Sugar-free Low Carb Pumpkin Pie (No-bake)

Name: Sugar-free Low Carb Pumpkin Pie (No-bake)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 1 cup pecans, lightly toasted and cooled; 1 cup almond flour; 1/4 cup Sukrin Gold ((or your favorite sweetener to taste)); 1/4 cup whey protein isolate ((I use Isopure Zero Carb)); 5 tablespoons salted butter, melted ((or more if needed)); 15 oz can pumpkin puree; 3/4 cup Sukrin Gold ((or your favorite sweetener to taste)); 3 large eggs; 2 large egg yolks; 1 cup heavy cream ((or full fat coconut milk)); 1/2 teaspoon salt; 1 package unflavored Knox gelatin ((2 1/2 tsp)); 1/2 teaspoon vanilla extract; 1/4 teaspoon maple extract; 1 1/4 teaspoons cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/8 teaspoon nutmeg; 1/2 teaspoon grated orange zest (I really liked this addition)

By Kim 70 Comments

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An easy sugar-free pumpkin pie that’s cooked on the stove and sets in the refrigerator. Use your favorite low carb pie crust and make this recipe your own.

We’re looking forward to our annual visit from my wonderful MIL. She visits every year for either Thanksgiving or Christmas.

My kids are very excited because Grandmommy has infinite patience and knows just how to make everyone feel special (like all grandparents do – they just have the knack). My son is already setting aside the board games they will play, as my daughter thinks about what crafts they will do together – Grandmommy always has the best ideas. Because our extended families live in Texas and the East coast we cherish these brief visits during the holiday season.

Pumpkin pie is a favorite of mine and I eagerly anticipate making it every Fall. I love its firm, custardy texture and the mixture of spices that mingle with the pureed pumpkin – taking it to an entirely new level. Since I only make pumpkin pie twice a year, once for Thanksgiving and once for Christmas, I consider it a must for my holiday table.

I’ve been working on a baked sugar-free pumpkin pie with a more traditional-style pastry crust for the past several weeks. The pumpkin pie filling is slap-your-daddy good, but the low carb pie crust burns before the pie is fully cooked – even with crust savers. Because I don’t share anything I’m not immensely proud of, that version will have to wait until next year. Simply put, I want you to have the best recipes I can offer. Cooking and eating should each be a pleasurable experience.

I tabled the low carb baked pumpkin pie recipe and began researching no-bake pumpkin pie recipes. I found what I was looking for on All Recipes – a stovetop recipe for pumpkin pie filling that I fiddled with a bit. This is a very easy and popular recipe on the site and is rated 4 1/2 stars.

My version results in a pretty good no-bake low carb pumpkin pie. The texture is a little different than that of a traditional pumpkin pie, but it’s absolutely still worth making. My kids loved it.

What I like about this recipe is that you can use your favorite low carb pie crust. I used a “brown sugar” pecan pie crust that is particularly great with low carb no bake cheesecakes, but it would be equally good with a grain free almond pie crust or this ketogenic walnut pie crust.

This sugar-free pumpkin pie filling is nicely spiced and is cooked on the stovetop until thickened, much like a custard or pudding, and gelatin helps it set. Pour the cooked filling into your favorite pre-baked crust and chill. I prefer to chill mine uncovered, over-night, so it develops a very thin skin on top. Then, I cover the pie with plastic wrap. This step prevents the filling from sticking to the wrap when it’s uncovered and messing up the surface of the pie. I do this with all of my low carb “cream pies” and also with my Nana’s cheese pie, which is a family favorite.

We all know that pumpkin and winter squashes (as well as sweet potatoes) contain natural sugars, but I have not added any additional sugars. I used my favorite low carb sugar alternatives. I like Sukrin brand, but you can use your favorite.

The serving size for this pie is smaller than the healthy 8 servings suggested in several of my other low carb pie recipes. Taken in the context of the amount of food one may consume on Thanksgiving or Christmas Day, it is a nice size.

Each serving of this stovetop no bake low carb pumpkin pie is 7 net carbs

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