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    Recipes » Keto Dessert Recipes » Keto Crustless Pumpkin Pie

    Published: Oct 12, 2020 · by: TamiPrice · As an Amazon Associate I earn from qualifying purchases

    Keto Crustless Pumpkin Pie

    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!

    PUMPKIN PIE ON A WHITE PLATE

    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.

    pumpkin pie batter

    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 pumpkin pie on a white plate

    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!
    5 from 7 votes
    PRINT RECIPE PIN RECIPE
    Course: Dessert
    Cuisine: American
    Keyword: gluten free, keto crustless pumpkin pie recipe, keto thanksgiving dessert
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 8
    Calories: 161kcal
    Author: Jennifer Banz

    INGREDIENTS

    • 1 1/2 cup pumpkin puree
    • 3 Large Eggs, beaten
    • 3/4 cup Brown Sugar Sweetener (Click here to see my favorite on Amazon)
    • 1/2 teaspoon Cinnamon
    • 1 3/4 teaspoons Pumpkin spice
    • 3/4 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
    Previous Post: « What am I going to do when I reach my goal weight? Episode 2: The Live Life Keto Podcast
    Next Post: Individual Keto Strawberry Crisps »

    Reader Interactions

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      Recipe Reviews




    1. Debra says

      January 07, 2021 at 1:47 pm

      Just made this. Can’t wait to try it later. Will post later how it turned out.

      Reply
    2. Patty O says

      December 03, 2020 at 8:53 pm

      5 stars
      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!

      Reply
    3. Jennan Williams says

      November 26, 2020 at 2:47 pm

      5 stars
      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!!!?

      Reply
    4. Lee says

      November 26, 2020 at 1:45 pm

      5 stars
      This was really tasty! Didn’t miss the crust at all.

      Reply
    5. Ivey Banks Murdock says

      November 10, 2020 at 3:10 pm

      5 stars
      Delicious!

      Reply
    6. Natalie Dixon says

      November 09, 2020 at 4:08 pm

      There was salt in the video but not on recipe, do you use the salt

      Reply
    7. Johanna says

      October 14, 2020 at 9:38 pm

      5 stars
      Thank you for the recipe the pie was delicious!!

      Reply
    8. Marianne says

      October 14, 2020 at 1:13 pm

      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?

      Reply
      • jenniferbanz says

        October 16, 2020 at 9:51 am

        Yes, just like traditional pumpkin pie

        Reply
    9. Barbara says

      October 13, 2020 at 7:03 pm

      Can’t wait to make this. I am a pumpkin pie freak.
      !

      Reply
    10. Lee Ann Reich says

      October 13, 2020 at 11:32 am

      Hi Jennifer! I just put the pie in the oven and was wondering how to make it pumpkin cheesecake next time.

      Reply
      • jenniferbanz says

        October 16, 2020 at 9:51 am

        This wouldn’t convert to pumpkin cheesecake. I have a recipe for that coming soon!

        Reply
    11. Sandy Mckay says

      October 13, 2020 at 10:14 am

      Could you pour into foil cupcake holders, for individual servings? How long should I bake?

      Reply
      • jenniferbanz says

        October 16, 2020 at 9:52 am

        Yes and spray the liners with cooking spray. Probably 15-20 minutes

        Reply
    12. Terri Ruthardt-Mitchell says

      October 12, 2020 at 2:25 pm

      5 stars
      Can’t wait to try it

      Reply
    13. Susan says

      October 12, 2020 at 11:34 am

      5 stars
      I live it! Thank you for the recipe

      Reply

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    Jennifer

    Hey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. 

    I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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