The Perfect Sugar Free Pumpkin Pie Recipe For Fall (2024)

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We really like pie around here. It’s kind of our go-to dessert when we want something yummy stuffed in a buttery sweet crust. When it came time to start testing for a sugar free pumpkin pie recipe, we really wanted to make sure that it lived up to our standards and yours. I mean, traditional pumpkin pie isn’t a recipe to mess around with.

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A Low Carb Pumpkin Pie Recipe for the Holidays

My go-to strategy to get through the holiday season without landing in a sugar coma is preparation. Have the ingredients ready and available to whip up your holiday recipes without breaking a sweat (or your keto diet).

With 6 net carbs, and 4 grams of sugar per slice of pie, this low carb pie is going to hit all the right notes for you and your Thanksgiving table this year.

This recipe is:

  • Low carb
  • Keto-friendly
  • Gluten-free
  • Dairy-free with a few adjustments (see notes in recipe card)
  • Refined sugar free
  • Takes no time to make
  • Gets better the next day, so you can make this in advance
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What Sweetners Work Best in This Recipe?

For the crust, you can use any sugar alternatives you want. I used erythritol for the crust recipe, but any granular sweetener that you like best will work well. We’ve tested monk fruit and allulose with this recipe, and they turned out great.

For the filling, I recommend allulose. Allulose will give the pumpkin pie that signature caramelized look to the top and contribute a bit of caramel and burnt sugar taste to the filling. You cannot get that same type of texture or taste with any other sugar alcohols or artificial sweetener. Allulose also does not impart any off-flavor to this pie and lets the pumpkin and spices shine through. But of course if you’re in Canada, like me, it’s not yet possible to find Allulose at your local grocery store.

With that said, you can use your favorite sweetener and this sugar free pumpkin pie recipe will set up just as well. It will just be lacking a bit of those flavours that allulose adds to the pie.

Answers about Sweeteners, Low Carb Baking Tips, and General FAQ

For more detailed information about must-have baking tools and answers about sugar replacements, you can check out these FAQ pages.

We also have a handy sweetener replacement chart you can download for free!

Our FAQ Pages have answers to your biggest low carb baking questions including:

Tips for Baking With Almond Flour

Tips for Baking with Coconut Flour

Guides for Allulose, Monk Fruit, and Erythritol.

Substitutes for Xanthan Gum.

Notes & Tips

Like any recipe, this sugar free pumpkin pie recipe has a few tricks that will help you get the best results. These tips are important, especially if you’re not used to low carb baking, because the ingredients behave just a little bit different than traditional baking ingredients.

Related: Got a thing for pumpkin pie? Check out this low carb pumpkin pie cheesecake recipe, or this delicious low carb pumpkin bread!

Sugar Free Pumpkin Pie Crust

This sugar free pie crust is very easy to pull together. You can make it in one bowl, and it doesn’t even need to be rolled out or cooled before adding it to your tin.

  • The dough can be sticky; I usually use the back of a wet spoon for this challenge. The wet spoon makes it easy to move the crust around and get it into place.
  • Be sure to prick the crust and pre-bake for 8 minutes before adding the filling.
  • A pie crust cover or tinfoil shaped to cover the pie edges is essential. Almond and coconut flours tend to over brown. The pie crust protector does an excellent job of preventing a burned crust around the edges.
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Tips For pumpkin pie Filling

  • Big important tip – Do not exclude the xanthan gum; it’s what helps bind the pie filling together and creates a great texture, essential for making a creamy pumpkin filling.
  • There are substitutes you can use for xanthan gum in most recipes, but for this one, we want something that does not impact any extra flavors or texture.
  • You can make your own homemade pumpkin puree, or use canned puree, whichever you prefer. If you go for fresh pumpkin puree, just make sure to use proper pie pumpkins for the best results. Check out this guide to growing my favorite pie pumpkins. Canned will still give good results.
  • I don’t use a pre-mixed pumpkin pie spice mix. I find it easier to find the right balance by using my own ingredients, plus you then have those spices available for other recipes.
  • Be sure to cover the pie with a pie crust protector or tin foil around the rim. Almond flour tends to over bake, and the pie protector will prevent the keto pie crust from over-browning.
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The Maple Sugar Cookie Decorations (optional)

If you want to go all out, you can make the maple cookie shaped decorations for the top of the pie.

The cookies are incredibly easy to make and taste like maple cinnamon almond cookies. These are a soft cookie, and they soften up even more when placed on top of the pumpkin pie. That’s just a heads up in case you were expecting a crispy cookie.

I used a maple cookie press, which turns out these perfect little maple leaf shapes with veining. The dough is sticky, and the first time I used the press I was sure it would be a fail. But if you run the press under the tap for a second or two to get it a little bit wet, it works perfectly.

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Storage & Serving Suggestions

This sugar free pumpkin pie is best served cold from the fridge. When the pie is cold, the crust is flakey and crumbly, and the pie filling is the perfect texture.

You can also make this pie a day in advance. Just like a regular pumpkin pie, it actually tastes better the next day. Sitting overnight in a refrigerator gives the spices time to work their magic.

Serve this pie with a dollop of fresh whipped cream and a small sprinkle of cinnamon to make it extra special.

Is there anything better than a slice of pumpkin pie after Thanksgiving dinner?

Freezing Recommendations

Unfortunately, this pie does not freeze well. We tested freezing and did not like the texture of the pie after it defrosted.

But you can make, pre-bake, and freeze the pie crust in advance, which will save you a bit of time.

Editorial note: This recipe was originally published on September 27, 2020, and was updated on February 16, 2022.

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The Perfect Sugar-free Pumpkin Pie Recipe For Fall

Yield: 12 slices

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

A sugar-free pumpkin pie that tastes just like the real thing. Filled with all the best warm fall spices and with a texture that can't be beaten, you will want to add this low carb recipe to your fall baking for sure!


Crust Recipe

  • 2 cups almond flour
  • 3 Tbsp coconut flour
  • 4 Tbsp unsalted melted butter
  • 1 large egg
  • 4 Tbsp powdered erythritol

Pumpkin Pie Filling

  • 2 cups of pumpkin puree
  • 3 large eggs
  • 1 1/4 cup allulose
  • 1/4 tsp xanthan gum
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup of heavy whipping cream

Cinnamon Maple Cookie Toppers

  • 1 1/4 cup almond flour
  • 2 Tbsp coconut flour
  • 2 Tbsp melted butter
  • 4 Tbsp granular allulose (or your favorite granular sweetener)
  • Pinch of salt
  • 1 tsp vanilla
  • 1/2 tsp maple flavoring
  • 1 tsp of cinnamon
  • 1 large egg


Crust Instructions

  1. Preheat oven to 350F
  2. Blend almond flour, coconut flour, powdered erythritol, and melted butter in a food processor.
  3. Add 1 egg and blend until the mixture starts to pull away from the side of the food processor bowl.
  4. You may need to add a tablespoon of water, depending on the dryness of your almond flour. If the mixture is not coming together, add the water.
  5. Spread the pie dough into a deep-dish pie pan making sure to press into the side of the pan.
  6. Prick the crust with a fork and bake for 8 minutes.

Filling Instructions

  1. In a large bowl blend pumpkin puree with eggs until well blended.
  2. Add allulose, xanthan gum, salt, cinnamon, ground ginger, cloves, and heavy cream and blend until well mixed.
  3. Pour mixture into prepared pie shell and place a pie crust protector over the top. Without protection either from the pie crust protector or some tin foil, the pie crust will over bake.
  4. Bake at 350F for 55-60 minutes, or until the pie is golden and caramelized on the top and the center is still a bit jiggly.

Maple Shaped Cinnamon Cookies

  1. Put all ingredients into a large mixing bowl and blend until everything is blended and the mixture forms a ball.
  2. Flatten the ball down into a small disk and wrap in plastic wrap and place in the fridge for 30 minutes.
  3. Place the dough disk between two pieces of parchment paper and use a rolling pin to flatten this disk to 1/4 inch.
  4. Use a maple press cookie cutter (link below) and press out 12-16 cookies. If the dough sticks to your cookie press, wet the press by running under the tap. The dough will not stick if the press is a bit wet.
  5. Place cookie cutouts on a cookie sheet lined with parchment paper and bake in a 350F oven for 8-10 minutes, or until golden brown around the edges.
  6. Let the cookies cool to room temperature on a wire rack before decorating the pie.


  • Do not leave out the xanthan gum, it helps hold everything together.
  • Be sure to cover the edges of your pie with either a pie crust protector or tin foil. Do not let the tin foil touch the top of the pie or it will stick.
  • You can easily make this pie dairy-free. Swap the butter for coconut oil and the heavy cream for canned coconut cream (just not the sweetened kind!).
Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 356Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 115mgSodium: 193mgCarbohydrates: 12gNet Carbohydrates: 6gFiber: 6gSugar: 4gProtein: 11g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Interested in more sugar free pumpkin recipes and FALL DESSERTS?

Check out these other sugar free, keto, and gluten free desserts, perfect for the fall!

  • Ooey-Gooey Sugar-Free Butter Tarts
  • Low Carb Keto Pumpkin Cookies
  • Soft Keto Gingerbread Cookies
  • Chewy Gooey Low Carb Maple Blondies With Pecans
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The Perfect Sugar Free Pumpkin Pie Recipe For Fall (2024)


What happens if you forget to add sugar to pumpkin pie? ›

If you forgot to add sugar to the pumpkin pie filling (from scratch) is it still going to turn out okay? It will not be very sweet. So offset the blah with a salted caramel glaze or a sweet cream topping or even a butterscotch layer of pudding. Put together a nutty streusel topping with maple syrup or brown sugar.

Is condensed milk or evaporated milk better for pumpkin pie? ›

As the name suggests, sweetened condensed milk makes the pie sweeter and gives it a denser, creamier texture. Evaporated milk, on the other hand, yields a lighter, airier result. Evaporated milk isn't sweetened either, which is why you can't simply swap one thickener for the other.

How many carbs are in sugar free pumpkin pie? ›

Kroger No Sugar Added Pumpkin Pie (0.17 pie) contains 40g total carbs, 39g net carbs, 12g fat, 4g protein, and 240 calories.

What makes a pie fall? ›

Using a recipe with too much liquid: If the recipe calls for too much liquid, the filling may be too thin and cause the pie to sink. Not pre-baking the crust: If the crust is not pre-baked, it may not be able to support the weight of the filling and can cause the pie to sink.

What can I substitute for sugar in a pie? ›

7 Natural Sugar Substitutes to Try in Your Cooking & Baking
  • Honey. Honey is not only sweet, but it's packed with an array of health benefits! ...
  • Maple Syrup. Maple syrup contains a fair bit of sugar, so consume it rather minimally. ...
  • Applesauce. ...
  • Molasses. ...
  • Cane Sugar. ...
  • Coconut Palm Sugar.

What is a good substitute for sugar in pie? ›

For every cup of sugar, you can replace it with a 1/2 cup to 2/3 cup of honey or 2/3 cup agave. If using maple syrup or molasses, 3/4 cup to 1 cup will do the trick.

Why did my pumpkin pie not set up? ›

for pumpkin pie when the filling still ripples in the center. the pie is underbaked and the filling won't completely set up. when the center of the pie wobble slightly it will continue to bake.

Why is my pumpkin pie not creamy? ›

The egg proteins in pumpkin pie filling form a loose net that traps moisture. As the egg proteins are heated, they begin to contract. Cook them hot enough, and they'll contract so much that they separate from each other into curds, giving your pie filling that grainy, wet texture.

Why is my pumpkin pie not baking in the middle? ›

Why this happens: The pie was underbaked, or the oven temperature wasn't high enough. This is another problem that can occur when you haven't baked a pumpkin pie long enough, or if the oven temperature wasn't high enough.

Why would a pumpkin pie not set? ›

Used too much liquid, not enough egg or depending on the recipe, not enough thickener like flour or starch. Used fresh pumpkin instead of canned pumpkin. Docked the pie crust. Put it in the refrigerator before it was completely cooled.


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