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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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.
- 1 cup (4 oz/ 114 g) pecans, lightly toasted & cooled
- 1 cup (4 oz/ 114 g) almond flour
- 1/4 cup (70 g) Sukrin Gold (or your favorite sweetener to taste)
- 1/4 cup (25 g) whey protein powder (I use Isopure Zero Carb)
- 5 tablespoons (2 oz/57 g) salted butter, melted (or more if needed)
- 1 oz (15 / 425.24 g) can pumpkin puree (I used Libby's)
- 3/4 cup (210 g) Sukrin Gold (or your favorite sweetener to taste)
- 3 large eggs
- 2 large egg yolks
- 1 cup (236.6 ml) heavy cream (or full fat coconut milk)
- 1/2 teaspoon salt
- 1 t package gelatin 2 1/2 / 7 g
- 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
- Pecan Crust: Preheat oven to 350 F and place rack to middle position. In a food processor, process the pecans until chopped finely. Add the almond flour, Sukrin Gold, and protein powder. Pulse the machine to mix the ingredients together. Lift the lid and add the melted butter by pouring evenly over the mixture. Pulse again until the mixture resembles crumbs, is moist, and holds together when gently squeezed in your hand. If it doesn't add 1 more tablespoon of melted butter.
- Pour the crust mixture into a pie plate (mine was 9.5 inches) and press with your fingers to evenly distribute the crust. Using a piece of waxed paper and a flat bottomed glass, firmly press the crust into the pie plate by laying the waxed paper of the crust and pressing down with the glass. Bake for 10-15 minutes until lightly browned. Remove from the oven and cool.
- Pumpkin Pie Filling: Open the can of pumpkin. On the stove, add the 3 whole eggs and 2 yolks to a medium pot. Beat together. Whisk in the Sukrin Gold, spices and salt. Stir in the heavy cream and sprinkle the gelatin over the surface. Let sit for 5 minutes. The gelatin may bloom - absorb moisture, or not. It's okay, it will melt as it cooks.
- Turn the heat under the pot to medium and begin stirring slowly with a whisk. When the mixture begins to heat up, stir faster until it just begins to thicken. Turn the heat down to low and stir briskly until the mixture thickens. The whole process should take 5-10 minutes depending on your stove and cookware. Remove the pot from the burner and continue to whisk for 1 minute. Then, stir in the pumpkin puree, vanilla extract and maple extract. Taste and adjust the sweetness per your taste.
- Pour the pumpkin pie filling into the pie shell and refrigerate, uncovered, over night. Then cover with cling film until ready to serve.
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