Description
Enjoy the comforting flavors of autumn with this Easy Sugar-Free Classic Pumpkin Pie! Featuring a buttery almond and coconut flour crust filled with silky-smooth pumpkin custard, warm pumpkin pie spices, and naturally sugar-free sweetness, this low-carb dessert is perfect for Thanksgiving, holiday gatherings, or any cozy fall occasion. With just 4 grams of net carbs per serving, it’s a delicious way to enjoy a classic pumpkin pie without the added sugar.
Ingredients
For the Almond Flour Pie Crust:
- 3/4 cup super-fine almond flour
- 2 tablespoons coconut flour
- 1 tablespoon + 1 1/4 teaspoons unsalted butter, melted
- 1 large egg white
For the Pumpkin Custard Filling:
- 1 1/4 cups pure unsweetened pumpkin puree
- 1/4 cup heavy whipping cream
- 2 large eggs
- 1/3 cup + 1 teaspoon granulated allulose or monk fruit sweetener
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
Instructions
1. Prepare the Crust: Preheat the oven to 325°F (163°C). Place a 6-inch round, 2-inch-deep pie dish on a baking sheet.
2. Mix the Crust Ingredients: Combine almond flour, coconut flour, melted butter, and egg white in a mixing bowl. Stir until a slightly sticky dough forms. Let rest for 3 minutes.
3. Shape and Pre-Bake: Press the dough evenly across the bottom and up the sides of the pie dish, creating a small raised rim. Bake for 10–12 minutes until lightly golden and dry to the touch. Remove and cool for 10 minutes.
4. Prepare the Pumpkin Filling: In a medium bowl, whisk together pumpkin puree, heavy cream, sweetener, pumpkin pie spice, and vanilla extract until smooth.
5. Add the Eggs: Gently whisk in the eggs until fully incorporated. Avoid overmixing to prevent excess air bubbles in the custard.
6. Fill the Crust: Pour the pumpkin custard mixture into the pre-baked crust, leaving approximately 1/4 inch of space at the top.
7. Bake the Pie: Bake at 325°F (163°C) for 45–55 minutes. Begin checking around 40 minutes. If the crust edges brown too quickly, cover them loosely with aluminum foil. The edges should be set while the center retains a gentle jiggle.
8. Cool and Chill: Transfer the pie to a wire rack and cool at room temperature for 1–1 1/2 hours. Refrigerate for at least 4 hours to allow the custard to set completely.
9. Slice and Serve: Cut into 8 equal slices. Serve chilled with sugar-free whipped cream and a sprinkle of cinnamon or nutmeg, if desired.
Notes
- Choose Pure Pumpkin: Use 100% unsweetened pumpkin puree, not canned pumpkin pie filling, which often contains added sugars.
- Sweetener Substitution: Granulated monk fruit sweetener can replace allulose. Check the product’s sweetness ratio, as some blends are sweeter than allulose.
- Prevent Cracks: Gently whisk the eggs into the filling rather than beating vigorously.
- Avoid Overbaking: Remove the pie when the edges are set but the center still jiggles slightly.
- Make Ahead: Prepare the pie a day ahead and refrigerate overnight for the best texture and flavor.
- Storage: Cover and refrigerate leftovers for up to 4–5 days.
- Serving Suggestion: Serve chilled with homemade sugar-free whipped cream and a sprinkle of cinnamon.
- Larger Pie: For a standard 9-inch pie, double the ingredients and allow approximately 55–65 minutes for baking the filling, checking for doneness.
- Prep Time: 20 minutes
- Cook Time: 55–67 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 145 kcal
- Fat: 12 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 5 g