2d • General discussion
Keto Pumpkin Pie
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
- Preheat Oven: Set to 325°F (163°C).
- Mix Wet Ingredients: In a bowl, whisk together pumpkin purée, heavy cream, eggs, and vanilla.
- Add Dry Ingredients: Stir in sweetener, pumpkin pie spice, cinnamon, and salt until smooth.
- Prepare Baking Dish: Lightly grease a 9-inch pie dish or glass baking dish.
- Pour & Smooth: Pour the mixture into the dish and smooth the top.
- 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.)
- 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
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Keto Pumpkin Pie
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