Enjoy the flavours of autumn with this easy sugar free pumpkin pie! This holiday classic has a gluten free pie crust and a deliciously spiced pumpkin filling. Perfect for low carb and Keto diets and suitable for diabetics.
Autumn is here and with it one of my favourite vegetables – pumpkin!
I’ve bought a bumper stash of canned pumpkin from the supermarket this week (in the UK, canned pumpkin is currently available at Waitrose and Tesco) and have been making pumpkin soups, pumpkin muffins, these pumpkin brownies aaaaaand….. this rather amazing sugar free pumpkin pie.
I spent a year in the States when I was studying and I’ve been addicted to pumpkin pie ever since. I will never forget when I first tasted it at a Thanksgiving dinner in all its gloriousness! Pumpkin pie truly is one of America’s most delicious inventions and it’s firm favourite in my house (not only in autumn!!).
Before I started to eat sugar free and low carb I used to make pumpkin pie the traditional way. The filling would contain evaporated milk and the crust was based on wheat flour. Yummy, but once you take a look at the nutrition, not so healthy.
This sugar free pumpkin pie recipe is absolutely guilt-free and tastes just as great as the carb-heavy version.
In fact, I think it might even taste a teensy-weensy bit better!
It has a crunchy, crispy, flaky crust made with almond flour and coconut and in place of the evaporated milk I’m using coconut cream and my favourite low carb sweetener, erythritol. The recipe also contains all the warm autumn spices that take pumpkin pie to the next level, from cinnamon and cloves to ginger and nutmeg.
How to make a super simple, delicious sugar free pumpkin pie from scratch:
1.) First, you blend the almond flour, desiccated coconut, cinnamon and 1 medium egg until the coconut shreds are much smaller than in the beginning and start to release their natural oils. The dough should look crumbly like in the image above.
2.) Line the bottom of a pie dish with parchment paper and grease the sides. It’s ready for your low carb pumpkin pie crust!
3.) Press down the pie crust with your fingers until it is smooth and evenly distributed. Really get into the sides and press firmly so your crust is nice and compact.
4.) Time to make your filling! Blend the pumpkin with the coconut cream, granulated sweetener such as erythritol and spices. You could use sugar free syrup as a sugar alternative as well.
5.) Add 3 eggs and blend until you have a smooth mixture.
6.) …aaaaand fill it into pie dish!
7.) Smooth the pumpkin filling with a spatula. Bake for 1 hour and enjoy!
Baker’s Top Tips to make the perfect low carb pumpkin pie
CRUST: With this easy recipe, there is no need to blind-bake the crust. However, because your pie is in the oven for a long time to allow for the pumpkin filling to set, you should cover the crust after 30 minutes so it does not burn. For this you can use a pie protector shield. Or you simply make your own by cutting a “halo” with a 2 cm diameter out of aluminium foil.
FILLING: I used the creamy part of a can of coconut milk. If you place a can of coconut milk in the fridge, the liquid and the creamy part separate. You can also buy coconut cream on its own. If you want an even richer taste and don’t mind dairy, you could replace the coconut cream with double / heavy cream.
SWEETENER: I used granulated erythritol in this recipe. You can replace it with your sweetener of choice – from Splenda to xylitol. (Note – make sure you’re using the US measurements if Splenda is your sweetener of choice. It’s much lighter than erythritol, so don’t weigh it). Also, if you use powdered sweetener and do not measure in grams but in cups, be sure to add a bit more as it’s less dense. Even sugar free syrup works in this recipe, especially a maple-flavoured version.
You could also use stevia. If you have granulated stevia, check your brand to see if it’s a 1:1 sweetness with sugar. I’ve had brands which are TWICE as sweet as sugar so you’d have to adjust (=halve) the amount you use. If you use stevia glycerite (liquid stevia), I recommend starting with 12 drops and see if you need to add more.
How to make homemade pumpkin puree
Pumpkin puree is available all year round in the US and during autumn and winter in large UK supermarkets such as Waitrose and Tesco. If you cannot get hold of canned pumpkin puree when you feel in the mood for sugar free pumpkin pie, you can easily make your own!
- Simply heat the oven to 200 Celsius / 400 Fahrenheit.
- Halve the pumpkin, remove the seeds and lay the halves flesh-side down on a baking tray lined with parchment paper.
- Bake for 30-45 minutes (this will depend on the size of your pumpkin).
- Once the pumpkin has cooled, scoop out the flesh, discard the skins and puree until smooth.
How to make homemade pumpkin spice / mixed spice
If you don’t have pumpkin spice or mixed spice in the house, you can make your own spice mix for this recipe. In place of the 2 tsp pumpkin spice/mixed spice, simply use 1 tsp cinnamon and 1/4 tsp each nutmeg, ginger, cloves and allspice.
If you love pumpkin and would like to try a super-quick cake recipe, check out my easy low carb chocolate pumpkin mug cake!
Tried this recipe? Give it a star rating below 🙂
Sugar Free Pumpkin Pie
This easy sugar free pumpkin pie features all the warm flavours of autumn without the carb load. It has a gluten free crust and a deliciously spiced dairy-free pumpkin filling. Enjoy the classic American holiday dessert the low carb way!
For the Crust
- 1 1/2 cup / 150g almond flour or ground almonds
- 3/4 cup / 70g desiccated coconut unsweetened
- 1 egg
- 1 tsp cinnamon
For the Filling
- 15 oz / 425g can of pumpkin puree
- 2/3 cup / 160 ml coconut cream
- 3 eggs
- 1/2 cup / 75g granulated sweetener
- 2 tsp pumpkin spice / mixed spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
Pre-heat your oven to 175 Celsius / 350 Fahrenheit. Line the bottom of a 9 inch pie dish with parchment paper. Grease the sides.
This is how you make the pumpkin pie crust
In a food processor or with a hand mixer (use a tall jug), blend the ingredients for the pumpkin pie base. Blend until they resemble sticky crumbles and the coconut is starting to release its oils.
Press the dough into the pie dish with your hands.
This is how you make the pumpkin pie filling
In a food processor or with a hand mixer, blend the pumpkin, coconut cream, sweetener, vanilla, mixed/pumpkin spice and cinnamon.
Now add your eggs and blend until fully combined.
Pour the filling into the pie dish and bake for 30 minutes.
Remove from the oven and cover the crust with aluminium foil so the edges do not burn. Simply cut out a shape like a halo and gently lay it over the edges. Return to the oven for another 30 minutes.
Let the pie cool to room temperature. Dust with powdered sweetener and serve with coconut whipped cream or whipped cream.
If you don't have pumpkin spice or mixed spice in the house, you can make your own spice mix for this recipe. In place of the 2 tsp pumpkin spice/mixed spice, simply use 1 tsp cinnamon and 1/4 tsp each nutmeg, ginger, cloves and allspice.
You can also make your own pumpkin puree - see instructions in the post!
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