A creamy, spiced, and irresistible pumpkin pie perfect for Paleo, low-carb, keto, and sugar-free lifestyles!
I am one of those pumpkin pie enthusiasts that will have pumpkin spiced anything and everything, all year round. While I try to steer away from pumpkin pie lattes because of how many I will drink in a day if left to my own devices, it only leaves more room in my stomach for homemade pumpkin pie!
This dessert is the harmonious blend of creamy pumpkin, warm spices, and a touch of natural sweetness, all nestled in a flaky low-carb crust. It’s the perfect finale for a holiday meal or any cozy gathering, whether you’re following a Paleo, low-carb, keto, or sugar-free diet or simply looking for a healthier twist on a classic dessert.
The secret to its magic lies in its balance: the rich pumpkin custard and aromatic spices like cinnamon, nutmeg, and ginger bring all the nostalgic holiday flavors without the sugar or gluten. Add a dollop of sugar-free whipped cream on top, and you’ve got yourself a crowd-pleaser that’s as good-looking as it is downright delicious.
Is This Paleo Low-Carb Sugar-Free Pumpkin Pie Recipe Healthy?
This pie is a diet-compliant treat that’s lower in carbs than the traditional recipe and free of refined sugars, making it ideal for anyone looking to indulge without straying from their health goals.
The combination of pumpkin purée and coconut milk not only creates a luscious texture, but also delivers a dose of fiber and vitamins A and C. Monk fruit, a natural sugar substitute, sweetens the pie without spiking blood sugar levels.
To make this pie even healthier, sprinkle some crushed nuts on top for extra texture and healthy fats.
Where Does Pumpkin Pie Come From?
Pumpkin pie has come a long way from its humble beginnings. In 1621, early settlers in New England created a primitive version of the dessert by baking stewed pumpkin with milk, honey, and spices inside a hollowed-out pumpkin. While these early versions lacked the flaky crust we know and love, they set the stage for the evolution of this iconic dish.
The first true recipe for pumpkin pie appeared in 1651, thanks to French chef François Pierre la Varenne, who introduced a version with a pastry shell. By the 1670s, “pumpion pie” recipes in English cookbooks began incorporating spices like cinnamon and nutmeg, adding a warm, festive touch.
Fast-forward to 1796, and pumpkin pie became a staple in American homes, with Amelia Simmons including a recipe in her groundbreaking cookbook, American Cookery. Today, pumpkin pie is a quintessential Thanksgiving dessert, symbolizing the harvest season and bringing families together around the table.
How To Make Ahead And Store
To make the filling ahead of time, mix it and store in an airtight container in the refrigerator for up to 24 hours before baking. Once fully cooled, this pie stores well in the refrigerator for up to 4 days. Cover it with plastic wrap or foil to prevent it from drying out. For longer storage, slice the pie, wrap each piece tightly in plastic wrap, and freeze for up to 2 months. To serve, thaw in the refrigerator overnight.
Serving Suggestions
There are so many ways you can dress up your pumpkin pie for a gathering or event! While it’s not strictly traditional, I love to drizzle over some Homemade Pecan Butter and use the butter to stick extra roasted pecans to the pie.
For a simple but delicious lunch, try this Winter Salad with a slice of pumpkin pie afterward. The warming flavors of the salad go so well with the pie. And, finally, remember that Pumpkin Spice Latte I mentioned earlier? There’s no shame in using leftover ingredients from the pie to make your favorite drink!
Recipe
Ingredients
- 1 can pumpkin purée (15 ounces)
- 1/2 cup monk fruit
- 1/2 cup full-fat coconut milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 to 2 pinches sea salt
- 1 low-carb pie crust cooled (click for recipe)
- Sugar-free whipped cream for serving
Instructions
- Preheat oven to 350℉.
- In a large bowl, whisk all the ingredients (up to the pie crust) together until fully combined. Pour into the prepared and cooled pie crust.
- Cover the pie with tinfoil to prevent burning, and pinch the center of the foil to make a tent shape over the pie.
- Bake in the oven until the center has just a little jiggle, and a knife inserted an inch from the crust comes out clean, about 45 to 50 minutes. Turn the oven off, crack the oven door open slightly, and let the pumpkin pie sit inside for 30 minutes.
- After 30 minutes, let the pie cool on a wire rack on the counter completely for 2 hours, then refrigerate for at least 1 hour. The pie can be served at room temperature, but the crust is a little flakier and better if it's refrigerated and served cold.
- Serve with sugar-free whipped cream (if desired) and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Do you have a blog I can sign up for?
Hi Dawn, would be great to have you! Just go to my homepage: http://www.foodfaithfitness.com, you can fill in your name on and email to join the list.
If I’m using a refrigerated crust do I need to precooked it before filling
Yes, it’s usually better to prebake a refrigerated pie crust before adding the filling otherwise it may become soggy.