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

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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  November 30, 2022Reply

  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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    December 1, 2022Reply

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

• Kathryne Tyson

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  December 1, 2021Reply

  
  Ditto all you said. It was delightful and no cracks.

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.

• Wholesome Yum D

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  January 10, 2024Reply

  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.

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!

Delicious recipe!!!!

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😁

Made this for tonight’s Thanksgiving dinner. Was a success and didn’t tell anyone it was keto.

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.

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.

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.

I made this pie for friendsgiving and it was amazing! thank you so much for sharing this delicious recipe!

This was delicious! You’d never even know it was keto!

This could not be yummier! And I love that it is sugar free!

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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  November 22, 2023Reply

  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.

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.

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!

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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  November 21, 2023Reply

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

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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  November 16, 2023Reply

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

  • Pam

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    November 22, 2023Reply

    How low do you reduce temperature after baking crust

    • Wholesome Yum D

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      December 5, 2023Reply

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

This is totally unclear. Where are the directions for the filling??

• Wholesome Yum D

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  October 26, 2023Reply

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

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

• Wholesome Yum D

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  October 20, 2023Reply

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

  • Terri

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    November 22, 2023Reply

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

    • Wholesome Yum D

      See Also

      Jamie Oliver's 10,000 calorie Christmas

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      December 5, 2023Reply

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

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.

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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  October 17, 2023Reply

  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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  November 11, 2023Reply

  The recipe says the molasses is optional!

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!

You are the best! Love your recipes. This was easy and so delicious. Used the coconut cream. Thanks!

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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  December 9, 2022Reply

  Hi Valerie, Yes, that should work for you.

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

• Maya | Wholesome Yum

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  November 27, 2022Reply

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

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.

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.

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.

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 🙂

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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  November 25, 2022Reply

  
  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.

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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  November 15, 2022Reply

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

• Wholesome Yum D

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  November 3, 2022Reply

  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.

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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  October 26, 2022Reply

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

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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  October 25, 2022Reply

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

• Theresa

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  November 30, 2023Reply

  
  Fantastic recipe! Thank you!

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.

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

• Wholesome Yum D

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  March 10, 2022Reply

  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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  March 10, 2022Reply

  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.

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

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!

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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  November 25, 2022Reply

  
  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!

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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  December 1, 2021Reply

  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!