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    Home » Recipes » Desserts

    Published: Oct 12, 2020 · Modified: Apr 25, 2022 by Jennifer Banz· 27 Comments

    Keto Crustless Pumpkin Pie

    Jump to Recipe Pin for Later

    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!
    4.73 from 11 votes
    Save to FavoritesSaved! Print
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 8
    Calories: 161
    Author: Jennifer Banz

    This post may contain affiliate links

    Ingredients

    • 1 ½ cup pumpkin puree
    • 3 Large Eggs, beaten
    • ¾ cup sugar free brown sweetener
    • ½ teaspoon Cinnamon
    • 1 ¾ teaspoons Pumpkin spice
    • ¾ Cup Heavy cream
    US to Metric Conversion Chart for Common Keto Ingredients
    Prevent your screen from going dark

    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.
    Servings: 8

    Nutrition per serving

    Serving: 1Slice | Calories: 161 | Carbohydrates: 7g | Protein: 4g | Fat: 15g | Fiber: 2g

    Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

    Keyword :gluten free, keto crustless pumpkin pie recipe, keto thanksgiving dessert

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    Reader Interactions

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      Recipe Reviews




    1. Alexis says

      November 26, 2023 at 2:26 pm

      5 stars
      I’ve been eating healthier for 6.5 months and have been good about foregoing dessert. My plan is similar to keto so when it was time for Thanksgiving I knew I wanted a dessert for myself after having lost 50lbs! I started my search and came across this gem. This is so delicious. I had it with sugar free whipped cream and some days with berries. Thank you 🙂

      Reply
    2. Sue says

      October 07, 2023 at 6:20 pm

      I just pulled mine out of the oven! Smells delicious. Hoping to serve this with a dollop of fresh whipped cream however does anyone else have trouble with the whip cream staying stiff? If it sits in the fridge overnight it just kinda breaks down. I’m assuming it’s the sweetener that is doing this. Any suggestions?

      Reply
      • Jennifer Banz says

        October 08, 2023 at 8:56 am

        You can stabilize the whipped cream. Here is a good reference: https://www.thekitchn.com/stabilized-whipped-cream-last-longer-23245058

        Reply
    3. Cindy says

      August 02, 2022 at 9:34 am

      My family part Porta Rican loves my pumpkin pies. In fact, I think I bought my daughter-in-law with pumpkin pies. I made her and her family a pie every week and even after she married my son. My grandson loves anything pumpkin, but doesn't eat other sweets. Looking forward to making this with my great grand daughter who also loves making my pies. She is only 7 years old and doesn't love the crust. This is gonna be a big hit! Thank you so much. Cindy Wilson

      Reply
    4. Kathy Carre says

      February 12, 2022 at 5:23 pm

      These are SO good! Pumpkin Puree will have to become a staple in my kitchen!

      Reply
    5. Amy M says

      November 29, 2021 at 7:31 pm

      5 stars
      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 !

      Reply
    6. Jayne says

      October 17, 2021 at 10:40 pm

      2 stars
      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.

      Reply
    7. Marcia Baker says

      October 15, 2021 at 10:08 am

      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??

      Reply
      • jenniferbanz says

        October 18, 2021 at 2:19 pm

        You might try half and half but I cannot guarantee it would work

        Reply
    8. Danielle Medina says

      October 03, 2021 at 9:55 am

      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?

      Reply
    9. Christine says

      September 25, 2021 at 7:10 pm

      5 stars
      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!

      Reply
    10. 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
    11. 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
    12. 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
    13. Lee says

      November 26, 2020 at 1:45 pm

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

      Reply
    14. Ivey Banks Murdock says

      November 10, 2020 at 3:10 pm

      5 stars
      Delicious!

      Reply
    15. 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
    16. Johanna says

      October 14, 2020 at 9:38 pm

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

      Reply
    17. 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
    18. Barbara says

      October 13, 2020 at 7:03 pm

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

      Reply
    19. 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
    20. 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
    21. Terri Ruthardt-Mitchell says

      October 12, 2020 at 2:25 pm

      5 stars
      Can’t wait to try it

      Reply
    22. Susan says

      October 12, 2020 at 11:34 am

      5 stars
      I live it! Thank you for the recipe

      Reply

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

    I've been cooking and developing low carb and keto recipes for the past 13 years and it is my goal to bring you the best quality recipes and cooking tutorials possible.

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

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