trying an almond flour pie crust and the slight bitterness of the almond flour just didn’t do it for me even with the sweetener. Baked up nicely though with a pie shield. I think if you’re used to using almond flour for baked goods it would be a nice substitute for traditional crust.
Julia
0I agree with you on the crust and consistency. I also think if I ever made it again I would add more pumpkin spice. Thankfully she has tons of desserts that I love. Try the pumpkin bars if you haven’t yet. They are delicious!