How would you like an easy crustless keto pumpkin pie recipe that makes sticking to your ketogenic, low carb, or gluten-free diet a piece of cake pie? We are going to ditch the crust, and just keep the essentials including pumpkin, cream, milk, and eggs, plus include all the spices that pumpkin pie is known for like cinnamon and clove, to make a sugar-free pumpkin pie that is a WHOLE LOTTA YUM!
Ketogenic Pumpkin Pie
While we try to keep desserts reasonable in our home, the reality is the holidays are not complete without a few fall favorites – including pumpkin pie!
Pumpkin pie happens to be a family favorite both in our home and with extended family, but when my husband switched to a ketogenic diet we knew we were going to have to make some changes.
We had a trusted and timeless pumpkin pie recipe that was easily transformed and adapted to make the best keto pumpkin pie recipe.
Luckily, even our non-low-carb and gluten-free family members agreed that our ketogenic pumpkin pie was the BEST pumpkin pie recipe they had ever had.
If you’re looking for a delicious recipe for keto pumpkin pie, you’ve found it! You can serve this as a whole crustless pie, in individual dishes, or you can bake it inside your favorite low-carb pumpkin pie crust. Top with our keto whipped cream and you have a dessert that we can all be thankful for this holiday season.
Why This You’ll Love This!
- Our crustless keto pumpkin pie skips the time-consuming pie crust but leaves you with the best part – the delicious pumpkin filling!
- This healthy pumpkin pie recipe tastes just like sugar-laden pumpkin pie everyone already loves.
- Made without a crust and using erythritol, our pumpkin pie recipe is perfect for anyone looking for a keto, low-carb, gluten-free, or sugar-free holiday dessert recipe.
- The keto crustless pumpkin pie recipe is easy to bake in individual ramekins.
- It only has 5 net carbs per serving!
If you’re a pumpkin recipe lover and just can’t get enough, be sure to check out our other low-carb pumpkin recipes including creamy keto pumpkin bread, keto chocolate chip pumpkin muffins, and keto pupkin spice latte.
And don’t forget to top all of your low-carb pumpkin desserts with a sugar-free, low-carb homemade whipped cream.
On Keto? Grab our FREE keto foods list here OR Snag our Keto Binder HERE
Ingredient Notes
We are going to make our keto pumpkin pie with some very common and familiar ingredients – including pumpkin puree, cream, eggs, and spices. However, we are going to swap out the high-carb items – including sugar – for ones that are low-carb and keto approved.
- pumpkin puree
- heavy whipping cream
- whole milk
- eggs
- packed brown erythritol
- ground cinnamon
- ground ginger
- cloves
- salt
Ingredient Notes— This recipe calls for canned pumpkin and NOT canned pumpkin pie filling. Canned pumpkin pie filling comes with the spices mixed in, which at first might seem helpful, but mixing in your own spices tastes a million times better.
Variations
- Monkfruit (Lakanto brand is great) can also be used instead of erthyrtitol (Swerve).
Step by Step Instructions
Similar in steps and method to a traditional pumpkin pie, our keto crustless pumpkin pie recipe is perfect for when you need a low-carb holiday dessert that is quick, easy, and full of flavor.
Prep Ingredients
Preheat the oven to 375F.
Move the oven rack to the center position.
Grease a 1 1/2 qt pan or 9″ pie pan with cooking spray.
Assemble
In a medium-sized mixing bowl, whisk together the pumpkin, cream, milk, eggs, brown sugar, spices, and salt.
Pour into the prepared baking pan.
Bake
Bake in the middle of the oven for 45 to 50 minutes. The filling should be set but still jiggles a tiny bit in the center. The keto pumpkin pie filling will continue to cook as the pie cools.
Move the pie to a baking rack and let it cool completely.
Store in the refrigerator, the keto pumpkin pie should keep in the fridge for up to 2-3 days.
Serve with keto whipping cream.
Serves 8.
Recipe Tips
- Make sure you purchase pumpkin puree and not pumpkin pie filling.
- Brands of pumpkin puree can vary and some have more liquid or are thinner. Libby’s brand seems to give consistent results.
- It is recommended to make the recipe as is and not try to swap the whole milk for something else for best flavor and consistency.
- The pie can also be made in individual servings by cooking it in ramekins. If you do this the pie will most likely take less time to cook.
Common Questions
You can store your cooked and cooled pumpkin pie in the fridge for 2-3 days.
Pumpkin is considered a low-carb food and you can consume it in moderation on either a low-carb or a ketogenic diet.
On average, most pumpkin purees have 6.5 net carbs per 0.5 cup serving. And each serving of keto pumpkin pie has just 5 net carbs.
More Keto Dessert Recipes
Looking for more keto dessert recipe?
Come connect with us on Instagram! Be sure to tag us (wholelotta.yum) when you make a recipe. You can also find us on Facebook, and Pinterest.
Keto Pumpkin Pie Recipe
Making an easy crustless keto pumpkin pie recipe makes sticking to a ketogenic, low carb, or gluten-free diet easier during the holidays. No fussing with a crust, your guests won't realize this is a sugar-free take on the classic pumpkin pie.
Ingredients
- 1 15 oz can pumpkin puree
- 1 cup heavy whipping cream
- 1/2 cup whole milk
- 2 large eggs
- 1/2 cup +2 Tbsp packed brown erythritol
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Pinch of cloves
- 1/4 tsp salt
Instructions
- Preheat the oven to 375F. Move the oven rack to the center position.
- Grease a 1 1/2 qt pan or 9" pie pan with cooking spray.
- Whisk together the pumpkin, cream, milk, eggs, brown sugar, spices, and salt.
- Pour into the baking pan.
- Bake in the middle of the oven for 45 to 50 minutes. The filling should be set but still jiggles a tiny bit in the center. The keto pumpkin pie filling will continue to cook as the pie cools.
- Move the pie to a baking rack and let it cool completely.
- Store in the refrigerator, the keto pumpkin pie should keep in the fridge for up to 2-3 days.
- Serve with keto whipping cream. Enjoy!
Notes
The pie can also be made in individual servings by cooking it in ramekins, if you do this the pie will most likely take less time to cook.
It is recommended to make the recipe as is and not try to swap the whole milk for something else for best flavor and consistency.
Brands of pumpkin puree can vary and some have more liquid or are thinner, Libby's brand seems to give consistent results.
Make sure you purchase pumpkin puree and not pumpkin pie filling.
Monkfruit (Lakanto brand is great) can also be used instead of erthyrtitol (Swerve).
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Erythritol Sweetener Granular (1 lb / 16 oz) - Perfect for Diabetics and Low Carb Dieters - No Calorie Sweetener, Non-GMO, Natural Sugar Substitute -
ICO Professional Whipped Cream Dispenser for Delicious Homemade Whipped Creams, Sauces, Desserts, and Infused Liquors - uses 8g N2O cartridges (1 Pint, Silver)
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Corning Ware "French White" (1.5 Qt.) Oval Casserole Baking Dish (F-6-B)
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 193Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 82mgSodium 110mgCarbohydrates 7gNet Carbohydrates 5gFiber 2gSugar 3gProtein 4g
Sandy says
Since going keto, I never have whole milk in the house. Could we dilute our HWC with water to make it like milk? Mix 1/4cup water with 1/4cup cream???
Mel says
Hi Sandy! Normally a substitution like that wouldn’t be a huge problem, but I wouldn’t recommend a substitution with baked goods. The pie needs to set, and I would be worried that the substitution might not set the same way.
naomi russell says
The hubs made this for Thanksgiving this year, and it a was DELISH!!! We did one in a gluten free crust, and one just normal, and people were literally licking their plates. Thank you so much for such a great recipe. I totally stole it and told everyone I came up with this on my own, but I am THANKFUL for you 🙂
WholeLottaYum says
This is the BEST and seriously made my day 😂 I’m so glad you loved it! Happy holidays!
Andi says
Hello! Thank You for sharing all your recipes. Just to clarify what is the difference between Heavy Cream and HWC. Can I use HWC in this recipe instead. I have all the other ingredients trying to avoid the store. Lol.
WholeLottaYum says
Hi Andi! You’re welcome! Yes! You can definitely use heavy whipping cream, this was an adaption of our family pumpkin pie recipe that used whipping cream but typically in keto recipes I use heavy whipping cream.
Vicki says
Is it possible to use half and half, instead of the heavy cream and milk?
WholeLottaYum says
I honestly wouldn’t it won’t hold its shape as well. If you do decide to use half and half I’d cook it in individual ramekins instead of a whole pie.
Allison says
What is the carb count? I’ve never seen whole milk in a keto/low carb recipe
WholeLottaYum says
5 net carbs per serving! This is our family pie recipe I adapted to keto, I tried to make it without the whole milk in the first trial to bring down the carbs but it was honestly too rich. Just a little whole milk balances the flavor perfectly.
MD says
Hi! This sounds AMAZING! I really would like to try making it for my husband this weekend, but I am not sure I understand what to do with the cloves. Are they ground? Or do I put whole ones in? Sorry, I just haven’t ever worked with them before and want to make sure I do it right!
WholeLottaYum says
Yes, they are ground cloves! Thank you for asking and I’ll get the recipe updated to make that more clear. Enjoy! 🙂
Veronica says
Do you know the amount of servings and net carbs for this?