This Low Carb Crustless Pumpkin Pie recipe will have pumpkin spice lovers everywhere asking for seconds! This sugar free crustless pumpkin pie is not only easy to make, but is also the best keto pumpkin pie recipe I’ve tried. In fact, this recipe makes the perfect Thanksgiving dessert for diabetics, those living a gluten-free lifestyle, or anyone watching their carbs. 

 

A slice of crustless pumpkin pie.

 

Our Low-Carb Crustless Pumpkin Pie Recipe

If you’re looking for pumpkin spice goodness in a low-carb package, look no further. This recipe is for you! Making this pie will fill your home with the warmth of pumpkin spice fragrance. Best of all, it’s a guilt-free indulgence. 

 

Unlike many pumpkin pie recipes, this pie is made without sugar-laden sweetened condensed milk or evaporated milk. Instead, we used simple ingredients like no sugar pumpkin puree, heavy whipping cream, and eggs. Even though it’s made from scratch, it’s quick and easy. All you need to do is measure the ingredients, mix them together, and pour the custard into a greased pie plate. Next, just pop it in the oven and bake. That’s it!

 

Because this pie doesn’t have a crust, it’s easier to make than traditional pies. Making a crust not only takes time and effort, but also adds carbs (and often, gluten). If you prefer to have a crust, you could use a low-carb, gluten-free pie crust recipe.

 

Sweetener Substitutions for this Pumpkin Pie Recipe

Sometimes using a different sweetener can mess up the results for a recipe. This pie filling, however is fairly forgiving with substitutions. The sweetener I use in the recipe is a sweetener that is twice as sweet as sugar-Pyure Organic Stevia Sweetener Blend 2:1.

 

If you decide to use another sweetener, be sure to adjust for the level of sweetness. For example, If you use sugar, or a sweetener with a substitution ratio equal to sugar, you will want to use about a cup for this recipe.

 

Is Pumpkin Puree Keto Friendly?

A  no sugar pumpkin puree has about 10 grams of carbohydrates per 1/2 cup of puree. Fiber makes up 3 of these carbohydrates. Therefore, half a cup of pumpkin puree has only 7 net grams of carbohydrates.

 

While seven net grams carbs per half cup of puree may sound like a lot to those who limit their carb intake, most pumpkin recipes use much less than half a cup of pumpkin puree per serving. This makes pumpkin an ideal ingredient for keto-friendly recipes.

 

Crustless pumpkin pie topped with whipped cream.

 

Is Pumpkin Pie Keto

The high sugar content of most pumpkin pies makes it off-limits for those who eat a low-carb or keto diet, In addition to the sugary filling, the crust also adds carbs. 

 

While traditional pumpkin pie isn’t keto friendly, a slice of this crustless recipe variation has only 5 net grams of carbohydrates. Most of those who follow a ketogenic lifestyle can easily fit  the carbohydrate limit of most who follow a ketogenic diet. 

 

Crustless Pumpkin Pie with Coconut Milk

Are you looking for a dairy-free pumpkin pie? Simply substitute coconut milk for the heavy whipping cream. Also, be sure to use garnishes that are dairy-free. For example, instead of using whipped cream, use whipped coconut cream.

 

How to serve Crustless Pumpkin Pie

You will want to allow this pie to cool before serving it. Once the pie is cool, you can slice and serve this crustless pie just like you would any other pie. It easily releases from the pie plate and holds together without a crust. 

 

I love to serve this pie with whipped cream. Our recipe for Low-Carb Maple Whipped Cream would be perfect for to top off a slice of pumpkin goodness. A sprinkle of nutmeg or cinnamon on top provides some visual contrast.

 

Our Low-Carb Candied Pecans would make an ideal garnish for this pie as well. You could sprinkle them on top of some whipped cream, or, simply use them by themselves.

 

No matter how you decide to serve your crustless pumpkin pie, it will make for a tasty end to any meal. 

 

Enjoy!

 

Annissa

Low Carb Crustless Pumpkin Pie

This Low-Carb Crustless Pumpkin Pie makes the perfect Thanksgiving dessert that will satisfy pumpkin spice fans everywhere. This recipe is made from scratch, but super-easy! 😍❤

Low-Carb Pumpkin Pie (Crustless | Keto)

This Low-Carb Crustless Pumpkin Pie recipe is made from scratch, but super-easy! Its rich, custard filing will satisfy pumpkin spice fans everywhere. It's the perfect autumn dessert for those who choose a low-carb, keto, or gluten-free lifestyle.

Course Dessert
Cuisine American
Keyword diabetic dessert, kid-friendly dinner, low carb pumpkin dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 slices
Calories 161 kcal
Author Annissa Slusher

Ingredients

Instructions

  1. Preheat oven to 375º Fahrenheit. Spray a 10 inch pie plate with coconut oil.

    Sprayed glass pie plate.
  2. In a medium bowl, whisk together the sweetener, pumpkin spice, and sea salt. Add the pumpkin and eggs. whisk thoroughly.

    Mixing the pumpkin, HWC, eggs, sweetener, pumpkin spice and salt.
  3. Whisk in the heavy cream.

    Adding the heavy cream to the mixture.
  4. Pour filling into the prepared pie plate. Bake in the preheated oven for 45 to 55 minutes. Pie is done when a knife inserted in the center comes out clean.

    Pouring filling into pie plate.
  5. Cool on a wire rack for two hours. Cover and refrigerate.

    Baked crustless keto pumpkin pie.
Nutrition Facts
Low-Carb Pumpkin Pie (Crustless | Keto)
Amount Per Serving (1 slice)
Calories 161 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 134mg45%
Sodium 122mg5%
Potassium 168mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 118%2%
Vitamin C 2%2%
Calcium 4%0%
Iron 5%28%
Net Carbs 5g
* Percent Daily Values are based on a 2000 calorie diet.