Low Carb Pumpkin Pie Recipe – The Best Easy Crustless Homemade Keto Pumpkin Pie that tastes like a baked custard dessert – simple sugar free keto recipes to enjoy during pumpkin season or for Thanksgiving.
Low Carb Pumpkin Pie Recipe
Now that pumpkin season is on the horizon, you can expect all kinds of pumpkin and keto fall treats for the holiday season coming soon.
Starting with this Low Carb Pumpkin Pie which couldn’t be easier to prepare – you simply place all of the ingredients into a bowl and give them a quick whisk together to create a dessert that’s low in grams of carbs.
A brief bake in the oven and you have a crustless Pumpkin Pie that tastes like a comforting custard that you won’t believe is low carb and keto diet friendly.
It’s a great way to use up tinned or homemade pumpkin puree that you may have enjoyed in another delicious dish. (Get pumpkin puree here!)
You can use as much sweetener as you like, depending on how sweet you like your sweet treats. And, feel free to swap the cinnamon for a little bit of store bought or homemade pumpkin pie spice instead.
This pumpkin pie is the perfect dessert for when you’re entertaining, especially for a Thanksgiving table.
The good thing is that you can whisk the simple ingredients together, pour the creamy pumpkin filling into the baking dish, store in the fridge and then simply pop the sweet pie into the oven half an hour before it’s time for dessert.
Or, you can quickly whisk the ingredients together and bake the best keto pumpkin pie recipe fresh in no time at all.
Easy Low Carb Pumpkin Pie Recipe
- 3 Eggs
- 1/2 Cup Pumpkin Puree
- 1/2 Cup Milk of Choice (such as almond milk or coconut milk)
- 1/2 Cup Heavy Cream
- 1/4 Cup Stevia or your keto sweetener of choice
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- Preheat the oven temperature to 180C/350F and grease an oven proof dish.
- In a large mixing bowl whisk all of the ingredients together until you have a smooth and creamy filling mixture.
- Pour the keto pumpkin pie filling mixture into the prepared dish.
- Once the oven has reached the temperature place the pie into the oven.
- Bake for 30 minutes or until golden and cooked through.
- Remove from the oven, allow to cool slightly and enjoy warm or cool to room temperature, move to the fridge, cover with plastic wrap and enjoy chilled.
You can feel free to bake your easy keto pumpkin pie recipe in a round pie dish. I just haven’t accumulated one yet since moving, so made mine a squared pie.
Regardless – the pie is delicious topped with a swirl of whipped cream and perfect to enjoy when pumpkin is in season.
Low Carb Pumpkin Pie Recipe
Low Carb Pumpkin Pie Recipe - Easy Crustless Keto Pumpkin Pie
Ingredients
- 3 Eggs
- 1/2 Cup Pumpkin Puree
- 1/2 Cup Milk of Choice
- 1/2 Cup Cream
- 1/4 Cup Stevia or your sweetener of choice
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
Instructions
- Preheat the oven to 180C/350F and grease an oven proof dish.
- In a bowl whisk all of the ingredients together until smooth.
- Pour the pumpkin pie mixture into the prepared dish.
- Once the oven has reached the temperature place the pie into the oven.
- Bake for 30 minutes or until golden and cooked through.
- Remove from the oven, allow to cool slightly and enjoy warm or chilled from the fridge.
Nutrition Information:
Amount Per Serving: Calories: 94
Sugar-Free Pumpkin Pie Recipe Video Tutorial
Here’s the video where you can watch the homemade pumpkin pie being prepared, step by step. Hit play below or click here to watch on YouTube.
More Easy Low Carb Desserts:
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Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.
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