Learn to make an easy crustless pumpkin pie recipe whether you're looking for the perfect creamy pie recipe without a crust or a keto pumpkin pie that skips the sugar.
We also show you how to make it as a crustless whole pie or in individual muffin tins. Either way, your pumpkin pie without a crust will be a Whole Lotta Yum!
On Keto? Grab our FREE keto foods list here OR Snag our Keto Binder HERE
Crustless Pumpkin Pie Recipe
We are going to ditch the crust, and just keep the essentials including pumpkin, cream, and eggs, plus include all the spices that pumpkin pie is known for like cinnamon and clove, to make a sugar-free pumpkin pie .
We had a trusted and timeless pumpkin pie recipe that was easily transformed and adapted to make the best keto crustless pumpkin pie recipe. Seriously, it's the best!
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 whipped cream and you have a dessert that we can all be thankful for this holiday season.
If you want another pumpkin option, we know you'll also love our keto pumpkin cheesecake mousse.
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 the 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 pumpkin spice latte.
Ingredient Notes for Libby's Crustless Pumpkin Pie
We are going to make our crustless 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 usual brown sugar and use golden monk fruit instead.
Now don't worry, if you're here for a crustless pumpkin pie recipe WITH brown sugar, just use that instead! Golden monk fruit and brown sugar can be used 1:1 in recipes.
- pumpkin puree - our favorite brand is Libby's, many other brands have a thinner consistency. Make sure to buy 100% pure pumpkin puree and not pumpkin pie filling
- heavy whipping cream - look for 0 carb brands
- whole milk
- eggs -large eggs
- packed brown sweetener- golden monk fruit for low-carb (or brown sugar)
- spices - ground cinnamon, ground ginger, cloves. Pumpkin pie spice can be substituted instead of these, but our spice blend is truly perfection. You can buy them from the bulk section to save money.
- salt
How to Make Keto Pumpkin Pie
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.
And again, it's perfectly fine to make this recipe in individual portions or in a pie pan or baking dish, like shown below.
Prep Ingredients
Preheat the oven to 375F. Grease muffin tins (or use muffin liners), ramekins, a 1 ½ 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. Makes 8 dessert portions. Enjoy!
Recipe Tips for Pumpkin Pie Without a Crust
- 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 the 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.
FAQ's
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 Pumpkin Recipes
Looking for more keto dessert recipes?
- Keto pumpkin mousse
- Keto Pumpkin Bread
- Keto Pumpkin Chocolate Chip Muffins
- Keto pumpkin spice latte
- Keto Whipped Cream
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.
Recipe
Crustless Pumpkin Pie (Keto)
Ingredients
- 1 15 oz can pumpkin puree
- 1 cup heavy whipping cream
- ½ cup whole milk
- 2 large eggs
- ½ cup +2 tablespoon packed golden monkfruit
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of cloves
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375F. Move the oven rack to the center position. Grease a 1 ½ qt pan, 9" pie pan, ramekins, or muffin tins with cooking spray.
- Whisk together the pumpkin, cream, milk, eggs, brown sugar, spices, and salt. Pour into the pan or muffin tins.
- Bake in the middle of the oven for 45 to 50 minutes for a 9" pie pan, baking them in muffin tins will take about 40 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
Nutrition
Laura says
I made this recipe today and put it muffin tins. I baked it for the 40 minutes and they were still too mushy. I realize all ovens vary though. I have to be honest here, I didn’t like them as much as I’d hope to.
WholeLottaYum says
Hi Laura, I'm sorry yours was too soft, they probably just needed to bake a bit longer. It's still cooked through even if they're too soft after pulling them out, so an other way to fix the recipe is to turn them into pumpkin mousse cups by layering the mini pies in a cup or mason jar and alternating layers with whipped cream. Not having a crust does also make it softer than a traditional pumpkin pie with the crust. Sometimes ingredient brands can influence the taste, or if you used pumpkin pie spice instead of the individual spices. Happy Holidays! Jen
Kim says
Can you freeze these?
WholeLottaYum says
Hi Kim, Yes! You can freeze leftover pumpkin pie. Sometimes dairy can get a tiny bit grainy in texture but it will still taste delicious.
lisa says
Can you use 2% milk?
WholeLottaYum says
Hi Lisa, If you have 2% I'd add 1/4 cup of that and increase the heavy whipping cream to 1/4 cup. Happy Thanksgiving! Jen
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?