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4.9 from 33 votes

Sugar Free Pumpkin Pie

This easy sugar free pumpkin pie features fabulous fall flavors without the carb load. It has a gluten free crust and a deliciously spiced dairy-free pumpkin filling. Enjoy the classic American holiday dessert the low carb way! 

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12
Calories: 174 kcal
Course: Dessert
Cuisine: British

Ingredients

For the Crust
  • 1 ½ cup / 150g almond flour or ground almonds
  • ¾ cup / 70g desiccated coconut unsweetened
  • 1 egg room temperature
  • 1 teaspoon cinnamon
For the Filling
  • 15 oz / 425g can of pumpkin puree
  • ⅔ cup / 160 ml coconut cream
  • 3 eggs room temperature
  • ½ cup / 100g granulated sweetener
  • 2 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Pre-heat the oven to 180 Celsius / 350 Fahrenheit. Line the bottom of a 9 inch pie dish with parchment paper. Grease the sides. 
Crust
  1. In a food processor or with a hand mixer, blend the ingredients for the crust. Blend until dough resembles sticky crumbles and the coconut is starting to release its oils.
  2. Press the dough into the pie dish with your hands. 
Filling
  1. In a food processor or with a hand mixer, blend the pumpkin, coconut cream, sweetener, vanilla, pumpkin spice and cinnamon.  
  2. Now add your eggs and blend until fully combined. 
  3. Pour the filling into the pie dish and bake for 30 minutes. 
  4. Remove from the oven and cover the crust with aluminium foil so the edges do not burn. Simply cut out a shape like a halo and gently lay it over the edges. Return to the oven for another 30 minutes.   
  5. Let the pie cool to room temperature. Dust with powdered sweetener and serve with coconut whipped cream or whipped cream. 

Notes

  • 8g net carbs per slice. Makes 12 slices.
  • Store in the fridge for up to 5 days or freeze for up to 3 months. Serve with whipped coconut cream or whipped cream. 
  • The coconut cream in the filling can be replaced with dairy heavy cream. 
  • Homemade pumpkin spice:  In place of the 2 teaspoon pumpkin spice, use 1 ¼ teaspoon cinnamon, ¼ teaspoon each nutmeg and ginger and ⅛ teaspoon each cloves and allspice.
  • You can also make your own pumpkin puree - see instructions in the post! 

Nutrition Information

Calories 174kcal (9%) Total Carbohydrates 6.8g Protein 6.5g (13%) Fat 13.9g (21%) Saturated Fat 5.8g (29%) Sodium 27mg (1%) Potassium 157mg (4%) Fiber 3g (12%) Sugar 2.5g (5%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 174

% Daily Value*

Calories 174kcal 9%
Total Carbohydrates 6.8g 2%
Protein 6.5g 13%
Fat 13.9g 21%
Saturated Fat 5.8g 29%
Sodium 27mg 1%
Potassium 157mg 3%
Fiber 3g 12%
Sugar 2.5g 5%

* Percent Daily Values are based on a 2,000 calorie diet.