Crustless Pumpkin Pie recipe made with just a few simple ingredients and won’t have you missing the crust one bit. This low carb pumpkin pie is a family favorite for fall and Thanksgiving.
We have made it pretty well known here that pumpkin pie is a family favorite. We cannot get enough of it. So when I told my husband that instead of a crusted pumpkin pie like our Low Carb Pumpkin Pie (I was missing a ingredient for our Low Carb Pie Crust) so Crustless Pumpkin Pie it was!
I’ve got to admit, we both were floored on how much we loved this recipe. I realized myself that it isn’t the crust necessarily that I love so much but the pumpkin pie flavor mixed with some keto whipped cream and oh my word heaven.
HOW MANY NET CARBS PER Crustless Pumpkin Pie Serving
3 Net Carbs per pumpkin pie slice when slicing the dish into 9 servings. You can easily cut the dish into smaller pieces to lower the carb count but I was being realistic to what portion my family generally takes when there is pumpkin pie around.
Note: The 3 Net Carbs per slice is by subtracting the sugar alcohol erythritol. This does not account for the whipped cream so if you do add that make sure you account that into the calculations.
Check out our homemade keto whipped cream recipe that is 1 Net Carb per serving)
My family does subtract the sugar alcohols and I’ll continue to provide that sugar alcohol grams above the nutrition card below and you can decide for yourself if you want to follow that.
PLEASE do not shame or be mean to others who might do things a little differently. That is not what we are about here.
If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free to read up more on Net Carbs and why people do or don’t subtract sugar alcohols.
I think what I love about this crustless pumpkin pie recipe the most is how simple it is.
- Mix the 7 ingredients together.
- Pour into a dish.
This dish is actually perfect for those following all sorts of diets. As the recipe is written it is actually gluten-free, dairy-free, low carb and keto friendly! Woot!
Lets dive into all things pumpkin this holiday season and starting with this crustless pumpkin pie. Or these low carb pumpkin bars that are pretty much delicious pumpkin freezer fudge. Enjoy 🙂
Check out this Vegan Pumpkin Pie from Texanerin Baking!
TRY THESE OTHER LOW CARB RECIPES :
Crustless Pumpkin Pie Recipe
- Preheat oven to 425 degrees F
- Whisk all ingredients together in a mixing bowl.
- Pour into a oiled 8x8 pan or pie pan if you'd like.
- Bake for 15 minutes then reduce heat to 350 degrees F. Continue baking for another 35-40 minutes, or until pie is set and cooked through. Knife should come out clean at the center.
Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.