Sugar Free Pumpkin Pie Recipe (Keto + Gluten Free!)

This is the best sugar free pumpkin pie recipe. Hands down. It’s silky smooth, super easy to make, and always a crowd-pleaser! Honestly, no one will know this is keto. This low carb pumpkin pie recipe tastes just like classic pumpkin pie!

The Best Sugar Free Pumpkin Pie Recipe for the holidays!

This easy keto pumpkin pie recipe tastes just like traditional pumpkin pie and is perfect for Thanksgiving, Christmas, or really anytime during the holiday season! After one taste, I’m sure you’ll want to make it over and over!

Pumpkin pie has always been my absolute favorite holiday dish. It’s always on my Thanksgiving table. There’s just something about a good pumpkin pie. Last year when I was pregnant it’s literally all I could think about! LOL!

Given that it’s such an essential part of my Thanksgiving day celebration, I’m pretty picky when it comes to my pumpkin pie! The texture of the pie has to be juuuuuust right, it has to have the perfect consistency, the perfect flavor, and, of course, the perfect crust!

Just give me a good slice of pumpkin pie and my Thanksgiving is complete. Okay, okay, I’ll eat some turkey too, I promise!

The best low carb pie crust

This gluten free almond flour pie crust tastes just like Pillsbury. Not even kidding! The yummy low carb and sugar free pie crust is the perfect foundation for my homemade sugar free pumpkin pie recipe. This is probably my favorite crust that I’ve ever made. Keto or not! It’s so good! I’d say it’s the best part of the pie.

And don’t worry, this keto pie crust is actually super simple to make. It does tend to be a little more difficult to work with than traditional pie crusts (because of the lack of gluten), but any holes or rips can be easily patched up with the extra dough.

Want to skip the crust all-together? This pumpkin pie filling can be baked without a crust for the perfect crustless pumpkin pie recipe! Just make sure to grease your pie pan really well or bake in a silicone muffin pan. If you’re a first time baker or a little nervous about making a crust, this could be a great option for you. Although, I will say, this crust truly is easy to make!

Sugar Free, Low Carb, Keto, and Gluten Free Too!

And now for the carb count: With only 5g net carbs per serving, this sugar-free pumpkin pie is perfect for those following a low carb or keto diet! Or if you’re just trying to limit your sugar intake.

There are a total of 28 grams of sugar in this entire pie (almost entirely from the pumpkin itself), so that’s about 2.8 grams of sugar per serving if you cut it into 10 slices. And 5 grams net carbs per slice of pie. Just be mindful of your serving size if you are closely counting your carbs.

And no wheat flour here! This crust and filling is completely gluten free. But again, don’t worry because this recipe tastes just like regular pumpkin pie!

Where to buy the Ingredients for this yummy sugar free pumpkin pie recipe

Discover the goodness of the holidays at Sprouts. Sprouts is my go-to store for all of my keto baking and holiday essentials. I picked up everything I needed for this sugar free pumpkin pie recipe from my local Sprouts.

There are so many grocery stores to choose from here in San Diego, but always know that Sprouts will have what I need for all of my favorite pies and holiday goodies like the Bob’s Red Mill Super-Fine Almond Flour I use for this recipe! It’s one of my pantry essentials.

Ingredients To Make This Easy Sugar Free Pumpkin Pie Recipe

Gluten Free Pie Crust – 

• 2 cups packed (300g) Bob’s Red Mill fine Almond flour
• 2 Tbsp (16g) coconut flour
• 2 tsp xanthan gum
• ½ tsp fine sea salt
• ¼ cup (56g) salted butter, chilled and cubed
• ¼ cup (60g) whole milk plain Greek yogurt, cold
• 1 egg

Pumpkin Pie Filling – 

• One 15-oz can (425g) pumpkin purée
• 1 cup (245g) full fat coconut milk (this is different than coconut cream)
• 3 large eggs
• ⅔ cup (90g) confectioners Swerve
• 2 tsp pumpkin pie spice mix
• 1 tsp vanilla extract
• ½ tsp fine sea salt

How to Make Keto Pumpkin Pie

Printable recipe card for this keto pumpkin pie recipe is below!

1. Add 2 cups packed almond flour, 2 Tbsp coconut flour, and 2 tsp xanthan gum to a food processor and blend for 10 seconds to mix. 

2. Add cubed butter, yogurt, and egg. Pulse to mix until a dough forms (about 1 minute of short pulses). You can also use a large mixing bowl and a pastry cutter instead if you don’t have a food processor.

3. Gather dough, press into a disc and wrap tightly with plastic wrap. Refrigerate for at least 1 hour (preferably 2+ hours).

4. Preheat oven to 350ºF. Grease a pie pan lightly with butter, oil, or nonstick cooking spray. Here’s a link to the gorgeous French pie plate I used in the photos!

5. Place chilled dough between two large sheets of parchment paper and roll to ⅛” thickness and at least 1” larger in diameter than the pie pan. Work quickly because this dough needs to be really cold to work with. If it starts to get sticky and difficult to work with, just place it in the freezer for a few minutes then try again.

6. Carefully remove the top piece of parchment, place the pie pan upside down on top, slide your hand underneath the parchment, and then carefully flip it over. Carefully remove the parchment and guide the dough down to the bottom and along the inner edges of the pie dish. Patch any rips or holes with the excess overhang. Trim any excess with scissors and flute the edges. If wanting a thicker crust to flute along the edge (like the photos), press some of the excess back along the edge to build it up a bit before fluting the edges.

7. Place the crust in the freezer for 10 minutes, poke holes in the bottom with a fork, then cover the edges with foil. Bake at 350ºF for 11-12 minutes on the center rack.

8. Remove the foil (save for later) and allow to cool on a cooling rack to room temperature.

9. Once the crust is mostly cooled, preheat the oven to 325ºF.

10. Make creamy pumpkin filling by adding 1 can pumpkin purée, 1 cup coconut milk, 3 eggs, ⅔ cup confectioners Swerve, 2 teaspoons pumpkin pie spice, 1 tsp vanilla, and ½ tsp salt to a large bowl. Whisk until well combined. 

11. Pour filling into the cooled crust then cover edges of the pie crust with foil or a pie shield.

12. Bake at 325ºF for 60 minutes or until the center is almost set. It will still be a little jiggly in the center due to the sugar alcohols.

13. Cool to room temperature on a wire rack, then refrigerate for at least 1 hour before slicing. It’s best after a few hours in the refrigerator or overnight. I love making this a day or two before Thanksgiving!

14. Slice and top with whipped cream or vanilla ice cream!

Why is there a crack in my pumpkin pie?

Most traditional pumpkin pies crack when they are overcooked. However, even when perfectly cooked this keto pumpkin pie is likely to crack. And you know what? It doesn’t bother me one bit!

The sugar alcohols make this keto pumpkin pie behave a little differently, so even when the pie is cooked just perfectly it will still likely crack. Which is totally fine!

If you don’t like the idea of a cracked pie, I would bake it in a water bath, as you would with a cheesecake. That should do that trick.

But to be honest, you’re probably going to load it up with whipped cream or some vanilla ice cream anyway though, so it doesn’t really matter that much.

Can I make this sugar free pumpkin pie recipe into mini pumpkin pies?

Yes! This recipe is perfect to make 3 or 4 mini pies! Or just 1/3 the recipe to make one mini keto pumpkin pie. Is there anything cuter than a mini pumpkin pie??

The mini pies are also less likely to crack as well since they have a smaller surface area.

Any leftover filling can be baked in a silicone muffin pan for the perfect mini crustless pumpkin pie treat.

Is canned pumpkin keto friendly?

Yes! In moderation, canned pumpkin is keto friendly. For this entire recipe there is one can of pumpkin purée (which has about 25g net carbs per can).

And with 10 servings per pie, that’s only 2.5g of net carbs from pumpkin per serving of sugar free pumpkin pie. Perfect for keto pie recipes!

Some alternative ingredients to play around with if you feel like experimenting!

• Heavy cream – Use in place of coconut milk
• Lakanto golden monk fruit sweetener (similar to brown sugar)
• Pumpkin spice liquid stevia – if you want to amp up the pumpkin flavor
• Unsweetened almond milk – Only putting this here because I don’t recommend this as a substitute for the coconut milk as it will be way too watery.
• Homemade pumpkin puree – I’ve made my own pumpkin puree before (when I lived in Europe and they didn’t sell it there!) and it’s actually very easy to make!
• Maple syrup – for some extra flavor you could try adding a splash of maple syrup or maple extract! Just add a little less coconut milk if you’re adding in some syrup or extract. I wouldn’t recommend maple syrup for strict keto though! Try using my favorite keto maple syrup instead!
• Freshly ground nutmeg – I always love using a dusting of freshly ground nutmeg over my holiday desserts like this and my eggnog! Make sure to check out my dairy free eggnog recipe here!
• An extra teaspoon ground cinnamon – this would be a yummy addition if you’re a cinnamon lover!
• An extra teaspoon ground cloves – if you love the flavor of cloves then feel free to add an extra tsp to the filling!
• Extra egg yolks – for an even creamier, more custard-like pie, you could add an extra yolk or two to the filling mixture. Just make sure to compensate for the extra liquid by using a little less coconut milk.
• Extra butter – For a super flaky pie crust, try doubling the butter and reducing the amount of yogurt.
• Other sugar alternatives – you can experiment with other sugar alternatives like monk fruit, stevia, or xylitol (keep in mind that sugar alcohols are generally not recommended after bariatric surgery or for those with IBS)

Looking for some yummy, healthy holiday recipes? Check these out!

• MAPLE BACON BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES (my family’s favorite holiday side dish!)
• PUMPKIN PIE SWEET POTATO CASSEROLE WITH COCONUT PECAN CRUMBLE
• GERMAN CHOCOLATE PECAN PIE BARS (reader favorite recipe!!)
• PALEO PUMPKIN PECAN COBBLER
• NO-BAKE CHRISTMAS CHEESECAKE BARS
• LEFTOVER TURKEY SALAD (holiday leftover must!)
• PALEO BOURBON BALLS (my favorite holiday cookie!!)
• HOW TO COOK MELT IN YOUR MOUTH ROAST BEEF
• KETO CROCKPOT CANDY (I love this amazing sugar free dessert for holiday gifting!)
• PALEO RUSSIAN TEA CAKES (reader favorite!)
• PEPPERMINT MOCHA FUDGE
• PALEO SWEETENED CONDENSED MILK
• MAPLE VANILLA BEAN MERINGUE COOKIES (one of my most popular recipes ever!)
• PALEO PUMPKIN PIE (check out this yummy recipe from my friend Michelle at over at Back Porch Paleo! We’ve been Instagram friends for a long time and she always has the most delicious paleo treats and gluten free recipes!)

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Sugar Free Pumpkin Pie Recipe (Keto + Gluten Free!)

• Gluten-Free
• Low Carb
• Keto

5 from 2 votes

Print

This is the best sugar free pumpkin pie recipe. Hands down. It's silky smooth, super easy to make, and always a crowd-pleaser! Honestly, no one will know this is keto. This low carb pumpkin pie recipe tastes just like classic pumpkin pie!

Prep Time: 25 minutes mins

Cook Time: 1 hour hr 12 minutes mins

Total Time: 3 hours hrs 37 minutes mins

Servings: 10 servings

Ingredients 

Crust

• 2 cups packed 300g Bob’s Red Mill fine Almond flour
• 2 Tbsp 16g coconut flour
• 2 tsp xanthan gum
• ½ tsp fine sea salt
• ¼ cup 56g salted butter, chilled and cubed
• ¼ cup 60g whole milk plain Greek yogurt, cold
• 1 egg

Filling 

• One 15-oz can 425g pumpkin purée
• 1 cup 245g full fat Coconut milk
• 3 large eggs
• ⅔ cup 90g confectioners Swerve
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• ½ tsp fine sea salt

Instructions

• Add 2 cups packed almond flour, 2 Tbsp coconut flour, and 2 tsp xanthan gum to a food processor and blend for 10 seconds to mix. 
• Add cubed butter, yogurt, and egg. Pulse to mix until a dough forms (about 1 minute of short pulses).
• Gather dough, press into a disc and wrap tightly with cling wrap. Refrigerate for at least 1 hour (preferably 2+ hours).
• Preheat oven to 350ºF. Grease a pie pan lightly with butter or oil. 
• Place chilled dough between two large sheets of parchment paper and roll to ⅛” thickness and at least 1” larger in diameter than the pie pan. Work quickly because this dough needs to be really cold to work with. If it starts to get sticky and difficult to work with, just place it in the freezer for a few minutes then try again.
• Carefully remove the top piece of parchment, place the pie pan upside down on top, slide your hand underneath the parchment, and then carefully flip it over. Carefully remove the parchment  and guide the dough down to the bottom and along the inner edges. Patch any rips or holes with the excess overhang. Trim any excess with scissors and flute the edges. If wanting a thicker crust to flute along the edge (like the photos), press some of the excess back along the edge  to build it up a bit before fluting the edges.
• Place the crust in the freezer for 10 minutes, poke holes in the bottom with a fork, then cover the edges with foil. Bake at 350ºF for 11-12 minutes on the center rack.
• Remove the foil (save for later) and allow to cool on a cooling rack to room temperature.
• Once the crust is mostly cooled, preheat the oven to 325ºF.
• Make filling by adding 1 can pumpkin purée, 1 cup coconut milk, 3 eggs, ⅔ cup confectioners Swerve, 2 tsp pumpkin pie spice, 1 tsp vanilla, and ½ tsp fine sea salt to a large bowl. Whisk until well combined. 
• Pour filling into the cooled crust then cover edges of the pie crust with foil.
• Bake at 325ºF for 60 minutes or until the center is almost set. It will still be a little jiggly in the center. 
• Cool to room temperature on a cooling rack, then refrigerate for at least 1 hour before slicing. Best after a few hours in the refrigerator or overnight.

Did you love the recipe? I would love it if you left me a 5-star review below!

Category:

• American
• Baking & Breads
• Christmas
• Dessert
• Fall
• Gluten-Free
• Keto
• Low Carb
• Thanksgiving
• Winter

Author: Kit

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