You know I’ve been in this low-carb game for years, testing, tweaking, and making sure everything I post works every single time. This Sugar-Free Pumpkin Pie is one of those tried-and-true ones that proves you don’t have to give up flavor to eat lighter. I’ve tested every sweetener combo under the sun, and this one hits all the right notes without the aftertaste.
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If you love pumpkin you will love this pie. You will also love my Pumpkin Protein Muffins and Sugar Free Vanilla Cupcakes.
Sugar Free Pumpkin Pie Ingredients
- Pie Crust: Or follow my recipe below for sugar free crust.
- Egg
- Can 100% Pureed Pumpkin
- Heavy Whipping Cream
- Brown Sweetener
- Granulated Sweetener: I like to use both the granular and brown monkfruit sweeteners. You can also use just the white granular.I grew up using brown sugar in my Thanksgiving and holiday pies so this keeps the recipe really close to what I’m used to.
- Vanilla Extract
- Pumpkin Pie Spice
How to Make Sugar Free Pumpkin Pie
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Make the crust if you aren't using store-bought. Add almond flour, melted butter, sweetener, salt, and an egg to a food processor and pulse until incorporated.
- Preheat the oven. Set your oven to 350°F so it’s ready when your filling is done.
- Whisk the wet ingredients. In a large bowl, whisk together the eggs, canned 100% pure pumpkin purée, heavy whipping cream, and vanilla extract until smooth. This gives the pie that silky, custard-like texture that holds up beautifully after baking.
- Add the sweeteners and spice. Stir in the brown sweetener, granulated sweetener, and pumpkin pie spice. Mix until everything’s fully combined, no lumps left behind. The mix should be creamy and smell like fall in a bowl.
- Taste and adjust. Give the filling a tiny taste (before adding it to the crust, of course!). If you want it a little sweeter or spicier, add a pinch more of your favorite sweetener or spice.
- Pour and smooth. Pour the filling into your prepared pie crust (homemade or store-bought, both work). Use a spatula to smooth the top so it bakes evenly.
- Bake. Bake uncovered until the center is mostly set but still has a slight jiggle. The edges should be firm and lightly golden.
- Cool completely. Let the pie cool on the counter for at least an hour, then chill in the fridge for another 2–3 hours. This step helps it firm up and makes slicing clean and easy.
- Serve and enjoy. Slice and serve with a dollop of sugar-free whipped cream or a sprinkle of extra pumpkin pie spice on top. Creamy, perfectly spiced, and nobody will believe it’s sugar-free.
How to Prevent Cracks in Pumpkin Pie
- Don’t overbake it. This is the biggest reason pumpkin pies crack. The center should still have a little jiggle when you take it out, it’ll finish setting as it cools. If it looks completely firm in the oven, it’s already overdone.
- Avoid overmixing the filling. When you whisk too hard or too long, you add extra air to the batter. That air expands in the oven, then collapses as it cools, boom, cracks. Mix until smooth and stop there.
- Cool it gradually. Big temperature changes are a no-go. Don’t pull the pie from a hot oven and stick it straight into the fridge. Let it cool at room temp for at least an hour before chilling. That slow transition keeps the custard stable.
- Hide a crack (if it happens). Listen, even the best pies get a crack sometimes. A little whipped cream on top? Problem solved. Nobody’s complaining once they take a bite.
Sugar Free Pumpkin Pie
Ingredients
Almond Flour Pie Crust (or you can use a store-bought crust)
- 2 cups blanched almond flour
- ¼ teaspoon salt
- ¼ cup sweetener
- 1 egg
- 3 tablespoons unsalted butter melted
Sugar Free Pumpkin Pie Filling
- 1 15 oz can 100% pureed pumpkin
- ¾ cup heavy whipping cream
- ¼ cup brown sweetener
- ½ cup sweetener
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice Or you can make your own spice below.
Optional Homemade Pumpkin Spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
Instructions
Pumpkin Pie Crust
- Preheat oven to 350 degrees.
- Grease a 9.5 inch pie pan with butter.
- Add the almond flour, sweetener, and salt (dry ingredients) to a mixing bowl. Stir to combine.
- Add the beaten egg and melted butter (wet ingredients) to a separate bowl and stir.
- Add the dry ingredients to a food processor. Next, pour in the wet ingredients. Manually pulse until the mix is incorporated. You can also combine the dry and wet ingredients in a mixing bowl and mix by hand, but after testing, the best results are using a food processor.
- Press the dough into the greased pie pan. Ensure you press the dough along the edges of the pan to create crust. Poke holes throughout the crust with a fork.
- Bake for 10-13 minutes until golden.
- Remove from the oven and cool for 15 minutes.
Pumpkin Pie Filling
- Add all of the ingredients for the filling to a food processor. Manually pulse a few times until the filling becomes smooth. You can also use a mixer on low, do not over-beat. Over-beating the filling will result in cracks once baked.
- Pour the filling into the cooled crust. Smooth the filling with a silicone spoon and then pick up the pan and drop it a couple of times to prevent bubbles.
- Bake for 40-50 minutes until the edges of the pie have set. The middle should still wiggle. See more tips below in the notes section.
- Remove the pie and cool on a counter until the pie has fully cooled. I let mine cool for a couple of hours. Then refrigerate the pie. I tested chilling the pie for 2 hours and chilling it overnight. I could slice into it after chilling for 2 hours, but found the best results by chilling overnight.
- Slice and enjoy.
Video
Notes
Sugar Free Whipped Cream Recipe
½ cup heavy whipping cream and 1 tablespoon sweetener Add the whipping cream to a mixing bowl. Use a hand mixer and mix for 2 minutes. Add in the sweetener. Mix until whipped cream forms.How to Tell the Pie Has Finished Baking
The fully baked pumpkin pie will look slightly domed and solid around the edges; and a bit sunken and soft in the center: not sloshing like liquid, but jiggling like Jell-O.How to Prevent Cracks in Pumpkin Pie
Overbaking the pie or cooling it too quickly. The pumpkin pie filling is made using eggs. The longer the eggs cook, the more they will tighten up and lead to cracks in the crust. You will have to remove the oven at the "perfect time" before the center of the pie sets. Try baking the pie on a lower oven rack. Most ovens are hotter on top, so cooking it lower in the oven can help. Your oven may cook hotter at the bottom, so this tip will vary based on your oven. You can read more about How to Prevent Cracks in Pumpkin Pie here.How Long Will Pumpkin Pie Last?
Leftover pie should be stored in the fridge to prevent mold. It will last about 3 days in the fridge. For crustless pie, you can try this method.
Nutrition (displayed with net carbs)
Frequently Asked Questions and Pumpkin Pie Pro Tips
Definitely. Pumpkin pie actually tastes even better the next day once the spices have settled. Make it a day ahead and chill overnight for that perfect creamy slice.
Absolutely! Just pour the filling straight into a greased pie dish and bake as directed. It still sets beautifully and makes a great low-carb option.
Don’t overbake it! The center should have a little jiggle when you pull it from the oven. It’ll finish setting as it cools. And let it cool slowly, don’t shock it with a cold fridge right away.
Yes! Swap the heavy cream for full fat coconut milk (the canned kind). It gives a creamy texture with a hint of tropical flavor that still pairs perfectly with pumpkin spice.
Let the pie cool completely, then cover and refrigerate for up to 4 days. You can also freeze it (wrapped tightly) for up to 2 months, just thaw overnight in the fridge before serving.
Smooth, creamy, and custard-like, not grainy or dry. The combo of heavy cream and eggs gives it that silky, classic texture you expect from a pumpkin pie.
Yes, you can! If you’re keeping it sugar-free, look for a low-carb or almond flour crust. Or use a standard pie crust if that’s not a concern, it works either way.
When the edges are set but the center still has a slight jiggle, it’s ready. It’ll continue to firm up as it cools. Overbaking is what leads to cracks and a dry filling.
More Sugar Free Pumpkin Recipes
Keto Pumpkin Bread
Keto Pumpkin Spice Latte
Keto Pumpkin Spice Fat Bombs
Pumpkin Crisp
No Bake Pumpkin Cheesecake Bars
Sugar Free Pumpkin Cookies
Pumpkin Cornbread
Creamy Pumpkin Soup with Canned Pumpkin
More Sugar Free Dessert Recipes
Sugar Free Cheesecake
Keto Chocolate Chip Cookies
Keto Peanut Butter Cookies
Keto Avocado Brownies
Sugar Free Sugar Cookies
Keto Lemon Bars
Sugar Free Pound Cake
Keto Almond Flour Pie Crust
Keto Low Carb Key Lime Pie
Jill says
Was so excited to make this pie for Thanksgiving this year. I even made my own fresh pumpkin purée. I am not a seasoned baker, so I followed the instructions to the letter. I just took the pie out of the oven because it met the requirements. The pie smells great, but the top edge of the crust is completely burnt. It was perfect when I baked the crust for 11 minutes. Now, it is almost black after baking with the pie filling in it. I guess I will try to cut that part off. Don’t know what the situation is on the bottom. What did I do wrong?
staysnatched says
This happens often with pies, especially when almond flour is used. Did you use the pie crust protectors noted in the recipe?
Chelsea M says
This recipe literally saved my Thanksgiving! It was my first keto holiday and I thought I'd have to go without pumpkin pie. This was sooo delicious and in a taste test against regular pumpkin pie I have to say, this did NOT leave me wishing I could have the real thing. It really was VERY similar, just slightly different textures. I was very impressed! Can't wait to eat the leftovers tomorrow!!!
staysnatched says
I'm so happy I could save your Thanksgiving with this pie.
Edith says
DELICIOUS! So creamy and smooth. The crust was so tasty. My kids loved it. Thank you for always making the recipes so easy to follow and for making amazing recipes.
staysnatched says
I'm glad you found it easy to follow! I love when I can impress kids.
Caitlyn says
I made this for my dad who is keto and it was great! (My husband and I liked it better than the regular pumpkin pie). It was so light and had great texture. The almond flour also gave it a nice flavor. I used a stand mixer for both crust and filling since I don’t have a large enough food processor and turned out great!! I will continue to use your recipes and share them with everyone I know. Thank you for the effort you put into this!!
staysnatched says
You're welcome! I'm so glad you enjoyed it.
Jessica says
I made this pumpkin pie for thanksgiving and loved it!! Pumpkin pie is my favorite and I didn’t want to go without it while following keto. This recipe definitely did not disappoint and I will be making again in the future.
staysnatched says
Yay! I'm so glad you enjoyed it.
Beejal says
Keto what?!?! This came out so good! The pie was to die for, light and delicious. Pure perfection! I'll be making this again soon! We even removed the sugar from the crust recipe and made quiche for bfast.
staysnatched says
haha! I'm glad you enjoyed it.
Mary says
Really delicious 😋 I'd like to know the net carbs and fat though.
staysnatched says
Glad to hear it! It’s listed in the recipe card.
Mary says
Absolutely delicious! My husband said it was the best pumpkin pie he's ever had and my daughter and I really liked it. The filling is so yummy you don't need a pie shell!
staysnatched says
That’s so true!