This sugar free pumpkin pie recipe gives you all the warm, spiced, custardy goodness of the classic Thanksgiving dessert without a single spoonful of sugar in the filling.
It uses a 1:1 sugar substitute in place of granulated sugar, so the texture and sweetness land right where you expect them to.
You get a flaky, golden crust, a smooth pumpkin custard filling loaded with cinnamon, ginger, and cloves, and a slice that tastes like the holidays, just without the sugar crash afterward.
I have made this pie for family gatherings where a few guests were watching their sugar intake, and honestly, nobody at the table could tell the difference.
Once you try it, this recipe for keto pumpkin pie might become your new fall staple too.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Total Time | 4 hours 15 minutes (includes cooling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Sugar Free Pumpkin Pie Recipe
This pie tastes exactly like the pumpkin pie you grew up with, minus the sugar.
The filling still sets up into that smooth, sliceable custard, and the spice blend does most of the heavy lifting on flavor.
It is also a genuinely forgiving recipe. You do not need any special low carb baking skills to pull it off, just a good pie dish and an oven that holds a steady temperature.
If you have never worked with a sugar substitute before, this is a great place to start, since it swaps in at a 1:1 ratio with no complicated conversions.
- Made with a 1:1 sugar substitute, so no sugar math or conversions required
- Classic spiced pumpkin custard filling that tastes just like traditional pumpkin pie
- Easy enough for a first time pie baker to follow start to finish
- Great make ahead dessert for Thanksgiving, since it needs to chill anyway
- Naturally gluten free filling, with the option to swap the crust too
Once you get comfortable with the base recipe, it is easy to riff on it.
I still go back to my pumpkin pie from scratch recipe for the classic version, and I like keeping both in rotation depending on who is coming to dinner.
Ingredients
Every ingredient here has a job to do, from the crust that holds everything together to the spices that give this pie its signature warmth.
You likely already have most of these in your pantry, aside from the sugar substitute itself.
- For the crust: 1 1/4 cups all purpose flour, 1/2 teaspoon salt, 1/2 cup unsalted butter (cold and cubed), 3 to 4 tablespoons ice water
- Pumpkin puree: 1 (15 ounce) can pure pumpkin puree, not pumpkin pie filling
- Eggs: 3 large eggs, at room temperature
- Granulated sugar substitute: 1 cup (erythritol or monk fruit blend, 1:1 sugar replacement)
- Evaporated milk: 1 cup (or heavy cream for a richer filling)
- Ground cinnamon: 1 teaspoon
- Ground ginger: 1/2 teaspoon
- Ground cloves: 1/4 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Salt: 1/2 teaspoon
- Vanilla extract: 1 teaspoon
If you would rather skip making dough from scratch, my pie dough recipe works perfectly here and can be made a day ahead.
Kitchen Equipment Needed
None of this equipment is unusual, but a few good tools make the process a lot smoother, especially when it comes to getting a clean, even crust.
Here is everything you will want to have out before you start.
- 9 inch ceramic pie dish
- Large mixing bowl
- Whisk
- Pastry cutter (or a food processor)
- Rolling pin
- Measuring cups and spoons
- Pie crust shield
- Wire cooling rack
- Aluminum foil
If your crusts tend to brown too fast around the edges, a flaky pie crust made with very cold butter, combined with a crust shield, solves that problem completely.
Recommended Products for This Recipe
These are a few products I personally rely on when I make this pie, based on years of trial and error in my own kitchen.
None of these are required, but they do make the process noticeably easier.
1. Monk Fruit Erythritol Blend
A granulated monk fruit and erythritol blend measures cup for cup like sugar, which means you can follow this recipe exactly without doing any conversion math.
It also caramelizes and browns more like real sugar than pure erythritol does, so the filling color stays true.
2. Ceramic Deep Dish Pie Plate
A deep ceramic pie dish holds the full amount of filling without any risk of it bubbling over in the oven, and it distributes heat evenly enough to prevent a soggy bottom crust.
It also goes straight from oven to table, which is always a nice touch for a holiday dessert.
3. Adjustable Pie Crust Shield
Pumpkin pie needs a long bake time, and the exposed edges of the crust brown fast.
An adjustable silicone crust shield clips right onto the dish and protects just the edges, so you get a golden top and a crust that never burns.
4. Stainless Steel Pastry Cutter
Cutting cold butter into flour by hand keeps the crust flaky, and a sturdy pastry cutter does that job in under a minute without warming the butter the way your fingers can.
It is a small tool that makes a real difference in the final texture of the crust.
For a slightly different take on this recipe, my almond flour pie crust is a favorite among readers who want to keep the whole pie lower in carbs, crust included.
Step-by-Step Instructions: How to Make Sugar Free Pumpkin Pie
1. Make the pie crust
- In a large mixing bowl, whisk together the 1 1/4 cups all purpose flour and 1/2 teaspoon salt.
- Add the 1/2 cup cold, cubed butter to the flour mixture.
- Use a pastry cutter, or your fingertips, to cut the butter into the flour until the mixture looks like coarse crumbs with pea sized butter pieces still visible.
- Add the ice water one tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together and holds when pressed.
- Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll out and prepare the crust
- Lightly flour a clean work surface and a rolling pin.
- Roll the chilled dough out into a circle about 12 inches across and roughly 1/8 inch thick.
- Carefully transfer the dough into your 9 inch pie dish, gently pressing it into the bottom and up the sides without stretching it.
- Trim any excess dough hanging over the edge, leaving about 1/2 inch overhang, then fold that overhang under itself and crimp the edge with your fingers or a fork.
- Place the crust in the refrigerator while you preheat the oven and make the filling, so the butter stays cold.
3. Preheat the oven
- Preheat your oven to 425 degrees Fahrenheit.
- Position an oven rack in the lower third of the oven, which helps the bottom crust cook through evenly.
4. Make the pumpkin filling
- In a large mixing bowl, whisk the 3 eggs until they are smooth and slightly frothy.
- Add the 15 ounce can of pumpkin puree and whisk until fully combined with the eggs.
- Whisk in the 1 cup granulated sugar substitute until it is evenly distributed through the mixture with no dry clumps remaining.
- Add the 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt, then whisk again until the spices are fully incorporated.
- Pour in the 1 cup evaporated milk and the 1 teaspoon vanilla extract, whisking until the filling is completely smooth and pourable.
5. Fill and bake the pie
- Remove the chilled crust from the refrigerator and place it on a rimmed baking sheet, which makes it easier to move in and out of the oven and catches any drips.
- Slowly pour the pumpkin filling into the crust, filling it almost to the top edge.
- Bake at 425 degrees Fahrenheit for 15 minutes.
- Without opening the oven door for too long, reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 40 to 45 minutes.
- Check the crust edges around the 20 minute mark at 350 degrees, and add your pie crust shield or a ring of foil if they are browning too quickly.
6. Check for doneness and cool the pie
- The pie is done when the edges of the filling are set and only a small circle in the very center, about 2 inches wide, still jiggles slightly when the dish is gently shaken.
- Remove the pie from the oven and set it on a wire cooling rack.
- Let the pie cool at room temperature for about 1 hour, since the center will continue to set as it cools.
- Once it has cooled to room temperature, transfer the pie to the refrigerator and chill for at least 3 hours, or overnight, before slicing.
If you want to switch things up next time, my readers love the light, airy texture in this
Read Also: Whipped Pumpkin Pie recipe, which uses this same spice blend in a mousse style filling.
Tips for The Best Sugar Free Pumpkin Pie
A few small details make the difference between a pie that is good and a pie that disappears in one sitting.
Most of these tips take no extra time, they just require a bit of attention at the right moment.
- Use pure pumpkin puree, not pumpkin pie filling, since the filling already contains sugar and spices you do not want doubled up
- Keep your butter and water ice cold when making the crust, since warm butter leads to a tough, less flaky crust
- Do not skip the pre bake chill on the crust, it prevents shrinking and slumping in the oven
- Whisk the sugar substitute in thoroughly so it dissolves fully and does not leave a gritty texture in the finished pie
- Let the pie cool completely before slicing, cutting into it warm will give you a runny, unset center
- Bake on a rimmed sheet pan to catch drips and make moving the hot pie safer
These same principles apply if you ever branch out into a dairy free pumpkin pie, since the crust technique and doneness test stay exactly the same.
Serving Suggestions
Pumpkin pie rarely needs much dressing up, but a few finishing touches turn a simple slice into a genuine centerpiece dessert.
I like to serve it slightly chilled, straight from the refrigerator, rather than fully room temperature.
- A dollop of unsweetened whipped cream on top, lightly dusted with cinnamon
- A scoop of vanilla ice cream alongside a warm slice
- A drizzle of sugar free caramel sauce for extra richness
- A handful of toasted pecans scattered over the top for crunch
- Pair it with coffee or a spiced chai for a cozy fall dessert spread
If you are building out a full dessert table, try setting this pie alongside a few other options from my quick and easy Thanksgiving desserts roundup so there is something for everyone.
Variations of Sugar Free Pumpkin Pie
Once you have the base recipe down, it is easy to adapt it to fit different diets or flavor preferences without changing the overall method.
Here are a few of my favorite swaps and additions.
- Dairy free version: Swap the evaporated milk for full fat coconut milk
- Lower carb crust: Use an almond flour crust in place of the traditional flour crust
- Extra spiced: Add 1/4 teaspoon ground allspice along with the other spices
- Maple flavor: Replace the vanilla extract with maple extract for a deeper, autumn flavor
- Crustless option: Pour the filling directly into a greased pie dish for a lighter, custard style dessert
If you want a fully worked out version of that maple idea, I already have a vegan pumpkin pie recipe that leans into that flavor profile using plant based ingredients throughout.
Storage and Reheating
This pie stores exceptionally well, which makes it a great make ahead option for a busy holiday schedule.
Since it contains eggs and dairy, it does need to stay refrigerated rather than sitting out at room temperature.
- Refrigerator: Cover loosely with plastic wrap or foil and store for up to 4 days
- Freezer: Wrap the fully cooled, unsliced pie tightly in plastic wrap and foil, then freeze for up to 1 month
- Thawing: Thaw a frozen pie overnight in the refrigerator before serving
- Serving cold: This pie is traditionally served chilled, straight from the refrigerator, no reheating needed
- Warm slices: If you prefer it slightly warm, microwave a single slice for 10 to 15 seconds
Read Also: Pumpkin Chiffon Pie keeps just as well in the fridge and is another great option to prep a day or two ahead.
Nutritional Facts
These values are approximate and calculated per slice, based on 8 slices per pie, using a standard flour crust and a monk fruit erythritol sweetener blend.
Actual values will vary depending on the exact brands and substitutions you use.
- Calories: approximately 210 per slice
- Total Carbohydrates: approximately 18g
- Net Carbohydrates: approximately 16g
- Protein: approximately 6g
- Total Fat: approximately 12g
- Fiber: approximately 2g
- Sugar: 0g added sugar (natural sugars from pumpkin and milk remain)
For a lower carb comparison, my pumpkin cheesecake recipe runs fairly similar in macros per slice, if you want to weigh your dessert options side by side.
Health Benefits of Key Ingredients
Beyond cutting the added sugar, several ingredients in this pie bring their own nutritional upside.
None of this makes pie a health food exactly, but it is nice to know what is actually going into your dessert.
- Pumpkin puree: A good source of vitamin A and fiber, and naturally low in calories
- Eggs: Provide protein and help the filling set into a firm, sliceable custard
- Cinnamon: Contains antioxidants and has been studied for its effect on blood sugar regulation
- Ginger: May help settle digestion, which is a nice bonus after a large holiday meal
- Monk fruit or erythritol sweeteners: Provide sweetness without spiking blood sugar the way table sugar does
The spice blend here is nearly identical to what I use in my maple brown butter pumpkin pie, so the same benefits apply if you decide to try that version instead.
FAQs About Sugar Free Pumpkin Pie
1. Can I use a different sugar substitute?
Yes, most 1:1 granulated sugar substitutes work well in this recipe, including erythritol, monk fruit blends, and allulose.
Keep in mind that pure erythritol can sometimes leave a slight cooling aftertaste, so a blended sweetener often tastes closest to traditional sugar.
2. Why is my pie filling runny after baking?
A runny filling usually means the pie needed more time in the oven, or it was sliced before fully chilling.
The center should only have a small jiggle when you pull it from the oven, and it will continue to firm up as it cools and chills.
3. Can I make this pie ahead of time?
This pie is actually best made a day ahead, since it needs several hours to chill and set fully before slicing.
You can make it up to 2 days in advance and store it covered in the refrigerator until you are ready to serve.
4. Can I freeze sugar free pumpkin pie?
Yes, this pie freezes well for up to a month when wrapped tightly.
Thaw it overnight in the refrigerator, and avoid freezing it if you have already added a whipped cream topping, since that does not thaw as cleanly.
5. Is this recipe keto friendly?
With a traditional flour crust, this pie is lower in sugar but not strictly keto due to the carbs in the crust.
To make it keto friendly, swap in a low carb crust made from almond flour in place of the all purpose flour crust.
Looking for more options to round out your dessert table? Take a look at my full collection of holiday pie recipes for plenty of other ideas.
Sugar Free Pumpkin Pie
Ingredients
- 1 1/4 cups all purpose flour 156g
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, cold and cubed
- 3-4 tablespoons ice water 45-60ml
- 15 ounce pumpkin puree 425g, pure pumpkin puree, not pumpkin pie filling
- 3 large eggs at room temperature
- 1 cup granulated sugar substitute erythritol or monk fruit blend, 1:1 sugar replacement
- 1 cup evaporated milk or heavy cream for richer filling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- unsweetened whipped cream lightly dusted with cinnamon
- vanilla ice cream
- sugar free caramel sauce for drizzling
- toasted pecans scattered over the top for crunch
Equipment
- 9 inch ceramic pie dish deep dish
- Large mixing bowl
- Whisk
- Pastry cutter or food processor
- Rolling Pin
- Measuring cups and spoons
- Pie crust shield or aluminum foil
- Wire cooling rack
- Rimmed baking sheet
- Plastic wrap
Method
- Whisk together flour and salt in a large bowl. Cut in cold cubed butter until mixture resembles coarse crumbs with pea-sized pieces. Add ice water 1 tablespoon at a time, mixing gently until dough just comes together. Shape into a flat disc, wrap in plastic, and refrigerate for 30 minutes.
- Roll chilled dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie dish, pressing into bottom and up sides. Trim excess, fold overhang under, and crimp edges. Refrigerate while preheating oven and making filling.
- Preheat oven to 425°F. Position an oven rack in the lower third of the oven to help the bottom crust cook through evenly.
- Whisk eggs until smooth and frothy. Add pumpkin puree and whisk until combined. Whisk in sugar substitute, cinnamon, ginger, cloves, nutmeg, and salt. Pour in evaporated milk and vanilla, whisking until completely smooth and pourable.
- Place chilled crust on a rimmed baking sheet. Slowly pour filling into the crust almost to the top edge. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F and bake for 40-45 minutes. Add crust shield if edges brown too quickly.
- Pie is done when edges are set and only a small 2-inch circle in the center jiggles slightly. Remove from oven and cool on a wire rack for 1 hour. Refrigerate for at least 3 hours or overnight before slicing.
Nutrition
Notes
- Use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- Keep butter and water ice cold when making the crust to ensure a flaky texture.
- Don’t skip the pre-bake chill on the crust — it prevents shrinking and slumping in the oven.
- Whisk the sugar substitute thoroughly to avoid a gritty texture in the finished pie.
- Let the pie cool completely before slicing; cutting into it warm will give you a runny center.
- Bake on a rimmed sheet pan to catch drips and make moving the hot pie safer.
- For a dairy-free version, swap evaporated milk for full-fat coconut milk.
- For a lower-carb crust, use an almond flour crust in place of the traditional flour crust.
- Store covered in the refrigerator for up to 4 days, or freeze wrapped tightly for up to 1 month.
- Serve chilled straight from the refrigerator, or warm individual slices in the microwave for 10-15 seconds.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This sugar free pumpkin pie proves that cutting the sugar does not mean cutting the flavor.
It has the same warm spices and creamy texture people look forward to every fall, just without the added sugar in the filling.
Give it a try for your next holiday gathering, and let me know in the comments how it turned out for you.
If you make this recipe, I would love it if you shared a photo here, it always makes my day to see these pies on other people’s tables.
Recommended:
- Maple Pumpkin Pie Recipe
- Fresh Pumpkin Pie Recipe
- Pumpkin Pie With Sweetened Condensed Milk
- Pumpkin Mousse Recipe
- Thanksgiving Recipes
