A classic pumpkin pie gets a cozy upgrade here. Under a thick layer of maple cream and toasted pecans sits a silky, spiced pumpkin custard in a buttery almond-flour crust. This maple cream pumpkin pie tastes like Thanksgiving in every bite.
It is made with no added sugar. Allulose sweetens the filling and the topping, and an alcohol-free, sugar-free maple flavoring gives the cream its warm maple taste. Each of the 10 slices has about 154 calories, 9g protein and just 4g net carbs.
The pie bakes in under an hour, and the cream topping comes together in minutes once the pie is chilled.
Why You’ll Love This Maple Cream Pumpkin Pie
- Silky pumpkin custard. Smooth, spiced and creamy.
- Maple cream topping. Thick, tangy and lightly sweet.
- Toasted pecan crunch. A buttery finish on every slice.
- 4g net carbs per slice. About 154 calories each.
Ingredient Notes
Crust. Bob’s Red Mill almond and coconut flour with Anthony’s oat fiber, melted butter and an egg white make a crisp, buttery crust.
Pumpkin. One cup of LIBBY’S 100% Pure Pumpkin. Use pure pumpkin, not pumpkin pie mix, which is sweetened.
Greek yogurt and eggs. FAGE Total 0% Greek yogurt and two eggs make a light, creamy custard with extra protein.
Maple cream. Neufchâtel cheese, thick Greek yogurt, powdered allulose and an alcohol-free, sugar-free maple flavoring. Check the label: many maple flavorings contain syrup or alcohol.
Pecans. Two tablespoons of toasted chopped pecans add crunch to the maple cream pumpkin pie.
Allulose. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of pumpkin or Greek yogurt yourself, you can look them up on USDA FoodData Central. Pumpkin and dairy contain natural sugars, and the nutrition is estimated.
How to Make Maple Cream Pumpkin Pie
You need an 8-inch pie dish at least 1½ inches deep, mixing bowls, a whisk and an electric mixer. Prep takes about 25 minutes, the pie bakes for 45 to 55 minutes in total, and it chills for at least 4 hours.
Bake the crust
Step 1. Heat the oven to 350°F (175°C) and prepare the pie dish.
Step 2. Mix the crust ingredients into a soft, cohesive dough.
Step 3. Press it evenly across the bottom and up the sides.
Step 4. Prick the crust and bake for 10 to 12 minutes, until lightly golden.
Make the pumpkin filling
Step 5. Lower the oven to 325°F (165°C).
Step 6. Whisk the pumpkin, yogurt, eggs, allulose, spice and vanilla until smooth.
Step 7. Pour the filling into the cooled crust.
Step 8. Bake for 35 to 43 minutes, until the edges are set and the center gently wobbles.
Step 9. Cool completely, then refrigerate for at least 3 hours.
Add the maple cream and pecans
Step 10. Beat the Neufchâtel, powdered allulose and maple flavoring until smooth.
Step 11. Gradually fold in the Greek yogurt to make a thick cream.
Step 12. Spread the maple cream evenly over the chilled pumpkin pie.
Step 13. Scatter the toasted chopped pecans across the cream.
Step 14. Chill the maple cream pumpkin pie briefly, then cut it into 10 equal wedges.
Success Tips for Maple Cream Pumpkin Pie
Do not overbake. Take the pie out when the center still wobbles gently for a silky custard.
Chill before topping. Spread the cream only on a cold pie so it stays thick.
Use thick yogurt. Thin yogurt makes a runny cream.
Toast the pecans. A few minutes in a dry pan brings out their buttery flavor.
Serving Ideas
Serve it at Thanksgiving next to other holiday desserts, or with a cup of coffee on a cool fall afternoon.
More Sugar-Free Pumpkin Desserts
For the classic version, try my sugar-free pumpkin pie. For a showstopper, the sugar-free double layer pumpkin pie is creamy and tall.
And for a no-bake option, make the sugar-free no-bake pumpkin cheesecake.
Storage
Cover and refrigerate the maple cream pumpkin pie for up to 4 days. Add the pecans close to serving so they stay crunchy.
Maple Cream Pumpkin Pie FAQ
Which maple flavoring should I use?
Choose an alcohol-free, sugar-free maple flavoring. Many maple extracts contain alcohol, and some imitation flavors contain syrup or sugar.
Why did my pumpkin pie crack?
It baked too long or cooled too quickly. The maple cream topping hides small cracks.
Can I make it a day ahead?
Yes. Bake the pie a day ahead and add the cream and pecans on the day you serve it.
How many slices does this maple cream pumpkin pie make?
The pie makes 10 slices, about 154 calories and 4g net carbs each.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Silky, spiced and crowned with maple cream, this pumpkin pie is a sugar-free holiday classic everyone will love.
Sugar-Free Classic Pumpkin Pie with Pecan & Maple Cream
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Prepare an 8-inch pie dish.
- Mix crust ingredients into a soft, cohesive dough.
- Press evenly across the bottom and up the sides.
- Prick crust; bake 10–12 minutes until lightly golden.
- Reduce oven temperature to 325°F (165°C).
- Whisk pumpkin, yogurt, eggs, allulose, spice, and vanilla until smooth.
- Pour filling into the cooled crust.
- Bake 35–43 minutes until edges set and center gently wobbles.
- Cool completely; refrigerate for at least 3 hours.
- Beat Neufchâtel, powdered allulose, and maple flavor until smooth.
- Gradually fold in Greek yogurt to create a thick cream.
- Spread maple cream evenly over the chilled pumpkin pie.
- Scatter toasted chopped pecans across the cream.
- Chill briefly, then cut into 10 equal wedges.
Notes
- Avoid overbaking to preserve the silky pumpkin custard.
- Use thick Greek yogurt and verified sugar-free maple flavor.
- No added sugar; naturally occurring sugars remain. Nutrition is estimated.