This Easy Sugar Free Pumpkin Pie has a low carb, gluten free and nut free pie crust with a creamy keto pumpkin pie custard filling all made sugar free ! Just 4 net carbs per serving!
LOW CARB PUMPKIN PIE
This amazing sugar free, keto pumpkin pie is made healthier than traditional with a low carb coconut flour pie crust and a sugar-free pumpkin filling! It is just as good as the classic and no guilt is involved for indulging!
I've used this recipe for years since I first posted it in November of 2012! Back then I was still eating whole wheat so that version is still on my blog.
CAN SUGAR FREE PUMPKIN PIE BE MADE WITHOUT A CRUST?
This can be made crustless as a custard and that version is just as delicious. But what I really wanted to share with you this year is how fantastic this pie is in my coconut flour pie crust!
EASY KETO PIE CRUST
I knew this pie crust was a winner when I was not only able to make it for a savory quiche, but also switch it up a bit and use it for a sweet pie. It's perfectly flaky and works well every time!
Even if you're not a fan of coconut, I can promise you this crust does not have the flavor of coconut. The pumpkin takes the spotlight here and this will be a much loved recipe you will continue to make year after year. I do believe even your non low carb family members will love this pie!
INGREDIENTS TO MAKE SUGAR FREE PUMPKIN PIE
Easy Keto Pie Crust- You could make this without a crust if you prefer but I love my flaky coconut flour pie crust for making a very traditional pumpkin pie!
Eggs- Room temperature eggs are best for incorporating all the ingredients nice and smooth.
Heavy Cream- You can make this without heavy cream and swap for canned coconut milk for dairy free but if you can use heavy cream I highly recommend because that is what will give that creamy custardy texture.
Pumpkin Puree- I used canned pumpkin, not pumpkin pie filling, that is filled with sugar, just canned pure pumpkin which is the only ingredient you will see on the can.
Low Carb Sweetener- I used Swerve brown sugar sub plus pumpkin liquid stevia. Please see my sweetener guide and conversion chart below if you'd like to swap these.
Pumpkin Pie spice- This is a combination of nutmeg, allspice, cinnamon and cloves.
Maple extract- Maple extract gives this pumpkin pie a little something extra! Deep, rich flavor that lingers on your tongue with each bite!
HOW TO MAKE SUGAR FREE KETO PUMPKIN PIE
- Prepare my easy keto pie crust and let cool while you make the filling.
- Preheat your oven to 350 degrees F.
- Mix all ingredients together in a large bowl and stir until well combined. If you're concerned about the sweeteners, simply wait to add the eggs and stir everything else together then taste before adding eggs. Adjust sweetener if needed.
- Pour filling into pie crust. Place pie onto a baking sheet for easy removal from oven.
- Cover crust edges with aluminum foil or silicone crust cover before baking or it may burn.
- Bake 40-50 minutes or until set.
- Cool about 30 minutes on the counter then refrigerate until you are ready to serve it.
SUGAR FREE WHIPPED CREAM
Top with some sugar-free whipped cream and this is over the top delicious! Comforting, satisfying and everything Thanksgiving all the way.
Here is my dairy free whipped cream using coconut milk if you prefer.
LOW CARB SWEETENER SWAPS
This isn't an overly sweet pie so be sure to taste the filling and adjust as you need. If you're worried about tasting the batter with egg in it, wait until the very end to add them. Add all other ingredients, taste and adjust sweetness then add eggs last.
- If you don't have Swerve brown sugar sub, another low carb brown sugar sweetener will work.
- If you don't have pumpkin pie stevia, use vanilla or plain.
- If you have neither sweetener listed to make this pie, I would suggest using ½ cup of a low carb sweetener you have on hand.
- If you don't have maple extract, replace with vanilla extract. Please see my sweetener guide below.
LOW CARB SWEETENER GUIDE AND CONVERSION CHART
CAN THIS BE MADE DAIRY FREE?
Yes just swap the heavy cream for unsweetened almond or coconut milk.
CAN THIS BE MADE AHEAD?
Yes you can prepare this easy keto pumpkin pie at least 3 days ahead. Make the crust, make the filling, bake and cool completely. Once cooled, cover and refrigerate. This pumpkin pie can also be frozen for up to one month.
I recently brought this pie to a house warming party for a friend and it was gone quickly. SO many people were excited it was a gluten free/allergy friendly option. You just can never go wrong when it's grain free because more often than not there is someone at a party who will be forever grateful for a piece.
SUGAR FREE KETO PUMPKIN PIE
Low Carb Sugar-Free Pumpkin Pie
Ingredients
- my low carb coconut flour pie crust recipe
- 4 eggs
- ½ cup heavy cream or coconut cream for dairy free
- 15 ounces pumpkin puree
- ⅓ cup Swerve brown sugar sweetener or Sukrin
- 1 teaspoon vanilla or pumpkin spice liquid stevia
- 2 teaspoon pumpkin pie spice
- 1 teaspoon maple extract
Instructions
- Prepare your pie crust and let cool while you make the filling.
- Preheat oven to 350 degrees F.
- Mix all ingredients together in a large bowl and stir until well combined.
- Pour filling into pie crust. Place pie onto a baking sheet for easy removal from oven.
- Cover crust edges before baking or they will burn.
- Bake 40-50 minutes or until set.
- Cool 30 minutes then refrigerate.
- Add some sugar-free whipped cream and enjoy!
Cheryl
This was fantastic! Much better than I expected and will be making it again for Christmas!
Terri
Made this pie for my son in law and he loved it! Couldn't tell it was sugar free! Thank you for the recipe Brenda!
Amy
I would like the recipes for both of the pies, please
Pam
Brenda, I have an amazing pre-keto called Coconut-
Pumpkin Pudding Pie.
I have a great pre-keto dessert called coconut pumpkin pudding pie. Only thing is, it uses cool whip, both mixed in the filling and on top. Could whipped cream be substituted, or would the consistency be off?
Brenda
Yes whipped cream sweetened with sugar free sweetener would definitely work.
Trish
This pie is awesome. Now that Diamond of California makes Walnut and Pecan pie crusts, I just buy one of those and this recipe is the perfect filling. I bake for 45-50 minutes with it on a cookie sheet as the tin is a little flimsy, but when it cools, not an issue. When cooked, I put on the cover provided and into the fridge it goes. So simple. Our favorite with this pie is the walnut crust.
Audra Ruzich
Are the premade nut crusts keto (sugar free)?
Brenda
I doubt it, but I have never looked at the ingredients to be sure.
McDonna
Here is a link that gives the stats on the walnut pie crust. It has cane sugar, honey sea salt and invert sugar syrup. It shows 13g of carbs for the whole crust & 3g sugars.
On the one hand, the carb count is not terrible since you won't be eating the entire crust. On the other hand, that's three different sugars which could easily affect blood sugar levels and also create a stall.
It might be worth it for some, but not a good idea for others.
https://www.walmart.com/ip/Diamond-of-California-Walnut-Pie-Crust-6-oz/247807031?wmlspartner=wlpa&selectedSellerId=0&adid=22222222223000000000&wmlspartner=wmtlabs&wl0=e&wl1=s&wl2=m&wl3=10352200394&wl4=pla-1103028060075&wl5=&wl6=&wl7=&wl10=Walmart&wl11=Online&wl12=247807031_0&wl14=Diamond%20of%20California%20walnut%20pie%20crust&veh=sem&msclkid=e3a42cee02eb1d2c455d4d64f6044ab7&gclid=e3a42cee02eb1d2c455d4d64f6044ab7&gclsrc=3p.ds
Maggie
Can you use fresh pumpkin for this?
Brenda
Sure!