Enjoy the flavor of autumn with this easy sugar free pumpkin pie! This holiday classic has a gluten-free pie crust and a deliciously spiced dairy free pumpkin filling. Only 15 minutes prep!
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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 and have been making pumpkin porridge, pumpkin muffins, these pumpkin brownies aaaaaand..... this rather amazing sugar-free pumpkin pie.
With a few simple swaps, you can create a healthy dessert that tastes just as delicious as the sugary original.
- I made a crispy crust with almond flour and desiccated coconut.
- In place of the evaporated milk I'm using coconut cream.
- I replaced the sugar with erythritol, a zero carb sugar substitute.
This pie is a wonderful Thanksgiving dessert and perfect for any celebration in autumn or winter.
Why you'll love it
- The flavor. The recipe contains all the warm spices that take pumpkin pie to the next level, from cinnamon and cloves to ginger and nutmeg. And of course, you can taste the sweet mellow flavor of pumpkin.
- The texture. We've got a crispy pie crust and a silky, creamy pie filling.
- Easy and quick. This recipe is really simple and suitable even for baking beginners. Only 15 minutes prep!
- Healthy dessert. Your guests are never going to believe this pie is low in carbs, dairy free and keto friendly. One slice is only 3.8g net carbs.
Ingredients
Let't take a closer look at the ingredients you'll need for a low carb pumpkin pie:
- Almond flour. I used ground almonds, but super-fine almond flour also works well.
- Desiccated coconut. This addition is the secret of my extra crispy pie crust. Make sure it is unsweetened.
- Egg. We need 1 egg for the crust and the rest for the filling. They need to be room temperature for best results.
- Pumpkin puree. It's easiest to use canned pumpkin puree. Look out for unsweetened pumpkin puree. This is different from pumpkin pie mix, which contains lots of sugar.
- Coconut cream. This is the firm part from a can of coconut milk. If you put a can of coconut milk in the fridge, the cream will separate from the liquid and you can easily scoop it out. Can be replaced with heavy cream (double cream).
- Sweetener. I used a granulated erythritol monk fruit sweetener blend. You can also use pure erythritol, xylitol, allulose or any other 1:1 sugar substitute of your choice. Even sugar free syrup works in this recipe, especially a maple-flavoured version.
- Pumpkin spice mix. This is a blend of cinnamon, nutmeg, ginger, cloves and allspice.
- Cinnamon
- Vanilla extract
Method
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
1.) First, blend the almond flour, desiccated coconut, cinnamon and 1 egg until a crumbly dough forms.
2.) Line the bottom of a loose bottom pie pan with parchment paper and grease the sides.
3.) Press down the pie crust with your fingers until it is smooth and evenly distributed.
4.) Time to make your filling! Blend the pumpkin with the coconut cream, granulated sweetener, vanilla extract and the pumpkin pie spice mix.
5.) Add 3 eggs and blend until you have a smooth mixture.
6.) ...aaaaand fill it into pie dish!
7.) Smooth the filling with a spatula and bake until golden and the filling has set.
Serving suggestion
Serve with keto whipped cream or a dollop of whipped coconut cream.
Option to dust with powdered sweetener before serving. Make sure the pie is fully cooled before dusting!
Top tips
Blend the crust thoroughly. The coconut shreds need to be much smaller than in the beginning and start to release their natural oils. The dough should look crumbly - check the image and the video for reference.
Compact the crust well. When you press the crust into the pie pan, really get into the sides and press firmly. This way, the pie won't crumble later.
Taste the filling. I don't have much of a sweet tooth and you may want to increase the sweetener to taste.
Cover the crust. Almond flour browns easily and you don't want the crust getting too dark. Cover the crust edges after 30 minutes of baking so it does not burn. For this you can use a pie protector shield or make your own shield by cutting a "halo" out of aluminium foil.
Substitutions
Nut Free. For a nut free crust, simply replace the almond flour with a blend of sesame seed flour and sunflower seed flour or with ½ cup / 60g coconut flour.
No Crust. You can also make this pie without the crust. Simply pour the pumpkin filling into individual ramekins and bake in a water bath just like my Dairy Free Sugar Free Custard. You could also pour the filling into one large pie pan. Just be sure you grease it really well so you can release the crustless pie easily later.
Homemade pumpkin puree. If you cannot get hold of canned pumpkin puree when you feel in the mood for sugar free pumpkin pie, simply roast a pumpkin!
- 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.
Storage
Refrigerator: Store in the fridge for up to 5 days.
Freezer: Alternatively, freeze for up to 3 months.
FAQ
One slice of regular pumpkin pie can easily clock up as much as 35 total carbs (source: USDA). There are two reason for the high carb count. First, regular pie filling contains evaporated milk and secondly, the crust is based on wheat flour. However, my sugar free pumpkin pie is low in carbs at just 3.8g net carbs per slice.
If you omit the crust, the net carbs for this sugar free pumpkin pie are even lower - only 2.5g net carbs per slice.
Yes! There's always so much to prepare for Thanksgiving, so you'll be glad to hear that you can you can make this recipe a day or two in advance. Simply store it in the fridge until ready to serve. Just be sure to take it our of the refrigerator an hour before serving so it can come to room temperature. Just before serving, dust it with powdered sweetener.
Yes, you can swap the coconut cream for heavy whipping cream if dairy is not an issue for you.
More pumpkin recipes
Tried this recipe? Give it a star rating below 🙂
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Recipe
Sugar Free Pumpkin Pie
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the Crust
- 1 ½ cup / 150g almond flour or ground almonds
- ¾ cup / 70g desiccated coconut unsweetened
- 1 egg room temperature
- 1 teaspoon cinnamon
For the Filling
- 15 oz / 425g can of pumpkin puree
- ⅔ cup / 160 ml coconut cream
- 3 eggs room temperature
- ½ cup / 100g granulated sweetener
- 2 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Pre-heat your oven to 180 Celsius / 350 Fahrenheit. Line the bottom of a 9 inch pie dish with parchment paper. Grease the sides.
Crust
- In a food processor or with a hand mixer, blend the ingredients for the crust. Blend until dough resembles sticky crumbles and the coconut is starting to release its oils.
- Press the dough into the pie dish with your hands.
Filling
- In a food processor or with a hand mixer, blend the pumpkin, coconut cream, sweetener, vanilla, 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.
Video
Notes
Nutrition
This recipe was first published in September 2018. It was updated with more recipe tips and republished in October 2021.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
daniela
Thank you for posting your recipes for free and without adds. I love making it! They actually work and taste delicious!
Lisa W.
I thought this was a sugar free recipe. Where does the 2.5g of sugar come from, as listed on the nutrition information?
Katrin Nürnberger
Most ingredients contain a little natural sugar. There is natural sugar in the coconut milk, and also in the pumpkin.
Susan Virnala
Its just my hubby and me and we really don't need a crust. Would you know the carb content without the crust? Thanks.
Katrin Nürnberger
It would be 2.5g net carbs per slice.
Vil
First time I made a pumpkin pie. It was your Recipe. It is very delicious and easy to
make.
Whoever says Keto food is boring - think again!
Thank you Sugar free Londoner for sharing your recipes.
Vivian Hart
I would like to make this for New Year's dinner, but the only sweetener available in my small Mexican town is granular Splenda. Would that work?
Thanks!!
Katrin Nürnberger
Of course!
Su
hi, if I was making this without the crust how long should it bake for? thanx
Katrin Nürnberger
It should take a similar amount of time. Maybe 5 minutes less.
Lydia Lazard
Hi can you replace the eggs with flax eggs or chia seeds as I am egg intolerant? Thanks
Katrin Nürnberger
I have never tried it but it should work. I would check a vegan recipe to compare quantities before going ahead. You want to make sure it sets well.
Jan Young
Can this be made and frozen ahead of time?
Katrin
I THINK it should be no problem to freeze it, but I have never tried it myself.
Rebecca
Hi! Do you replace the coconut cream with double cream like for like? 160ml?
Katrin Nürnberger
Yes, I would use the same amount.
Liz
Just wondering - if you cant get hold of dessicated coconut (my local has sold out!) would a small amount of coconut oil be ok?
Katrin
No, you would need to use something else of the same consistency to make the crust (I'm assuming you're talking about the crust, right?). I'd simply use more almond flour.
Roxanne Grieves
Made this pie today glad i trued just in time for thanksguving. Awesome pie
Ellen
I am on Weight Watchers Freestyle. How many Saturated fats make up the 20.5 total fat?
Katrin
Hi Ellen, it's 5.8g saturated fats per slice assuming 12 slices.
Cheryl
Is it 2.3 net carbs? As would love to give this a go, just want to clarify carbs
Katrin
Hi Cheryl, I just re-calculated. It's 3.8 g net carbs per slice.
Cheryl
Thanks x
M
Made it twice in a week already and it's amazing and so simple to make! Whole family loves it ! Thank you 🙂
Caroline
Could I spray the pie pan with Pam and bake the filling without the crust? This looks SO GOOD!! Thx!!
Katrin
You could definitely make the filling without the crust. I'd probably line the pan with some parchment paper
Betty Bell
i WOULD LOVE TO TRY THIS - IS It POSSIBLE TO SUBSTITUTE HEAVY CREAM FOR THE COCONUT CREAM?
Katrin
I have never tried it, but yes, I think that would work.
Sami Messinger
For the punmkin pie. If I use maple syrup in place of the granulated sweetner, do I adjusted the amount, because of it being liquid? Thanks.
Katrin
That's a good question. I think the eggs will hold it together anyway. You could use 1-2 tbsp less of each the pumpkin and the coconut cream if you're really worried about it though. That should make up for the difference in liquid.
Renee
Hi
Interested in making this for Thanksgiving dessert as my husband, is a type 2 diabetic. He does not like
the texture or flavor of coconut. Can you taste it? Also thinking about trying the brownies. Thanks! 🙂
Katrin
Hi Renee, I've made this pumpkin pie a few times and I do not think the filling tastes like coconut because of all the spices that go into it - and the pumpkin. Coconut haters could possibly detect a taste of coconut in the crust. You can use only almond flour (2 cups/200g) to make the crust and leave out the desiccated coconut. Let me know how you get on and hope you'll try the brownies, too!
Jane B
Absolutely delicious. Will make this again soon
Katrin
I'm glad you enjoyed the pie!
gjeanieg
This is wonderful, Katrin! I made a half batch using two 4.5 inch tart pans. Eight tiny slices total. =) Thank you for such a great recipe! I wondered what I was going to do with all that pumpkin I froze last Autumn, since we are now keto. This is perfect. =)
Katrin
Great news! I'm glad you tried it and that it was a success 🙂
Kata
Thank you for the detailed, careful and delicious receipes that you share with the world. As well as providing tasty recipes that turn into tasty food in our homes, you also help us keep healthy without loading up on sugar and carbs! Thank You!! You’re the best!
Katrin
Thank you so much for your lovely comment, it really means the world to me. Blogging can be a lonely business and it's humbling and wonderful to hear positive feedback like this. Wishing you a great Sunday 🙂
Cathy Piscitello
Hello, sounds delicious. I just made brownies from scratch and they were the best and since pumpkin pie is my favorite I want to try this. If I can find canned pumpkin what would be the equivalent? And I am hoping it is not loaded with sugar. I use the sweetener you mentioned and stevia now.. thanks
Katrin
I hope you'll like it as much as we did! When you buy pumpkin puree, just make sure it contains just pumpkin and it's not a ready-made pumpkin pie mix.
Jenni
Hi, can you explain the “protect the crust after a half hour” part? I’m new to cooking and don’t quite understand how you cover the crust when it has the pumpkin in it. Thanks!
Katrin
Sure! After 1/2 hour the top of the pie is set and the crust is starting to brown. However, the inside of the filling will still be jiggly. I simply cut out a circle of aluminium foil the size of my pumpkin pie dish. Then I cut out the inside of this aluminium foil circle, leaving a foil ring about 2 cm wide all round. I then placed this ring gently on top of the pie crust. It covers the pie crust, but there's nothing in the middle, so the filling can continue to set and the filling top can brown. But the pie crust cannot burn on the edges. It looks a bit like in this post. It does not have to look this perfect, simply laying the foil cut-out on top is enough!
Cathy
Wow, this pie tastes so good! I bought a can of pumpkin straight after i saw your post and made the pie that same evening. My husband, who is a type 2 diabetic, loved it too.
Katrin
I'm so glad you both enjoyed it! Have a wonderful weekend 🙂
Sue
Yum! I‘ll be making this on Sunday when I‘ve got the family over for lunch. Thank you for the inspiration!
Katrin
You're welcome Sue! Let me know how you all liked it 🙂