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 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 leggs
- 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
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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.
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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.
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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.
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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.
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Pour the pumpkin pie filling into the pie shell and refrigerate, uncovered, over night. Then cover with cling film until ready to serve.
Low Carb Pecan Pie Bars (keto)
Nana’s Cheese Pie (crustless cheesecake, keto)
Low Carb French Silk Pie (keto)
The no bake pumpkin pie with the pecan pie crust is absolutely delicious! My wife and i both love it! Thanks Maven!
Fantastic, Richard. I’m so happy you and your wife enjoyed the recipe. Thanks for coming back and letting me know. Have a wonderful weekend. -Kim
We are dairy free, is there a substitute for the Whey Powder in the crust?
Thanks
Dawn, you may use your favorite pie crust for this recipe, you don’t have to use mine. Enjoy the recipe! -Kim
The serving info on the nutrition lable doesn’t indicate the number of servings per pie. Please clarify if it’s 1/8 th, etc.
Thank you.
Hi Jammie. It’s at the top of the recipe under the prep. time, cook time and total time. It serves 12. -Kim
Can’t wait to make this, I eat pumpkin all year round. I have a question on the measurements about the gelatin. Is it a whole pkg or 1tsp?
Hi Susan. I hope you enjoy the recipe. The recipe does not call for a whole package of gelatin, but 1 teaspoon. I’ll have to make sure that is clear in the recipe. Have a nice week. -Kim
Oh no!!!! It said 1pkg! I used the while pkg. i hope it’s fine as this is the first time i’m making it… 🙁
Jennifer, it’s 1 package. I can’t get onto my site to fix the recipe. I am so sorry!!! I can answer questions on my phone, but the site is so busy I can’t get on. I’m so sorry I wasn’t able to get to you earlier on Facebook. I’ve been helping my dad with my mom and it’s been an all day every day kind of work. I hope your pie turned out okay. I am so sorry!
I will be trying this recipe soon as I love pumpkin pie.
I’m happy to have found this site. You have great-looking dessert recipes!
Thanks, Donna. Have a great week. -Kim
I really liked this pie. I am going to try it with a coconut flour crust as my wife doesn’t handle pecans to well.
I’m so glad you like it, Mike. The beauty of this recipe is that you can use any low carb pie crust you like. Thanks for taking the time to leave a comment and enjoy your week. -Kim
I am so excited to be able to start the low carb wol and be able to eat REAL food. Thank you
You are so welcome, Deborah! -Kim
I’m new to low carbing and have been getting by mainly by just giving up on sweets, bread, and pasta. But I’ve had a terrible craving for pumpkin pie lately and I think this might fit the need! Hoping to have some spare time to make it this week… I might even share with my family. 😉
Pumpkin pie is hard to resist this time of year Rachel. I hope you enjoy the recipe! -Kim
Hello! This recipe looks wonderful! If I wanted to lower the carb count and fat count by cutting the crust all together and using the filling more like a pudding, might you know what the macros would adjust to? I could figure it out, but I’m asking just in case you have the figures handy. Thank you!
I’m sorry Amanda, I only have the nutritional info for everything together. Nixing the crust will help a lot, but the majority of the carbs is in the pumpkin puree! Still, you may be able to shave 1-2 net carbs off by leaving it out. Have a wonderful weekend. -Kim
This looks perfect and I don’t have to tie up my oven
Great pie!
These deserts look amazing!
Thank you Cindy! – Kim
I may try this for the next work potluck.
Can’t wait to try!
Hope you enjoy it, Kelly! -Kim
Going to make than(sgiving..I hope everyone likes it .thank you..
I hope so too, Lee. Have a wonderful Thanksgiving. -Kim
i’m gonna try this yummy looking pumpkin pie for thanksgiving this year.
Thank you Sara. I hope it’s a recipe you enjoy. Have a wonderful Thanksgiving. -Kim
Looks so good! I love pumpkin, and I will gladly eat it any time of year! I totally understand the anticipation of family coming to visit! We live in Montana and our families live back in Ohio!
Aww, Sarah, I hope you get to see them this year for the holidays. Enjoy yours! -Kim
I found so many delicious-sounding recipes here that I have to try! Thanks so much!
Thank you, Kimberly. Have a wonderful week. -Kim
I am making this pie this year!
Thank you for this recipie!
I am making this pie this year! Thank you for this recipie!
Great! I hope you like it. It sure was easy enough to make! Enjoy your Thanksgiving. -Kim
This pie looks insanely edible. I am kind of in love with the little whipped cream mountains! What a delicious recipe and beautiful pictures.
Thank you, Katrin! -Kim
Such a gorgeous looking no bake pie! How on earth did you get the whipped cream to look so cool and sculpted? I love it!
Thanks Stacey. I added a few pinches of xanthan gum to stabilize the whipped cream towards the end of whipping and then whipped it until it was really stiff. It looked like that for days and days! -Kim
I love no bake pie recipes. This looks amazing!
Thanks, Taryn! -Kim
No bake pies are the best! Love that you used a pecan crust!
Thanks, Maya. This was a recipe out of the norm for me – my first no bake pumpkin pie. Overall I liked it and my family loved it. Who can resist pecans? Enjoy your weekend with your family. -Kim
It’s amazing that you manage to make a low-carb version of pretty much everything. I don’t find it that difficult when cooking, but when it comes to baking, I’d be lost. The pie looks absolutely delicious, I am sure I would like it.
You’re so nice, Adina. Yes, low carb baking is crazy different. I have to admit that I really miss preparing real baked goods. I was always a good baker. Thank you so much for the compliment. I’ll pop on over to your beautiful site soon. Have a wonderful week.-Kim
This looks delicious!
Thank you, Jeannie! -Kim
No bake? Sounds good to me!!!
Really glad to see this – I used to have a high-carb no bake pumpkin pie and it was my go-to for fall potlucks and Thanksgiving. I’m making this for a Thanksgiving potluck this weekend, I’ll let you know how it goes over!
Great Rhonda! I hope it’s what you remembered. Like I said, it’s different than a traditional baked pie, but it grew on me. It’s pretty good. Yes, let me know how you liked it and where you thought your original recipe was different. Have fun at the potluck. -Kim