Keto Pumpkin Pie (No Sugar)

This Keto Pumpkin Pie is made with a homemade coconut flour crust and brings only 3.7 grams of net carbs per slice for a perfect low-carb and gluten-free dessert for any occasion! You will love its rich, smooth pumpkin filling with delicious pumpkin spices flavor and buttery keto pie crust.

I love making keto versions of classic pies, like I did for my Sugar-Free Lemon Pie, Sugar-Free Keto Coconut Cream Pie, and Keto Peanut Butter Pie. Making these classic pies keto is more involved than just replacing the sugar with a sweetener.

You will love indulging in this keto pumpkin pie, and all your friends and family won’t believe it’s keto as it tastes like a real authentic pumpkin pie without the sugar! The particularity of this low-carb pumpkin pie recipe is the coconut flour crust that perfectly holds together to serve beautiful slices of pumpkin pie.

Ingredients and Substitutions

For the coconut flour crust, you need:

• Coconut Flour – Always use fresh coconut flour with no lumps. Any lumps mean that your coconut flour has soaked some air moisture.
• Coconut Oil – If you don’t like the flavor of coconut oil, you can also use refined coconut oil. It has no flavor. Otherwise, use grass-fed butter or ghee – make sure they are not hot when using.
• Eggs – You must use large eggs at room temperature in this recipe. Don’t replace them with flax eggs or the crust gets very soft and won’t crisp.
• Sweetener – Add 2 tablespoons of sugar-free crystal sweetener for a sweet pie along with 2 teaspoons of spices cinnamon and ginger to make this keto pumpkin pie.

You only need a few ingredients to create a rich, smooth keto pumpkin pie filling:

• Eggs – Preferably at room temperature, take them out of the fridge 30 to 60 minutes before you start.
• Unsweetened Almond Milk or unsweetened coconut milk – I love to use coconut milk as it goes very well with the coconut flour crust, but it adds a coconutty flavor too, so choose what you love the most.
• Pumpkin Puree – Canned or fresh. If you have canned pumpkin puree, check the ingredient list and make sure it contains 100% pumpkin, with no additives. Learn how to make your own pumpkin puree. Pumpkin is a very low-carb vegetable, which means that you can definitely enjoy keto pumpkin recipes this Thanksgiving on your keto diet.
• Pumpkin Spice Mix – You can either buy it or make your own!
• Sugar-Free Crystal Sweetener – I love to use pure erythritol. For more on sweeteners, check out my top 4 keto sweeteners and find out how to convert them.
• Heavy Cream or coconut cream to make this pie dairy-free or paleo. Note that coconut cream will increase the carb count, and it also enhances the coconut flavor of the filling.

How To Make Keto Pumpkin Pie

Let me guide you on how you can make a bursting in flavor keto-friendly pumpkin pie to share with your family and friends this Thanksgiving.

There are plenty of keto pie crusts you can use to make this keto sugar-free pumpkin pie. Below I listed a few low-carb crust recipe options, including my favorite:

• Coconut Flour Pie Crust – This is my favorite recipe, only 4 ingredients, coconut flour, coconut oil, eggs, and sugar-free sweetener and the light sweetness of coconut flour goes very well with the pumpkin pie spice flavor or the pie filling. This crust is also dairy-free, nut-free, and paleo-friendly. So it is perfect if you have a few food allergies. It holds very well – it doesn’t crumble apart even with moist pie fillings. It’s sweet – coconut flour has a light sweet taste that goes well with sweet pie fillings. It’s nut-free and fits all diets if you expect to share this at a party.
• Almond Flour Pie Crust – This is another delicious keto gluten-free pie crust for those who don’t like coconut flour. This crust is made with melted butter, almond flour, eggs, and vanilla extract.

I prefer almond flour crust for quiches or keto savory pies because it is less flakey and sweet and the coconut flour crust for sweet recipes like this one. If you don’t like coconut, though, almond flour is a better option in this case.

1. First, choose the keto pie crust you prefer, the almond flour pie crust or the coconut flour pie crust.
2. Then, combine the ingredients in a small bowl.
3. Roll the dough into a ball.

4. Place the ball between two sheets of parchment paper.
5. Roll the dough with a rolling pin.
6. Place the flattened dough on the baking pan.

7. Fix the cracks with the extra dough.
8. Prick and pre-bake the crust for 10 minutes with a piece of foil on top of the pie pan to prevent the crust from browning on the sides.

9. Meanwhile, prepare the keto pumpkin pie filling. To make the best keto pumpkin pie recipe, you must use ingredients at room temperature.
10. Cover the pie pan with a large piece of foil – for pre-baking the crust and for baking to make sure the filling is set and the crust borders don’t brown too fast. In fact, gluten-free keto flours are burning quickly, and if not protected with foil, they can darken very fast.
11. Tent the pie pan with a piece of foil to prevent this from happening.
12. Once the pie is baked, transfer the pie to a cooling rack and allow it to cool completely for at least 3 hours. You can make this keto pumpkin pie up to 24 hours before. Make sure you tightly cover the pie pan with foil or wrap and store it in the fridge until serving. This pie can be stored for up to 3 days in the fridge, but the crust can soften with time.
13. Combine pumpkin puree, pumpkin pie spices, and sugar-free sweetener in a mixing bowl.
14. Add beaten eggs, unsweetened almond milk, heavy cream, and sugar-free crystal sweetener. Whisk thoroughly until mixture is uniform.
15. Transfer filling to prebaked coconut flour crust using a spatula. Gently tap pan on countertop to distribute filling evenly and eliminate air bubbles.

16. Bake on middle rack at 350°F (175°C) for 40-55 minutes, or until filling is set and center is puffed or cracked. Cover with foil to prevent over-browning of crust.
17. Allow the pie to cool in pan for 3 hours. If using a loose-bottom pan, unmold by pushing up from bottom. For ceramic or glass pans, serve directly from the dish.

Pie Decoration

Below I listed some of my favorite toppings if you want to make the paleo pumpkin pie version of this recipe.

• Unsweetened Whipped Cream
• Sour Cream
• Unsweetened Whipped Coconut Cream
• Coconut Yogurt is made of 100% coconut cream and probiotics. It has no sugar added, so it’s a safe yogurt on keto.

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Keto pumpkin pie filling

• Stir the pumpkin puree, pumpkin pie spices, sugar-free sweetener in a mixing bowl.

• Stir in the beaten eggs, unsweetened almond milk, heavy cream, and sugar-free crystal sweetener. Whisk until consistent.

• Pour the pumpkin filling mixture into the prebaked coconut flour crust with a spatula. Shake/tap the pan gently on your benchtop to evenly spread the pumpkin filling and remove any air bubbles trapped in the filling.

• Bake in the middle rack of your oven on fan mode (or conventional mode) for about 40-55 minutes at 350°F (180°C) until the filling is set and puff/crack in the middle. You can keep a piece of foil on top of the pan to prevent the crust from browning too much.

• Cool down in the pan for 3 hours, then unmold (only if you are using a loose bottom pan) by pushing up the bottom of the pan. Otherwise, for a ceramic or glass pan, serve the pie in the dishpan.

Coconut Cream: I recommend using 100% canned coconut cream. Check the ingredient list. Some brands mix the coconut cream with water, which is not as good for this recipe. I recommend a percentage of coconut >91%. My favorite brand is the one linked in the ingredient list above. Shake the can before measuring.
Storage: Store the pie for up to 3 days in the fridge in a cake box or on a plate covered with plastic wrap to avoid having the top of the pie dry out.
Make Ahead: Once it has cooled for 3 hours, film the pie pan with foil or plastic wrap and chill overnight

NutritionServing Size: 1 slice

Serving: 1 sliceCalories: 200 kcal (10%)Carbohydrates: 7.7 g (3%)Fiber: 4 g (17%)Net Carbs: 3.7 gProtein: 3.8 g (8%)Fat: 15.3 g (24%)Saturated Fat: 2.1 g (13%)Polyunsaturated Fat: 0.4 gMonounsaturated Fat: 1.2 gTrans Fat: 0.01 gCholesterol: 54.9 mg (18%)Sodium: 32.6 mg (1%)Potassium: 133.8 mg (4%)Sugar: 2.3 g (3%)Vitamin A: 8444.7 IU (169%)Vitamin B12: 0.1 µg (2%)Vitamin C: 2.3 mg (3%)Vitamin D: 0.4 µg (3%)Calcium: 35.1 mg (4%)Iron: 1 mg (6%)Magnesium: 14.2 mg (4%)Zinc: 0.3 mg (2%)

About The Author

Carine Claudepierre

Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!