How To Make Keto Pumpkin Pie
This section shows how to make sugar free pumpkin pie, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. For the crust, I used Wholesome Yum Almond Flour and Besti Monk Fruit Allulose Blend. Both contribute to the sweet, buttery texture of the keto pumpkin pie crust — and this sweetener prevents it from being dry.
Almond Flour Pie Crust:
Ever since I posted my favorite almond flour pie crust recipe, I’ve been looking for every excuse under the sun to use it — and this keto pumpkin pie is perfect for it. The crust needs just a few simple ingredients: If you need a nut free option, make my coconut flour pie crust instead, or try my crustless pumpkin pie.
Pumpkin Puree – I use canned pumpkin puree for convenience, but you can make your own pumpkin puree from a real pumpkin if you prefer. Simply roast until tender, then puree the flesh until smooth. Heavy Cream – Makes the filling rich and creamy. You can use coconut cream instead to make a paleo or dairy free version. Eggs – Warm them to room temperature. Egg substitutes are not recommended for the filling, sorry. Besti Powdered Monk Fruit Allulose Blend – Makes the filling sweet and silky smooth. As mentioned above, other brands can crystallize and leave a gritty texture, but you could use super fine powdered allulose instead for a similar result (you’ll need 33% more). Pumpkin Pie Spice – Make homemade pumpkin pie spice in just a few minutes with simple spices: Cinnamon, nutmeg, ground ginger, allspice, and ground cloves. But, you could use store-bought as well. Sea Salt – Balances the sweetness. Vanilla Extract – Optional, for flavor. Blackstrap Molasses – Some people have asked me why I use blackstrap molasses (which contains 10 grams of sugar per tablespoon) in a keto pumpkin pie recipe. The reason is for flavor, not sweetness. I only use 1 teaspoon in the entire pie, and this adds 0.28g of sugar per slice. I think it’s worth it, but if you like, you can omit it. For a similar flavor, you could also replace 1 tablespoon of powdered Besti in the filling with 1 tablespoon of Besti Brown monk fruit sweetener, which contains no carbs or sugar.
While this sugar free pumpkin pie is pretty easy to make, here are some tips I’ve picked up after making it dozens of times over the years:
Pre-bake the pie crust. Regardless of what crust you choose, you’ll want to pre-bake it first, so that it doesn’t get soggy once you add the filling. Cover pie crust edges with foil. Since the crust is already baked, you’ll need to cover the edges to prevent it from burning. My favorite way to do this is to cut a square of aluminum foil larger than the pie, fold it in fourths, and then cut a quarter circle from one corner of the square. Unfold it, and you’ll have foil edges with a hole in the middle that you can place over the crust. (You can watch me do this in the recipe video below!) If you don’t want to fuss with foil, you can get a pie crust shield instead. Don’t overbake. The key to keto pumpkin pie, like the traditional version, is not to overbake it. Think of it like a custard, similar to keto cheesecake. Remove it from the oven while it’s still slightly jiggly to avoid cracks and preserve the texture. Let it set. If you cut into the pie too soon, it won’t be fully set and the filling won’t be firm. Make sure it sets completely in the fridge before slicing. Use a water bath if you want to be extra careful. This sugar free pumpkin pie recipe bakes the filling at a lower temperature, which helps to avoid the cracks. If you’re still concerned, place the pie pan in a baking dish before baking and fill the baking dish with enough water to go up the pie pan sides. Then bake as usual. Cracking happens due to the filling heating too fast and then shrinking as it cools — a water bath prevents this. It’s more hassle though, so I usually skip that step and just watch it carefully in the oven. And hey, if your pie does develop cracks, just cover ’em with some (sugar-free) whipped cream! No one will ever know. ?
Appetizers – For a simple appetizer, I make a Thanksgiving charcuterie board in the shape of a turkey, but some easy spinach dip would also make quick appetizers. Turkey – For a classic feast, you’ll need a roasted turkey, and if you want an easier way to cook it, try a turkey in a bag or Crock Pot turkey breast. Thanksgiving Sides – Make classic Thanksgiving swaps like my keto green bean casserole, savory keto stuffing, creamy cauliflower mashed potatoes, and don’t forget the sugar-free cranberry sauce. Salad – I like to make a festive Thanksgiving salad, but it has some fruit so is not strictly keto. Try my kale salad with sugar-free maple dressing or any of my keto salad recipes for keto options.
Please enter your first name for your account. Your saved recipe will also be sent to your email. To reduce the chance of cracking your low carb pumpkin pie, you can bake the pie in a water bath. Otherwise, if you end up with cracks, you can always cover them with whipped cream. 📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Keto Ebook Bundle!
