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sugar free pumpkin pie keto low carb

Sugar free pumpkin pie recipe,  an easy sugar free dessert for diabetic this Thanksgiving. A sugar free pumpkin filling with a buttery low carb coconut flour crust. 100% low carb+ keto + gluten free

Sugar free pumpkin pie – dairy free pumpkin filling

This is my first sugar free pumpkin pie recipe on the blog. This is a very easy pumpkin pie recipe with a delicious sugar free pumpkin filling and ginger coconut flour crust.

All you need to make this recipe are:

  • Eggs
  • Unsweetened vanilla almond milk
  • Pumpkin puree
  • Pumpkin spice
  • Sugar free flavored maple syrup – I love to use Monk fruit syrup it is low carb, keto friendly and sugar free
  • Coconut cream or cream but I love to make my dessert sugar free. I recommend to use canned coconut cream with more than 92% of cream in the can
  • Salt

sugar free pumpkin pie

Coconut flour pie crust

I am using my coconut flour pie crust recipe for this recipe. It is an easy 4 ingredients recipe made in one bowl in your food processor. Make sure you pre bake the crust before adding the filling ! All you need to make the crust are:

  • Coconut flour
  • Eggs
  • Melted coconut oil or butter if not dairy free
  • Sugar free crystal sweetener , you can use erythritol, Monk fruit sugar or xylitol

Coconut flour pie crust - an easy 4 ingredients low carb, keto and paleo shrotbread crust perfect for pumpkin pie or quiche.

I also really love the combination of pumpkin and coconut and if you are a coconut lover as I do this coconut pumpkin pie is just a bomb!

xoxo Carine
sugar free pumpkin pie keto low carb

Sugar Free Pumpkin Pie

Sugar free pumpkin pie recipe - an easy stevia sweetened recipe will coconut flour crust. Low carb+ keto + gluten free Thanksgiving healthy dessert
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Author: Carine
8 slices
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Ingredients

Pumpkin filling

Instructions

  • Preheat the oven to 375F (180 C)
  • Prepare the coconut crust following my recipe here and add 2 teaspoon of ground ginger to make a ginger coconut flour crust.
  • Pre bake the crust for 15 minutes. Meanwhile prepare the pumpkin filling.
  • In a medium mixing bowl, beat the eggs with unsweetened vanilla almond milk. 
  • Stir in the pumpkin puree, pumpkin pie spices, sugar free sweetener, coconut cream and salt.
  • Pour the pumpkin filling mixture into the pre baked crust.
  • Return the pie to the oven for 30 minutes at 375F (180C) or until the center is set and firm.
  • Cool down at room temperature.
  • Serve with extra dollop of coconut cream on top.
  • Store up to 3 days in the fridge in a cake box or on a plate covered with plastic wrap to avoid the pie to dry out.
Coconut cream: I recommend you use 100% coconut cream. Check the ingredient list, some brand mix the coconut cream with water and it is not as good for this recipe. I recommend a percentage of coconut >91%. My favorite brand is this one.
Net carbs: 6.5 gram per slice, recipe make 8 slices
Nutrition Facts
Sugar Free Pumpkin Pie
Amount Per Serving
Calories 226 Calories from Fat 149
% Daily Value*
Fat 16.6g26%
Carbohydrates 11.9g4%
Fiber 5.4g23%
Sugar 4.4g5%
Protein 7.8g16%
* Percent Daily Values are based on a 2000 calorie diet.
sugar free pumpkin pie

Nutrition panel is for one slice of pumpkin pie using coconut flour pie crust from my blog and sugar free liquid sweetener. The pie makes 8 servings of one slice.

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    6 comments
  1. What can I sub for the eggs? And yay its about to be Pumpkin EVERYTHING weather here soon so I will be on the look out for more amazing Carine pumpkin recipes! Pumpkin pudding? Pumpkin panna cota? Pumpkin muffins?

    Thank you!

    Leyla

    • It is a egg base recipe you cant make this one without eggs I am so sorry or it will a totally different recipe. Enjoy the pumpkin season! Thanks for reading me and trying so many recipes from the blog. Makes me very happy to have you here Leyla. XOXO Carine.

    • Hi Jillian, I hope you give it a try. I really love this pie crust as it goes well with any kind of sweet pies. Carine. xx