Crustless Pumpkin Pie (Keto Low Carb) is absolutely tasty AND easy to make - you WILL NOT miss the pie crust. If you want a quick and simple pumpkin pie from scratch - this is IT. A low carb, sugar free, and keto pumpkin pie recipe
Why You Will Love This Pumpkin Pie
This is literally the easiest and tastiest pumpkin pie I've ever made! I love that you don't have to fool around with a pie crust. No one in my house could tell this was sugar-free. 🙂 -Kori
| Super Easy
This pumpkin pie recipe can be thrown together and in the oven in a jiffy. This is a fuss-free super easy dessert that you can enjoy anytime!
| Don't Have to Fool Around With Pie Crust
While pie crust tastes amazing, it's definitely not low carb. In addition, it can be time consuming to make. I wanted to make this recipe something you could throw together quickly and bake without a lot of fuss.
Sometimes you just want a hassle free dessert, right? This recipe is meant to be made anytime - not just Thanksgiving! LOL
| Tastes Ahhhmazing!
I'm super excited about this pie, if you couldn't already tell. You MUST make this recipe I promise it is so good.
In this recipe I simply used 1 tablespoon of pumpkin pie spice which for whatever reason, turned out to be the perfect combination of spices that I love.
| Low Carb and Keto Pumpkin Pie
Crustless pumpkin pie is the perfect low carb and keto dessert!! With 7.3 g of fat. 3.4 g protein, and 3.3 net carbs it fits nicely within the keto diet. Crustless and guiltless!
I used a granulated sugar substitute with monk fruit and erythritol in this recipe.
7.3 g fat | 3.3 g net carbs | 3.4 g protein
What You Will Need to Make This Recipe
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- 3 eggs
- 1 cup granulated sugar substitute with a 1:1 sugar ratio (or regular sugar can be used)
- 15 oz can of pumpkin puree
- 1 cup heavy cream
- 1/4 tsp salt
- 1 tablespoon pumpkin pie spice
How To Make Custless Pumpkin Pie (Keto Low Carb)
Preheat oven to 450 degrees F. Coat a 9" deep dish pie pan with nonstick spray or butter.
In a medium-sized bowl beat eggs, granulated sugar substitute, salt, and pumpkin pie spice.
Stir in pumpkin and heavy cream. Mix well.
Pour into pie pan. Bake for 10 minutes. Reduce heat to 350 degree F and bake for 40 to 55 minutes or until knife inserted near the middle comes out clean.
Cool and then refrigerate. Serve topped with whipped cream - enjoy!
- Generously spray the inside of the pie plate with a nonstick spray (we used coconut oil spray) or rub with butter. This will help the pie from sticking to the bottom.
- Let pie cool completely then refrigerate before serving up your delicious pie.
- If you used an erythritol sugar substitute you will get a white crystallization that may form on top of the pie once it cools. It does not affect the taste. Right before serving you can rub a small amount of coconut oil over the top. You can also use a generous amount of whipped cream - which no one will complain about. 🙂
| What is the difference between pumpkin puree and pumpkin pie filling?
Pumpkin pie filling is the pie filling seasoned with pumpkin pie spices and is ready to make pumpkin pie once evaporated milk and eggs have been added. On the other hand, pumpkin puree is unsweetened. This crustless pumpkin recipe uses pumpkin puree.
| How do you serve pumpkin pie?
Pumpkin pie is best served straight out of the refrigerator with a dollop of whipped cream. Don't be stingy with the whipped cream either. 🙂 Yum.
| How can I lower the fat in this recipe?
You can lower the fat in this crustless pumpkin pie by using milk or half and half in this recipe instead of heavy cream. Note that nonfat milk would be too watery for this recipe.
| How can I tell when pumpkin pie is done?
Pumpkin pie is done when a knife inserted near the center comes out clean. For this crustless pumpkin pie it can take anywhere from 40 to 55 minutes to set in the middle - depending upon the type of pie plate used.
We used a 9" deep dish ceramic pie plate which takes a little longer to bake then say an aluminum pan.
| How long does pumpkin pie last in the fridge?
Pumpkin pie will last approximately 3 to 4 days in the refrigerator. Cover with foil or plastic wrap.
More Low Carb and Keto Desserts
- Pumpkin Creme Brulee
- Lemon Meringue Custard Pies
- Chocolate Torte
- Almond Butter Cake
- Fudgy Brownies
- Blueberry Cheesecake Ice Cream
- Pumpkin Chocolate Chip Muffin | by Whole Lotta Yum
- No Bake Pumpkin Cheesecake Bites | by Beauty and The Foodie
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This crustless pumpkin pie is made extra EASY and TASTY. 🙂 A pumpkin dessert that makes it easy to impress your guests! No one will know that this healthy dessert is sugar-free, low carb, and keto recipe. I made this for my picky kids and they LOVED it. We can keep this little keto dessert secret to ourselves. LOL! The perfect fall and holiday dessert recipe! #pumpkin #fall #holiday #keto #ketodessert #lowcarb #healthy #sugarfree #healthydessert #pumpkinpie #crustlesspie #easypie #pierecipe