This post may contain affiliate links, which help keep this content free. (Full disclosure)
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. I served pumpkin pie cupcakes last year, but this time I think I’ll try a real, full sized 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):
Pin it to save for later!
Follow Wholesome Yum on Pinterest
More Low Carb Recipes To Love
Tools To Make Keto Pumpkin Pie:
Click 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!
RECIPE CARD
Easy Keto Low Carb Pumpkin Pie Recipe (Sugar-Free, Gluten-Free)
RECIPE VIDEO
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
Click underlined ingredients to buy them!
Please ensure Safari reader mode is OFF to view ingredients.
- 1 recipe Almond flour pie crust (or your favorite pie crust recipe)
- 1 15-oz can Pumpkin puree
- 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
- 2 large Egg (at room temperature)
- 2/3 cup Powdered erythritol
- 2 tsp Pumpkin pie spice
- 1/4 tsp Sea salt
- 1 tsp Vanilla extract (optional)
- 1 tsp Blackstrap molasses (optional)
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
- Make the sweet almond flour pie crust according to the directions here.
- Meanwhile, beat together all remaining ingredients 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.
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.)
Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
You'll Also Like These Keto Low Carb Recipes
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
Video Showing How To Make Keto Pumpkin Pie:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Pumpkin Pie!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Did you make this recipe?
Click here to leave a comment + star rating! ★★★★★
Share a recipe pic with #wholesomeyum on Instagram or in our Facebook support group.
Join the Easy Keto Challenge to enter monthly giveaways every time you share your pics of my recipes!
Shop My Favorite Low Carb Must-Haves
Use the buttons below to buy low carb basics! Then, get the full low carb pantry shopping list, browse low carb product discounts, and visit my Amazon Shop!
127 Comments
Lisa
I am in the middle of baking one now. It’s been in for an hour and doesn’t look like it’s done. I stuck a knife in like I usually do for pumpkin pie and it doesn’t come out clean. But what’s on the knife tastes good. Not sure what I’m doing wrong?
Maya | Wholesome Yum
Hi Lisa, A knife won’t come out clean when it’s done, I would not use that as a test. It’s done when it’s jiggly in the center but less so on the edges. It will fully set after chilling.
Jessica
This pie was amazing! Such a success at Thanksgiving, the family raved about it and were shocked that it was keto. I used the almond flour crust from this site as my crust, and the only other substitution was instead of canned pumpkin, I used pumpkin from my garden (a bonus). Both tasty and the appropriate texture – a win!
Chaswiss
I imagine using fresh pumpkins you only need to take the flesh and puree it right?
Jessica Gaber
I roasted it first actually to make the flesh soft – cut it in half, roasted it for a while, scooped it out and a quick puree – then it’s basically the same as the canned version (but fresher!)
Suzanne Marek
Can you tell me if the 8 carbs per slice includes the crust?
Wholesome Yum A
It includes crust, Suzanne!
Georgie
I absolutely enjoyed this recipe, both the crust and the pie. I actually had been processing a bunch of butternut squash and used it instead of pumpkin. Although carb count is a bit higher I adjust portion size. I also added extra spices as I am a huge “fall spice” kind of girl lol. I also made sugar-free homemade whipped topping. It was awesome!!! Thanks so much!!!
Asad
Tried this recipe this Easter, and it turned out beautifully. I used 2/3 Cup Monk Fruit Sweetener and 1 Tbsp Honey instead of Molasses. Cinnamon, Nutmeg, All Spice (instead of Pumpkin Pie Spice Mix).
Could hardly tell it wasn’t made with a standard pie crust and sugar.
Fabulous recipe! Thank-you!
Anu
This is WONDERFUL! I made this as is using the almond flour crust, and left out the back strap molasses as I didn’t have any. I also added 1/8 tsp of Stevia and 1/8 tsp of monk fruit sweetener as I was making this for work, and it turned out delicious. I also had to freeze it after I baked it (loooong story lol) so it only got served a couple of weeks after I made it but it thawed beautifully in the fridge, no problems there! Thank you so much for a gorgeous recipe, I’m going to make this a lot
Faith Evans
There was too strong a flavor of spice. When I tasted the batter it was great. After baking it the flavor was overpowering pumpkin pie spice flavor.
Maya | Wholesome Yum
Hi Faith, The potency can vary depending on the pumpkin pie spice you use. If yours is very potent, you might need to use less.
Ann
Ahhh I see now that in the linked crust recipe you recommend a couple brands that have 2 net carbs per 1/4 cup serving, so that drastically reduces the carb count! Thank you for linking to these products – I had no idea that there were brands of almond flour that were so low in carbs – I have been sticking with coconut flour since I thought the almond flour was too high for our macros. Thanks again – will be getting the rest of the ingredients to make this for my hubby who was so sad to go without pumpkin pie in Thanksgiving! 🙂
Jenny Winstead
I just finished off the last piece(s) of the pie I made for Thanksgiving. It was wonderful and tastes like the “real” thing. My advice to others trying it …make sure to roll out the dough and then place on the pie plate. It will make it more crust like. I tried it right in the plate and it came out more crumbly. Still amazing though!! Thank you for the recipe!
K Brown
My question is- who the heck cuts a pie, a 9 inch pie in 12 pieces?! Nobody! Nobody but someone who is trying to convince people thay have less calories and carbs. Get real.
Maya | Wholesome Yum
This is what I do all the time and it’s plenty for people I’ve served it for – the pie is quite rich. But, feel free to cut it into any number of pieces you like!
A
I have no issue with the servings and simply up the nutrition if I want a generous 8 servings 😉
Thanks for the awesome website and great recipes!
Tara
I just made a chocolate pots de cream pie and ate a 1/12th slice because It’s a very rich, decadent, dense, creamy custard/truffle filling with almond flour/coconut shred crust. While I made a blackberry clafoutis and cut that in 1/8th slices because it is lighter. I think it just depends on the desert and how big a persons sweetooth is. I think 1/12th is good for rich pies and 1/8 for lighter ones. I think also when using sugar alcohols for sweet treats smaller servings are better… From my experience anyway. Slice it anyway you want but pies will still have calories and carbs on the high end.
Ashley
Just made this pie for Thanksgiving and it was AMAZING!!! Tasted just like regular pumpkin pie. Will definitely be adding this to our holiday meals from now on. Thanks so much!
Ashley
Just tried this recipe for Thanksgiving and it was AMAZING!!! It tasted just like regular pumpkin pie. Will definitely be adding this pie to our traditional holiday meals from now on. Thank you so much!
Patti
This was so good! And the crust! Amazing! It was great for our Thanksgiving and it’s definitely a keeper! Thank you so much for your awesome recipes!
Nicole
I made this for thanksgiving and it was a hit! Left the molasses out and baked an additional 10 min and it was perfect! I will be making this year round for sure!!
Amber
This was a big hit at Thanksgiving!! Thank you for the recipe.
Sherry
I used this filling recipe for Thanksgiving dessert, and my husband had no idea that the pumpkin pie was sugar free and low carb. It was delicious! I never did get the jiggle effect and was a bit skeptical, but after being refrigerated overnight, it was a perfectly “normal” looking pumpkin pie. This one is on my permanent recipe list!
Brenna Prentice
Perfect recipe for thanksgiving!! With it being pumpkin, I get the whole pie to myself!!! Paired with half a serving of carb smart ice cream and I was good to go!! THANK YOU!!!!
Sabrina
This turned out AMAZING. I did not use the molasses and I used Swerve as my sweetener. It was a complete hit; nobody could tell it was Keto. Thank you so much for this amazing recipe!!
Jenny
Thank you so much for this recipe! It might be the best-tasting pumpkin pie I’ve ever had and I love the crust! I did have an issue with the consistency of the filling and I think it was the coconut cream substitution. I’ve never worked with coconut cream before and I bought a can from Trader Joe’s and used 1/2 cup. When it was baking it was bubbling a little and the top set with some small holes in it and the bottom crust got a little soggy. Anyway, the flavor is incredible so I’d love to hear your feedback to get it right next time. Thanks so much!
Sarah
I just pulled mine from the oven! Won’t get to taste it until tomorrow though after we’ve demished the turkey LOL it smells wonderful!
Becky
I added up carb counts on all my ingredients… And I am getting a total carb count of 24g for 12 slices.
We are counting carbs not for blood sugar reasons, but digestive reasons.
Of course I’ve already made the crust. Which I’ve calculated at 10.3 g per slice on its own.
You said you don’t include sugar alcohols in your nutrition information, but I don’t see any mention of sugar alcohol on any of the individual ingredients. (Packaging that is right in front of me)
This was supposed to be a low carb treat for my husband who recently had to go very low carb. I’m making it special for him and it appears he will not be able to eat it. I was so excited about your calculation of 8g a slice but we’re at more than 3 times that -which means he can’t eat anything else all day if he eats this. Please clarify!!
Maya | Wholesome Yum
Hi Becky, Carb counts for each ingredient in our calculations comes from the USDA food database, so will be accurate if you’re using the same ingredients. Erythritol is the sugar alcohol in this recipe, so if you were including those carbs that is likely the difference.
Ruth
Just made this pie for 2018 Thanksgiving and I must say it taste just like the old pie I would make. My sweet hubby is now diabetic and he still has a sweet tooth and this pie hit it way outfield for him, home run girl, I’m so thankful. Ruth
Marie
I have the Lakanto monkfruit/erythritol blend, which is 2:1 replacement for sugar, so should I put 2/3 cup in or just 1/3 cup? I’m not sure because the 2 sweeteners you mention have different sweetness levels. And I don’t want to end up with over-sweet or too mushy pumpkin pie if I guess wrong. Thanks!
Maya | Wholesome Yum
Hi Marie, You can use the sweetener conversion calculator here.
Marie
Thanks. I know how to convert them, I wanted to know which one the listed 2/3 Cup is for. You say above the recipe that either Swerve (1:1) or Lakanto (2:1) is fine for this recipe. I made this for Thanksgiving, so I don’t remember for sure, but I think I ended up doing 1/3 Cup Lakanto. The sweetness of the pie was fine, although a bit soft, so it probably would have benefited from the added bulk of Swerve.
Wholesome Yum L
Hi Marie, for this recipe I used 2/3 cup of powdered erythritol.
Lynn
I tried this recipe with fresh pumpkin purée. I also baked it in a toaster oven. It took longer but turned out delicious baked for 70 minutes.
Maya | Wholesome Yum
I am so happy to hear that, Lynn! Thank you!
Sally
Are the macros listed for the filling only, not the crust too?
Maya | Wholesome Yum
Hi Sally, The nutrition info includes both crust and filling.
Anne
Hi! I am making this recipe for the first time today and I have noticed that after baking for the full recommended time it still isn’t done in the center. My oven is brand new so it shouldn’t be the temp. Any suggestions? Otherwise it smells wonderful baking and I love the easy crust recipe!
Maya | Wholesome Yum
Hi Anne, Pumpkin pie is a custard, so it is not meant to be fully set when it’s hot out of the oven. It should be jiggly in the center, and sets more as it cools and then chills. However, all ovens are different and your pan can impact baking time as well, so it’s still possible you may need a longer baking time.
Whitney
A couple of questions: Every time I’ve made a pumpkin pie, the baking time is much closer to an hour and a half, which would definitely burn your almond flour crust even with pie shields. What causes your custard recipe to set faster? When serving, how do you remove the parchment paper from the individual slices of pie without making a big mess of the pie? I definitely want to use this recipe at Thanksgiving this year so your help is much appreciated!
Maya | Wholesome Yum
Hi Whitney, I can’t comment on other recipes, only the time that this recipe takes. A pie shield definitely works sufficiently to prevent burning the crust. As for serving, I usually cut the pie and then slide the pie server underneath between the slices and the parchment paper. The first slice is a little more difficult, but it’s easier after that. Hope you’ll make it for Thanksgiving!
Lee
DUDE.
Made this recipe yesterday- I wanted to test it out before making it for actual Thanksgiving- and I cannot even tell you how big of a hit it has been.
The crust is almost like a shortbread cookie. It’s seriously. so. good. I could eat it all by itself, and the texture is perfection. I’m thinking about making it sometime by itself and adding lemon zest to make lemon shortbread cookies.
The pie filling is totally flavorful. I usually have to add extra spices than what a recipe calls for, but your combo hits the nail on the head. The taste and texture are just like regular pumpkin pie! I did use Monk Fruit sugar instead of erythritol, and I tried your trick with fridging coconut milk and using the thick part in the place of cream. The whole thing turned out wonderfully.
Totally making this for Thanksgiving, and I’m making your pecan pie next, which I can’t wait to try.
Way to go on this one, and thank you!!
Maya | Wholesome Yum
Yay, so glad to hear that, Lee! Hope your family likes the pumpkin pie just as much, and the pecan pie, too. Happy Thanksgiving!
Diane Ganda
Can you freeze the finished baked pumpkin pie?
Maya | Wholesome Yum
Hi Diane, Yes, you can!
April
Absolutely love this pumpkin pie! I’ve lost count on how many times I’ve made it. I don’t use the molasses.
Maya | Wholesome Yum
I love to hear that, April! Please come back soon!
Sherry
Ok I made this filling. I didn’t use the crust recipe because I didn’t know what ghee was , just knew I didn’t have it. I used another recipe for the crust and this filling and it was really good! I’m always leery because I’ve seen low carb recipes that sound good and end up throwing the whole thing away. This was good!!
Maya | Wholesome Yum
I am so happy you liked it, Sherry! Thank you!
LynnM
So yummy! Made a trial run yesterday to see if it would be gracing our Thanksgiving meal this year (it will!), and there’s one tiny serving left. Even my non-Keto friends loved it! Thank you for another wonderful recipe!
Maya | Wholesome Yum
I love to hear that, Lynn! Have a great day!
Traci
Hello! I just made this scrumptious pie! Question. I baked it for 45 min. It def seemed done, but after refrigerating, the muddle is still mushy. Is that normal? Is it undercooked? Just wondering if it’s supposed to have a slightly different texture. As long as it’s cooked, we’ll eat it, as it looks & smell ANAZING! Thank you for your awesome recipes!❤️
Maya | Wholesome Yum
I am so happy you liked it, Traci! Thank you!
Alison
Hello, I noticed that the link to Powdered erythritol leads to Swerve. If I only have erythritol, do I have to adjust the amount since Swerve measures 1 to 1 with sugar where as erythritol does not?
Wholesome Yum L
Hi, Alison! Yes, you would need to adjust the amount since erythritol is only 70% as sweet as normal sugar and Swerve is equivalent. Check out my Keto Low Carb Sweeteners Conversion Chart to help you with your question.
Danielle Capone
How would you go about freezing this ahead of time? I’m always intimidated for some reason when it comes to freezing anything but it would save me so much time if I did! Thank you
Maya | Wholesome Yum
Hi Danielle, You can bake the pie as directed, let it set and chill. Then, wrap it in foil and plastic wrap before placing in the freezer. Thaw in the fridge overnight.
Becky
Love this pie. Thank you. Left it out overnight is it still ok?
Maya | Wholesome Yum
Hi Becky, I don’t recommend leaving it out (it does need to be refrigerated), but personally I’d still eat it if it tastes and smells okay. That being said, I can’t be liable since usually it’s best to refrigerate, so use your best judgement. 🙂
Becky
Is coconut milk in a can considered coconut cream? How can I use can coconut milk?
Maya | Wholesome Yum
Hi Becky, They are not the same, but there is a way to use it. Place the cans of coconut cream into the fridge overnight. Open them without flipping or shaking the can. The top will be all cream, which you can then skim off. The bottom will be coconut water, so you can leave that for another use (not this recipe).
Wendy
This looks amazing!!! I’m making this tonight. I’m wondering if the nutrition information includes the crust? Thanks
Maya | Wholesome Yum
Thank you, Wendy! Yes, the nutrition info includes the crust.
Wendy
Thank you…it was so good!
Kari
Hi! Can I sub half and half or almond milk for the cream?
Maya | Wholesome Yum
Hi Kari, Sorry, no, half & half or almond milk will not set and thicken properly. Coconut cream should work, though.
Tammy
Maya, I LOVE your recipes. Why? Because they are delicious, I feel like I’m cheating and I’m not and they don’t make my butt big! Your the best and so is this pumpkin fall delight. I love pumpkin and I followed the recipe as is. I used melted butter instead of the ghee, almond flour, eggs and organic canned pumpkin and it was to die for. Didn’t need to use a water bath. Just kept an eye on it. This was the first pie crust I’ve ever made from scratch and it got a little overdone but I’m going to buy a pie crust protector because the foil trick didn’t work so good. Yes..I’m going to make this pie again!
Maya | Wholesome Yum
Thank you so much, Tammy!
Marie Brett
I really want to try this recipe. Can I use powdered stevia instead of erythritol? Or coconut sugar? I would prefer the stevia as it doesn’t have calories & I have it on hand. Thanks
Maya | Wholesome Yum
Hi Marie, I haven’t tried it with either of these, but you can check the sweetener conversion calculator here for the level of sweetness. It might change the consistency though, so let me know if it works for you.
Irene
Omg this is amazing. I made this pie with the “Super Flakey Pie Crust” recipe because I’m not a fan of the crumbly consistency of the almond flour crust and it came out absolutely delicious. I should add that the quality of the pumpkin puree makes a difference. I bought some puree from Target and one from BigLots and made 2 pies, the Target one came out WAY better.
Maya | Wholesome Yum
Thank you, Irene!
April
What is the “Super Flakey Pie Crust” recipe you are referring to? Is it on this site and is it Keto friendly? I’m super excited to try this recipe. It sounds amazing.
Krista Clarke
This was the best low carb pumpkin pie (and crust) recipe I’ve ever tried, and I’ve tried several. I was thinking it might also be fun to make crustless pumpkin custards in individual ramekins with this recipe. Super fast and easy, and a little lower calorie (which just means eating more of it!). It was amazing, and i fed it to people who had no idea it was sugar free, and they absolutely loved it. I did try the water bath thing to keep it from cracking, but i found that it took ages to cook–I lost track of how long, I just kept extending it by 3-5 minutes until it was done. In the end the middle was still on the soft side, but it was still delicious, and I’d rather have custardy center than an overcooked pie. Perhaps I just need to play around with the timing, or skip the water bath. In any case I’ll definitely be making it again.
Maya | Wholesome Yum
I am so happy you liked the pie, Krista! Thanks for stopping by!
Dana
I had some problem getting the middle cooked. I finally used my best judgment and took it out. Still somewhat jiggly in the center, but hopefully it will cook while it rests and be just right!
Terri
OK, non-baker here so don’t laugh…. can you substitute pure pumpkin for pumpkin puree?
I love your website & recipes. I’m not much of a cook. Frankly, cooking terrifies me. But since going keto in June, I’ve lost over 30 lbs & I’m not missing any of my favorite foods thanks to your website. Everything I’ve made has been wonderful!
Maya | Wholesome Yum
Hi Terri, By “pure pumpkin” do you mean a can that says “pure pumpkin” on it, or do you mean an actual whole pumpkin? The canned stuff is the same thing as pumpkin puree. You can also use the pulp from an actual pumpkin, just puree it. I’m so glad that you like the recipes and congratulations on your progress!
Becky
Love this recipe. I made them in cupcake tins with no crust. Put it into my fitness pal and it says 12grams of carbs for one serving when this recipe hardly has any carbs. What am I calculating wrong? Used stevia instead of Erythritol and pumpkin in a can that had spices already added. Would love to eat more but until I can figure out the carbs I can’t.
Please help. Much appreciated.
Maya | Wholesome Yum
Hi Becky, It’s hard to say why it’s different without seeing the exact ingredients in MFP, but it does have wrong counts sometimes. The nutrition info on the recipe card comes from the USDA Food Database, which is the most reliable source.
Heather
The pumpkin in the can that already has spices mixed in is usually pumpkin pie filling, and has added sugar, just fyi.
Maya | Wholesome Yum
Yes it does, thank you Heather!
Iwona Czarnecka
HI! Recipe looks amazing! Could I use a flax egg instead and coconut cream to make it vegan?
Maya | Wholesome Yum
Thank you, Iwona! Coconut cream should work fine. I haven’t tried it with a flax egg to say if that will work or not. The texture would probably be different.
Stacey Toohey
I’m excited to make this for my husband for thanksgiving. I’m going to make it 2 days in advance. Will it still be ok?
Maya | Wholesome Yum
Hi Stacey, Yes, that should be fine!
Adeline Papano-Varriale
I love your recipes! Easy and fun to cook!
Maya | Wholesome Yum
Thank you, Adeline!
Pri
This looks like a great recipe, thank you!
Canadian thanksgiving is this weekend, and I’m wondering if it would be fine to bake the crust a couple of days ahead of time and leave it in the fridge, and then make the filling and bake it on the day of? Or would that change the result at all?
Just trying to see how I can save a bit of time since I’ll have a lot of other dishes on the go that day.
Thanks in advance!
Maya | Wholesome Yum
Hi Pri, Happy upcoming Thanksgiving! Yes, you can definitely pre-bake the crust a couple days ahead and refrigerate.
Christine
I’ve made this twice already. Absolutely love it. Making it for the third time today. Do you know the carb amount for the molasses? I leave it out so trying to figure out what the carbs are without that. Thanks!
Maya | Wholesome Yum
I’m so glad you love it, Christine! A teaspoon of blackstrap molasses has 4.67 grams of carbs, so that would reduce carbs by 0.39 grams per slice if you omit it.
Kathryn Smith
This pumpkin pie is the best dessert ever. I love it. I didn’t think something keto could ever taste so amazing. The pumpkin pie filling is so good on its own. With the crust, it’s the star of the party.
Maya | Wholesome Yum
I am so happy to hear that, Kathryn! Have a great day!
Nicole
Amazing! I made this yesterday and served it for dessert… everyone RAVED! This pie is silky and delicious. I will definitely make it again and again. Thank you!
Maya | Wholesome Yum
I am so happy to hear that, Nicole! Have a great day!
Carolyn
Sometimes, you’re just too tired to completely follow a recipe. Thank you, night shift. But I was making your pumpkin bread and still had pumpkin to use up. So this made the cut, sans crust. I’m sure the crust is great, but as a pumpkin custard, this rocks too. I baked it 50 minutes, the very edge was dark but it didn’t burn and may be the tastiest part. I mixed my own pumpkin pie spice to leave out the nutmeg. This is SO good!
Maya | Wholesome Yum
I am so happy you liked the pie, Carolyn! Thanks for stopping by!
BriAnna
What a great recipie! I followed the filling part exactly and it came out perfectly. Pie baked for the full 50 minutes (with foil over crust) and it was still very highly when it came out—but it set up well as it cooled.
I made my own crust using butter, a mix of coconut and almond flours, a little oil, eggs, and sweetener. Personally, I prefer a mix of flours for crusts because it tastes more like pie from when I was a kid!
Thanks Maya!
Maya | Wholesome Yum
I am so happy you liked it, Brianna! Thanks for stopping by!
Fariba
Hi Maya, can I use Swerve Icing sugar?
Maya | Wholesome Yum
Hi Fariba, Yes, you can!
Brianna
Would this turn out okay omitting the crust all together? I’m honestly not a huge fan of pie crust in general but wonder if the pumpkin mixture needs the barrier of the crust during baking?
Maya | Wholesome Yum
Hi Brianna, I haven’t tried it, but in theory it should work. Definitely line the bottom with parchment paper.
Linda Komondy
How many servings per pie?
Maya | Wholesome Yum
Hi Linda! There are 12 servings in the pie. Thanks for stopping by!
Kum
Hi! This pie is delicious. I used coconut milk and put some flax seed in the crust. I had to cook it about 15 minutes longer. Thanks for the recipe. Definitely make it again! I’m on a low carb diet by orders of my doctor. I have to stay under 100 carbs a day and it’s great to have a piece of pie (or two).
Maya | Wholesome Yum
Thank you, Kum. I am happy you liked it!
Susan
Does the nutritional information include the crust? I input the crust recipe as well as the filling into MFP and the net carb count was closer to 16 g for 1/12 of a pie.
Oh, and mine also took about 20 extra minutes to not look completely liquid in the center. I even bumped my temperature up to 350F for the last 10 minutes. It came out great, though! Very tasty.
Maya | Wholesome Yum
Hi Susan, Yes, it includes the crust. MFP usually doesn’t subtract sugar alcohols (like erythritol) from net carbs and that is likely why it’s showing you a high carb count. The baking time can vary a bit depending on your oven and pan, but it’s a custard so will be very jiggly when it’s done and needs to finish setting in the fridge. I’m glad you liked it!
Rose Brown
I made this twice and both times was delicious however even though I over baked by at least 10 minutes it was loose and wet in the middle. I over baked on purpose because when I took it out of the oven at 45 minutes it was clearly very wet, much wetter than normal pumpkin pie seems at that point. I know it’s supposed to be a little jiggly. I followed the recipe exactly the first time except for I used non-dairy creamer, the second time I was a little shy on powdered erythritol so I put regular cane sugar for the last couple tablespoons and that one came out even wetter in fact the crust just kind of melted into the pie. I’ve made pumpkin pie with non-dairy creamer or soy milk in the past, but with regular sugar and have not had results like this, it came out fine, so I suspected that it was the sweetener this time.
Anybody else have similar results?
Maya | Wholesome Yum
Hi Rose, I have never tried this pie with non-dairy creamer, but that is probably the issue. This recipe depends on the fat content in the heavy cream, and non-dairy creamer doesn’t have nearly as much fat. I doubt that it would set. You’d be better off trying coconut cream if you can’t have dairy heavy cream.
Rachel
I tried this recipe (using a coconut flour crust, and using the coconut creme instead of heavy cream) and it was FANTASTIC! Even the non-keto eaters liked it! Thanks for a great recipe.
Maya | Wholesome Yum
Thank you, Rachel! It makes me happy to hear non-keto eaters liked it! 🙂
Erica
Help! The filling isn’t setting and I’ve baked it now for over an hour. Not sure if this makes a difference, but I used granulated xylitol (missed the powdered part until it was too late), coconut cream as well as the vanilla and molasses. It’s in a 9.5 in glass pie plate. Do I just need to let it keep baking?
Maya | Wholesome Yum
Hi Erica, No, that is actually too long. It’s a custard, so it will not fully set until after you refrigerate it.
Angela
I made this pie twice for both sides of my family this year after I was diagnosed with gestational diabetes and wanted something I could eat guilt-free! It was amazing and everyone else in my family loved it, too. I’m not a baker and was nervous to make it, but it was so easy and turned out perfect! I didn’t at all feel like I was missing out! I added the vanilla, too. Thanks for the great recipe : )
Angela
I also used granulated erythritol and I thought it tasted great and had a great texture.
Maya | Wholesome Yum
Thank you, Angela! I’m glad you could enjoy some pumpkin pie. 🙂
Sue
Could you use xylitol instead of erythritol? What would be the comparable amount?
Maya | Wholesome Yum
Hi Sue, Yes, you can. You’d just need to powder it in a food processor for the part used in the filling. Check this sweetener conversion chart for amounts.
Kim
Can Stevia be used?
Maya | Wholesome Yum
Yes! It just needs to be in powdered form.
Katrina
This looks absolutely wonderful, especially for Thanksgiving! Quick question, if I only have granulated erythritol, should I still measure out 2/3 cup and then powder it in the food processor, or will I need less than that?
Maya | Wholesome Yum
Thank you, Katrina! 2/3 cup is the amount of sweetener when powdered. So, you’d actually probably need a little more granulated erythritol to start with if you’re using that. I’m not sure about the exact amount; what I would do is measure 1 cup granulated, powder it, and then measure 2/3 cup of the powdered sweetener from that.