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Crustless Pumpkin Pie recipe made with just a few simple ingredients and won’t have you missing the crust one bit. This low carb pumpkin pie is a family favorite for fall and Thanksgiving.
We’ve made it pretty well known here that pumpkin pie is a family favorite. We cannot get enough of it. So when I told my husband that instead of a crusted pumpkin pie like our Low Carb Pumpkin Pie (I was missing an ingredient for our Low Carb Pie Crust) so Crustless Pumpkin Pie was born!
I’ve got to admit, we both were floored by how much we loved this recipe. I realized myself that it isn’t the crust necessarily that I love so much but the pumpkin pie flavor mixed with some keto whipped cream and oh my word heaven.
Simple Crustless Pumpkin Pie
Another thing to love about this receipt – the ingredients are easy to find and preparation is a quick and easy.
- Mix the 7 ingredients together.
- Pour into a dish.
- Bake!
This dish is actually perfect for those following all sorts of diets. As the recipe is written it is actually gluten-free, dairy-free, low carb and keto friendly! Woot!
Let’s dive into all things pumpkin this holiday season and starting with this crustless pumpkin pie. Or these low carb pumpkin bars that are pretty much delicious pumpkin freezer fudge. Enjoy 🙂
Check out this Vegan Pumpkin Pie from Texanerin Baking!
Net Carbs in Crustless Pumpkin Pie
3 Net Carbsper pumpkin pie slice when slicing the dish into 9 servings. You can easily cut the dish into smaller pieces to lower the carb count but I was being realistic to what portion my family generally takes when there is pumpkin pie around.
Note: The 3 Net Carbs per slice is by subtracting the sugar alcohol erythritol. This does not account for the whipped cream so if you do add that make sure you account that into the calculations.
Check out our homemade keto whipped cream recipe that is 1 Net Carb per serving
My family does subtract the sugar alcohols and I’ll continue to provide that sugar alcohol grams above the nutrition card below and you can decide for yourself if you want to follow that.
PLEASE do not shame or be mean to others who might do things a little differently. That is not what we are about here.
If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free to read up more on Net Carbs and why people do or don’t subtract sugar alcohols.
TRY THESE OTHER LOW CARB RECIPES :
- Low Carb Pie Crust
- Keto Chocolate Mousse
- Low Carb Pumpkin Pancakes
Crustless Pumpkin Pie Recipe
Crustless Pumpkin Pie recipe made with just a few simple ingredients and won't have you missing the crust one bit. This low carb pumpkin pie is a family favorite for fall and Thanksgiving.
4.19 from 98 votes
Print Pin Rate
Course: Dessert
Cuisine: Keto, Low Carb
Keyword: crustless pumpkin pie
Prep Time: 8 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 8 minutes minutes
Servings: 9 slices
Calories: 40kcal
Author: Bailey
Ingredients
- 1 (15 oz) can pure pumpkin puree
- 2 large eggs
- 1/2 cup erythritol
- 1/4 teaspoon salt
- 1 Tablespoon pumpkin spice
- 1 teaspoon ground cinnamon
- 1 cup unsweetened almond milk (or heavy cream)
- 1 teaspoon pure liquid stevia (optional)
Instructions
Preheat oven to 425 degrees F
Whisk all ingredients together in a mixing bowl.
Pour into a oiled 8x8 pan or pie pan if you'd like.
Bake for 15 minutes then reduce heat to 350 degrees F. Continue baking for another 35-40 minutes, or until pie is set and cooked through. Knife should come out clean at the center.
Notes
Please note that there are 168 grams of sugar alcohol in the entire recipe and should be accounted for if you calculate the net carbs.
Total of 18 grams sugar alcohol per slice if you slice into 9 slices.
Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.
Nutrition Info
Nutrition Facts
Crustless Pumpkin Pie Recipe
Amount Per Serving (1 slice)
Calories 40 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 41mg14%
Sodium 119mg5%
Potassium 19mg1%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Sugar Alcohol 18g
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thatslowcarb or tag #thatslowcarbrecipe!
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Reader Interactions
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Comments
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Teresa Anne Kraemer says Can I double the recipe and bake it in a 9 x 13 pan? I would assume that I would need to bake it a bit longer. This recipe is a popular one and enjoyed by the whole family. Thank you for this awesome recipe!
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- Lindsay says
Yes you 100% can and yes you would have to bake it longer than general. Once the middle is firm or when poked with a knife and it comes our rather clean
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- Alison says
Hi Lindsay! I was wondering if flax eggs or another sub would work here? Thanks!
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- Lindsay says
I can’t say I’ve tried BUT I actually don’t see why it wouldn’t work! I say give it a good and report back and let us know. 🙂
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- Laura says
Can you use Swerve Confectioners sugar?
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- Lindsay says
Yes.
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- Teresa says
Does anyone know if we can use coconut milk instead of almond milk?
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- Lindsay says
Yes you 100% can
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- Catherine R. says
Just popped them into the oven anxiously waiting for them to cook.
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- Cheryl mccollum says
Can monk fruit sweetener be used
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- Lindsay says
Yes most definitely!
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- Patricia says
Call me a bad person, but sugar alcohols and truvia do not agree with me so I use either granulated or liquid Splenda. I wish your sweetener conversion chart included those. Granulated Splenda has some carbs I know, but the liquid does not. As with other liquid sucralose products, though, it can give a different taste if used in large quantities.
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- Lindsay says
It is something we are working on testing out with our upcoming keto bundle with an updated conversion chart including Splenda! So stay tuned. I’ll be able to help a bit more with that info in the coming months. 🙂
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- Ellissa says
Yummy! Obviously that calorie count must be from using almond milk, because heavy cream would make it way more calorie rich. I met in the middle and used 1/2 and 1/2 making it 89 calories a slice and 4.9 carbs but that’s with 8 slices… super yummy and will make again! Thank you ?
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- Lindsay says
Yes! Calorie counts and nutrition information is going to be what is in the original recipe card. The side notes of recipe alternatives will not be calculated in for nutrition info just so you know for the future. 🙂 Glad you enjoyed it though!
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- Nina says
Can you make a crusted version?
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- Lindsay says
We have a crusted version with this Low Carb Pumpkin Pie recipe. 🙂
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- Judy says
Im a bit confused about the almond milk ( or heavy cream). It’s listed in the ingredients. Is it mixed in before baking. Or is it meant to be th whipped topping?
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- Lindsay says
Yes the almond milk (or heavy cream) is mixed in with everything else before baking.
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- Gaby says
Can i use whipping cream?
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- Lindsay says
Yes. Definitely 🙂
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- Tammy says
I tried this it was fantastic and doesn’t taste like some desserts people eat on a diet.thank you!!!
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- Jeannette says
I don’t use sugar alcohols or stevia. Do you know how much regular sugar I would need to substitute? 1/2 cup?
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- Lindsay says
See our sweetener conversion chart and that might be of use now and in the future.
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- Lori Dukes says
Then it’s not low carb and you won’t see results, just saying
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- Sarah says
Still much lower carb as it is crustless and if you don’t mind less sweet, 1/4 cup of sugar might be enough and would be okay if divided by 9. (not keto, but much healthier than the regular stuff)
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- Lorie says
Can you double this for a 9×13 pan?
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- Lindsay says
Yes! Most definitely.
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- Ane says
Very easy to make and tasty as a bite sized treat. I needed low carb/keto treat for work party so I poured a heaping tablespoon into 24 mini muffins cups and then split the remainder perfectly into 2 regular sized muffin cups. I followed recommended baking temps and started at 425° for first 10 min then reduced heat to 350° for 10 more minutes with mini cups and 20 minutes for regular sized cups. My husband and children loved them so much I had to hide them!
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- Lindsay says
So glad you enjoyed this recipe! Thank you for providing the instructions to bake in muffin cups too! I bet that will help others 🙂
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- Stefani says
This sounds so yummy and easy! Can you please explain why the nutrition card says 23 carbs per slice? I thought it would much lower.
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- Lindsay says
We provide the full carb info WITH the carbs from sugar alcohols. We explain it in more detail in the most and above the nutrition card. Most people subtract the sugar alcohols but some do not so we provide the carb count in the nutrition card for those who do not subtract sugar alcohols. There are 18 sugar alcohol carbs in each slice so when you subtract that and dietary fiber you end up at 3G carbs per slice.
Hope that helps. If you need more info on sugar alcohols and net carbs here is some info.
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- Kirsten says
The best part of this is that you use the whole can of pumpkin! Yay! I hate when a recipe calls for a tiny amount and then you’re like, “what the heck do I do with the rest of this?†I can’t wait to try this. I love pumpkin!
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- Lindsay says
Haha yes! We try to avoid that as much as possible ourselves! Enjoy 🙂
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