Sugar-Free Pumpkin Pie Recipe for Fall Holidays

We really love pie here — it’s our go-to dessert when we want something comforting wrapped in a buttery, slightly sweet crust. When we developed this sugar-free pumpkin pie, we wanted it to stand up to classic pumpkin pie expectations: rich spices, smooth custard, and a golden top. This version aims to deliver all that while keeping carbs and refined sugar low.

A Low Carb Pumpkin Pie Recipe for the Holidays

My best strategy for surviving the holidays without a sugar crash is simple: prepare ahead. Keep the ingredients on hand so you can assemble holiday dishes quickly and stay on track with your low-carb or keto plan.

This pie has about 6 net carbs and 4 grams of sugar per slice, making it a great option for Thanksgiving or any fall gathering.

This recipe is:

• Low carb
• Keto-friendly
• Gluten-free
• Dairy-free with simple swaps (see recipe notes)
• Refined sugar free
• Quick to make
• Even better the next day, so you can make it in advance

What Sweeteners Work Best in This Recipe?

For the crust you can use any granular sugar substitute you prefer. Erythritol works well for texture and crispness, but monk fruit or allulose also perform nicely. For the filling, I recommend allulose because it caramelizes on top and adds a subtle caramelized flavor that closely mimics traditional sugar. Allulose also doesn’t leave an off-flavor, allowing the pumpkin and spices to shine.

If allulose isn’t available where you live, other sweeteners will still set the pie properly — the difference will be mostly in the top’s color and the slight caramel nuance that allulose provides.

Notes & Tips

Low-carb ingredients behave slightly differently than classic wheat-and-sugar baking ingredients. A few key tips will help you get a smooth filling and a golden crust:

• Have all ingredients measured and ready. That makes the process faster and more consistent.
• Don’t skip the xanthan gum in the filling — it helps bind the custard and creates a creamy, sliceable texture.
• Protect the crust edges during baking to prevent over-browning; almond and coconut flours brown faster than wheat flour.

Sugar Free Pumpkin Pie Crust

This crust is simple and made in one bowl — no rolling required. Press it into the pan and pre-bake briefly before filling.

• The dough can be sticky. Use the back of a wet spoon or a piece of parchment to spread it evenly into the pan.
• Prick the crust and pre-bake for about 8 minutes to set it before adding the filling.
• Use a pie crust shield or foil around the rim to prevent the almond/coconut flour from over-browning.

Tips for the Pumpkin Pie Filling

• The xanthan gum is essential here for a smooth, cohesive filling — it improves texture without changing flavor.
• You can use canned pumpkin puree or make your own from pie pumpkins; both work well. If using fresh pumpkin, choose varieties intended for baking for the best flavor and consistency.
• I prefer mixing my own spice blend so I can balance cinnamon, ginger, and cloves to taste rather than using a pre-mixed pumpkin pie spice.
• Cover the pie edges during baking to prevent the crust from over-browning.

Maple Sugar Cookie Decorations (optional)

If you want to dress the pie up, maple-shaped cookies make a beautiful, edible garnish. They bake up soft and almond-forward with warm maple and cinnamon notes, and they soften further when placed on the pie — so expect a tender topper, not a crisp cookie.

If you use a maple cookie press, dip the press briefly under running water if the dough sticks; a slightly wet press releases the dough cleanly and forms nice leaf veining.

Storage & Serving Suggestions

This pie is best served chilled from the refrigerator. The cold improves the filling’s texture and keeps the crust flaky and crumbly. It also benefits from resting overnight: the spices meld and the flavor deepens, so making it a day ahead is a great option.

Serve with a small dollop of fresh whipped cream and a light dusting of cinnamon for a classic presentation.

Freezing Recommendations

The finished pie doesn’t freeze well — we found the texture changes unfavorably after thawing. However, you can pre-bake and freeze the pie crust ahead of time, which saves prep time on the day you assemble the pie.

Editorial note: This recipe was originally published on September 27, 2020, and updated on February 16, 2022.

The Perfect Sugar-free Pumpkin Pie Recipe For Fall

Yield: 12 slices

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

A sugar-free pumpkin pie that tastes like the real thing: warm spices, smooth custard, and a satisfying texture. A great low-carb addition to your fall baking lineup.

Ingredients

Crust Recipe

• 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 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 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 cinnamon
• 1 large egg

Instructions

Crust Instructions

1. Preheat oven to 350°F (175°C).
2. Blend almond flour, coconut flour, powdered erythritol, and melted butter in a food processor.
3. Add the egg and blend until the mixture starts to pull away from the sides. Add a tablespoon of water if needed to bring the dough together.
4. Press the dough into a deep-dish pie pan, making sure to form an even edge.
5. Prick the crust with a fork and bake for 8 minutes.

Filling Instructions

1. In a large bowl, blend the pumpkin puree with the eggs until smooth.
2. Add allulose, xanthan gum, salt, cinnamon, ginger, cloves, and heavy cream; mix until fully combined.
3. Pour the filling into the prepared pie shell and cover the rim with a pie crust protector or foil to prevent over-browning.
4. Bake at 350°F for 55–60 minutes, until the top is golden and caramelized and the center is slightly jiggly.

Maple-Shaped Cinnamon Cookies

1. Combine the cookie ingredients in a bowl and mix until a dough forms.
2. Flatten into a disk, wrap, and chill for 30 minutes.
3. Roll between parchment to 1/4″ thickness and press or cut cookies. Wet the press briefly if dough sticks.
4. Bake at 350°F for 8–10 minutes, until edges are golden. Cool on a wire rack before using as toppers.

Notes

• Do not omit the xanthan gum — it helps the filling hold together and gives the right texture.
• Protect crust edges with a pie shield or foil to prevent burning; avoid letting foil touch the filling.
• To make the recipe dairy-free, substitute melted butter with coconut oil and heavy cream with canned coconut cream (unsweetened).

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 356
Total Fat: 31g
Saturated Fat: 10g
Trans Fat: 0g
Unsaturated Fat: 18g
Cholesterol: 115mg
Sodium: 193mg
Carbohydrates: 12g
Net Carbohydrates: 6g
Fiber: 6g
Sugar: 4g
Protein: 11g

Nutritional information is approximate. Erythritol and similar sugar alcohols are typically excluded from net carb counts; net carbs listed are total carbs minus fiber.

Interested in more sugar free pumpkin recipes and FALL DESSERTS?

Here are some other sugar-free, keto, and gluten-free fall treats to try:

• Ooey-Gooey Sugar-Free Butter Tarts
• Low Carb Keto Pumpkin Cookies
• Sugar-Free Pecan Pie (stays sticky when cold)
• Soft Keto Gingerbread Cookies
• Chewy Low Carb Maple Blondies with Pecans