Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Pumpkin Pie
- Ingredients & Substitutions
- How To Make Keto Pumpkin Pie
- Tips For The Best Sugar Free Pumpkin Pie
- Storage Instructions
- What To Serve With Keto Pumpkin Pie
- More Keto Pumpkin Recipes
- Tools I Use For This Recipe
- Keto Pumpkin Pie (Sugar Free) Recipe card
- Recipe Reviews
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!
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 easy spinach dip would also make quick 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 (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!
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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
353 Comments
Brenna Prentice
0Perfect 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
0This 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
0Thank 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
0I 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
0I 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 sweeteners in your nutrition information, but I don’t see any mention of it 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
0Hi Becky, Carb counts for each ingredient in our calculations comes from the USDA food database, so it will be accurate if you’re using the same ingredients. Erythritol is the sweetener in this recipe, so if you were including those carbs that is likely the difference.
Lori
0I 1st want to say how thankful I am for your site & recipes. However, I am also confused as it states that a serving of this pumpkin pie (1/12) is 4 net carbs & 8 total carbs. I made your coconut pie crust instead of almond with this recipe & didn’t use molasses. Otherwise, I followed your ingredients list. I also double checked the ingredients & amounts used for both the crust & pie recipes. I even compared the carbs of your erythritol with mine but they’re the same. A serving of the coconut crust alone is coming in at 9.5 g total carbs (your recipe states 4). A serving of the pumpkin pie using the coconut crust is coming in at almost 24 g total carbs. So, how is your pumpkin pie with almond flour crust here coming in at only 8 g total carbs per serving? Had I known I’d never have made the crust. I’m considering throwing my pie away as a whole pumpkin pie made with a traditional flour crust & sugar is only about 35 g total carbs more than this supposed keto pie.
Wholesome Yum D
0Hi Lori, Nutrition facts are provided as a courtesy. If you have questions about why you got a different result, please refer to my Nutrition Policy.
McDonna
0@Becky – Did you subtract the sugar alcohols *and the fiber count* to get your net carbs? If you’re counting only total carbs, then that will disqualify most any kind of recipe that contains sweetener. But for an occasional treat, sugar alcohols don’t generally cause digestive upset. It depends on the person and how healthy their digestive system is and how their body metabolizes.
I have had to research this for personal health issues and know way more about it now than I ever wanted to! The plus side is that it *does* get better!
Ruth
0Just 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
0I 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
0Hi Marie, You can use the sweetener conversion calculator here.
Marie
0Thanks. 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
0Hi Marie, for this recipe I used 2/3 cup of powdered erythritol.
Lynn
0I 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
0I am so happy to hear that, Lynn! Thank you!
Sally
0Are the macros listed for the filling only, not the crust too?
Maya | Wholesome Yum
0Hi Sally, The nutrition info includes both crust and filling.
Anne
0Hi! 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
0Hi 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
0A 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
0Hi 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
0DUDE.
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
0Yay, 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
0Can you freeze the finished baked pumpkin pie?
Maya | Wholesome Yum
0Hi Diane, Yes, you can!
April
0Absolutely 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
0I love to hear that, April! Please come back soon!
Sherry
0Ok 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
0I am so happy you liked it, Sherry! Thank you!
LynnM
0So 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
0I love to hear that, Lynn! Have a great day!
Traci
0Hello! 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
0I am so happy you liked it, Traci! Thank you!
Alison
0Hello, 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
0Hi, 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
0How 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
0Hi 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
0Love this pie. Thank you. Left it out overnight is it still ok?
Maya | Wholesome Yum
0Hi 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
0Is coconut milk in a can considered coconut cream? How can I use can coconut milk?
Maya | Wholesome Yum
0Hi 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
0This looks amazing!!! I’m making this tonight. I’m wondering if the nutrition information includes the crust? Thanks
Maya | Wholesome Yum
0Thank you, Wendy! Yes, the nutrition info includes the crust.
Wendy
0Thank you…it was so good!
Gus
0Normally that size can use 4 eggs, and you get 2 pies. oh, I remember it uses 2 cans of evaporated milk. Any way to change this so I can get 2 pies? thanks! oh, wait… am I thinking of a larger can?
Wholesome Yum M
0Hi Gus, A 15oz can definitely only makes one pie. You can double the recipe to make 2 if you need. Enjoy!
Kari
0Hi! Can I sub half and half or almond milk for the cream?
Maya | Wholesome Yum
0Hi Kari, Sorry, no, half & half or almond milk will not set and thicken properly. Coconut cream should work, though.
Tammy
0Maya, I LOVE your recipes. Why? Because they are delicious. 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
0Thank you so much, Tammy!
Marie Brett
0I 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
0Hi 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.
Lori
0Did you try using stevia? If so, how much did you use & how did it taste? Thanks!
Irene
0Omg 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
0Thank you, Irene!
April
0What 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
0This 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
0I am so happy you liked the pie, Krista! Thanks for stopping by!
Dana
0I 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
0OK, 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
0Hi 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
0Love 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
0Hi 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
0The pumpkin in the can that already has spices mixed in is usually pumpkin pie filling, and has added sugar, just fyi.
Maya | Wholesome Yum
0Yes it does, thank you Heather!
Lori
0Would you please tell me how much stevia you use? Thanks!
Iwona Czarnecka
0HI! Recipe looks amazing! Could I use a flax egg instead and coconut cream to make it vegan?
Maya | Wholesome Yum
0Thank 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
0I’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
0Hi Stacey, Yes, that should be fine!
Adeline Papano-Varriale
0I love your recipes! Easy and fun to cook!
Maya | Wholesome Yum
0Thank you, Adeline!
Pri
0This 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
0Hi Pri, Happy upcoming Thanksgiving! Yes, you can definitely pre-bake the crust a couple days ahead and refrigerate.
Christine
0I’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
0I’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
0This 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
0I am so happy to hear that, Kathryn! Have a great day!
Nicole
0Amazing! 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
0I am so happy to hear that, Nicole! Have a great day!
Carolyn
0Sometimes, 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
0I am so happy you liked the pie, Carolyn! Thanks for stopping by!
BriAnna
0What 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
0I am so happy you liked it, Brianna! Thanks for stopping by!
Fariba
0Hi Maya, can I use Swerve Icing sugar?
Maya | Wholesome Yum
0Hi Fariba, Yes, you can!
Brianna
0Would 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
0Hi Brianna, I haven’t tried it, but in theory it should work. Definitely line the bottom with parchment paper.
Linda Komondy
0How many servings per pie?
Maya | Wholesome Yum
0Hi Linda! There are 12 servings in the pie. Thanks for stopping by!
Kum
0Hi! 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
0Thank you, Kum. I am happy you liked it!
Susan
0Does 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
0Hi Susan, Yes, it includes the crust. MFP usually doesn’t subtract the 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
0I 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
0Hi 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
0I 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
0Thank you, Rachel! It makes me happy to hear non-keto eaters liked it! 🙂
Erica
0Help! 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
0Hi Erica, No, that is actually too long. It’s a custard, so it will not fully set until after you refrigerate it.
Angela
0I 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
0I also used granulated erythritol and I thought it tasted great and had a great texture.
Maya | Wholesome Yum
0Thank you, Angela! I’m glad you could enjoy some pumpkin pie. 🙂
Sue
0Could you use xylitol instead of erythritol? What would be the comparable amount?
Maya | Wholesome Yum
0Hi 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
0Can Stevia be used?
Maya | Wholesome Yum
0Yes! It just needs to be in powdered form.
Katrina
0This 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
0Thank 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.
Amanda Grimes
0I LOVE This pumpkin pie! This will be the 3rd year in a row that I make it for Thanksgiving! I don’t tell anyone it is Keto and they just think it’s a regular pumpkin pie and enjoy it! Just perfect:)