Keto Pumpkin Pie (Sugar Free)

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.

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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.

1. 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.
2. 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.

3. 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.
4. Bake. Transfer to the oven and bake until the pie is almost set, but still slightly jiggly in the center.
5. 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.

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.