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Happy 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!
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.
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. 😉
- 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:
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!
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Make the sweet version of the almond flour pie crust here.
Meanwhile, beat together all remaining ingredients, using a hand mixer at medium-low speed, until smooth. (Don't overmix.)
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.
Pour the filling into the crust. Gently tap on the counter to release air bubbles. Cover the crust edge with foil.
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.
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.
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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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