Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (2024)

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  • Deb

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (1)
    I made this pumpkin pie for Thanksgiving. It was one of the best pumpkin pies I’ve ever had! I did use the recipe for crust using coconut flour. I baked the pie for 50 minutes, it came out perfect – no cracks at all! I’ll definitely be making this pie again!

    • Vicki

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      Is it possible to completely eliminate the sweetener from the recipe? I’m trying to find recipes for a Type 1 diabetes Christmas!

      • Wholesome Yum D

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        Hi Vicki, If you use the recommended Besti Sweeteners, they are diabetic friendly and zero glycemic index.

    • Kathryne Tyson

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      Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (2)
      Ditto all you said. It was delightful and no cracks.

  • stephen coe

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (3)
    Second time to make pumpkin pie. Gonna use a little less sweetener this time. Making 2 pies and going to give neighbor one because they keep giving us fresh eggs from the back yard.

  • Lucio

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    Hi. I have never baked a pie before, this was my first go round, I ran into many issues. 🙁 Sad face.

    I used all the ingredients listed, no replacements, all as stated in the recipe.
    I used a food processor to mix all the ingredients for the crust. Was great! Not too dry, easy to spread. When I baked the crust, the edges got a lil bit too brown, so I clearly cooked it too long, I did around 10 minutes. So next time I will do it much less. BUT I thought, because I will cover with tin foil when I cook the entire pie, it will help protect it for the allotted time.

    I mixed the filling with a had mixer on low, not too long, def didnt over mix, just enough. I first cooked it for 40 minutes, because of the dark brown crust edges. But the center wasnt even close to being done. But I decided to wait, and maybe it will set. I let the pie cool off, then place it in the fridge for some hours. Hoping it would set, etc. When I went back to it, nope, it was still not done.

    Since the recipe, called for 50 minutes I thought okay, let me cook it for 10 more minutes to check if it would finish then cool, set, etc. But nope. So I kept adding layers to the crust of foil to try to prevent it from burning, , as I kept adding minutes, finally, it was the consistency you mentioned in the recipe, like jello with a bit of jiggle to it. But it took 1 hour and 30 minutes on and off to reach that! I have baked other things, no issue with my oven, temp or needing more . But this was my first pie adventure!

    The filling tasted great, just had to remove the fluted crusts, to lessen the smokey burnt of the overdone crust. Curious if you could offer any advice for next time, or what may have happened? I just ordered some pie protectors for the crust. I know not to cook the crust for 10 minutes, but aim for 6, the lesser end of the recipe, but even if I did, it still would have burnt due to having to keep cookin it to get the filling to cook through. Any advice?

    • Wholesome Yum D

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      Hi Lucio, Hopefully the pie protectors will work for you, but I suggest lowering the rack in your oven so it is not so close to the heating element.

  • Lise

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (4)
    I made this pie, both the crust and the filling, using your keto recipe for Christmas dinner and it turned out to be the best pumpkin pie I’ve ever made. Everyone loved it! It’s a keeper, for sure!

  • Marta

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (5)
    Delicious recipe!!!!

  • Karrie Hanco*ck

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (6)
    I made this pie for a family gathering, my whole family loved it! Only my hubby and I are keto. Served it with homemade whipped cream. He said never buy a pie again😁

  • Angel Hatfield

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (7)
    Made this for tonight’s Thanksgiving dinner. Was a success and didn’t tell anyone it was keto.

  • Dian

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (8)
    I made this for Thanksgiving and it is delicious. It did seem to come out not as thick as I’ve seen other pumpkin pies. Maybe I needed to cook it a little longer as it was not quite as firm as a store bought pie (it was in the oven the whole 50 minutes), but it is definitely very good.

  • Jenny

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (9)
    I absolutely love this recipe. It tastes so good that my family didn’t even know it was keto. They have asked me to bring it for this Thanksgiving.

  • Gail

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (10)
    This pie came out very well. Very tasty! I used 1Tbsp of spice, 2 tsp vanilla, 1 tsp barley malt, 1 tsp molasses and 2 tsp. stevia. I used half and half because that is what I had available. Used 2 large and one small egg. Thank you for this delicious version of my favorite pie.

  • jess

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (11)
    I made this pie for friendsgiving and it was amazing! thank you so much for sharing this delicious recipe!

  • April

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (12)
    This was delicious! You’d never even know it was keto!

  • Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (13)
    This could not be yummier! And I love that it is sugar free!

  • Theresa

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (14)
    Yeah, not a fan with the pie crust being pre-cooked, it tasted like toasted almonds that had been toasted too long, so I made another one with the raw pie shell and pumpkin filling and it is much better.

    • Maya | Wholesome Yum

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      Hi Theresa, Sorry to hear that. It sounds like you parbaked the crust for too long. In my experience the crust does not cook all the way through and/or gets soggy if you add the filling raw, but glad it worked for you.

  • Andrea

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (15)
    Made the pumpkin pie today for Thanksgiving. My family loves it, especially the crust. They are always amazed at how there is no sugar added, and very keto friendly.

  • Peter

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (16)
    I made this and I wish I had found this recipe years ago. Such a good treat while on keto. Better than most of my cheat treats!

  • Darcie

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    Hi Maya, I had a question in regard to the keto pumpkin pie filling. Traditionally evaporated milk is used for pumpkin pie. Why aren’t you using that? It looks as though you’re using heavy cream instead of that. Can you explain to me why thank you? Also I didn’t rate this recipe yet. Because I haven’t made it thanks again.

    • Wholesome Yum D

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      Hi Darcie, It give the filling a rich and creamy texture that I enjoy.

  • Kim

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    We have never been real big on crusts, how do you think this would do in small ramekins without the crust?

    • Wholesome Yum D

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      Hi Kim, Here is a recipe for crustless pumpkin pie.

      • Pam

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        How low do you reduce temperature after baking crust

        • Wholesome Yum D

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          Hi Pam, Reduce the oven temperature to 325 degrees F.

  • Delores

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    Hello Maya,
    I will be making this pie soon and I AM sure it will be delicious, as I have loved all of your recipes and how comprehensive your instructions and video’s are.

    I just wanted to say THANK YOU, for your new NO ERYTHRITOL sweeteners! I AM your lifelong fan!

  • joanne

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (17)
    This is totally unclear. Where are the directions for the filling??

    • Wholesome Yum D

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      Hi Joanne, You can find the directions right above where you left this comment on the recipe card.

  • Will

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    Hi. Just wondering about how you made your whipped topping for the pie. Thanks

    • Wholesome Yum D

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      Hi Will, I have a recipe for sugar-free whipped cream.

      • Terri

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        Can i use a GF frozen pie crust,,, should I bake it before filling n baking

        • Wholesome Yum D

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          Hi Terri, If using a store bought pie crust I suggest following the instructions on the box.

  • Carol

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (18)
    This tastes just like the carb-laden version, but no one will know your secret, unless you want to tell them! Very easy to make and simply delicious. I omitted the molasses since I didn’t have it on hand.

  • Cherie

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    Black Strap Mollasses? This has 11g of sugar per TBSP. (3.66g per tsp). I realize that this is not much per piece of pie, but is it really necessary? It might be worth it though, if it does amazing things to make the pumpkin pie taste like the pie I have always made, rather than a Keto pumpkin pie.

    • Maya | Wholesome Yum

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      Hi Cherie, The blackstrap molasses I use has 10 grams of sugar per tablespoon. This recipe uses 1 teaspoon in the entire pie, which would be 3.33 grams of sugar for the entire pie, or 0.28g per slice. It adds a nice flavor and is not used for sweetness. In my opinion it’s worth it. That being said, the recipe already states that it’s optional and you can skip it if you like.

    • Cheryl

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      The recipe says the molasses is optional!

  • Cindy

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (19)
    I was in the mood for pumpkin so I decided to try this recipe-it was only a handful of ingredients and the instructions easy to follow. It came out excellent. I will definitely make again during the holidays!

  • Michele

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (20)
    You are the best! Love your recipes. This was easy and so delicious. Used the coconut cream. Thanks!

  • Valerie

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    Can I freeze the pumpkin pie filling and thaw it before baking the actual crust and pie? Prepping for Christmas!

    • Wholesome Yum D

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      Hi Valerie, Yes, that should work for you.

  • Lee

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    Would your Wholesome Yum Powdered Allulose also work in the pumpkin pie?

    • Maya | Wholesome Yum

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      Hi Lee, Yes, that should work, but you’ll need more of it. Use the sweetener conversion chart here.

  • Wanda Cardona

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (21)
    I made this pumpkin pie recipe with almond flour pie crust. It was a hit. It tasted so good. I was told to make it again for Christmas.

  • Deby Smith

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (22)
    I made little individual pies in a muffin pan. Loved it. The crust and the filling was great. Froze them so I can have them anytime.

  • Julie

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (23)
    I have made this pumpkin pie recipe for years, which is terrific. Thank you so much! Also, the almond flour crust is versatile, quick, and easy, my go-to when I need a pie crust.

  • caroline

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (24)
    I made this pie and it turned out FANTASTIC! The crust is da bomb. I did use a powdered stevia (the Pyure brand from walmart) and made note of her quick conversion chart attached. ***It is 1/4 cup of the powdered stevia not 2/3 cup erythritol. The crust baked perfectly and the pie set just fine (I did 40 min). I did the extra tsp of pumpkin pie spice. I put it in the freezer for Thanksgiving in 4 days 🙂

  • Beth

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (25)
    I love this! For the crust I ran the the dry ingredients through a food processor for a few minutes. I think this really took out any grit in the crust. I added all wet ingredients together then mixed it in with dry while still in processor, it really is the best crust. I th k the trick is not to get crust too thick. I’ve made this a few times now, trying to perfect it to my taste. I added an extra tsp of vanilla and pumpkin spice. I also added the heavy whipping cream last. I baked it an extra 10 minutes and kept in fridge overnight. It is so good! Seriously the best dessert and hits the spot for my favorite fall dessert. Thank you!

    • Tina

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      Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (26)
      This had a fantastic flavor although after cooking just over an hour the custard really didn’t set up like normal pie. I used monkfruit sweetner so maybe that is why. The crust needs to be pressed thin utherwise it will not cook through and remains doughy. Overall a great recipe.

  • Becca

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    Thank you for these recipes – I’m always excited to find “baker” friendly keto recipes as opposed to the ones that you can tell by reading won’t taste good! I’m going to be making sweet potato pies, purple (ube), orange (yams), and yellow (sweet potatoes) and I was wondering first, can sweet potatoes be substituted 1:1 for pumpkin, and, second, if you can suggest how much orange zest to add to the yams and how much lemon zest to add to the sweet potato that won’t totally overpower the other flavors? I haven’t tried this pumpkin recipe yet, but I’ll come back and leave a rating once I do!

    • Wholesome Yum D

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      Hi Becca, Unfortunately, I have never tried either of those options, so I don’t currently have any suggestions.

  • Tabitha

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (27)
    So I have made this pie twice now as I’m trying to perfect it before Thanksgiving 🙂 Here are my 2 scenarios:

    1. I really wanted to use my pretty white 2″ deep pie pan, so I decided to double the filling recipe and give it a go. I added an extra tsp of pumpkin pie spice based on other reviews. I baked it for a little over an hour and even with the crust covered, it turned out darker than I liked. It didn’t set fully, but the flavor was pretty good. We ended up just mixing it with whipped cream to make a pumpkin pie fluff lol. Noting for next time to add more pumpkin pie spice.

    2. I used the 1″ deep pie pan like the recipe calls for. For this attempt, I used the Besti brown sugar instead of molasses. I also doubled the pumpking pie spice (4 tsp total). Baked for nearly 50 minutes, center was jiggly. I let it cool on the counter completely and set it in the fridge overnight. We cut into it for lunch today and it still wasn’t set like a “traditional” pumpkin pie. When I think of pumpkin pie I immediately think of Costco’s. I read through comments and wasn’t really able to find a fix. Someone mentioned corn starch, but that is not a keto/GF option so on my next attempt I think I will add a little Xanthum Gum to see how that behaves. Otherwise, the flavor is amazing and we all enjoyed it (even my non keto extended family!).

    • Wholesome Yum D

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      Hi Tabitha, I don’t think a 2 in pie plate would work because, as you stated, the pie crust will be too dark by the time the pie filling sets. I have never tried adding xanthan gum, but it might work to get you that traditional texture you are looking for. Please let me know your results if you try again.

  • Darya

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (28)
    Hello! The filling is delicious but I had an issue with my crust, it was soft and soggy, it never crisped up. I followed the recipe and used a powered monk fruit sweetener. Thanks!

    • Wholesome Yum D

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      Hi Darya, Did you fully bake the crust before adding the pie filling?

  • Danielle

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (29)
    I used your recipe for the pie filling and used my own pie crust. It was completely delightful!!! I wonder though.. could you freeze it??

    • Wholesome Yum D

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      Hi Danielle, Yes, you could freeze this pie. Just make sure to tightly wrap the pie before freezing.

    • Theresa

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      Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (30)
      Fantastic recipe! Thank you!

  • Faith Holloway

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (31)
    Delicious!! Seriously better than some “traditional” pumpkin pies I’ve had in the past, loaded with dairy and gluten. I’m so happy with how this turned out and it was really easy to make. This will be a go to now. I replaced the ghee with kosher margarine and used xylitol and it worked great.

  • Kevin

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    What is the molasses do? What is it for? Can u substitute it with maple syrup?

    • Wholesome Yum D

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      Hi Kevin, the molasses adds a lot of flavor, so I recommend including it if you can, I don’t recommend substituting it with maple syrup.

    • Maya | Wholesome Yum

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      Hi Kevin, The molasses is for flavor. I don’t recommend substituting maple syrup, as it doesn’t have the same deep flavor that molasses has (with such a small amount you won’t taste it at all, but if you add more the filling will be too runny and have too much sugar to be keto). But you can omit the molasses and replace the sweetener with Besti Brown to get the same flavor without molasses.

  • Judith Louise

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (32)
    This the best pumpkin pie I ever made, mainly due to the almond crust, with butter, egg and vanilla ( no sweetener). I used liquid stevia in the pie, 2 full squirts, and it was just sweet enough. I did my best with the spices I had on hand (I would love to try molasses some time), and it came together perfectly. 5 stars!!
    Judith

  • Lindsey Pearson

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (33)
    Thank you so, so so much! I made your pumpkin pie, your cranberry sauce AND the mushroom caps for thanksgiving 2021 and they were ALLLLL totally delish! And for the record, I am not super talented in the kitchen so if I could get this right, anyone can! Thanks again and happy holidays!

  • Kathryne Tyson

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (34)
    Made this for Thanksgiving 2021 and everyone (including non-Keto peeps) LOVED it. The crust is almost cookie-like. We actually liked it better than the ones we’ve made before, even with store-bought crust. Really is YUM!

    • Sonia Nelson

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      Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (35)
      First time trying this recipe. The crust was pretty easy to work with, which says A LOT!! Havn’t tried to take the pie out of the pie plate, yet, but it’s basically like cheesecake crust… So shouldn’t be much of a problem. The filling tastes good. I added an extra teaspoon, or so, of spice… we like spice! The lower temp worked for my oven- although I had to add 4-5 minutes for my 10 in pie.
      Covered edges with foil and no burning! Yay!! (Cut center of foil out.) I loved the ease of this complete recipe! Thanks, Maya!! You’re one of my favorite keto cooks!

  • Ashley W

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    Keto Pumpkin Pie (Sugar Free) - Wholesome Yum (36)
    The pie part was pretty good. Didn’t quite set up like a traditional pumpkin pie might–I followed all directions and took it out of the oven when still slightly jiggly in the middle and cooled on the counter then refrigerated overnight. It was still quite soft like a custard in the center by the next day but sliceable–just not as solidly sliceable as I like my pumpkin pies to be. Not quite 100% “set.” I think I’d add an extra egg or bake a couple more minutes maybe if anyone else likes their pie very set too? Otherwise it was as good as any other pumpkin pie I’ve had. Hit the spot for Thanksgiving dessert. The crust was not to my taste, my first time trying an almond flour pie crust and the slight bitterness of the almond flour just didn’t do it for me even with the sweetener. Baked up nicely though with a pie shield. I think if you’re used to using almond flour for baked goods it would be a nice substitute for traditional crust.

    • Julia

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      I agree with you on the crust and consistency. I also think if I ever made it again I would add more pumpkin spice. Thankfully she has tons of desserts that I love. Try the pumpkin bars if you haven’t yet. They are delicious!

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