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Slice and plate of keto pumpkin chiffon pie.

Sugar Free Pumpkin Chiffon Pie

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  • Author: Deb Belsha
  • Prep Time: 15 minutes
  • Refrigerate: 6 hours
  • Cook Time: 15 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Stove Top
  • Cuisine: American


This light and fluffy sugar free pumpkin chiffon pie is filled with warming spices and lots of pumpkin flavor. But the creamy, mousse-like texture is so airy and delicious, it just might replace your traditional pumpkin pie.


Units Scale


  • 2 cups fine almond flour, sifted
  • 1/3 cup sugar substitute
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 5 tablespoons unsalted butter, melted


  • 1 cup granulated sugar substitute (you will use 3/4 for filling, 1/4 for egg whites)
  • 1 envelope unflavored gelatin ( 1/4 ounce or about 2 1/4 teaspoons)
  • 1 15 ounce can pure pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/4 ground nutmeg
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 3 egg whites
  • 1/2 cup heavy cream



  1. Preheat oven to 350°F.   Lightly spray 9 inch pie plate with nonstick baking spray.
  2. Combine crust ingredients and mix well.
  3. Press crust mixture onto the bottom and up the side of pie plate.  Use your fingers to press down to smooth crust.  Poke a few hole in bottom of crust with the tines of a fork.
  4. Bake for 10 minutes until golden brown.  Remove pie plate to cool before filling.


  1. In a medium saucepan, mix together the pumpkin puree, egg yolks and heavy cream until smooth.  
  2. Pour in the gelatin, 3/4 cup sugar substitute, spices and salt and stir into the pumpkin mixture.
  3. Heat saucepan over medium flame and stir pumpkin mixture until it is very hot and just starting to boil *
  4. Remove from heat and pour pumpkin mixture into a bowl and cool to room temperature.
  5. After it has cooled, pour the egg whites into a large bowl and use a hand or stand mixer to beat them until they form soft peaks.*  Sprinkle in the 1/4 cup of sugar substitute and beat another minute so that the egg whites form still peaks. *
  6. Spoon and fold  in the eggs whites a little at a time into the cool pumpkin mixture . 
  7. Pour mixture into the cooled pie crust and smooth the top.  Lightly cover with plastic wrap and refrigerate about 6 hours or overnight until ready to serve.   You can sprinkle with some pumpkin pie spice before serving.


*It will take about 4-5 minutes for the mixture to lightly boil.  Don't heat the pumpkin mixture to a full boil.  Just until you see bubbles around the edges of the pan.  You will see the mixture thickening as well.

*Cold eggs are easier to separate.  Room temperature egg whites whip up fluffier than cold ones.  After separating, leave egg whites at room temperature for about 30 minutes.

*Soft peaks will look like a loose meringue and will still fall off the beaters.  Stiff peaks of egg whites will hold to the beaters and have a firmer shape to them.  They will also look glossy or shiny.

Gently fold over the egg whites a few turns with a spatula and then add more whites until they have all been mixed in.  Don't beat or fold too quickly or over mix the whites because they will deflate and not be as fluffy in the pie.

*The pie will stay fresh in the refrigerator for 3-4 days.  It is not recommended for freezing.