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.
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.
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.
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.
- coconut oil spray
- ½ cup granulated stevia/erythritol blend (2X sweeter than sugar)
- 1 teaspoon pumpkin pie spice blend
- ¼ teaspoon sea salt
- 1 15 oz can pumpkin
- 4 large eggs
- 1 cup heavy whipping cream
- additional whipped cream (optional) for garnish
- nutmeg (optional) for garnish
Preheat oven to 375º Fahrenheit. Spray a 10 inch pie plate with coconut oil.
In a medium bowl, whisk together the sweetener, pumpkin spice, and sea salt. Add the pumpkin and eggs. whisk thoroughly.
Whisk in the heavy cream.
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.
Cool on a wire rack for two hours. Cover and refrigerate.
I might try this. But I like a crust.
Thank you so much for your amazing healthy recipes that allow us to have delicious desserts without guilt or ingredients that destroy our health!
It’s amazing how the pumpkin filling sort of creates its own crust! Love it. I’m a crust gal, it’s my favorite part, but I made this for a friend who eats very little carbs and it was very enjoyable!
This is totally irresistible!! Everyone at my house enjoyed it!
What a delciious treat to try this holiday season. Thanks for sharing.
This is perfect for my daughter! I have to make her mini pumpkin pies on holidays because she only eats the middle! She has texture issues and refuses to eat the part that touches the crust.
We made this pumpkin pie for Thanksgiving and everyone loved it! A delicious way to cut back on carbs a bit!
Sounds wonderful, I’m having trouble with sugar issue’s. So I will try this. Thank you for giving people a choice not to have so many carbs !