Reader Interactions


  1. This pie sounds yummy. Before I started Keto I made my pumpkin pies with Brown sugar so I’m wondering what you think of the Sukrin Gold sugar substitute? Also wondering if this can be made in a springform pan. I only have 8”&9” pie pans.

    • I love Sukrin Gold! It’s my favorite sweetener and I bet it would work wonderfully in this recipe. At the time I created this recipe, there was no Sukrin Gold available yet. If you make the pie with Sukrin Gold, it’s good to remember that it’s sweeter than regular erythritol so you might want to adjust the amount. Springform pan should work well. Just be sure to grease it generously.

  2. Made your pie… soooo good. I substitute evaporated milk for the cream. this is my new favorite pie. Thank you.

  3. Thank you for your fabulous recipes! I was wondering if the pumpkin pie had to be put in the fridge over night or can it be eaten after it cools?

  4. Thank you so much for this well-researched recipe! Mine is in the oven now. I tasted the pumpkin mixture for sweetness since I substituted Swerve (1/2 cup) for the plain erythritol crystals and it was quite delicious! I will have a hard time waiting until tomorrow to eat some!

  5. Thank-you so much for writing about what you tried and why you changed certain things. You just saved me a heap of experimentation because I could do it vicariously through you. Can’t wait to try this recipe next week!

  6. I just made this using the above recipe (thank you!) with the following substitutions because that’s what I had on hand. It’s not cool yet, but I still sampled it and it is GREAT!! I’m sure it changes the carb count somewhat.
    15- oz. can regular pumpkin
    2/3 cup evaporated milk
    1/2 cup Stevia (store brand)
    3 x-large eggs
    1 tsp. ground cinnamon, 1/2 tsp. salt, 1/2 tsp. ground ginger, 1/4 tsp. ground cloves
    1 tsp. vanilla

  7. I would love to make this tonight. Do you think Truvia would work and if so how much should I use?

    • Hi, Truvia should work, you might want to start with 1/2 cup (120 ml) and add more if you prefer it sweeter. Hope this helps!

  8. The only ‘pumpkin pie spice’ i can find contaibs sugar. Try the following:

    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves

    • Thank you! I’m definitely going to try that one 🙂 The pumpkin pie spice in the recipe (behind the link) doesn’t contain any sugar either.

  9. I can’t get my numbers to match yours. Myfitnesspal and double checking all the ingredients still comes out to 7 net carbs with 12 slices. help

    • Hi Susan, it completely depends on the ingredients, in this case especially about pumpkin and heavy cream. My heavy cream has 3 grams net carbs per 100 grams cream, could that be the reason?

  10. Hi, I like using agave and I know it’s pretty sweet. How much would you recommend for this recipe?
    P.S Your recipe looks soooo yummy!

    • Hi Margot, I’m sorry but I don’t have experience about agave so I cannot say how much to use… hope you will find it out!

    • Hi Kaela, basically yes, you need a little bit less — let’s say 3/4 of the amount — as erythritol crystals are not that sweet like Splenda. However, personally I don’t recommend Splenda as it’s not too healthy.

  11. Thank you! I just made this for thanksgiving dinner and it was wonderful! I was so happy to have a pie I could eat and even the high carbers at the table loved it!

  12. I was wondering if this recipe would work using unsweetened vanilla almond milk? It is low in carbs. Also, are you able to taste a chemical taste at all from the erythritol crystals? I have found when I used it in baking in the past it left a weird aftertaste?

    • Hi Heather, I haven’t tried almond milk, but I guess it would make the pie soggy and watery. As for erythritol, it tends to give a little bit of that “cooling effect”, however the spices mask that quite nicely. I would like to try this with Confectioner’s Style Swerve, as the texture is better and there is not that much aftertaste in that product.

  13. Hi. I live in Australia and am not from an American background. Could you please give some instructions on how to make the pumpkin pure. Do you use Butternut pumkin and when you say drain do you mean in a sieve after pureing?

    • Hi Therese! I really feel for you, since I also have had to learn a bunch of new things since I’m from Finland and we use for example metric system here. Most of my readers are from US, though, so that’s why I use US English and give also American measures. And, learning is always fun.

      The easiest way is to use ready, canned pumpkin (100 % pumpkin), but you can also prepare your own pumpkin pure. I have written instructions here: I prefer to strain (= sieve) the pumpkin before pureeing, but you can also strain it after pureeing. However, I have noticed that you might lose some pulp if you strain the puree rather than the roasted pieces.

      I use whatever orange-colored pumpkin I have to happen at hand, preferably as low in carbs as possible, if I manage to find that out. The carb count varies among the pumpkin varieties. I’ve never used butternut pumpkin/squash in baking so unfortunately I cannot say how it will turn out.

      Hope this helps! Just say if I can be of any further help.

  14. Thank you for the info on freezing(not) this pie. I have made the pie in hopes of freezing it but it is keeping very well in the fridge and it is delicious. Also I like the beautiful fork shown with the pie.

  15. Powder the erythritol in a blender before using. It makes the erythritol act more like sugar. Just put it in a blender and whir until it has powdered sugar consistency.

    • Theresa, thanks for a hint. I wish it was that easy! I’ve tried everything but I cannot get erythritol powdered no matter what machinery I use. That’s why my favorite sweetened is powdered Zsweet, which consists of erythritol and stevia. However, that stuff quite costly so that’s why I often use erythritol crystals. (Well, they are not cheap either if you compare to sugar…)

  16. This looks delicious I was wondering if you thought it would be possible to freeze individual slices of the pie.
    Thank you.

    • Thank you! Actually, I put some leftover pie to the freezer. If I take it now from there and tell you tomorrow how it looks?

      • I melted a slice of frozen pumpkin pie and I wasn’t extremely satisfied with the result. It was a bit watery. So, as a conclusion, I don’t recommend to freeze the pie. However, this pie keeps very well in the fridge. I have the rest of the pie there now for the fifth day, and it looks fine. My fridge is very cold, though.

  17. I don’t have much luck with any of the “tols” sweeteners….too hard on the tummy. Do you use Stevia in your baking? I’ve had some mixed success with it; it can be overwhelmingly bitter when baked – not so much unbaked, as in hot coffee or a smoothie. I am grain free and trying to make some yummy legal foods for Thanksgiving. HELP! And I love that you post the nutrition facts below your recipes. You are among the very few who do! Thank you!

  18. I am going to make this as soon as possible. Living in Ethiopia, I can’t always get all the necessary ingredients (even for your simple 5-ingredient recipes!) but we have pumpkins in season right now, cream is easy to get, there are chickens running all over town (organic & free range eggs!) and well, I’ve imported some erythritol recently when a friend came to visit (although Ethiopian honey is some of the best in the world and renowned for antibacterial properties and can be worth the carbs sometimes!) Now I just have to hope the oven behaves itself…

    • Hi Joanna! Great that you have all the ingredients for this pie! Just remember that if you roast and puree the pumpkin yourself, let it strain properly so that it’s not too watery. Hope the pie turns out well and hope you like it!


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