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This Sugar Free Pumpkin Pie has a grain free, gluten free and nut free sweet crust with a creamy keto pumpkin pie custard filling all made sugar free and no one will notice the difference!
Low Carb Pumpkin Pie
Traditional pumpkin pie made healthier with a grain free coconut flour pie crust and a sugar-free filling is everything as good as the classic and no guilt 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 staying on my blog. It can also be made crustless as a custard and that version is also staying on my blog. But what I really wanted to share with you this year is how fantastic this pie is in my coconut flour grain free pie crust!
Coconut Flour 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!
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.
Top with some sugar-free whipped cream and this is over the top delicious! Comforting, satisfying and everything Thanksgiving all the way.
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.
Super Easy and Super Fool Proof! Everyone will love it!
Brenda’s Notes:
- If you want to make this without the crust, my recipe for Pumpkin Pie Custard is the filling I used here. See that recipe for the nutrition info minus the pie crust.
- If you don’t have Sukrin fiber syrup, any liquid sugar free sweetener will work to replace it.
- 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 1/2 cup of a low carb sweetener you have on hand.
- If you don’t have maple extract, replace with vanilla extract.
- Natural sugars occur in dairy products and in the pumpkin filling so that is why you see 2 grams listed in the nutrition info. No sugar has been added.
- You can also taste the batter of the filling before adding the eggs to determine if you need it sweeter for your tastes. This is not an overly sweet pumpkin pie.
- I used my Coconut Flour Press In Pie Crust for this recipe!
- If you’re not needing gluten free, I also have this recipe with a whole wheat crust here.
- You could also make this dairy free by subbing the cream or milk with almond milk.
Happy Thanksgiving!
Sugar Free Pumpkin Pie
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Low Carb Sugar-Free Pumpkin Pie
Ingredients
- my low carb coconut flour pie crust recipe
- 4 eggs
- 1/2 cup heavy cream or coconut cream for dairy free
- 15 ounces pumpkin puree
- 1/3 cup Swerve brown sugar sweetener or Sukrin
- 1 tsp vanilla or pumpkin spice liquid stevia
- 2 tsp pumpkin pie spice
- 1 tsp maple extract
Instructions
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Prepare your pie crust and let cool while you make the filling.
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Preheat oven to 350 degrees F.
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Mix all ingredients together in a large bowl and stir until well combined.
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Pour filling into pie crust. Place pie onto a baking sheet for easy removal from oven.
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Cover crust edges before baking or they will burn.
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Bake 40-50 minutes or until set.
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Cool 30 minutes then refrigerate.
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Add some sugar-free whipped cream and enjoy!
Recipe Notes
If you make this crustless there are 2 net carbs per serving.
The nutrition information is including the crust. Net Carbs per serving 4g.
This recipe was first published in November 2016 and updated with video in 2018.
I’m always looking for a good sugar-free pumpkin pie recipe– can’t wait to try this one!
Thanks!
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!
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!
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.
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
Thanks for sharing!
Thank you! I don’t have Sukrin syrup, either, and was a bit stressed wondering how to compensate.
How is using the stevia powder different from using the drops and how do you know which one to use when baking?
30 carbs in 2 TB of the Sukrin syrup. Way too much. Thanks.
I made this for Christmas dessert and it was SOOOOOOOO good, no one believed me when I told them it was low carb.
Thanks…………
Awesome!
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.
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.
I’d like to try this for Thanksgiving but no time to buy Sukrin syrup – would Yacon syrup work…?
Answering my own question… Yes! Yacon syrup works ..gives a nice flavour..
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?
Yes for sure!
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.
I feel the same way, mine never taste like pumpkin pie, it’s too butter for some reason
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
Thank you!
Sugar-free, huh? That’s interesting. I’m curious to taste that pie!
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!
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.
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.
That’s a wonderful comment thank you!
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!!!
Thank you for sharing your recipe, making it this morning for Thanksgiving!
It looks yum! Instead of stevia can in add organic jaggery.
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!
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.
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
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.
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.
That’s great to hear!
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?
I use pieces of alumimun foil for the edges of the crust, all around the pie dish, so it doesn’t burn.
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.
I’ve never heard that happening. Did you swap out the heavy cream for almond milk?
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.
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?
Yes whipped cream sweetened with sugar free sweetener would definitely work.