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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
Korneliabrown
0Oh MY GOODNESS, I BAKED THIS PIE AND JUST HAD A PIECE, ITS SOOOO GOOD. I’M GLAD I FOUND THIS RECIPE FOR THANKSGIVING, SINCE MY HUBBY JUST GOT DIAGNOSED WITH PRE DIABETES. THANK YOU SO MUCH.
Taffy
0I made this using Pecan Flour for crust. So delicious!
Kasia
0Can I make this pie a couple of days ahead? Will it keep well in the fridge? I’d like to make it for Thanksgiving but won’t have the time on day of and even a day before…
Wholesome Yum M
0Hi Kasia, Yes, you can make this pie a couple of days in advance. It will keep well in the refrigerator.
Cecilia
0Where I live they don’t have pumpkin in a can. What do I do then, please?
Wholesome Yum M
0Hi Cecilia, You can roast your own pie pumpkin if you have access to fresh pumpkins. Cut the pumpkin in half, scoop out the seeds, score the outside with a knife, and roast at 350 degrees F. The bake time will vary with the size of your pumpkin, but you’ll know when it’s done when you can easily pierce the outside of the pumpkin with a fork. I hope this helps!
Althe
0I just made this pie for the first time and it didn’t set well for me. I made the almond flour crust and let it set for well over 10 mins before filling. However, 50 mins later and an hour of cooling and it’s not fully set. Although I did forget to put it in the fridge. I’m cooking it a little longer and then going to cool and refrigerate. But what could I have done wrong?
Wholesome Yum M
0Hi Althe, How loose was the pie when you pulled it from the oven? Was it mostly set with the center slightly jiggly? If the whole top was jiggly, then it could have used more time in the oven. The bake times are guidelines, as every oven can vary slightly in temperature with hot and cold spots. If your pie was correctly set, then it needed to cool, then go straight to the fridge, where it would fully set. Refrigeration is a key step for a custard-style pie. I hope this helps!
Lyn
0Helllooooo! I just put this together and about to pop in in the oven. Too lazy to make the crust, so just making it like a pudding, then sprinkled some Lily’s Choc Chips on top. I was a little scared it will burn on the bottom, so it’s sitting in a hot water bath like you would bake a cheesecake. My hopes are high that it will turn out, I know the flavor will be fabulous, cuz it’s one of your recipes!!
Anna
0Hello,
I added half a teaspoon of xanthan gum to crust and it came out perfectly sturdy with no crumbling issues.
If you like a less sweet pie, I added half the sweetener and it still worked great!
My diabetic partner was so happy to have a comfort food he could eat!!
Ms Anastasia Fforde
0Worked so well, thank you for great recipe. One thing the website on the phone is so hard to read, a lot of pop up windows!
Melissa
0I’ve made this pie (and crust) a few times. It’s always been fantastic! Today I accidentally forgot to add the heavy cream to the pie filling. And realized too late… here’s hoping it still works out!
Wholesome Yum M
0Hi Melissa, The crust will be a little dense, but it should still work.
Mary
0The pie certainly tasted good, but next time I will use parchment paper as the crust started to burn. Also, when I put the pie in the fridge, I noticed the top had a thin while layer on it. Wonder if the butter came through the crust and hardened on the surface of the pie?
Wholesome Yum M
0Hi Mary, If you crust was still slightly oily when you removed it from the oven, then I would assume you are correct about the butter hardening on top.
Deb
0My second time making this. It is so delicious!
Julia
0I’ve made this pie a handful of times. My husband and son love it. The only issue I have is with the crust, it either separates from the pie or falls apart after I cut it and try to get the slice out of the pan. Do you have any thoughts on why this could be happening? Also, what is the best thing to use to grease the pan “well” for the crust? Thank you for all of your delicious recipes!!
Maya | Wholesome Yum
0Hi Julia, I haven’t experienced that but you could add about 1/4 tsp xanthan gum to the crust to make it a bit more sturdy and less crumbly. I usually grease with butter or coconut oil, but any other neutral oil would work too.
Ruth Carpenter
0Just a fyi… I’ve been using sweet potato puree in place of pumpkin, and with pumpkin pie spice, vanilla, and a dash of molasses, it doesn’t need any sweetener at all.
Keira
0Usually love the recipes on this site but this pumpkin pie NEVER set! I followed the instructions exactly and baked as directed and it’s like a baked pie crust with canned pumpkin in the middle. Very disappointed.
Maya | Wholesome Yum
0Hi Keira, Did you chill it afterward? Like all custard-based pies, it’s not meant to fully set in the oven and should set after chilling in the fridge.
Larry A Wurdeman
0This was very sweet! Not my idea of pumpkin pie. I did not add sweetener to the crust.
Maya | Wholesome Yum
0Hi Larry, Typically pumpkin pie is pretty sweet (and to me this one is less sweet than store bought ones), but feel free to reduce sweetener if you don’t like how sweet it is.
Aaron
0Love this recipe. I sometimes do 1/4 cup coconut yogurt, and 1/4 unsweetened almond milk instead of the half cup of heavy cream. Look at the sweetener you have, if might need to be reduced further of it’s equivalent to 2 x regular sugar.
Deb
0I made this for Thanksgiving today. It is delicious! Thank you very much for the recipe.
Kandi
0So pleasantly surprised! I loooove pumpkin pie and everything about this keto recipe is fantastic. I made one to try the recipe out before Thanksgiving and I expected it to be about 50% pumpkin pie like, but it’s about 95% exactly like traditional pumpkin pie. My father in law told me he couldn’t even tell a difference. Thank you for this recipe! ❤️
Mindy Van Houten
0Do you think I could use Swerve brown sugar in this recipe? I don’t have any molasses. Thank you and love your recipes!
Wholesome Yum M
0Hi Mindy, Sure! I think that would work out just fine if you sub the molasses with brown erythritol.
Cindy
0The pie turned out perfect except that it turned slightly white. I used the organic erythritol powder and followed your recipe. What would have caused this?
Wholesome Yum M
0Hi Cindy, The powdered form of sweetener is most likely the culprit here. I’m sure it still tastes delicious!
Julia
0I have made this pie a handful of times and it’s delicious my husband and son love it. I have yet to perfect the crust though. The past couple of times I’ve made it 2 things have happened. The pie filling moved away from the back of the crust and the filling was a bit too loose. Do you have any tips on how to make the pie a little more firm and stop the back of the crust from separating? Also, what is the molasses for, color, texture, or taste?
Wholesome Yum M
0Hi Julia, If the filling has been too loose for you in the past, then I suggest you add another egg to your next filling. That should help with the filling and crust separation as well. The molasses is for flavor. Although it is optional, the caramel flavor it provides adds a lot of depth to this pumpkin pie.
Tanya
0Can you please tell me the recipe? I cant find it on your article:(
Maya | Wholesome Yum
0Hi Tanya, The recipe is above where it says “Recipe card” in big letters. You can also use the “jump to recipe” button at the top.
Maureen
0I really don’t like using erythritol; it upsets my gut. Could I just use a few drops of liquid monk fruit sweetener instead of the Swerve in this recipe?
Wholesome Yum M
0Hi Maureen, I think that will work in this recipe.
Amy
0You mentioned (blanched) almond flour. Is that the best way or is regular almond flour ok?
Maya | Wholesome Yum
0Hi Amy, I recommend blanched almond flour.
Holly
0I started mixing the ingredients together before I noticed that it required powdered erythritol – I only had the granulated on hand so I used that and just a bit less. I also used the new Pre made low carb pecan crust it came out delicious! The portion size is perfect.
Nikki
0We are allergic to eggs. Would an egg replacement work? What would you recommend? thanks!!
Wholesome Yum M
0Hi Nikki, Yes, an egg replacement should work fine with this recipe.
Tara
0I pureed a jack o lantern instead of using canned. I also made my own pie spice. The pie was good using my substitutions but mostly crust and mild flavor.
Adrienne Reiser
0This is a delicious recipe and satisfies my cravings for a pumpkin desert. While the family is eating their pumpkin pie, I can eat mine. I like less crust in my pies so I split the dough recipe into two balls and froze one to be used a couple of weeks later. It was perfect for me! 5 Stars!
Kim Lewis
0Great recipe, tasted just like the real thing. Does anyone know if this pie can be frozen? I’ll be out of town for Thanksgiving and would love to take this with me.
Maya | Wholesome Yum
0Hi Kim, Yes, you can freeze it!
Athena
0I just made this recipe on Saturday morning along with the almond crust. OMG! It is so good. It tastes just as good as traditional pumpkin pie. Thank you for this recipe. I can’t wait to try some of your others.
Karen
0Does the nutritional info include the almond crust? If so, can I factor it out since I used a different crust?
Maya | Wholesome Yum
0Hi Karen, Yes, the nutrition info includes the almond flour crust. You can calculate your own nutrition info and factor it out if you used something else.
Danielle
0Mine didn’t set. I’m wondering if it’s because my eggs weren’t room temperate? I’m going to try it again. But the crust was awesome!
Lisa
0I 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
0Hi 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
0This 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
0I imagine using fresh pumpkins you only need to take the flesh and puree it right?
Jessica Gaber
0I 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!)
Lin
0How much regular sugar can I use instead of the sweetener? Brown/white sugar?
Maya | Wholesome Yum
0Hi Lin, I don’t recommend regular sugar for a low carb pie (it would no longer be low carb), but the sweetener conversion would technically be a similar amount.
Kim
0If you don’t want it to be low carb, I would suggest using the Libby’s recipe. Can’t beat it. But this recipe comes really close. It’s my go-to when I’m craving pumpkin, which is all year round. 🙂
Jan
0I love pumpkin season! All of my pie plates are 10″ plates. Can you tell me what % increase I would need to make for that size or what # of servings to change that to? I suspect I would also have to bake a little longer.
Wholesome Yum M
0Hi Jan, Increase the servings from 12 to 13 and it should accommodate a 10″ pie pan. Best wishes!
Tonya Grundt
0Would this recipe work for pumpkin tarts?
Wholesome Yum M
0Hi Tonya, Sure! The bake time will be shorter, but it will work fine.
Tammie
0Oh my gosh! Please help! I just checked my pie after 50 minutes and it’s still liquid consistency. Oh no, what did I do wrong? I followed directions exactly,
Wholesome Yum M
0Hi Tammie, Your pie should not be fully set. The center should still be jiggly. You can leave your pie in the oven longer if need be. Some ovens can vary with temperatures and some have hot and cold spots. Just be sure to keep a close eye on it and make sure it isn’t fully setting in the center.
Suzanne Marek
0Can you tell me if the 8 carbs per slice includes the crust?
Wholesome Yum A
0It includes crust, Suzanne!
Georgie
0I 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
0Tried 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!
Eric
0Hi! Would this work with allulose? I don’t like using erythritol.
Wholesome Yum M
0Hi Eric, Allulose will give a softer pie texture. I think it will work but would add an extra egg to the filling.
Anu
0This 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
0There 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
0Hi 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
0Ahhh 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
0I 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
0My 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
0This 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
0I 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!
Patricia
0Hi Maya your pumpkin pie recipe is yummy!!! Just wondering what to do with the leftover coconut cream ?
Wholesome Yum M
0Hi Patricia, Coconut cream is great to replace any dairy application. Coffee, curry, and smoothies are all great!
Tara
0I just made 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 person’s sweet tooth is. I think 1/12th is good for rich pies and 1/8 for lighter ones. I think also when using alternative sweeteners for sweet treats, smaller servings are better… From my experience anyway. Slice it any way you want but pies will still have calories and carbs on the high end.
Ashley
0Just 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
0Just 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
0This 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
0I 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
0This was a big hit at Thanksgiving!! Thank you for the recipe.
Sherry
0I 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!