Keto Crustless Pumpkin Pie – Creamy, Sugar-Free & Perfect for Fall

Nothing says fall quite like a slice of pumpkin pie — but what if you could enjoy all that creamy, spiced deliciousness without the carbs or crust? Enter the keto crustless pumpkin pie — a low-carb, sugar-free twist on the classic holiday dessert that’s just as rich, smooth, and satisfying as the original.

This crustless version skips the traditional pastry shell but keeps all the flavor. It’s light, creamy, and perfectly spiced with cinnamon, nutmeg, and ginger. Made with wholesome, keto-friendly ingredients like pumpkin puree, eggs, cream, and your favorite low-carb sweetener, this pie is a dream come true for anyone on a ketogenic or low-sugar diet.

It’s also effortless to make. You don’t need to roll dough, chill butter, or worry about soggy crusts. Just mix, bake, and enjoy a luscious, custard-like pumpkin pie that melts in your mouth.

Why I Love This Recipe

I love this keto crustless pumpkin pie because it delivers everything I crave in a classic dessert — creamy texture, cozy spice, and deep pumpkin flavor — with none of the carb guilt.

Traditional pumpkin pies can pack over 50 grams of carbs per slice thanks to sugar and crust. This version, however, cuts that down to just a few grams while still tasting rich and indulgent. The combination of pumpkin puree, cream, and eggs creates a silky filling that’s lightly sweetened and perfectly balanced.

It’s an ideal make-ahead dessert for Thanksgiving, Christmas, or any fall gathering. It holds beautifully in the fridge and tastes even better the next day as the flavors meld. You can enjoy it chilled, at room temperature, or slightly warmed with a dollop of keto whipped cream.

This recipe is proof that eating keto doesn’t mean missing out on your favorite seasonal treats.

Key Ingredients

To make the best keto crustless pumpkin pie, you’ll only need a few simple, wholesome ingredients:

• Pumpkin Puree: The star of the show! Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and thickeners.
• Eggs: They give the pie structure and that creamy, custard-like texture.
• Heavy Cream: Adds richness and helps the filling set perfectly while keeping it smooth.
• Low-Carb Sweetener: Erythritol, monk fruit, or allulose are perfect choices. Use your preferred keto sweetener for the right level of sweetness.
• Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, and cloves delivers that warm, classic flavor.
• Vanilla Extract: Enhances the sweetness and aroma.
• Salt: Just a pinch to balance the flavors and bring out the spices.

Optional toppings include sugar-free whipped cream, chopped pecans, or a dusting of cinnamon.

Step-by-Step

Here’s how to make your keto crustless pumpkin pie turn out smooth, creamy, and perfectly baked every time.

1. Preheat and Prepare:
Preheat your oven to 325°F (165°C). Grease a 9-inch pie dish or glass baking dish with butter or non-stick spray.

2. Mix Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, eggs, and vanilla extract until smooth and well combined.

3. Add Cream and Sweetener:
Pour in the heavy cream and your chosen keto sweetener. Whisk until the mixture is silky and fully blended.

4. Add the Spices:
Stir in the pumpkin pie spice and salt. Taste and adjust the sweetness or spice level if needed.

5. Pour and Bake:
Pour the filling into the prepared pie dish. Smooth the top with a spatula for even baking. Place the dish on a baking sheet for easier handling.

Bake for about 45–50 minutes, or until the center is mostly set but still slightly jiggly in the middle.

6. Cool Completely:
Let the pie cool on the counter for an hour, then refrigerate for at least 3 hours (preferably overnight). This helps the filling firm up and intensify in flavor.

7. Serve and Enjoy:
Slice, top with keto whipped cream or chopped pecans, and enjoy a slice of creamy, guilt-free pumpkin perfection.

You Must Try These Variations

These simple tweaks make your keto crustless pumpkin pie even more special:

• Coconut Pumpkin Pie: Replace the heavy cream with coconut cream for a dairy-free version.
• Chocolate Pumpkin Pie: Add 1 tablespoon of cocoa powder for a mocha-like flavor twist.
• Pecan Pumpkin Pie: Mix in ¼ cup chopped pecans for texture and nutty richness.
• Mini Pumpkin Pies: Pour the filling into ramekins for individual servings — great for meal prep or parties.
• Spiced Latte Pumpkin Pie: Add a teaspoon of instant espresso powder for a subtle coffee flavor that complements the spices beautifully.

Pro Tips

1. Don’t Overbake: The center should still jiggle slightly when you remove it — it will firm up as it cools.
2. Use Room-Temperature Ingredients: Cold eggs or cream can cause curdling or lumps.
3. Let It Chill: This pie tastes best after several hours in the fridge, allowing the flavors to blend.
4. Adjust Sweetness: Keto sweeteners vary in strength, so taste before baking.
5. Avoid Water Bath: Unlike cheesecake, this pie doesn’t need one — just bake it low and slow for the perfect texture.

Nutritional Value

This keto crustless pumpkin pie is low in carbs, rich in healthy fats, and naturally gluten-free — making it the perfect dessert for anyone watching their macros.

Nutrient	Amount (per slice)
Calories	160
Fat	14g
Protein	5g
Total Carbs	5g
Net Carbs	3g

Conclusion

This keto crustless pumpkin pie brings all the comfort and nostalgia of classic pumpkin pie without the carbs, sugar, or crust. It’s creamy, spiced, and satisfying — perfect for holiday gatherings, family dinners, or any cozy fall evening.

Each bite delivers that perfect balance of sweetness, spice, and pumpkin goodness that makes you feel right at home. It’s also one of the easiest desserts you’ll ever bake — no crust, no stress, no guilt.

If you’re looking for a crowd-pleasing keto dessert that doesn’t compromise flavor, this pumpkin pie is it. Bake it once, and it’ll become your go-to fall favorite year after year.

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