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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
Valerie
0Can I freeze the pumpkin pie filling and thaw it before baking the actual crust and pie? Prepping for Christmas!
Wholesome Yum D
0Hi Valerie, Yes, that should work for you.
Lee
0Would your Wholesome Yum Powdered Allulose also work in the pumpkin pie?
Maya | Wholesome Yum
0Hi Lee, Yes, that should work, but you’ll need more of it. Use the sweetener conversion chart here.
Wanda Cardona
0I made this pumpkin pie recipe with almond flour pie crust. It was a hit. It tasted so good. I was told to make it again for Christmas.
Deby Smith
0I made little individual pies in a muffin pan. Loved it. The crust and the filling was great. Froze them so I can have them anytime.
Julie
0I have made this pumpkin pie recipe for years, which is terrific. Thank you so much! Also, the almond flour crust is versatile, quick, and easy, my go-to when I need a pie crust.
caroline
0I made this pie and it turned out FANTASTIC! The crust is da bomb. I did use a powdered stevia (the Pyure brand from walmart) and made note of her quick conversion chart attached. ***It is 1/4 cup of the powdered stevia not 2/3 cup erythritol. The crust baked perfectly and the pie set just fine (I did 40 min). I did the extra tsp of pumpkin pie spice. I put it in the freezer for Thanksgiving in 4 days 🙂
Beth
0I love this! For the crust I ran the the dry ingredients through a food processor for a few minutes. I think this really took out any grit in the crust. I added all wet ingredients together then mixed it in with dry while still in processor, it really is the best crust. I th k the trick is not to get crust too thick. I’ve made this a few times now, trying to perfect it to my taste. I added an extra tsp of vanilla and pumpkin spice. I also added the heavy whipping cream last. I baked it an extra 10 minutes and kept in fridge overnight. It is so good! Seriously the best dessert and hits the spot for my favorite fall dessert. Thank you!
Tina
0This had a fantastic flavor although after cooking just over an hour the custard really didn’t set up like normal pie. I used monkfruit sweetner so maybe that is why. The crust needs to be pressed thin utherwise it will not cook through and remains doughy. Overall a great recipe.
Becca
0Thank you for these recipes – I’m always excited to find “baker” friendly keto recipes as opposed to the ones that you can tell by reading won’t taste good! I’m going to be making sweet potato pies, purple (ube), orange (yams), and yellow (sweet potatoes) and I was wondering first, can sweet potatoes be substituted 1:1 for pumpkin, and, second, if you can suggest how much orange zest to add to the yams and how much lemon zest to add to the sweet potato that won’t totally overpower the other flavors? I haven’t tried this pumpkin recipe yet, but I’ll come back and leave a rating once I do!
Wholesome Yum D
0Hi Becca, Unfortunately, I have never tried either of those options, so I don’t currently have any suggestions.
Tabitha
0So I have made this pie twice now as I’m trying to perfect it before Thanksgiving 🙂 Here are my 2 scenarios:
1. I really wanted to use my pretty white 2″ deep pie pan, so I decided to double the filling recipe and give it a go. I added an extra tsp of pumpkin pie spice based on other reviews. I baked it for a little over an hour and even with the crust covered, it turned out darker than I liked. It didn’t set fully, but the flavor was pretty good. We ended up just mixing it with whipped cream to make a pumpkin pie fluff lol. Noting for next time to add more pumpkin pie spice.
2. I used the 1″ deep pie pan like the recipe calls for. For this attempt, I used the Besti brown sugar instead of molasses. I also doubled the pumpking pie spice (4 tsp total). Baked for nearly 50 minutes, center was jiggly. I let it cool on the counter completely and set it in the fridge overnight. We cut into it for lunch today and it still wasn’t set like a “traditional” pumpkin pie. When I think of pumpkin pie I immediately think of Costco’s. I read through comments and wasn’t really able to find a fix. Someone mentioned corn starch, but that is not a keto/GF option so on my next attempt I think I will add a little Xanthum Gum to see how that behaves. Otherwise, the flavor is amazing and we all enjoyed it (even my non keto extended family!).
Wholesome Yum D
0Hi Tabitha, I don’t think a 2 in pie plate would work because, as you stated, the pie crust will be too dark by the time the pie filling sets. I have never tried adding xanthan gum, but it might work to get you that traditional texture you are looking for. Please let me know your results if you try again.
Darya
0Hello! The filling is delicious but I had an issue with my crust, it was soft and soggy, it never crisped up. I followed the recipe and used a powered monk fruit sweetener. Thanks!
Wholesome Yum D
0Hi Darya, Did you fully bake the crust before adding the pie filling?
Danielle
0I used your recipe for the pie filling and used my own pie crust. It was completely delightful!!! I wonder though.. could you freeze it??
Theresa
0Fantastic recipe! Thank you!
Wholesome Yum D
0Hi Danielle, Yes, you could freeze this pie. Just make sure to tightly wrap the pie before freezing.
Faith Holloway
0Delicious!! Seriously better than some “traditional” pumpkin pies I’ve had in the past, loaded with dairy and gluten. I’m so happy with how this turned out and it was really easy to make. This will be a go to now. I replaced the ghee with kosher margarine and used xylitol and it worked great.
Kevin
0What is the molasses do? What is it for? Can u substitute it with maple syrup?
Maya | Wholesome Yum
0Hi Kevin, The molasses is for flavor. I don’t recommend substituting maple syrup, as it doesn’t have the same deep flavor that molasses has (with such a small amount you won’t taste it at all, but if you add more the filling will be too runny and have too much sugar to be keto). But you can omit the molasses and replace the sweetener with Besti Brown to get the same flavor without molasses.
Wholesome Yum D
0Hi Kevin, the molasses adds a lot of flavor, so I recommend including it if you can, I don’t recommend substituting it with maple syrup.
Judith Louise
0This the best pumpkin pie I ever made, mainly due to the almond crust, with butter, egg and vanilla ( no sweetener). I used liquid stevia in the pie, 2 full squirts, and it was just sweet enough. I did my best with the spices I had on hand (I would love to try molasses some time), and it came together perfectly. 5 stars!!
Judith
Lindsey Pearson
0Thank you so, so so much! I made your pumpkin pie, your cranberry sauce AND the mushroom caps for thanksgiving 2021 and they were ALLLLL totally delish! And for the record, I am not super talented in the kitchen so if I could get this right, anyone can! Thanks again and happy holidays!
Kathryne Tyson
0Made this for Thanksgiving 2021 and everyone (including non-Keto peeps) LOVED it. The crust is almost cookie-like. We actually liked it better than the ones we’ve made before, even with store-bought crust. Really is YUM!
Sonia Nelson
0First time trying this recipe. The crust was pretty easy to work with, which says A LOT!! Havn’t tried to take the pie out of the pie plate, yet, but it’s basically like cheesecake crust… So shouldn’t be much of a problem. The filling tastes good. I added an extra teaspoon, or so, of spice… we like spice! The lower temp worked for my oven- although I had to add 4-5 minutes for my 10 in pie.
Covered edges with foil and no burning! Yay!! (Cut center of foil out.) I loved the ease of this complete recipe! Thanks, Maya!! You’re one of my favorite keto cooks!
Ashley W
0The pie part was pretty good. Didn’t quite set up like a traditional pumpkin pie might–I followed all directions and took it out of the oven when still slightly jiggly in the middle and cooled on the counter then refrigerated overnight. It was still quite soft like a custard in the center by the next day but sliceable–just not as solidly sliceable as I like my pumpkin pies to be. Not quite 100% “set.” I think I’d add an extra egg or bake a couple more minutes maybe if anyone else likes their pie very set too? Otherwise it was as good as any other pumpkin pie I’ve had. Hit the spot for Thanksgiving dessert. The crust was not to my taste, my first time trying an almond flour pie crust and the slight bitterness of the almond flour just didn’t do it for me even with the sweetener. Baked up nicely though with a pie shield. I think if you’re used to using almond flour for baked goods it would be a nice substitute for traditional crust.
Julia
0I agree with you on the crust and consistency. I also think if I ever made it again I would add more pumpkin spice. Thankfully she has tons of desserts that I love. Try the pumpkin bars if you haven’t yet. They are delicious!
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 Powdered Besti.
Judy
0I was so disappointed in the keto pumpkin pie recipe. It did not set and I baked it for 50 min. Please advise
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.
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.
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.
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!
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!!
Wholesome Yum D
0Hi Stacey, I don’t think there should be any issues with freezing the whole pie.
Sory
0Thank you!
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 Powdered Besti 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!