Sugar Free Pumpkin Pie

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Tis’ the season for pumpkin everything! Fall is here ladies and gentleman and so is the anticipation for Halloween, Thanksgiving and shortly after that Christmas! There are many things I love about the fall season but my favorite is of course the food. Okay… okay…your life may not revolve around food but mine does, being a food blogger and all. I do not regret a second of it!

Developing a perfect pumpkin pie recipe takes skill (self- love right here), but replicating the recipe is extremely easy and fast. A Sugar Free Pumpkin Pie is exactly what you need at your next holiday dinner. And once you realize how easy it is to make, you will never go back to a store bought knock off. Let’s be honest, if you’re low carb and sugar free you wont have the convenience to buy it at the store anyway. Either way it’s a win-win situation.

Let’s talk crust

I experimented with a couple of different coconut flour and almond flour crusts. My favorite between the two was the almond flour crust pictured above. The crunchy and flakey texture of this crust pairs perfectly with the smooth pumpkin filling. A match made in heaven!

Almond Flour Pie Crust


  • 1 Cup Almond Flour
  • 1/2 Cup Mozarella Cheese
  • 4 Tbsp Butter
  • 2 Tbsp Sweetener 1:1 sugar ratio
  • 1 Tsp Vanilla Extract
  • dash Salt


Combine all ingredients except butter into a food processor and blend until mixture is super fine and powdery.

Cut refrigerated butter into cubes and blend in the food processor with the remaining ingredients until the mixture turns into a dough.

Roll out the dough between two pieces of parchment paper and place it inside a sprayed pie pan. You can also spread the dough to cover the walls of the pie pan with your hands. Start spreading the dough from the middle of the pan and work your way up the walls ensuring a smooth and consistent coverage.

Chill the pan with the dough for 30 minutes before pre-baking.

Pre-bake the crust in the oven for 10 minutes at 350F

This recipe is perfect for a 9” pie plate, if your plate is any smaller than that you can always remove extra dough or simply thicken the crust. I like to work the dough from the middle of my plate up to the sides, I find this easier and less time intensive.

Sugar Free Pumpkin Pie


  • 1 Pie Crust pre-cooked, see above
  • 22 Oz Canned Pumpkin 1.5 15 oz Can
  • 2 Egg Yolks
  • 1 Egg
  • 1/4 Cup Heavy Cream
  • 6 Tbsp Granulated Sweetener 1:1 sugar ratio
  • 2 Tbsp Maple Syrup
  • 2 Tsp Pumpkin Spice
  • 2 Tsp Vanilla Extract
  • 1/2 Tsp Salt


Pre heat the oven to 325F

In a large bowl combine the canned pumpkin, egg, and egg yolk. Mix until eggs are completely incorporated and mixture loosens a bit.

Add the granulated sweetener, maple syrup, vanilla extract, salt, pumpkin spice and heavy cream. Mix until completely incorporated.

Pour the mixture into a hot and pre-baked pie crust.

Tap the pie pan on the counter a couple of times to get rid of any air bubbles and flatten the top before baking.

Cover the crust all around with aluminum foil.

Bake in the oven at 325F for approx. 45 minutes. You’ll know the pie is ready when the outer 3/4ths of the pie looks matte while the middle looks a bit glossy.

Let the pie stand until it’s at room temperature then refrigerate it until completely cool. For best results leave it in the refrigerator over-night.

Keep in mind

Take your time to cover the edges of the crust with aluminum foil at any stage of baking.

Over-cooking the pie will result in breaks on the surface, but don’t worry this won’t affect the taste at all!

Top it with sweetened whipped cream!

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