Here’s a simple, rich, crustless keto pumpkin pie recipe—low carb, sugar-free, and perfect for fall! Crustless Keto Pumpkin Pie Ingredients (8 servings) - 1 (15-oz) can pumpkin purée (not pumpkin pie filling) - 1 cup heavy cream (or full-fat coconut milk for dairy-free) - 3 large eggs - ½ cup granular erythritol (or preferred keto sweetener; adjust to taste) - 1 tsp vanilla extract - 1 ½ tsp pumpkin pie spice - ½ tsp ground cinnamon (optional, for extra warmth) - ¼ tsp salt - Instructions 1. Preheat Oven: Set to 325°F (163°C). 2. Mix Wet Ingredients: In a bowl, whisk together pumpkin purée, heavy cream, eggs, and vanilla. 3. Add Dry Ingredients: Stir in sweetener, pumpkin pie spice, cinnamon, and salt until smooth. 4. Prepare Baking Dish: Lightly grease a 9-inch pie dish or glass baking dish. 5. Pour & Smooth: Pour the mixture into the dish and smooth the top. 6. Bake: Bake for 45–60 minutes, or until the center is mostly set and the edges are firm.(A little jiggle in the middle is okay—it sets as it cools.) 7. Cool Completely: Let cool on the counter, then refrigerate at least 3 hours for best texture. Nutrition (per slice, approx.) - Calories: ~130 - Fat: ~10g - Carbs: ~6g total (~4g net) - Protein: ~4g Serving Ideas - Top with sugar-free whipped cream - Add a sprinkle of cinnamon - Serve chilled or slightly warmed