With less carbs and just as much sweet, pumpkin flavor, this crustless keto pumpkin pie will likely be your new go-to keto pumpkin pie recipe! It takes less than 10 minutes to prepare and is only 4 net carbs per slice.
No, we don't miss the crust on this low-carb crustless pumpkin pie! It's because this pie is rich, bursts with pumpkin flavor, and is silky smooth! It tastes like the real deal — just without the crust.
Not only that, it's ridiculously easy to make. To make it, simply mix all 7 ingredients in one bowl and then pour into a pie dish. Next, put it in the oven to bake and it's done. Easy, right?
It's important to note that since this pie doesn't have a crust, it needs to to sit in fridge for at least 3 hours to set. This helps the pie hold together when cutting and serving. But, be patient as the wait is totally worth it!
Plus, this sugar-free and gluten-free crustless pumpkin pie is low in carbs (just 4 net carbs), which is important when you're squeezing in the carbs during the fall and holiday season (especially on Thanksgiving Day!).
Why Make This Keto Pie
- It tastes like real pumpkin pie — just without the crust. The pumpkin filling in this pie is just as tasty as the filling in a regular pumpkin pie. And, if you're not a fan of keto pie crusts made with almond flour, then this pie is perfect for you!
- It takes less than 10 minutes to prepare. With no crust, this recipe is as easy as pie to make! 😃
- It's low in carbs. No crust = less carbs. Each slice is only 4 net carbs (yes, a proper size slice!).
- You likely have most ingredients in your pantry. This crustless keto pumpkin pie is made with the basics — like eggs, heavy cream, sugar-free sweetener, vanilla extract and pumpkin puree — which are likely in your pantry or refrigerator during the fall season.
Just a few notes on key ingredients in this recipe:
- Pumpkin puree: Be sure to purchase puree that is 100 percent pumpkin with no added ingredients. Be careful not to mistake puree with pumpkin pie filling, which contains a lot of sugar.
- Brown erythritol: We use Swerve Brown Sweetener in this pie recipe. Brown sweeteners are used in pumpkin pies due to their molasses flavor. You may use an alternative brown sugar-free sweetener if desired. If it's not erythritol, be sure to adjust the amount of sugar-free sweetener as necessary (check the conversation chart!).
- Heavy cream: We use a cup of heavy cream to make the pie silky smooth. You may use full-fat coconut milk (from a can) for a dairy-free alternative, but it will alter the taste.
- Pumpkin pie spice: To simplify the recipe, we use pumpkin pie spice as opposed to using multiple spices like ginger, cinnamon, cloves, nutmeg, etc.
How to Make
Just a few easy steps to make this low-carb crustless pumpkin pie!
STEP 1: Pre-heat oven to 350 degree F. Grease a 9-inch pie dish with coconut oil.
STEP 2: In a large bowl, whisk eggs and heavy cream together.
STEP 3. Stir in the rest of the ingredients.
STEP 4: Pour pie mixture into greased pie dish. Bake for roughly 40 minutes, until center slightly jiggles when shook. Let cool at room temperature for an hour. Refrigerate for at least 3 hours or longer.
How to Slice
Without the crust, this pumpkin pie can be tricky to remove from the pie dish. Before slicing and serving, be sure the pie has set in fridge for at least 3 hours.
Cut the pie into 8 slices with a knife. We recommend using a small spatula to remove each of the slices.
The first slice is the hardest to remove. Gently slip the spatula under the sides of the slice to loosen it from the dish and carefully lift it up. You may need a few extra hands to help remove the first slice.
The good news is that each remaining slice is much easier to remove. Simply use the a spatula to get under each slice and lift it out.
How to Store
Cover the pumpkin pie with plastic wrap or aluminum foil and store in the fridge for up to 4 days.
Yes, pumpkin can be included in a low-carb and keto diet as long as you monitor the amount you eat. Pumpkin is a winter squash that is relatively low in carbs (especially when compared to starchy vegetables) at roughly 7 net carbs per half cup. If using store-bought pumpkin puree, check that there are no added ingredients (other than pumpkin) and the amount of net carbs per serving.
A half cup of pumpkin puree is roughly 10 grams of carbohydrates with 3 grams of fiber. Therefore, a half cup of pumpkin puree is 7 net carbs.
Of course! Just be sure not to sweeten or add any other ingredients to it as that may alter the flavor of the pumpkin pie.
Yes, you can use another sugar-free sweetener if you prefer. Just be sure to adjust the measurement for the sugar-free sweetener as necessary (check the conversion rate!).
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Crustless Keto Pumpkin Pie
- 15 ounces pumpkin puree (typical size can of pumpkin puree)
- 1 cup heavy cream
- ¾ cup Swerve Brown Sweetener (or another brand of brown erythritol)
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- Get started: Pre-heat oven to 350 degree F. Grease a 9-inch pie dish with coconut oil.
- Mix ingredients: In a large bowl, whisk eggs and heavy cream together. Stir in the rest of the ingredients until well combined.
- Bake and set in fridge: Pour pie mixture into greased pie dish. Bake for roughly 40 minutes, until center slightly jiggles when shook. Let cool at room temperature for an hour. Refrigerate for at least 3 hours or longer.
- Cover the pumpkin pie with plastic wrap or aluminum foil and store in the fridge for up to 4 days.
- Without the crust, this pumpkin pie can be tricky to remove from the pie dish. Before slicing and serving, be sure the pie has set in fridge for at least 3 hours. Cut the pie into 8 slices with a knife. Use a small spatula to remove each of the slices. Gently slip the spatula under the sides of a slice to loosen it from the dish and carefully lift it up.
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