5 from 6 votes
Crustless Pumpkin Pie Recipe
Prep Time
8 mins
Cook Time
1 hr
Total Time
1 hr 8 mins
 

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.

Course: Dessert
Cuisine: Keto, Low Carb
Keyword: crustless pumpkin pie
Yield: 9 slices
Calories: 40 kcal
Author: Lindsay
Ingredients
  • 1 (15 oz) can pure pumpkin puree
  • 2 large eggs
  • 1/2 cup erythritol
  • 1/4 teaspoon salt
  • 1 Tablespoon pumpkin spice
  • 1 teaspoon ground cinnamon
  • 1 cup unsweetened almond milk (or heavy cream)
  • 1 teaspoon pure liquid stevia (optional)
Instructions
  1. Preheat oven to 425 degrees F

  2. Whisk all ingredients together in a mixing bowl.

  3. Pour into a oiled 8x8 pan or pie pan if you'd like. 

  4. 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.

Recipe Notes

Please note that there are 168 grams of sugar alcohol in the entire recipe and should be accounted for if you calculate the net carbs.

Total of 18 grams sugar alcohol per slice if you slice into 9 slices.


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.

 

Nutrition Facts
Crustless Pumpkin Pie Recipe
Amount Per Serving (1 slice)
Calories 40 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 41mg14%
Sodium 119mg5%
Potassium 19mg1%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.