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 with a sugar-free pumpkin pie recipe filling! It is just as good as the classic pumpkin pie and no guilt is involved for indulging!
I've used this healthy pumpkin pie 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. It was still a low sugar pumpkin pie but higher in carbs with a whole wheat crust.
I knew with the holiday season upon us that my original recipe needed to be updated with how I eat today which is a low carb diet without gluten.
Carbs in Pumpkin Pie
A slice of traditional pumpkin pie using the app Cronometer ⅛th of a 9 inch pice has 318 calories, 40 grams of carbs, 15 grams of fat and 6.7 grams of protein.
Our Sugar Free Low Carb Keto Pumpkin Pie has 196 calories, 8 grams of carbs, 14 grams of fat and 4 grams of protein in one slice.
CAN SUGAR FREE PUMPKIN PIE BE MADE WITHOUT A CRUST?
Yes you can certainly make this a crustless pie!
That is all I would make years ago was a crustless pumpkin pie recipe when I was just too lazy to make a crust and that easy recipe is just as delicious as a custard.
But what I really wanted to share with you this year is how fantastic this pumpkin mixture is in my coconut flour pie crust as a regular pumpkin pie but minus the high amount of grams of sugar and high carb count!
Can Coconut Flour Be Swapped with Almond Flour in the Pie Shell recipe?
I get asked this question often and sadly, this is just not an easy answer. The two flours can't be swapped equally since the coconut is more absorbent then almond flour.
What I've discovered is that ¼ cup coconut flour equals about 1 cup almond flour but that's not the only change that needs to happen.
Coconut flour requires double the eggs than almond in most recipes so that means you would need to reduce the eggs used when using almond flour.
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 crust pumpkin pie. It's perfectly flaky and works well every time!
I used ceramic rocks as pie weights in the pie plate over parchment paper when baking the crust so it wouldn't get air pockets. But as long as you use a fork to puncture the base of the pie crust and release air when baking, that works too.
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!
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!
Large 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 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!
Can I use Homemade Pumpkin Puree?
Sure, if you would rather not use canned pumpkin puree, feel free to use homemade pumpkin puree in the same amount.
SUGAR FREE KETO HOMEMADE PUMPKIN PIE
Prepare my easy keto pie crust and let cool while you make the filling.
Preheat your oven to 350 degrees F.
Mix pumpkin ingredients together in a large bowl or food processor 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 the creamy pumpkin filling into pie crust. Place pie onto a baking sheet for easy removal from oven.
Cover the crust with aluminum foil or silicone crust cover before baking or it may burn.
Bake in preheated 350 degree F oven for 40-50 minutes or until set.
Cool about 30 minutes on the counter then refrigerate until you are ready to serve it.
How to Store Healthier Pumpkin Pie
Since this is a fresh, unprocessed and preservative free pumpkin pie, you should store in this with plastic wrap over the top of the pie and refrigerate.
If you have just a slice of pumpkin pie, you could place it into an airtight container and refrigerate or even freeze.
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
You can use any sugar substitute you prefer. I like to use natural low carb sugar alternatives like stevia, Allulose, erythritol, Monk Fruit.
I don't use artificial sweetener because when I first went sugar free back in 2006, I tried Splenda sweeteners and Aspartame and found that I became just as addicted to them as I was to white refined sugar. It didn't work for me so today I only use natural sugar free sweeteners.
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 liquid pumpkin pie stevia, use vanilla stevia or plain stevia
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'd rather use pure maple syrup, I would only recommend ¼ cup and of course the nutritional information below in the recipe card would not apply as it would increase your carbs and calories. You would need to add the ingredients into an app like Cronometer to get accurate nutrition data.
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 to make this pumpkin pie dairy free, just swap the heavy cream for unsweetened almond MILK 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 this delicious recipe was a gluten free/allergy friendly, healthy alternative option.
You just can never go wrong when it's grain free because more often than not there is someone at a party who is watching their sugar intake and will be forever grateful for a slice of pie.
More Best Recipes with Pumpkin
All of this sugar free recipes will be a great addition to your holiday table!
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!
Tracy
This was so easy and very yummy. Made me not miss a thing at our Thanksgiving meal. However, it changed to a grey green color overnight in the fridge. Any ideas as to why? I used monkfruit for my sweetener along with liquid stevia.
Brenda
I've never heard that happening. Did you swap out the heavy cream for almond milk?
Jyothi
Hi Brenda,
Great recipe! I'm a beginner in baking so I 'm not really sure what you mean by covering the crust edges. What should I use to cover the edges?
Brenda
I use pieces of alumimun foil for the edges of the crust, all around the pie dish, so it doesn't burn.
Chantel
I love this recipe! Since I discovered I am diabetic, I had not had any type of desert. I can have this, and I love it! Doesn't raise my blood sugar! I am not a lover of Stevia either, tastes terrible to me. This recipe covers up that awful bitter aftertaste.
Brenda
That's great to hear!
Hannah
This was terrible. The crust was disgusting and I ended up taking it off and throwing it away. It still has a very strong coconut flour taste to it. The custard part was flavorless.
Anon
Yum! Used maple syrup to sweeten and extra flour to rebuild consistency in base, but other than that basically stuck to the recipe. Was delish, especially served with a dollop of whipped coconut cream (mhmmm). Will be saving this one, a total win! Want to add a bit more spice next time, and some to the base was a good plan too but that's personal taste. #cinnamonislife
Russell Pompa, II
Can you tell me something, I'm confident that i followed the crust recipe perfectly, but after 10 minutes in the oven, the edges were perfectly Brown but the center was swimming in butter. It was so saturated in butter, it's like i used too much butter, but i followed the recipe, will my crust not come out flaky or crispy so long as it's swimming in butter?
Thanks in Advance,
60 lbs since April 2018, today it's January 12th, 2019, 6" smaller waist, 3 sizes smaller shirts.
Robin
FANTASTIC!!! I make a sweetener with erithritol, xylitol and stevia. Made my own brown sugar using about 1/4 t in the granulated sweetener. Used 1/2 t liquid stevia and 1/2 t vanilla extract. Since Thanksgiving when I made a pecan pie, I use a pecan pie crust. Wow! I thought this tasted like "regular" pumpkin pie. THANK YOU! Hubby made sf whipped cream for it. So decadent!
Lakshmy
It looks yum! Instead of stevia can in add organic jaggery.
Carolyn
Thank you for sharing your recipe, making it this morning for Thanksgiving!
Steve Dodge
Great pie Brenda. I was surprised at the flavor. Look out Sara Lee!
I have an issue with the center not setting up all the way. I used a separate thermometer to get my oven to 350.
I baked for 70 minutes. I will try 90 minutes nextime. The pie looks like it could handle the extra time.
I may also try 1/4 cup heavy cream (By mistake, I left out the cream on the first try. It set up okay and tasted fine).
This is by far the best crust I have ever tried: even with store-bought!
GOOD JOB!!!
Michael Wagoner
Oh my goodness - often times you try a recipe that has been 'doctored' for keto and the results range from uh - to pretty good. Well, this one rates a 10 - an absolute 10. Loved it, loved it, loved it. Ah, the taste of pumpkin pie again. I didn't have the sweetener that you suggested but used powdered erythritol for the whipped cream and Truvia in the filling. It was MARVELOUS!!!! Thanks so much, Thanksgiving just got much better AND gave me yet another reason to give thanks.
Brenda
That's a wonderful comment thank you!
@LucassMomAgain
You say in your tips "If you don’t have Sukrin fiber syrup, any liquid sugar free sweetener will work to replace it." but I do not see in the recipe what that is for, because you say "1/3 cup Swerve brown sugar sweetener or Sukrin" and isn't that a powder or granular thing, not a liquid? I just want to make this for the first time on Thanksgiving and have it not be either too much liquid or not enough. Thanks so much!
Brenda
That was a mistake, I removed the comment. I think I just meant if you don't have Sukrin brown sugar sub any other will work.
Diego Lopes
Sugar-free, huh? That's interesting. I'm curious to taste that pie!
Grace
This was SOOOO good. Didn't have enough vanilla extract or maple extract for the filling portion so I used two teaspoon s of sugar free maple syrup & I accidentally put 1 teaspoon instead of 1/4 a teaspoon of salt in the crust ?♀️. I also didn't have any brown sugar sweetener so I used confectioner swerve and doubled it. Either way, it came out AMAZING! Thank you SO MUCH
Brenda
Thank you!
Valerie Roman
Hello Thankyou for the recipe. I have tried 3 different Keto reciepes and still lacks the flavor of a real pumpkin pie. Is it the lack of evaporated milk or condensed milk? It just does not have the same flavor.
Yolanda
I feel the same way, mine never taste like pumpkin pie, it's too butter for some reason
Judith
Can I make ahead your low carb coconut flour pie crust and the low carb sugar free pumpkin pie and then freeze it until Thanksgiving?
Brenda
Yes for sure!
Jackie
I'd like to try this for Thanksgiving but no time to buy Sukrin syrup - would Yacon syrup work...?
Jackie
Answering my own question... Yes! Yacon syrup works ..gives a nice flavour..
Laura
I was intrigued by your recipe and thought it looked good for someone who is gluten free, until I looked up Sukrin syrup. It's made with barley malt, so very unlikely to be gluten free. Can you replace it with honey or maple syrup? And maybe not need the stevia then.
Brenda
Well sure then it's not low carb or sugar free but yes you could use either, just would need to add maybe a 1/2 cup to pumpkin mixture before eggs are added so you can taste it and decide if you need more sweetness.
Kate Horrell
I made this for Christmas dessert and it was SOOOOOOOO good, no one believed me when I told them it was low carb.
Thanks............
Brenda
Awesome!
Cooking in Mexico
In case you dont have sukrin fiber syrup -- I just made a pumpkin pie following the recipe on the can of Libbey's pumpkin, but substituting 1/2 teaspoon of stevia powder (Sweetleaf) for the sugar. It turned out excellent! ~ Kathleen
Brenda
Thanks for sharing!
McDonna
Thank you! I don't have Sukrin syrup, either, and was a bit stressed wondering how to compensate.
Leta Libby
How is using the stevia powder different from using the drops and how do you know which one to use when baking?
Sharon
30 carbs in 2 TB of the Sukrin syrup. Way too much. Thanks.
Scarlet
I Didn't have sukrin syrup on hand so I used raw coconut nectar (a liquid sweetener as recommended) but otherwise followed the recipe to a T. However at 50 mins, the pie filling is still extremely watery. Please help!
Brenda
I have an electric stove and oven, is yours gas? May just need 10 more minutes, hope you covered the crust edges though. It might be a bit jiggly in the center but once cooled and refrigerated it should set fine.
Courtney
I'm always looking for a good sugar-free pumpkin pie recipe-- can't wait to try this one!
Brenda
Thanks!
Mary Barnes
Hi I love this recipe I just use extra Sugarfree -brown sugar Instead of the other sweeteners,and instead of cream I got caiforni pumpkin spice creamer from target.it was fantastic!