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 recipes for a sugar-free pumpkin pie, we really wanted to make sure that it lived up to our standards and yours. I mean, pumpkin pie isn’t a recipe to mess around with.
A Low Carb Pumpkin Pie Recipe for the Holidays
My go-to strategy to get through the holidays 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 diet).
This low carb pie is going to hit all the right notes for you and your holiday baking this year.
This recipe is:
- Low carb
- 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
What Sweetners Work Best in This Recipe?
For the crust, you can use any sweetener 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 other sweeteners. Allulose also does not impart any off-flavor to this pie and lets the pumpkin and spices shine through.
With that said, you can use your favorite sweetener and this sugar-free pumpkin pie 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
Notes & Tips For The Sugar-Free Pumpkin Pie Crust
This 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.
Tips For the 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.
- 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.
- 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 over-browning.
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.
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. 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.
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.
- 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
- Preheat oven to 350F
- Blend almond flour, coconut flour, powdered erythritol, and melted butter in a food processor.
- Add 1 egg and blend until the mixture starts to pull away from the side of the food processor bowl.
- 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.
- Spread the pie dough into a deep-dish pie pan making sure to press into the side of the pan.
- Prick the crust with a fork and bake for 8 minutes.
- In a medium-size bowl blend pumpkin puree with eggs until well blended.
- Add allulose, xanthan gum, salt, cinnamon, ground ginger, cloves, and heavy cream and blend until well mixed.
- 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.
- 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
- Put all ingredients into a medium-size bowl and blend until everything is blended and the mixture forms a ball.
- Flatten the ball down into a small disk and wrap in plastic wrap and place in the fridge for 30 minutes.
- Place the dough disk between two pieces of parchment paper and use a rolling pin to flatten this disk to 1/4 inch.
- 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.
- 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.
- 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 milk.
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Nutrition Information:Yield: 12 Serving 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.