Easy and delicious keto pumpkin pie with all the flavors of a traditional pumpkin pie, but this version is gluten and sugar free! Check out the crust variations or enjoy this pie crustless!

Sugar Free Pumpkin Pie

This pumpkin pie recipe is full of favor with just the right amount of sweetness without any granulated sugar.

Friends, I taste tested this on my family to make sure that this pie would be something that my family would enjoy during the holiday season.

The results? Two thumbs up! Creamy and delicious and since it’s Keto, it’s also filling!

For this recipe I used monk fruit to sweeten the pie, which doesn’t impact blood sugar levels and has zero calories.

Before I dive into the particulars of this keto pumpkin pie, let me remind you what type of foods are suitable for a keto diet.

Ketogenic diet consists of high fats and lower carbs with a moderate amount of protein.

I’m bolding that so you realize that keto isn’t just low carbs. The fat keeps you satisfied, which is why you’ll see in the ingredient list that I added cream cheese, plenty of eggs, and topped each slice with fluffy whipped cream or pecans.

One small slice of this pumpkin pie is all you’ll want to feel completely satiated.

Ingredients for keto pumpkin pie

• cream cheese
• large eggs
• monk fruit or sugar alternative
• pumpkin puree (NOT pumpkin pie filling)
• pumpkin pie spice
• vanilla extract

Ingredients for crust

• coconut flour
• coconut oil
• sugar free sweetener
• eggs
• vanilla
• kosher salt

Utensils needed

• pie plate
• large mixing bowl
• medium mixing bowl
• measuring spoons and cups
• hand mixer
• rubber spatula

Crust Options

Of course if you are not gluten-free and you have some wiggle room in your macronutrients, then feel free to use a pre-made pie crust for this keto pumpkin pie.

On the other hand, to remain true to the diet plan then make sure the carbs in the crust is limited. I used a low carb coconut flour crust for this recipe.

For another option try one of the following:

• Almond/coconut flour crust mix found in this sugar free cheesecake recipe.
• Easy Low Carb Press-in Pie Crust made with almonds.
• Paleo Pecan Tart Crust – made with pecans.

All of these crust variations require pressing the dough into the pie pan, so be prepared to shape the crust with your fingers.

How to make keto pumpkin pie

First make the pie crust. As mentioned earlier, I used a coconut flour pie crust. Whisk eggs and vanilla together in a small bowl.

Add wet ingredients to coconut flour. Form dough, lightly grease the pie pan then pat into baking pie plate.

Bake crust for 5-7 minutes to set the crust.

Next, in a large mixing bowl beat cream cheese until creamy, then add pumpkin puree, vanilla and pumpkin pie spice.

Blend well and add eggs one at a time until all the ingredients are well incorporated.

Finally, pour into prepared pie dish and bake for 40-50 minutes or until the center is set with a minimal jiggle.

Chill prior to serving. Top with whipped cream or pecans.

Crustless pumpkin pie

To switch up the serving and presentation, you can also make a crustless pumpkin pie.

Lightly spray ramekins or small baking dishes and cook for approximately 25 minutes.

Keto Pumpkin Pie Frequently Asked Questions

Yield: 8 servings

Keto Pumpkin Pie

Print

Low carb pumpkin pie made with all the traditional holiday fall spice. This easy recipe is suitable for keto and gluten-free diets.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 8 ounce cream cheese
• 1 3/4 cup pumpkin puree
• 3/4 cup monk fruit or sugar-free alternative
• 5 large eggs
• 3 teaspoons pumpkin pie spice
• 1 1/2 teaspoons vanilla extract
• CRUST
• 3/4 cup coconut flour
• 2 tablespoons monk fruit or sugar alternative
• 1/8 teaspoon kosher salt
• 2 large eggs, room temperature
• 3 tablespoons coconut oil, melted and cooled
• 1 1/2 teaspoons vanilla extract

Instructions

Coconut Pie Crust

1. Preheat oven to 350 degrees. Lightly grease 8-9 inch pie plate and set aside.
2. In a medium bowl whisk together coconut flour, sweetener and salt
3. In a small bowl beat the eggs, coconut oil and vanilla together. Fold into dry ingredients and let sit for a couple of minutes. Mix until dough forms and all ingredients hold together.
4. Place between to sheets of parchment paper and with a rolling pin flatten to the approximate size of the pie plate.
5. Remove top sheet of parchment paper and gently flip the crust into the prepared pie plate.
6. Press into plate and gently pierce the pie crust with a fork.
7. Bake for approximately 5 minutes to set the crust.

Pumpkin Pie Filling

1. In a large mixing bowl beat cream cheese with an electric mixer until smooth.
2. Add the pumpkin puree, pumpkin pie spice and vanilla. Mix well.
3. Beat in eggs one at a time until all the ingredients are incorporated.
4. Pour into prepared pie plate and bake for approximately 40 minutes or until the center is not jiggly.
5. Cool before serving.
6. Top with whipped cream or pecan halves.

Notes

Use full fat cream cheese

If using canned pumpkin puree, use the whole 15 ounce size.

Nutrition Information:

Yield:

8 servings

Serving Size:

1
Amount Per Serving:Calories: 304 Total Fat: 19g Trans Fat: 0g Carbohydrates: 5g Net Carbohydrates: 0g Sugar Alcohols: 0g Protein: 10g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

TELL ME WHAT YOU THINK OF THE KETO PUMPKIN PIE RECIPE!

Did you make any adjustments? I would love to hear what you did. Leave me a note in the comments!

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