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It’s officially the first week of fall! Are you making everything pumpkin yet? The Midwest has been having its usual identity crisis, alternating cool, rainy days with hot, humid ones. That’s not stopping me from being in a pumpkin mood, though. I already made healthy pumpkin muffins a couple weeks ago. This week, I’m testing pumpkin bars and finalized this keto low carb pumpkin pie.
With the holidays coming up, you’ll need a good sugar free pumpkin pie recipe! The nice thing about this one is, it tastes like a regular pumpkin pie, so the whole family will eat it. Or, if you want something a little different, try my pumpkin pie cupcakes or sugar free crustless pumpkin pie.
Options for Easy Keto Pumpkin Pie
My top priority for an easy low carb pumpkin pie was for it to be as simple as possible. Complicated desserts are just not for me. The good news is, it was actually really easy to make a pumpkin pie recipe sugar free. All I had to do is use a low carb crust and sweetener.
The version I came up with uses common ingredients, which is nice. The only one that is possibly less common is the powdered sweetener, but if you do even a little low carb baking you’ll probably have that one around. If not, you could also run any granulated sweetener through a food processor until it has a powdered consistency.
The keto pumpkin pie filling has only five ingredients, plus optional vanilla extract and molasses. Both of these add a lot of flavor, so I recommend including them if you can. The carbs they contribute are negligible, since the amount is so small and spread across the entire recipe.
You can make this into a paleo pumpkin pie by using coconut cream instead of heavy cream. That’s an easy substitution. Other than that, if you need another sweetener to consider it paleo-friendly, that’s not a problem. Something like coconut sugar should work just fine, preferably ground up to a finer consistency.
Sugar Free Pumpkin Pie with Almond Flour Crust
Ever since I posted my favorite almond flour pie crust recipe, I’ve been looking for every excuse under the sun to use it. So, even though I considered a coconut flour crust, I decided to go with almond so that I could use that recipe again. You can swap it with your favorite crust if you prefer a different one.
Regardless of what crust you choose, you’ll want to pre-bake it first, so that it doesn’t get soggy once you add the filling. You will probably want to cover the crust edges with foil when baking the pie with filling. That way, the crust won’t burn.
For an easy way to cover the crust, simply cut a square of aluminum foil larger than the pie, fold it in fourths, then cut a quarter circle from one corner of the square. Unfold it, and viola! You’ll have foil edges with a hole in the middle. Just place it over your sugar free pumpkin pie when you bake the filling, fold over the edges, and the crust won’t burn.
How To Make Low Carb Pumpkin Pie Without Cracks
Other than that, the only real trick to keto pumpkin pie is just like the regular kind – do not over bake it. Remember that it’s a custard, in some ways similar to low carb cheesecake. You’ll want to take it out of the oven when it’s still jiggly. Over-baking will cause cracks and affects the texture.
You could also bake the pie in a water bath to reduce chances of cracking. The reason cracks form is because the outside cooks before the center sets, and the filling shrinks as it cools, creating cracks. The water bath keeps the outside from cooking too fast, so it’s less likely to crack.
I have to admit, the water bath is a little more hassle, so I usually skip that step. It just depends on how carefully you’ll be able to watch it and how important the appearance is. This recipe bakes the filling at a lower temperature, which also helps to avoid the cracks.
And hey, if your low carb pumpkin pie does develop cracks, just cover ’em with some whipped cream! No one will ever know. 😉
Tools To Make Keto Pumpkin Pie
Tap the links below to see the items used to make this recipe.
- Hand mixer – For beating your filling. This one is powerful but also has the lower settings you’ll need for this keto pumpkin pie recipe.
- Pie server – This one has a nice grippy handle.
- 9-inch Pie Pan – Of course you need a pie pan for your keto friendly pumpkin pie! This is the one I used.
- Non-stick pie crust shield – If your crust starts to burn before the filling is ready to take out of the oven, use this. Another option is a silicone shield like this.
- Pumpkin pie spice – A blend like this saves time if you don’t want to make your own.
- Powdered monk fruit allulose blend – The best sweetener for this low carb pumpkin pie recipe!
Easy Keto Low Carb Pumpkin Pie Recipe (Sugar-Free, Gluten-Free)
Sugar Free Keto Pumpkin Pie (The Best!)
You only need a few ingredients for this easy low carb keto pumpkin pie recipe with almond flour crust. It will be your favorite sugar free pumpkin pie!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth. (Don't overmix.)
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When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.
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Pour the filling into the crust. Gently tap on the counter to release air bubbles.
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Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
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Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
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Recipe Notes
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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318 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:)