
Free Printable: Low Carb & Keto Food List
Get It NowHappy pumpkin season! Are you making everything pumpkin yet? I’ve had fun making smoothies and pumpkin bars, but this sugar free keto pumpkin pie has been the #1 favorite on my site for years. This recipe nails the traditional flavor while keeping it low carb. It tastes like a regular pumpkin pie, so the whole family will eat it. I make it every year and it’s always a hit!
Why You’ll Love This Keto Pumpkin Pie
- Tastes like regular pumpkin pie
- Creamy spiced filling
- Buttery, crisp crust
- Not too many ingredients
- Just 4g net carbs per slice
- Low carb, keto friendly, and gluten-free
- Perfect dessert for Thanksgiving or Christmas

The secret to the most authentic tasting low carb pumpkin pie is the sweetener you use. Most brands contain erythritol, so they can crystallize as the filling sets and have a cooling aftertaste. I use Besti Powdered Monk Fruit Allulose Blend in the filling, which keeps it silky smooth, tastes just like sugar, and has zero net carbs.
For the crust, I used Wholesome Yum Almond Flour and Besti Monk Fruit Allulose Blend. Both contribute to the sweet, buttery texture of the keto pumpkin pie crust — and this sweetener prevents it from being dry.

Ingredients & Substitutions
This section explains how to choose the best ingredients for this sugar free pumpkin pie recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Almond Flour Pie 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 — and this keto pumpkin pie is perfect for it. The crust needs just a few simple ingredients:
- Wholesome Yum Blanched Almond Flour – I recommend this flour for the best texture (never grainy!). Many brands are too coarse and can leave your crust gritty. Avoid almond meal, which tends to be the coarsest option.
- Besti Monk Fruit Allulose Blend – Adds just a touch of sweetness to the crust. You can also use the powdered version (used for the filling below) if you don’t want to buy two different kinds. For alternate sugar substitutes, use my sweetener conversion chart for guidance, but be aware that most brands contain erythritol and the crust will turn out more dry.
- Sea Salt – I almost always add this to baking recipes, because salt balances and brings out the sweetness.
- Unsalted Butter – You’ll need melted butter, so you can melt it in the microwave or in a double boiler on the stove. Ghee or coconut oil will work as dairy-free options.
- Egg – This contributes to a flaky texture and also prevents the keto pie crust from falling apart. You could also use an egg substitute, or simply approximately 2 tablespoons of additional butter, ghee, or coconut oil.
- Vanilla Extract – Although optional, adding vanilla extract enhances the flavor.
VARIATION: Make it with a coconut crust or no crust at all!
If you need a nut free option, make my coconut flour pie crust instead, or try my crustless pumpkin pie.
Keto Pumpkin Pie Filling:
The sugar free pumpkin pie filling has only five ingredients, plus salt and a couple optional additions:
- Pumpkin Puree – I use canned pumpkin puree for convenience, but you can make your own pumpkin puree from a real pumpkin if you prefer. Simply roast until tender, then puree the flesh until smooth.
- Heavy Cream – Makes the filling rich and creamy. You can use coconut cream instead to make a paleo or dairy free version.
- Eggs – Warm them to room temperature. Egg substitutes are not recommended for the filling, sorry.
- Besti Powdered Monk Fruit Allulose Blend – Makes the filling sweet and silky smooth. As mentioned above, other brands can crystallize and leave a gritty texture, but you could use super fine powdered allulose instead for a similar result (you’ll need 33% more).
- Pumpkin Pie Spice – Make homemade pumpkin pie spice in just a few minutes with simple spices: Cinnamon, nutmeg, ground ginger, allspice, and ground cloves. But, you could use store-bought as well.
- Sea Salt – Balances the sweetness.
- Vanilla Extract – Optional, for flavor.
- Blackstrap Molasses – Some people have asked me why I use blackstrap molasses (which contains 10 grams of sugar per tablespoon) in a keto pumpkin pie recipe. The reason is for flavor, not sweetness. I only use 1 teaspoon in the entire pie, and this adds 0.28g of sugar per slice. I think it’s worth it, but if you like, you can omit it. For a similar flavor, you could also replace 1 tablespoon of powdered Besti in the filling with 1 tablespoon of Besti Brown monk fruit sweetener, which contains no carbs or sugar.

How To Make Keto Pumpkin Pie
This section shows how to make sugar free pumpkin pie, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make the pie crust. Make the sweet almond flour pie crust here in a 9-inch pie pan. After baking the crust, lower the oven temperature, and cool the crust on the counter.
- Mix the filling. Meanwhile, in a bowl using a hand mixer, beat together the pumpkin, heavy cream, Besti, pumpkin pie spice, sea salt, vanilla, and molasses, until smooth.


- Assemble the pie. Pour the filling into the crust. Gently tap on the counter to release any air bubbles.
- Cover the crust. Cover the crust with foil. See tips below for how to do this.


- Bake. Transfer to the oven and bake until the pie is almost set, but still slightly jiggly in the center.
- Cool and refrigerate. Let keto pumpkin pie cool completely on the counter, then refrigerate before slicing. I like to serve with sugar-free whipped cream and a sprinkle of cinnamon.



Tips For The Best Sugar Free Pumpkin Pie
While this sugar free pumpkin pie is pretty easy to make, here are some tips I’ve picked up after making it dozens of times over the years:
- Pre-bake the pie crust. 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.
- Cover pie crust edges with foil. Since the crust is already baked, you’ll need to cover the edges to prevent it from burning. My favorite way to do this is to cut a square of aluminum foil larger than the pie, fold it in fourths, and then cut a quarter circle from one corner of the square. Unfold it, and you’ll have foil edges with a hole in the middle that you can place over the crust. (You can watch me do this in the recipe video below!) If you don’t want to fuss with foil, you can get a pie crust shield instead.
- Don’t overbake. The key to keto pumpkin pie, like the traditional version, is not to overbake it. Think of it like a custard, similar to keto cheesecake. Remove it from the oven while it’s still slightly jiggly to avoid cracks and preserve the texture.
- Let it set. If you cut into the pie too soon, it won’t be fully set and the filling won’t be firm. Make sure it sets completely in the fridge before slicing.
- Use a water bath if you want to be extra careful. This sugar free pumpkin pie recipe bakes the filling at a lower temperature, which helps to avoid the cracks. If you’re still concerned, place the pie pan in a baking dish before baking and fill the baking dish with enough water to go up the pie pan sides. Then bake as usual. Cracking happens due to the filling heating too fast and then shrinking as it cools — a water bath prevents this. It’s more hassle though, so I usually skip that step and just watch it carefully in the oven. And hey, if your pie does develop cracks, just cover ’em with some (sugar-free) whipped cream! No one will ever know. 😉
Storage Instructions
- Store: Keep any leftover keto pumpkin pie covered in the refrigerator for 3-4 days.
- Freeze: Wrap it tightly in plastic wrap or aluminum foil, and freeze for up to 3 months.

What To Serve With Keto Pumpkin Pie
Now that you’ve made your easy keto pumpkin pie, it’s time to make your Thanksgiving feast! Here are some low carb dishes to round out your meal:
- Appetizers – For a simple appetizer, I make a Thanksgiving charcuterie board in the shape of a turkey, but some bacon deviled eggs or spinach dip would also make quick and easy appetizers.
- Turkey – For a classic feast, you’ll need a roasted turkey, and if you want an easier way to cook it, try a turkey in a bag or Crock Pot turkey breast.
- Thanksgiving Sides – Make classic Thanksgiving swaps like my keto green bean casserole, savory keto stuffing, creamy cauliflower mashed potatoes, and don’t forget the sugar-free cranberry sauce.
- Salad – I like to make a festive Thanksgiving salad, but it has some fruit so is not strictly keto. Try my kale salad with sugar-free maple dressing or any of my keto salad recipes for keto options.
More Keto Pumpkin Recipes
Since it’s pumpkin season, don’t miss some of my other delicious pumpkin recipes:
Tools I Use For 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.
- 9-inch Pie Pan – Of course you need a pie pan for your keto friendly pumpkin pie! This is the one I used.
Keto Pumpkin Pie
Keto Pumpkin Pie (Sugar Free)
You only need a few ingredients for this easy low carb keto pumpkin pie recipe with almond flour crust. It's the best sugar free pumpkin pie!
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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Make the sweet version of the almond flour pie crust here.
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Meanwhile, beat together all remaining ingredients, using a hand mixer 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. Cover the crust edge with foil.
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Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center, like jello. Do not let it fully set in the oven.
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Cool completely on the counter. Then, refrigerate for at least 2 hours, preferably overnight. Make sure the pie is completely set and doesn't jiggle before you slice it.
Last Step: Leave A Rating!
This helps other readers and also helps me continue to provide free recipes on my site.
Recipe Notes
Serving size: 1 slice, or 1/12 of entire pie
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.
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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343 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.
Karrie Hancock
0I made this pie for a family gathering, my whole family loved it! Only my hubby and I are keto. Served it with homemade whipped cream. He said never buy a pie again😁
Angel Hatfield
0Made this for tonight’s Thanksgiving dinner. Was a success and didn’t tell anyone it was keto.
Dian
0I made this for Thanksgiving and it is delicious. It did seem to come out not as thick as I’ve seen other pumpkin pies. Maybe I needed to cook it a little longer as it was not quite as firm as a store bought pie (it was in the oven the whole 50 minutes), but it is definitely very good.
Jenny
0I absolutely love this recipe. It tastes so good that my family didn’t even know it was keto. They have asked me to bring it for this Thanksgiving.
Gail
0This pie came out very well. Very tasty! I used 1Tbsp of spice, 2 tsp vanilla, 1 tsp barley malt, 1 tsp molasses and 2 tsp. stevia. I used half and half because that is what I had available. Used 2 large and one small egg. Thank you for this delicious version of my favorite pie.
jess
0I made this pie for friendsgiving and it was amazing! thank you so much for sharing this delicious recipe!
April
0This was delicious! You’d never even know it was keto!
Melissa
0This could not be yummier! And I love that it is sugar free!
Theresa
0Yeah, not a fan with the pie crust being pre-cooked, it tasted like toasted almonds that had been toasted too long, so I made another one with the raw pie shell and pumpkin filling and it is much better.
Maya | Wholesome Yum
0Hi Theresa, Sorry to hear that. It sounds like you parbaked the crust for too long. In my experience the crust does not cook all the way through and/or gets soggy if you add the filling raw, but glad it worked for you.
Andrea
0Made the pumpkin pie today for Thanksgiving. My family loves it, especially the crust. They are always amazed at how there is no sugar added, and very keto friendly.
Peter
0I made this and I wish I had found this recipe years ago. Such a good treat while on keto. Better than most of my cheat treats!
Darcie
0Hi Maya, I had a question in regard to the keto pumpkin pie filling. Traditionally evaporated milk is used for pumpkin pie. Why aren’t you using that? It looks as though you’re using heavy cream instead of that. Can you explain to me why thank you? Also I didn’t rate this recipe yet. Because I haven’t made it thanks again.
Wholesome Yum D
0Hi Darcie, It give the filling a rich and creamy texture that I enjoy.
Kim
0We have never been real big on crusts, how do you think this would do in small ramekins without the crust?
Wholesome Yum D
0Hi Kim, Here is a recipe for crustless pumpkin pie.
Delores
0Hello Maya,
I will be making this pie soon and I AM sure it will be delicious, as I have loved all of your recipes and how comprehensive your instructions and video’s are.
I just wanted to say THANK YOU, for your new NO ERYTHRITOL sweeteners! I AM your lifelong fan!
joanne
0This is totally unclear. Where are the directions for the filling??
Wholesome Yum D
0Hi Joanne, You can find the directions right above where you left this comment on the recipe card.
Will
0Hi. Just wondering about how you made your whipped topping for the pie. Thanks
Wholesome Yum D
0Hi Will, I have a recipe for sugar-free whipped cream.
Carol
0This tastes just like the carb-laden version, but no one will know your secret, unless you want to tell them! Very easy to make and simply delicious. I omitted the molasses since I didn’t have it on hand.
Cherie
0Black Strap Mollasses? This has 11g of sugar per TBSP. (3.66g per tsp). I realize that this is not much per piece of pie, but is it really necessary? It might be worth it though, if it does amazing things to make the pumpkin pie taste like the pie I have always made, rather than a Keto pumpkin pie.
Maya | Wholesome Yum
0Hi Cherie, The blackstrap molasses I use has 10 grams of sugar per tablespoon. This recipe uses 1 teaspoon in the entire pie, which would be 3.33 grams of sugar for the entire pie, or 0.28g per slice. It adds a nice flavor and is not used for sweetness. In my opinion it’s worth it. That being said, the recipe already states that it’s optional and you can skip it if you like.
Cheryl
0The recipe says the molasses is optional!
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 Wholesome Yum 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!