Silky, spice-forward sugar free pumpkin pie with a crisp crust, exact bake temps, clean-slice technique, and whipped-cream finish—written step-by-step so your holiday dessert lands flawless!
Crave the cozy, cinnamon-laced drama of fall without the sugar crash? Sugar Free Pumpkin Pie delivers that velvety, custard-smooth bite with warm spice, clean sweetness, and a finish so luxe you’d swear it’s “the real thing.”
Ingredients (Serves 8–10)
Classic No-Sugar Butter Crust
- 1¼ cups (150 g) all-purpose flour
- ½ tsp fine sea salt
- 10 tbsp (140 g) cold unsalted butter, cut into ½-inch cubes
- 3–4 tbsp ice water
OR
Almond-Flour Press-In Crust (Low-Carb)
- 2 cups (200 g) super-fine almond flour
- 2 tbsp ground flaxseed (structure)
- ¼ tsp fine sea salt
- 4 tbsp (56 g) unsalted butter, melted and cooled
- 1 large egg white, lightly whisked
Sugar Free Pumpkin Filling
- 1 can (15 oz / 425 g) pumpkin purée (100% pumpkin, not pie mix)
- 2 large eggs + 1 large yolk, room temperature
- ¾ cup (150 g) granulated allulose or erythritol/monk-fruit blend (I prefer allulose for smoothness)
- ¼ cup (55 g) brown “sugar” style allulose/erythritol blend (deeper caramel notes)
- 1 cup (240 ml) heavy cream, room temperature
- ¼ cup (60 ml) evaporated milk or half-and-half
- 1½ tsp pure vanilla extract
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp fine sea salt
Optional Set-Insurance: 1 tbsp (8 g) cornstarch or ½ tsp xanthan gum (whisk thoroughly to avoid clumps)
Topping (Sugar Free Whipped Cream)
- 1 cup (240 ml) cold heavy cream
- 2 tbsp powdered allulose (or powdered erythritol blend)
- ½ tsp vanilla extract
- Pinch sea salt
Making The Best Sugar Free Pumpkin Pie!
1) Build The Crust Base
Butter Crust Route (Flaky)
- In a bowl, whisk flour and salt. Cut in cold butter with a pastry cutter until pea-sized bits remain.
- Sprinkle in ice water, 1 tbsp at a time, tossing with a fork until the dough clumps when squeezed.
- Press into a disc, wrap, and chill 45 minutes. Chilled fat equals flake.
- On lightly floured surface, roll to a 12-inch round. Drape into the pie pan, lift the edges to avoid stretching, and trim to a 1-inch overhang. Fold under and crimp. Freeze 15 minutes to lock the shape.
Almond-Flour Route (Press-In)
- Stir almond flour, flax, and salt. Add melted butter and egg white; mix until the texture resembles damp sand that presses together.
- Press into the pan, packing the sides first, then the base. Prick the base with a fork. Freeze 15 minutes.
2) Blind-Bake For A Crisp Bottom
- Heat oven to 190°C/375°F. Line chilled crust with parchment; fill with pie weights or dry beans up to the rim.
- Bake for 15 minutes.
- Remove weights and parchment. For butter crust, bake 8–10 minutes more until the base looks dry and edges just start to color. For almond crust, bake 5–7 minutes; it turns toasty fast.
- Wrap the crimp with foil shields to protect it during the final bake.
3) Build A Silky Filling (No Grit, No Splits)
- In a medium saucepan over LOW, warm pumpkin purée with cinnamon, ginger, nutmeg, cloves, and salt for 3 minutes, stirring. This wakes the spices and drives off moisture for a tighter set.
- Whisk in granulated and brown-style sweeteners until dissolved and glossy, 1 minute.
- Off heat, whisk in heavy cream and evaporated milk until the mixture looks like pumpkin velvet.
- In a separate bowl, whisk eggs and yolk. Stream the warm pumpkin mix into the eggs while whisking. Return everything through a fine mesh sieve into a clean bowl—this guarantees silk.
- Whisk in vanilla. If using cornstarch, sift it in now and whisk smooth. If using xanthan, sprinkle while whisking vigorously; stop as soon as it disappears.
4) Fill, Bake, And Nail The Set
- Reduce oven to 175°C/350°F.
- Pour the custard into the warm, blind-baked crust. The warmth encourages an even set from the bottom.
- Bake 45–55 minutes. Rotate at 30 minutes. The edge domes slightly and the center holds a soft wobble (like set gelatin). The instant-read thermometer slips into the center at 75–80°C / 170–175°F. Stop there—carryover heat finishes the job.
- Set on a rack. Walk away 2 hours. Then chill at least 4 hours (overnight rewards patience). This rest locks custard into clean slices.
5) Whip The Topping And Finish With Style
- Beat cold cream, powdered allulose, vanilla, and a pinch of salt to soft peaks.
- Spread or pipe swirls on chilled pie. Dust with a whisper of cinnamon.
- Dip a sharp knife in hot water, wipe dry between cuts, and plate tidy wedges.
Flavor Roads That Still Read Sugar Free
- Add ½ tsp maple extract to the filling and use a brown-style sweetener.
- Sprinkle ½ cup chopped toasted pecans over the whipped cream right before serving.
- Swap heavy cream for full-fat coconut milk and vanilla for ½ tsp coconut extract; go almond crust for a dairy-light plate.
Troubleshooting Clinic
- Cracks On Top: Pulled at too high a temp or overbaked. Next time stop at 170–175°F center and cool away from drafts. Minor cracks hide under whipped cream—no apologies.
- Soggy Bottom: Blind-bake longer and ensure the custard goes into a warm shell. Metal pans help.
- Overly Soft Slice: Chill longer. If you used allulose, the extra rest tightens the set without losing silk.
- Too Pale: Let the custard bloom spices on the stovetop and don’t skip the brown-style sweetener; it deepens color.
What To Serve It With
Hot coffee, black tea with lemon, or a ginger-snap crumb sprinkle along the rim of each plate. If you’re feeling grand, a tiny pool of unsweetened cream on the plate sets off the spice like a tuxedo under fireworks.
When that first forkful tastes like a leaf-strewn walk and family stories told too loudly, send a picture and keep sugar free pumpkin pie in your permanent repertoire. You and I just turned “no sugar” into “no leftovers.”
