Zero-Sugar Pumpkin Pie Perfection

Welcome to the world of delicious, guilt-free indulgence! For years, I’ve dedicated myself to perfecting low-carb recipes, rigorously testing each one to ensure impeccable results every single time. This Sugar-Free Pumpkin Pie stands as a testament to that commitment. It’s a tried-and-true classic that flawlessly proves you don’t need to sacrifice incredible flavor to embrace a lighter, healthier lifestyle. I’ve experimented with countless sweetener combinations, and this particular blend hits all the right notes – delivering rich sweetness without any unpleasant aftertaste. Get ready to enjoy your favorite fall dessert, completely reimagined for a sugar-conscious diet.

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If you’re a pumpkin enthusiast, this pie will quickly become a cherished recipe. And if you love this, you’ll also adore my other low-carb delights like Pumpkin Protein Muffins and Sugar-Free Vanilla Cupcakes.

Why This Sugar-Free Pumpkin Pie Shines

There are countless reasons why this sugar-free pumpkin pie will become your go-to recipe, especially during the holiday season or whenever a craving strikes. It’s not just a substitute for the traditional version; it’s a truly exceptional dessert in its own right:

• Uncompromised Flavor: Many sugar-free desserts fall short on taste, but this recipe delivers all the classic, comforting pumpkin spice notes you expect, without any artificial aftertaste. Our carefully selected blend of sweeteners ensures a perfectly balanced sweetness that rivals its sugar-laden counterparts.
• Keto and Low-Carb Friendly: Designed specifically for those following ketogenic or low-carb diets, this pie helps you stay on track with your health goals without feeling deprived. It uses almond flour for the crust and sugar substitutes in the filling, keeping net carbs significantly lower.
• Silky Smooth Texture: Achieving that signature creamy, custard-like consistency is key for a great pumpkin pie. Our method guarantees a filling that is incredibly smooth and sets beautifully, making for elegant slices every time.
• Simple to Make: With clear, step-by-step instructions, even novice bakers can confidently create this impressive dessert. We provide tips for both homemade and store-bought crust options, offering flexibility to suit your schedule.
• Perfect for Any Occasion: Whether it’s a Thanksgiving feast, a casual family gathering, or a personal treat, this pie is versatile and always a crowd-pleaser. Guests will be amazed that it’s sugar-free!
• Tested and Proven: Having spent years in the low-carb baking space, I’ve rigorously tested and refined this recipe to ensure it works perfectly. You can trust that the results will be consistent and delicious.

Essential Sugar-Free Pumpkin Pie Ingredients

Crafting the perfect low-carb, sugar-free pumpkin pie begins with selecting the right ingredients. Each component plays a vital role in achieving that rich flavor and satisfying texture. Here’s a detailed look at what you’ll need:

• Pie Crust: You can either use a store-bought low-carb pie crust for convenience or follow my simple almond flour crust recipe provided below. A homemade crust offers superior flavor and control over ingredients.
• Canned 100% Pureed Pumpkin: This is crucial. Ensure you grab a can of pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. Pure pumpkin allows you to control the sweetness and spice levels.
• Heavy Whipping Cream: This provides the essential richness and creamy texture that defines a classic pumpkin pie custard. It’s a low-carb staple that adds luxurious mouthfeel.
• Eggs: Acting as a binder and thickener, eggs are vital for the pie’s structure and its smooth, set consistency. Room temperature eggs blend more easily and create a smoother filling, helping prevent cracks.
• Brown Sweetener (Monk Fruit Blend or Erythritol Blend): I love incorporating a brown sugar substitute because it imparts a deeper, more caramelized flavor profile, reminiscent of traditional holiday pies. This adds an extra layer of warmth and complexity.
• Granulated Sweetener (Monk Fruit Blend or Erythritol Blend): Alongside the brown sweetener, a granular sugar substitute ensures the perfect level of sweetness throughout the pie. Using a combination of both mimics the richness of traditional sugar without the carbs. You can also opt for just white granular if preferred.
• Vanilla Extract: A touch of pure vanilla extract enhances all the other flavors, adding a subtle warmth and aromatic depth to the pumpkin filling.
• Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves is the heart of pumpkin pie flavor. You can use a store-bought mix or whip up your own homemade version with the optional recipe below for maximum freshness and customization.

How to Bake the Perfect Sugar-Free Pumpkin Pie

Creating this delicious sugar-free pumpkin pie is straightforward, yielding impressive results with every bake. Follow these detailed steps for a perfectly creamy, spiced, and firm pie that everyone will adore. Full measurements and comprehensive instructions are available in the recipe card at the bottom of this post.

1. Prepare Your Crust: If you’re opting for a homemade crust, begin by combining almond flour, melted butter, sweetener, a pinch of salt, and an egg in a food processor. Pulse until the mixture is well incorporated and forms a cohesive dough. Press this dough evenly into your pie pan, extending it up the sides to form a sturdy crust. If using a store-bought crust, simply prepare it according to package directions.
2. Preheat the Oven: Set your oven to 350°F (175°C) well in advance. This ensures it’s at the ideal temperature when your filling is ready, promoting even baking.
3. Whisk Wet Ingredients: In a large mixing bowl, gently whisk together the room temperature eggs, 100% pure canned pumpkin purée, heavy whipping cream, and vanilla extract until completely smooth. This careful blending is key to achieving that desirable silky, custard-like texture that holds up beautifully after baking.
4. Incorporate Sweeteners and Spices: Add the brown sweetener, granulated sweetener, and pumpkin pie spice to your wet mixture. Stir thoroughly until all ingredients are fully combined, leaving no lumps. The mixture should be creamy and wonderfully aromatic, evoking the essence of autumn.
5. Taste and Adjust (Optional): Before pouring the filling into the crust, take a tiny taste. This is your chance to fine-tune the flavor profile. If you prefer a sweeter pie, add a little more sweetener. For a bolder spice, add an extra pinch of pumpkin pie spice.
6. Pour and Smooth: Carefully pour the pumpkin filling into your prepared pie crust. Use a spatula to gently smooth the top, ensuring it bakes evenly and presents a polished appearance.
7. Bake to Perfection: Place the pie in the preheated oven and bake uncovered for 40-50 minutes. The pie is ready when the edges appear firm and lightly golden, but the center still retains a slight, gentle jiggle when the pan is lightly tapped. It will continue to set as it cools.
8. Cool Completely: This step is critical for preventing cracks and achieving a perfect slice. First, allow the pie to cool at room temperature on a wire rack for at least 1-2 hours. Then, transfer it to the refrigerator to chill for an additional 2-3 hours, or ideally, overnight. This gradual cooling process allows the custard to fully set.
9. Serve and Enjoy: Once thoroughly chilled, slice your sugar-free pumpkin pie and serve with a generous dollop of homemade sugar-free whipped cream, a sprinkle of extra pumpkin pie spice, or a dusting of cinnamon. Its creamy texture and perfectly balanced spice will make it an instant hit, and nobody will guess it’s sugar-free!

Pro Tips to Prevent Cracks in Pumpkin Pie

A perfectly smooth, crack-free pumpkin pie is the hallmark of a master baker. While flavor is paramount, presentation certainly adds to the enjoyment. Here are the most effective strategies to keep your sugar-free pumpkin pie looking flawless:

• Do Not Overbake: This is unequivocally the number one reason pumpkin pies crack. The custard filling, being egg-based, will continue to cook and set even after it’s removed from the oven. If you bake it until it looks completely firm in the oven, it’s already overdone. The center should still have a slight jiggle, much like gelatin, when you take it out. Trust the wiggle!
• Avoid Overmixing the Filling: When whisking or processing the pie filling, mix only until the ingredients are just combined and smooth. Excessive mixing introduces too much air into the batter. As this air expands during baking and then collapses during cooling, it can create unsightly cracks on the surface of your pie.
• Ensure Room Temperature Eggs: Cold eggs can cause the fat in the heavy cream to seize up, leading to a less smooth mixture and a greater chance of cracking. Always bring your eggs to room temperature before adding them to the filling. You can do this quickly by placing them in a bowl of warm water for 5-10 minutes.
• Cool Gradually and Evenly: Sudden temperature changes are detrimental to pie custards. Never transfer a hot pie directly from the oven to a cold refrigerator. Instead, allow it to cool slowly at room temperature on a wire rack for at least 1-2 hours. This gradual transition allows the custard to stabilize and set without stress. Only after it has cooled considerably should it be moved to the fridge for final chilling.
• Consider a Water Bath: For an extra layer of crack prevention, especially with delicate custards, you can bake your pie in a water bath. Place the pie pan inside a larger baking dish and carefully pour hot water into the outer dish until it reaches about halfway up the sides of the pie pan. The steam created helps the pie bake more gently and evenly, preventing the edges from drying out and cracking before the center is set.
• Hide a Crack (If It Happens!): Even with the most meticulous care, cracks can sometimes occur. Don’t fret! A dollop of luscious sugar-free whipped cream, a sprinkle of cinnamon, or a dusting of cocoa powder can beautifully conceal any imperfections. Remember, a delicious pie is still a delicious pie, regardless of a small crack.

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Sugar Free Pumpkin Pie

For years, I’ve been perfecting low-carb recipes to ensure they work every single time. This Sugar-Free Pumpkin Pie is a true classic that proves you don’t have to give up incredible flavor to enjoy a lighter, healthier dessert. My carefully tested sweetener combo hits all the right notes without any aftertaste, making this the perfect keto-friendly and low-carb pumpkin pie for any occasion, especially holidays like Thanksgiving.

Course: Dessert
Cuisine: American
Keywords: gluten free pumpkin pie, keto Thanksgiving recipes, low carb pumpkin pie, sugar free pumpkin pie

Prep Time: 15 minutes
Cook Time: 40 minutes
Cool & Chill Time: 10 hours
Total Time: 10 hours 55 minutes

Servings: 10 slices

Calories: 272 kcal

Author: Brandi Crawford

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 make your own below)

Homemade Pumpkin Spice Blend (Optional)

• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg

Instructions

Preparing the Pie Crust

1. Preheat oven to 350°F (175°C).
2. Generously grease a 9.5 inch pie pan with butter.
3. In a mixing bowl, combine the almond flour, sweetener, and salt (dry ingredients). Stir well to ensure even distribution.
4. In a separate bowl, whisk together the beaten egg and melted butter (wet ingredients).
5. Add the dry ingredients to a food processor. Pour in the wet ingredients. Pulse manually until the mixture is fully incorporated and forms a cohesive dough. While you can mix by hand, a food processor yields the smoothest and most consistent crust.
6. Press the dough firmly into the greased pie pan, ensuring it covers the bottom and extends up the sides to create a defined crust. Use a fork to poke several holes throughout the bottom of the crust to prevent bubbling.
7. Bake for 10-13 minutes, or until the crust is lightly golden brown.
8. Remove from the oven and let cool for 15 minutes before adding the filling.

Crafting the Pumpkin Pie Filling

1. Add all ingredients for the pumpkin pie filling to a food processor. Pulse a few times until the filling becomes perfectly smooth and lump-free. Alternatively, use a hand mixer on low speed, taking care not to over-beat. Over-beating can incorporate too much air, leading to cracks in the filling after baking.
2. Pour the smooth filling into the cooled pie crust. Gently smooth the top with a silicone spoon or spatula. To eliminate any air bubbles, lift the pie pan a couple of inches and gently drop it onto the counter a few times.
3. Bake for 40-50 minutes. The pie is done when the edges are set and firm, but the very center still has a slight, gentle wobble when the pan is moved. It will continue to firm up significantly as it cools. Refer to the “How to Know Your Pumpkin Pie is Done” section for more detailed tips.
4. Remove the pie from the oven and allow it to cool completely on a wire rack at room temperature for at least 1-2 hours.
5. Once cooled to room temperature, transfer the pie to the refrigerator to chill. For the best texture and clean slices, I recommend chilling it overnight, though 2-3 hours will allow it to set enough for serving.
6. Slice and enjoy your perfectly spiced, sugar-free pumpkin pie!

Video

For a visual guide, watch the recipe video!

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Notes

You can combine the pie crust ingredients by hand, but it will require more effort to achieve a smooth, well-incorporated dough. A food processor is highly recommended for the best results.

Always use room temperature eggs for the pumpkin pie filling. Cold eggs can cause the mixture to separate or seize, contributing to cracks during baking. I typically take my eggs out of the fridge several hours before baking, or you can quickly warm them in a bowl of warm water for a few minutes.

If you prefer a taller, more defined crust along the edges, gently smooth the dough up the sides of the pie pan, pressing it firmly. For a thicker bottom crust, simply distribute more dough there. My preference is for a slightly thicker bottom crust to support the creamy filling.

Recipe Tools Used in this Recipe: As an Amazon Associate I earn from qualifying purchases.

• Food Processor
• 9.5 inch Pie Pan

Nutrition (displayed with net carbs)

Serving: 1 slice | Calories: 272kcal | Carbohydrates: 6g | Protein: 7g | Fat: 23g

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Sugar-Free Whipped Cream Recipe

No pumpkin pie is complete without a fluffy cloud of whipped cream! This sugar-free version is incredibly easy to make and perfectly complements the rich flavors of your pie.

Ingredients:

• ½ cup heavy whipping cream (chilled)
• 1 tablespoon granulated sweetener (powdered for best results, or finely ground granular)

Instructions:

1. Pour the cold heavy whipping cream into a clean, chilled mixing bowl.
2. Using a hand mixer (or stand mixer with a whisk attachment), begin mixing on medium-high speed for about 1 minute.
3. Add the sweetener and continue to beat until soft peaks form. Be careful not to over-beat, or you’ll end up with butter!
4. Serve immediately or store in an airtight container in the refrigerator for up to 2-3 days.

How to Know Your Pumpkin Pie is Done

Determining the perfect doneness for pumpkin pie is crucial for achieving that desirable creamy texture and preventing cracks. Here’s what to look for:

• Visual Cues: The edges of the pie should appear set, firm, and perhaps slightly puffed. The surface might be a uniform, warm orange-brown color.
• The Jiggle Test: Gently shake the pie dish or tap it lightly on the side. The very center of the pie (about a 2-inch diameter) should still have a slight, gentle wobble, similar to very firm gelatin or Jell-O. It should not slosh like liquid. The outer ring, closer to the crust, should be completely set.
• Knife or Toothpick Test (Use with Caution): If you’re unsure, carefully insert a thin knife or toothpick about 1 inch in from the edge of the pie, but not into the very center. If it comes out clean, the pie is likely done. Avoid poking the exact center, as it’s meant to be softer.
• Internal Temperature (For Precision): For ultimate accuracy, you can use an instant-read thermometer. The center of the pie should register between 175°F (80°C) and 180°F (82°C).

Remember, pumpkin pie continues to cook and set as it cools, so taking it out a little early (with that gentle jiggle) is always better than overbaking, which leads to a dry, cracked filling.

Proper Storage for Your Pumpkin Pie

To keep your delicious sugar-free pumpkin pie fresh and safe to eat, proper storage is essential. Since it’s a custard-based pie, it requires refrigeration.

• Room Temperature: Once baked, allow the pie to cool completely on a wire rack at room temperature for no more than 1-2 hours. This initial cooling helps it set without shocking it.
• Refrigeration: After cooling, cover the pie loosely with plastic wrap or aluminum foil and transfer it to the refrigerator. It will last for about 3-4 days when properly chilled. Make sure it’s covered to prevent it from absorbing odors from other foods in the fridge.
• Freezing: Pumpkin pie freezes exceptionally well, making it a great make-ahead option.
  1. Ensure the pie is completely cooled and chilled in the refrigerator.
  2. Wrap the entire pie (or individual slices) tightly in several layers of plastic wrap, followed by a layer of aluminum foil. This helps prevent freezer burn.
  3. Place the wrapped pie in a freezer-safe bag or container.
  4. It can be stored in the freezer for up to 1-2 months.
• Thawing: To thaw, simply transfer the frozen pie to the refrigerator and let it thaw overnight. You can serve it chilled or allow it to come to room temperature for about 30 minutes before serving. Reheating is generally not recommended for pumpkin pie as it can alter the texture.

For a crustless pie option, you might find this method helpful, but remember to adjust for sugar-free sweeteners!

Frequently Asked Questions and Expert Tips

More Sugar-Free Pumpkin-Inspired Recipes

If you can’t get enough of pumpkin, even without the sugar, explore these other fantastic low-carb and sugar-free pumpkin recipes from my collection:

• 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 Irresistible Sugar-Free Dessert Recipes

Craving more sweet treats without the sugar overload? Dive into these delightful sugar-free and low-carb 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