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.
If you thought you had to give up pumpkin pie on a keto diet, have no worries, pumpkin is considered lower carb and you’re able to eat it in moderation.
Fall is here, time to enjoy days on end of low carb, sugar-free, and keto pumpkin recipes. If you’re a pumpkin lover and just can’t get enough, be sure to check out our low carb pumpkin recipes for creamy keto pumpkin bread and keto chocolate chip pumpkin muffins.
A printable recipe card is at the bottom of the post!
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Keto Pumpkin Pie Recipe
While we try to keep desserts to a minimum and at most once per week in our house, the yearly favorite we all look forward to is, of course, our Thanksgiving pumpkin pie.
We’ve been told that our family favorite pumpkin pie recipe is the BEST pumpkin pie people have ever had. Seriously!
We took that recipe and adapted it to make the best keto pumpkin pie recipe instead. If you’re looking for a recipe for keto pumpkin pie, look no further. 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. It’s easy to adapt!
Why This Recipe Works
- Crustless keto pumpkin pie skips the time-consuming pie crust so you can just eat the filling
- It tastes like sugar-laden pumpkin pie everyone loves
- The ketogenic pumpkin pie recipe is easy to bake in individual ramekins or in a pie pan too
- It only has 4 net carbs per serving
Ingredients for Keto Pumpkin Pie (Crustless)
A keto pumpkin pie is basically the keto pumpkin pie filling without the high carb crust. While you can also make this inside a partially baked low carb pie crust, sometimes you just want a quick and easy low carb holiday dessert that’s super quick and easy.
- 1 15 oz can pumpkin
- 1 cup heavy 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
We used Libby’s canned pumpkin pie which has always been our favorite, feel free to use whatever sugar-free canned pureed pumpkin brand you prefer.
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.
Instead of buying expensive bottles of individual spices, get tiny portions from your grocery store bulk section instead.
The whole milk in the recipe is also very important, don’t just increase the heavy cream and skip the whole milk, it’ll make your keto pumpkin pie recipe way too rich. Likewise, we’ve tried making this with almond milk instead of whole milk and that didn’t turn out as well either and left that batch of keto crustless pumpkin pie a little too liquidy.
How to Make the Ketogenic Pumpkin Pie Recipe
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, here’s our recipe for an easy keto whipped cream recipe!
Serves 8.
Bake in the middle of the oven for 45-50 minutes, until the filling is set (but still loving slightly). The pie will continue to cook during cooling
Other Keto Pumpkin Recipes You’ll Love
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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
- 1 cup heavy 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.Â
- Store in the refrigerator, the keto pumpkin pie should keep in the fridge for up to 2-3 days.
- Serve with keto whipping cream, the recipe link is included in the blog post.
- Serves 8.
- Recipe by www.wholelottayum.com
Recommended Products
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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)
- Corning Ware "French White" (1.5 Qt.) Oval Casserole Baking Dish (F-6-B)
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