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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
Paula Jo Davis
0Made this pie for Thanksgiving and it is amazing! No problems at all, delicious flavor.
Judy Stansbery
0Why would I add the molasses?
Wholesome Yum D
0Hi Judy, The molasses is optional but adds a richer flavor to the pie and the carbs are negligible since the amount is so small and spread across the entire recipe.
Katy
0I’m curious if the total carbs is just for the filling or includes the pie crust as well. I used a pre-made crust (sorry!) and am unsure how to calculate total carbs. Thanks!
Wholesome Yum D
0Hi Katy, Yes, these nutrition facts do include the crust. Here is the link to the Almond Flour Crust recipe, you can subtract those nutrition facts from the one found on the Pumpkin Pie recipe to get the info for just the pie filling.
Victoria
0Soggy mushy pie! Dont waste your ingredients. It doesnt set and crust turns into mush because it never sets.
Wholesome Yum D
0Hi Victoria, Sorry this recipe didn’t meet your expectations. The part about completely cooling on the counter, then refrigerating at least an hour before slicing is very important.
Gabby
0Absolutely delicious! For the almond flour pie crust, I used I Can’t Believe It’s Not Butter instead of Ghee. For the pumpkin pie, I used Coco Lopez cream of coconut (I didn’t realize I bought cream of coconut…. I totally messed up on that part) either way, it worked out lovely! I did have to bake the pie longer than 50 minutes. Honestly, I just baked it until I could touch the top without any pie filling sticking to my finger. Topped my pie with some sugar free whip cream!! Can’t wait to serve this to my family tomorrow for Thanksgiving. Oh my goodness so delicious! Thank you Maya!
Sherri
0The top of my pie is white, like crystallized sweetener. What did I do wrong?
Wholesome Yum D
0Hi Sherri, It sounds like you may not have mixed the pie filling enough. Also, you should be using powdered sweetener not crystalized.
Judy Stansbery
0re: sweetener..so if not the granular I should use a confectioner’s version ie swerve confectioners sugar?
Wholesome Yum D
0Hi Judy, Yes, it should be the confectioner’s version of the sweetener, I suggest Besti Powdered Erythritol.
Judy
0I was so disappointed in the keto pumpkin pie recipe. It did not set and I baked it for 50 min. Please advise
Wholesome Yum D
0Hi Judy, It should still jiggle a bit in the center, like a custard before completely cooling on the counter, then you must refrigerate at least an hour before slicing.
Ana
0I used an organic pumpkin puree and not a pie mix in a can. The puree itself was very runny, much runnier than the puree used in the video that accompanies this recipe. I thickened up the mix with just a teaspoon of cornstarch. It helped, maybe I could have used more. Mine set within 50 min and with an additional hour in the fridge after it got to room temperature. In the future, I will strain a runny puree through a cheesecloth.
On another note, the pumpkin puree I used was naturally sweet, there were zero sweeteners or sugar added. Therefore, I cut the sweeter in this recipe down to 1/2 cup instead of 2/3 cup. It was great.
Savanna
0What can you use as substitution for the molasses?
Wholesome Yum D
0Hi Savanna, If you don’t want to use molasses you can skip it because it’s optional.
Ashley Geer
0Love this recipe – very easy to make and the family loved it!
Patti
0Can I use powdered Stevia instead? Package states it measures same as sugar, 1 cup = 1 cup.
Maya | Wholesome Yum
0Hi Patti, Any stevia sweetener that measures cup-for-cup like sugar has a bulking agent, either erythritol (better) or maltodextrin (worse, this is another name for sugar), or similar. This should work, but use 1/2 cup instead of 2/3 cup, and you may notice an aftertaste from the stevia (personally I can’t tolerate it at all). I need to update this recipe as these days I always make it with Besti sweetener, which dissolves easily, doesn’t crystallize (a common issue with most keto sweeteners, including stevia blends), and tastes more like sugar with no aftertaste.
Krysta
0First, I am not a pumpkin pie lover, so my review is as objective as I can make it. I
made this pie as an experiment pie before deciding on the final pie recipe for Thanksgiving. Well, the good news is, this pie was no worse than regular pumpkin pie! After it sits for about 5 hours, the texture gets better and the flavor gets better, too. I will also add that my three young children loved it! They eat very healthy food all the time though, so I am not sure how impactful this statement is ;^)
Wendy
0Definitely needed more than an hour to bake. Maybe because I used coconut cream instead of cream. It is the best almond flour crust I’ve ever made. I can’t wait to taste it!!!
Dorothy
0My daughter is on a gluten and dairy free diet. Can you substitute the butter in the crust with “Earth Balance” which is gluten and dairy-free? Also, is there a substitute for the cream in the pumpkin filling? I have used Almond in chocolate pudding and it didn’t seem to set well. Thank you.
Wholesome Yum D
0Hi Dorothy, Yes this recipe is gluten free and you can use the dairy free butter substitute or coconut oil. As far as replacing heavy cream you can use coconut cream which is dairy free.
Emily
0Can you use another powdered sugar substitute? I have Swerve Confectioners.
Maya | Wholesome Yum
0Hi Emily, Yes, that would work. I’m actually planning to update this recipe because I now prefer using Besti sweetener (either powdered or crystallized), because it dissolves so easily and does not crystallize or have a cooling effect, unlike Swerve or plain erythritol.
Marilyn
0Fantastic recipe!!! Hubby absolutely loved this pumpkin pie (more than a “regular pumpkin pie we had for guests who are not low carbing). Very easy to make, has great directions, and looks as good as it tastes. Thank you Very MUCH for posting this fantastic recipe.
Wholesome Yum A
0I really wanted to love this. The plus side is I have something to work from. I think following a regular recipe and making the sugar tweaks is all I’d need to do. Crust still went soggy even with pre baking so not sure what to do there.
Wholesome Yum D
0Hi Amanda, Sorry this recipe didn’t meet your expectations. It sounds like your pie should have baked longer in the oven. When you remove it, it should be jiggly in the center and set along the outsides by the crust.
Lisa
0I made this pie today, and I baked it at 350, but it still hasn’t set. It has cooled a bit, I was hoping it would firm up, but it hasn’t. Can I bake it again?
Wholesome Yum D
0Hi Lisa, Is it watery or not set? The center should still be jiggly when you remove it from the oven, but if it’s fully liquid then it will need to bake for longer. You also need to allow the pie to cool in the refrigerator for at least an hour to set.
Jay
0What can I make with left over batter? I felt like it was going to overflow if I poured the whole batch into the crust.
Wholesome Yum D
0Hi Jay, I would suggest Mini Cheesecakes. You could swap the cheesecake filling for the pumpkin pie filling and make mini pies.
sory
0can the pie be frozen?
Wholesome Yum M
0Hi Sory, Absolutely! I recommend cutting into slices, wrapping, and freezing individually.
Sory
0Thank you!
Stacey
0I was wondering the same thing – if it can be frozen. I wanted to make several pies ahead of Thanksgiving but was wanted to freeze them whole. You suggest freezing individual pieces but wondering what might be the issue of freezing it whole? I was thinking I would just take them out the day before Thanksgiving and let them thaw in the fridge? I would appreciate any advice if this isn’t a good idea! Thank you so much – I’ve made this pie so many times and it’s so great I have to make a whole whack of them for friends!
Wholesome Yum D
0Hi Stacey, I don’t think there should be any issues with freezing the whole pie.
Debra
0Stacey, OK Defrost and put in the oven to warm up? Any other time it would not be a big deal…but it is Thanksgiving!!
Wendy M Good
0I made this without the crust and it is delicious! I used Swerve Confectioners sugar so it has a slight cooling mouth feel, but I don’t mind if I get to have warm pumpkin pie with whipped cream. I cooked it in a foil and wax paper lined springform pan for 45 minutes at 325, and it came out perfectly. Thank you so much for creating this recipe. It helps to not feel like I am “missing out” on the pumpkin flavors of the season.
Rach
0Hi! I wanted to get a sweetener that I could get at my local store. Can I use truvia cane sugar and grind it down to a powder? If so would it change the measurements? Thanks!
Wholesome Yum M
0Hi Rach, You can try it but grinding your own sweetener will still likely leave you with a gritty pie. Recipes that require a smooth texture (such as ice creams, pumpkin pie, pudding) need a superfine powdered sweetener that you can only achieve with industrial equipment. I highly recommend making this recipe with Besti Powdered Erythritol for the best possible results.
Lisa
0Awesome recipe. I used coconut cream and the pie was set, smooth and delicious. Thanks for sharing.
Jennifer K Johnson
0Amazing
Patricia Dwyer-Simpson
0I was hoping for a recipe for FRESH pumpkin pie. I always bake my Halloween pumpkins ( not carved), slice them and then scrape out the pumpkin . I cannot find a recipe that uses a fresh pumpkin for a pie All the recipes use canned pumpkin. Is there a way to actually make the fresh the same consistency as the canned version?
Wholesome Yum M
0Hi Patricia, If you already know how to roast and puree your fresh pumpkins, then you have all you need for this recipe! This pumpkin pie recipe works well with canned or fresh pumpkin. The recipe specifically uses canned pumpkin because it’s readily available in any grocery store.
Lindsay Adams
0This recipe was out of this world! Hand down, best keto pumpkin pie I’ve ever had!! 5 out of 5 recommended!
Elizabeth Vose
0I put half as much sweetener in but, otherwise, followed the recipe exactly. One of my favorite keto friendly desserts. Thank you for sharing it.
Joan
0I got it… my monk fruit powdered sweetener had to be entered manually, it was not subtracting sugar alcohols… Thank you, That was bugging me but now it matches your nutrition…. LOVE the pie!
Joan Devine
0Hi, I love this recipe but wonder how you calculate the net carbs… in both the chronometer and my fitness pal I get net 14 carbs… Can’t figure out what I’m doing wrong…
Zella Falcon Cook
0I made this and loved it! It got me through Thanksgiving without feeling deprived! And it’s so delicious I am making it again. This time in little ramekins to help with portion control…it’s THAT good! Thank you!!
Erika
0This was absolutely delicious!! My kids even loved it! First pumpkin pie we’ve ever tried and this gets 5 stars! Only swap was I made a pecan pie crust instead of almond flour. This is a keeper- THANK YOU!!
Jennae
0Hi, we made this pie last night and it was delicious. My only worry/complaint is the texture of the pie is super goopy. We set it in the oven for 50min and cooled it in the fridge for an hour. Even after it being in the fridge all night, there was a lot of liquid on the bottom from where a piece was cut. Doesn’t have the same texture as typical pumpkin pie. Is it supposed to be that way? Or should I have baked it longer? I’d like to make this again but have a more solid/firm pie.
Wholesome Yum M
0Hi Jannae, It sounds like your pie should have baked longer in the oven. When you remove it, it should be jiggly in the center and set along the outsides by the crust. If this was not how it looked, then it would need to bake longer in the oven.
Lisa Tabor
0This was my first Keto Thanksgiving and I was so afraid that this wouldn’t measure up to my “usual” pumpkin pie…but I was SO wrong. This was fantastic and easy. It’s the first time I’ve ever made my own pie crust…and while the crust wasn’t perfect, it WAS delicious!! Thank you Maya…you NEVER disappoint!!
Louann
0This was wonderful. Closest to the traditional taste that I’ve found. Thanks!
yvonne brents henson
0my pie does not taste quite right — it is not good — what did i do wrong? I followed your recipe except for the pumpkin pie spice, i like to make my own.
Wholesome Yum M
0Hi Yvonne, I would love to help you troubleshoot, but I need a little more information. What about your pie wasn’t good? Flavor, texture, consistency? Can you describe the flavor you got from it?
Teresa
0I made this for my family today, and we loved it! Even my 7-year-old grandson ate every bite of his and wanted more. I will definitely be using the crust for other dishes, but it will be difficult to top this pairing of a perfect pumpkin custard with an amazingly tender keto crust. I stuck very close to the recipe (which is unlike me), and I’m really glad I did. The one option I used on the crust was to add cinnamon, and it was a great choice. Thank you for helping us keep our keto diet so deliciously!
Ermeess Rivera Faris
0Oh my, this was amazing. Nobody found out it was low carb. Thank you
Marilyn
0This is a good recipe. But Its really sweet. I made a double batch for 2 pies. I’ll bet i could use 1/2 – 3/4 of the sweetener
Melissa
0I’ve been baking for 50mins and it it still watery.
Did I do something wrong?
Wholesome Yum M
0Hi Melissa, Is it watery or not set? The center should still be jiggly when you remove it from the oven, but if it’s fully liquid then it will need to bake for longer.
Judy
0Loved this pie! Thank you. You helped me enjoy preparing for Thanksgiving. Will be easy to in a healthy way.
Amber
0Very good recipe! I actually use it to make mini pie bites instead of a whole pie. I experimented with it last year and it turned out great so this time I paid attention to times so I could share. I made the pie crust recipe mostly to recipe but I used sucralose sugar substitute that is available at my local Aldi. Then instead of pushing it into a 9 inch pie pan, I lined a 24 cupcake tin with paper wrappers. I put 1 level tablespoon of the crust into each one. I pressed it flat into the bottom and poked with a fork then pre baked for 10 minutes. I made the filling to recipe but used the same sucralose as in the crust. I put around 1 and a half tablespoons of filling in each spot. Tapped out the air and baked for around 30 minutes. These little pumpkin pie bites are a huge hit! And since each one is 1/24 of the recipe, they are only 2g net carbs each!
EM
0If I don’t have powdered erythritol or powdered monk fruit could I use droplets of monk fruit sweetener? Thanks 🙂
Wholesome Yum M
0Hi EM, I am sorry, I have not tested this recipe with liquid sweetener, and am not sure if it will work.
Sister Rosemary Cuneo
0I just took my pie out of the oven. Looks delicious. No cracks. But the pie is starting to get white spots on the surface as it cools, looks like mold. I used all fresh ingredients and followed your recipe exactly. Did I miss something?
Thank you for your feedback. Will need to cover the pie with whipped cream.
Wholesome Yum M
0Hi Sister Rosemary, The white spots are likely due to the powdered sweetener. It will still taste delicious.
robin
0same thing happened to me, but still tasted good
Tammie
0My poor has been in the oven for 85 minutes at 350 and it’s still not cooked through – I treat it with a knife which comes out covered in custard – it tastes great but why won’t it set???
Wholesome Yum M
0Hi Tammie, The pie should not fully be set when you pull it from the oven. 85 minutes is far too long for it to still be liquid in the center. Is it possible that you skipped the eggs in the recipe?
Ruth Anne Martinez
0Hello, I’m trying to make some keto friendly, gluten-free, dairy-free, sugar-free desserts and dishes for my in-laws for Thanksgiving. I live a keto lifestyles, my sister-in-law is strict on gluten-free and dairy-free, and my brother-in-law is sugar-free. For anything that requires butter or ghee, can I replace it with butter flavored coconut oil?
Wholesome Yum M
0Hi Ruth, Yes! Butter flavored coconut oil will work in place of butter or ghee! Enjoy your holiday!
T
0Hi! I was reading the ingredients of the pumpkin purée and it has 4 grams of sugar, so this pumpkin pie isn’t sugar free and has more than two grams of sugar than the listed ingredients. Any way for clarification 🙂 I’ve been trying to find a sugar free keto pumpkin pie to make but it looks like this isn’t sugar free as it states in the title.
Wholesome Yum M
0Hi T, The sugar in this pumpkin is natural sugars from the pumpkin itself. It does not contain any additional ingredients. Any pumpkin puree will have some natural sugars in it.
Cynthia McClanahan
0My absolute favorite recipe! I’m ready to make again, I do not have heavy cream. Would almond milk be too much difference?
Wholesome Yum M
0Hi Cynthia, I would use coconut cream if you don’t have or want to use heavy cream. I don’t think almond milk will give the same creamy result.
Herman
0Recipe turned out great, but I’m the only one eating it. Can I cut into individual servings and freeze? I’m eating 1/12 a day. Thanks
Wholesome Yum M
0Hi Herman, Yes, that would work great!
Herman
0Thanks!
Beckyas123
0I made the crust as instructed and the recipe with fresh pumpkin and Monkfruit sweetener and let me say….it is absolutely delicious! I did have to increase cooking time by about 10 minutes but then it was perfect. Soooooo happy to have this recipe just in time for the holidays. I plan to make 3 more and freeze them.
Jana
0I doubled the filling recipe and it was pretty thick. The only change I made – I used 1 cup of almond cooking milk (like evaporated milk but almond) instead of 1 cup or cream. It was thicker than regular pumpkin pie filling. Otherwise, everything was doubled (big can of pumpkin, double powdered sweetener, spices, eggs, etc). Is your filling quite thick when you put into crust or more like a regular? Wondering if I should have added more of this cooking milk to thin it out… I’ll let you know how it turns out! It’s baking now…
Wholesome Yum M
0Hi Jana, Using a large can of pumpkin actually shorts you 1 oz of pumpkin puree in the recipe. A regular-sized can of pumpkin is 15 oz, and a large can is 29 oz. Sp from that, I would speculate that your filling needed a little more liquid. I am not familiar with the almond cooking milk you referred to, so I don’t know the consistency or thickness of it. Please let me know how it comes out.
M.
0Really surprised how this turned out! I made a small pie with half of this recipe. I was a bit lazy and just roughly estimated all the ingredients. It turned out wonderful! Very easy and worthwhile recipe. My mother doesn’t like pumpkin whatever, but she practically inhaled this cake :). I used 200 gram oven-fresh pumpkin that I baked in the oven until soft (for the whole recipe it should be 400 grams).
Thank you so much for this recipe! I’m on a low carb diet for almost a year now and have tried many desserts before. This one stands out!
Cath
0I just made this, and it is delicious! I skipped the crust entirely and baked it in a greased (buttered) glass baking dish. I didn’t have heavy cream so I used 10% cream and it was fine. This will be my fall pumpkin pudding dessert until further notice!
Ruth Anne Martinez
0Hello, I am thinking about making a crustless version too. So everything turned out perfect?