There is no need to indulge in sugar and flour this holiday season when you have recipes like this Keto Crustless Pumpkin Pie in your back pocket! This is just like the traditional pumpkin pie but without all of the work!
It’s that time of year again! The weather is getting cold, the leaves are falling, and I want all things pumpkin!
This keto crustless pumpkin pie will give you all of the Fall vibes and it is so dang easy!
All you have to do it mix everything up, pour into a well greased pie plate, and bake in the oven.
The result is a sugar free pumpkin pie everyone will love, keto or not!
Top it with some whipped cream to take it over the top.
Ready for a keto Thanksgiving? Try these other amazing recipes:
- Loaded Cauliflower Casserole
- Green Beans with Crispy Bacon
- Cauliflower Stuffing with Chicken Thighs
- Roasted Butternut Squash
- Keto Chocolate Mousse
Keto Crustless Pumpkin Pie
Indulge this fall with a holiday classic alternative to keep you on track this season! Keto Crustless Pumpkin Pie is everything you love about pumpkin pie while staying low carb!
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Servings: 8
Calories: 161kcal
INGREDIENTS
- 1 ½ cup pumpkin puree
- 3 Large Eggs, beaten
- ¾ cup Brown Sugar Sweetener (Click here to see my favorite on Amazon)
- ½ teaspoon Cinnamon
- 1 ¾ teaspoons Pumpkin spice
- ¾ Cup Heavy cream
INSTRUCTIONS
- Preheat the oven to 350F. In a large mixing bowl, combine the pumpkin purée, eggs, sweetener, cinnamon, pumpkin spice and heavy cream.
- Spray the inside of your pie plate with cooking spray. Pour the pumpkin pie mixture into the pan and spread flat with a spatula.
- Place into oven and bake for 30-40 minutes or until a toothpick comes out clean. Let sit for 30 minutes to set. Serve.
WATCH HOW TO MAKE IT
NUTRITION
Serving: 1Slice | Calories: 161kcal | Carbohydrates: 7g | Protein: 4g | Fat: 15g | Fiber: 2g
Kathy Carre says
These are SO good! Pumpkin Puree will have to become a staple in my kitchen!
Amy M says
This was great exactly what I needed for Thanksgiving. I used swerve sweetner. I tossed some pecan pieces in butter and toasted them to top the pie when serving adds a great crunch textural element, topped with whipped cream and it tastes great !
Jayne says
This wasn’t for me. It’s fairly watery. A bit metallic so the taste wasn’t there foe my taste buds.. I love pumpkin and pumpkin flavored items so I will try other recipes. Not terrible for keto, just won’t make it again.
Marcia Baker says
Would it work to use almond milk or low fat half in half just to cut back on calories and fat with the cream in this as well as other keto recipes??
jenniferbanz says
You might try half and half but I cannot guarantee it would work
Danielle Medina says
I made this and it was delicious making it again today. I can’t seem to find the net carbs per slice. Is it 3?
Christine says
Just made this, made a double batch and ended up with 3 pies! So delicious, even my pumpkin pie disliking mom loved it! The whole family raved about it and I loved how easy it was to make!
Debra says
Just made this. Can’t wait to try it later. Will post later how it turned out.
Patty O says
Made this for Thanksgiving, and my husband & I both loved it. Made it again today with my 2.5 year old grandson & he loved it. Followed recipe except used 2 cups of home grown baked pumpkin because that is what I had in the freezer. I have only been keto for 2 months, but this is one of my favorite recipes. So good and the first time I ever lost weight over Thanksgiving! Thanks!
Jennan Williams says
I am keto now for 9 months, and lost 15 lbs and 3 inches off my tummy, at 59 folks this is not easy to pull off!! This pie was delish!! And i stayed keto!! Thanks so much for your recipes!!! Happy Thanksgiving!!!?
Lee says
This was really tasty! Didn’t miss the crust at all.
Ivey Banks Murdock says
Delicious!
Natalie Dixon says
There was salt in the video but not on recipe, do you use the salt
Johanna says
Thank you for the recipe the pie was delicious!!
Marianne says
I made this today. It tastes good, but the pie is quite soft and moist. It’s that how it’s supposed to be like?
jenniferbanz says
Yes, just like traditional pumpkin pie
Barbara says
Can’t wait to make this. I am a pumpkin pie freak.
!
Lee Ann Reich says
Hi Jennifer! I just put the pie in the oven and was wondering how to make it pumpkin cheesecake next time.
jenniferbanz says
This wouldn’t convert to pumpkin cheesecake. I have a recipe for that coming soon!
Sandy Mckay says
Could you pour into foil cupcake holders, for individual servings? How long should I bake?
jenniferbanz says
Yes and spray the liners with cooking spray. Probably 15-20 minutes
Terri Ruthardt-Mitchell says
Can’t wait to try it
Susan says
I live it! Thank you for the recipe