This sugar-free pumpkin pie is everything you love about the classic holiday dessert—creamy, spiced, and perfectly sweet, but without the sugar and grains. Made with an almond flour crust and real pumpkin purée, it’s a healthy twist on a Thanksgiving favorite that everyone will love.

The base is buttery and crisp, made from almond flour and just a touch of vanilla. The filling combines pumpkin, cream, and warm spices for that cozy, homemade flavor. It’s gluten-free, grain-free, and low-carb, yet feels as indulgent as the original. Serve it chilled or warm with a dollop of whipped cream, and you’ve got the perfect fall dessert that satisfies every craving—without the sugar crash.

Crust

• 2 ½ cups almond flour (fine ground works best)
• 3 tbsp erythritol
• 6 tbsp butter or ghee, melted
• 1 egg
• ½ tsp vanilla extract
• pinch of salt

Filling

• ½ cup pumpkin purée
• ½ cup heavy cream (33%)
• 2 eggs
• ½ cup erythritol or allulose (or more, depending on pumpkin sweetness)
• 2 tsp pumpkin pie spice (homemade or store-bought)
• 1 tsp vanilla extract
• pinch of salt

Pumpkin pie spice mix

• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp allspice
• ¼ tsp ground cloves