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Free Printable: Low Carb & Keto Food List
Get It NowMy Secret To Make This Sugar Free, Keto Pumpkin Pie Taste So Good
Happy pumpkin season! Every fall, the smell of this keto pumpkin pie instantly takes me back. The warm spices, silky texture, and buttery crust all give me that cozy feeling and reminder that the holidays are here. So while I’ve had fun making pumpkin smoothies and pumpkin bars too, here’s why this sugar free pumpkin pie has been firmly holding the #1 spot as the pumpkin favorite since I first published it:
- Tastes like regular pumpkin pie – After lots of testing, I’m so proud of how this recipe turned out. The spiced, creamy filling is the perfect contrast to the buttery almond flour crust.
- Silky smooth filling – The texture of the filling is definitely what makes this pie so good. I’ll show you how to avoid cracks or a grainy texture that some keto versions can have.
- No one will guess it’s keto – My low carb pumpkin pie is gluten free and has just 4 grams of net carbs per slice, but it’s sweet and satisfying enough to serve for the whole family. And I’ve done just that.
- Easy to make – Just a handful ingredients in the crust and another handful in the filling! Plus, I always love a treat I can prepare ahead for less stress the day-of.
If you need a keto dessert for Thanksgiving or Christmas that will bring everyone together — low carb or not — this one will do that. Make it with me!
“Oh my goodness! This keto, sugar free pumpkin pie and almond flour crust is DELICIOUS!! Our family has had to make some health changes lately and we are wanting to eat clean, whole foods. I ran across this recipe and made both the crust and pie. 100% spot on! We were able to eat clean ingredients, no sugar, and stay within our dietary needs.”
-Julie
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free pumpkin pie recipe, what each one does, and substitution options. For measurements, see the recipe card.
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 – You can also use the powdered version (which you’ll need 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 will make the crust more dry.
- 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 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, I always add it for flavor.
- Sea Salt – I almost always add this to baking recipes, because salt balances and brings out the sweetness.
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.
Sugar Free Pumpkin Pie Filling:
My keto 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.
- Besti Powdered Monk Fruit Allulose Blend – My secret to the most authentic tasting low carb pumpkin pie! Most sweeteners (including most brands of monk fruit and stevia) 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 instead, which keeps it silky smooth, tastes just like sugar, and has zero net carbs. You can use super fine powdered allulose instead for a similar result (you’ll need 33% more), but that’s the only swap I’d recommend.
- 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.
- Heavy Cream – Makes the filling rich and creamy. You can use coconut cream instead to make a paleo or dairy free version.
- Eggs – At room temperature. Sorry, I don’t recommend egg substitutes for the filling.
- Optional Ingredients – These include sea salt (to balance the sweetness) and vanilla extract (for flavor), and blackstrap molasses. Some people have asked me why I use 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 can also replace 1 tablespoon of powdered Besti in the filling with 1 tablespoon of Besti Brown monk fruit sweetener, which contains no (net) carbs or sugar.
How To Make Keto Pumpkin Pie
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- 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 large 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 and cover the edges with foil. (See my tips below for how I do this!) Gently tap the pan on the counter to release any air bubbles.
- 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.
My Recipe Tips
- Pre-bake the crust, but not too much. Whether you use my favorite almond crust above or choose your own, I highly recommend that you pre-bake it first, so that it doesn’t get soggy once you add the filling. However, don’t let it get too too dark at that step, or it’ll burn by the time the filling is done. We’re going for just enough to not be raw.
- This is the ideal pan size for this recipe. If you use a larger pan, the pie will be too shallow. You can attempt to scale up the recipe for a larger pan, but I’ve only tried this size, so my amounts and timing are baed on that.
- Keep your mixer at medium-low speed when making the filling. If the speed is too high, you’ll introduce air bubbles and ruin the silky texture. I use and love this hand mixer that has multiple speeds, plus convenient storage for the attachments.
- How to cover the crust edges with foil: My favorite way to do this is to cut a square of aluminum foil larger than the pie, fold it in fourths or eighths (like you’re making paper snowflakes!), 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.
- Like the traditional version, the key to the best keto pumpkin pie texture 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.
- 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.
- Be patient to let the pie fully set. If you cut into it too soon, the filling will be runny. Make sure it cools fully at room temperatue, then sets completely in the fridge before slicing. I usually gently tap the top to check.
Keto Pumpkin Pie (Sugar Free)
My keto pumpkin pie has a silky smooth, sweet, sugar free filling and buttery almond flour crust. Easy to make with just a few ingredients!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of entire pie
- Tips: Check out my recipe tips above to help you get the best texture, avoid cracks, how to cover the crust edges, and more.
- Storage: This keto pumpkin pie keeps well in the refrigerator for up to 3-5 days, but is best within the first 1-2 days.
- Freeze: Wrap it tightly in plastic wrap or aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge, or on the counter if you need it faster.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Pumpkin Pie
More Keto Thanksgiving Recipes
Now that you’ve made your easy keto pumpkin pie, it’s time to make your Thanksgiving feast! Add some of my other 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 a quick appetizer.
- Turkey – You can’t go wrong with my foolproof roasted turkey! 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. Try my kale salad with sugar-free maple dressing or any of my keto salad recipes for lower carb options.
403 Comments
Lin
0How much regular sugar can I use instead of the sweetener? Brown/white sugar?
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. 🙂
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.
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.
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.
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!
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!
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!!
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!
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.
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.
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!
Wendy
0Thank you…it was so good!
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
Lori
0Did you try using stevia? If so, how much did you use & how did it taste? 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.
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.
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.
Maya | Wholesome Yum
0Thank you, Irene!
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.
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!
Maya | Wholesome Yum
0I am so happy you liked the pie, Krista! Thanks for stopping by!
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.
Lori
0Would you please tell me how much stevia you use? Thanks!
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!
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.
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.