Pumpkin pie quietly takes over the whole table every November, and nobody argues with it. This sugar-free pumpkin pie keeps the part everyone actually comes for, the warm spice and the smooth creamy slice, and builds it on a thin crust that holds together without a cup of wheat flour.
There is no pie filling mix and no sweetened condensed milk in it. The filling is LIBBY’S 100% pure pumpkin, thick FAGE Greek yogurt, granulated allulose, two eggs, and pumpkin pie spice, which is why the texture lands somewhere between a classic custard pie and a very good pumpkin mousse.
The pan is deliberately small. A 7-inch round pan gives you eight tall wedges instead of a wide shallow layer, so a quarter of the filling feels like a full slice rather than a scrap off the edge. The crust is almond flour and oat fiber pressed thin over the bottom and up the sides, then baked once by itself so it stays crisp underneath the custard instead of turning soft.
Plan the chill, because that is the real work. The pie bakes at 325°F for 45 to 52 minutes, cools on the counter for about an hour, and then spends at least four hours in the refrigerator before you cut it. Five hours from start to slice, and what that time buys in this sugar-free pumpkin pie is a wedge that holds together from the crust to the point instead of slumping off the knife.
Why You’ll Love This Recipe
- Real pumpkin, real spice. A cup and a half of 100% pure pumpkin with 1½ tsp pumpkin pie spice and a pinch of fine salt, not a sweetened pie filling.
- Custard texture without the cream. Thick 0% Greek yogurt and two eggs give the filling the density it needs to hold a slice.
- A thin, sturdy crust. Almond flour, oat fiber, a little allulose, and melted butter press into the pan and bake to a light gold in 10 to 12 minutes.
- About 4g net carbs per wedge. Eight servings at roughly 126 calories, 7g protein, and 7g fat each.
- A small pan that feeds eight. The 7-inch size is the reason this sugar-free pumpkin pie gives you eight real wedges instead of twelve thin ones.
Ingredient Notes
For the golden crust
Finely ground almond flour (70g) is the base of the crust. Almond flour goes in dry, with no liquid worked into it, so it presses into a thin shell rather than a dough you would have to roll.
Oat fiber (12g) adds bulk and holds the shell together. It is far more absorbent than oat flour and pulls in the water that helps the crust bind, so the two are not interchangeable here. If oat fiber is new to you, it is the same ingredient used in my sugar-free pumpkin fluff dessert crumb base.
Melted butter (20g) and water (10g) are the only liquids. Melt the butter first and let it cool a little so it does not start cooking the oat fiber on contact. If you want the creamy sweetness that sweetened condensed milk usually gives a pumpkin pie, sugar-free condensed milk is the version to make.
For the pumpkin filling
LIBBY’S 100% Pure Pumpkin (366g) gives the filling its color and body. Use 100% pumpkin, not pie filling, which is already sweetened and seasoned and will make this pie too sweet.
FAGE Total 0% plain Greek yogurt (170g) is what makes the filling creamy. The fat-free version still carries enough body to set into a custard, and its faint tang is the only thing standing between this and a plain sweet potato pie.
Granulated allulose (124g total) sweetens both parts, with 24g in the crust and 100g in the filling. 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, and it is not a sugar alcohol.
It browns faster than table sugar, so watch the crust color rather than the clock alone. My guide to sugar-free sweeteners for baking goes into how it behaves in bakes.
Two large eggs (100g) go in last and get whisked gently, just until they disappear into the mixture. They are the structure of the whole filling, so overmixing here is the fastest way to a bubbly top.
About the nutrition numbers
Brands and batches change, so treat the per-serving figures in this sugar-free pumpkin pie as estimates for the products listed: about 126 calories, 4g net carbs, 7g protein, 7g fat, 4g fiber, and 8g total carbs across eight servings. Ingredient values shift between products, and USDA FoodData Central is where the numbers behind them come from.
How to Make This Sugar-Free Pumpkin Pie
Everything happens in one 7-inch pan, starting at 325°F. The crust bakes on its own first, cools for ten minutes, and then takes the filling straight into the same pan. There is no blind-bake-and-discard step and no separate custard stage, so this sugar-free pumpkin pie stays in one pan from the first press of crust to the last wedge.
- Heat the oven to 325°F (165°C) and place a parchment circle in the bottom of the pan.
- Mix the almond flour, oat fiber, 24g allulose, melted butter, and water. Press it thinly over the bottom of the pan and up the sides, close to the rim.
- Bake the crust 10–12 minutes, until it is lightly golden, then cool it for 10 minutes.
- Whisk the pumpkin, Greek yogurt, 100g allulose, pumpkin pie spice, and fine salt together until smooth. Add the eggs and whisk gently, just until combined.
- Pour the filling into the crust. Bake 35–40 minutes, until the edges are set and the center still has a small, gentle wobble.
- Cool the pie for about 1 hour, then refrigerate it for at least 4 hours before cutting it into 8 wedges.
Success Tips
Do not whip excess air into the filling. A heavy whisk leaves you with bubbles that set into holes and a top that looks rougher than it needs to. Whisk the pumpkin and yogurt first, add the eggs at the end, and stop the moment the streaks disappear.
Shield the crust edge with foil if it browns early. A 1½-inch-deep pan puts the filling close to the rim, and the edge of this sugar-free pumpkin pie is the first part to catch too much color. A strip of foil folded over the rim takes care of it without touching the filling.
Pull the pie while the center still wobbles. It looks underdone coming out of the oven and firms up during chilling, which is exactly what you want.
Chill it fully. Four hours in the refrigerator is what turns the filling into something you can cut into clean, creamy wedges instead of a soft spoonful. If you have never had a yogurt-set custard pie before, this sugar-free cinnamon-vanilla custard pie uses the same idea in a thinner shell.
Storage
Keep the pie in the refrigerator after it has finished chilling, covered so the crust edge does not dry out. This one is at its best cold, straight from the fridge, and a slice that has sat at room temperature will not cut as cleanly. If you prefer it less cold, move a wedge to the counter for a few minutes before eating.
FAQ
Why is the center still wobbling when the pie comes out of the oven?
That is the right result. A gentle wobble in the middle with set edges is the signal to pull it, and the filling finishes firming during the hour on the counter and the four hours in the refrigerator.
Can I cut into it before the 4-hour chill?
You can, but you will be cutting warm custard. Wait out the chill and you get clean wedges that hold their shape, which is the whole point of making this one a day ahead.
Do I need a 7-inch pan?
The recipe is written for a 7-inch round pan, about 1½ inches deep, and that size is doing real work here. A wider pan spreads the same filling into a shallower layer, and you would need to rethink the bake and the chill time along with it.
Why does the crust need so little butter?
Because the crust is pressed thin over the bottom and up the sides rather than rolled, and because oat fiber binds it. With 20g of melted butter you get a tender, crumbly edge instead of a short pastry crust, which suits a filling this rich.
How many servings does it make?
Eight wedges from one 7-inch pan, which is what this sugar-free pumpkin pie is built to give you. Each one is about 126 calories with roughly 4g net carbs, 7g protein, 7g fat, and 4g fiber.
Eight wedges, one 7-inch pan, and about five hours from oven to first slice. If you want a second pumpkin bake on the same almond-flour base, the sugar-free pumpkin crumb cake comes out of one 8-inch pan, and the sugar-free cherry lattice pie shows what a small pie plate does for a taller slice.
Otherwise, give this sugar-free pumpkin pie its full chill, wipe the knife between cuts, and serve it cold. If you want pumpkin served cold in neat pieces rather than warm from the oven, the sugar-free pumpkin donuts bake eight of them in two standard donut pans and never use hot oil.
Sugar-Free Pumpkin Pie
Ingredients
Equipment
Method
- Heat oven to 325°F (165°C). Place parchment in pan bottom.
- Mix almond flour, oat fiber, 24g allulose, butter, and water. Press thinly over bottom and up sides near the rim.
- Bake 10–12 minutes until lightly golden. Cool 10 minutes.
- Whisk pumpkin, yogurt, 100g allulose, spice, and salt smooth. Add eggs and whisk gently just until combined.
- Pour into crust. Bake 35–40 minutes until edges are set and center still has a small gentle wobble.
- Cool about 1 hour, then refrigerate at least 4 hours before cutting into 8 wedges.
Notes
- Do not whip excess air into the filling.
- Shield the crust edge with foil if it browns early.
- Remove while the center still gently wobbles; it firms during chilling.
- Chill fully for clean slices and a creamy classic pumpkin-pie texture.