5-Star Crustless Pumpkin Pie (Low-Carb) Your Family Will Crave

I’ll never forget the first time I tried to make a “healthy” pumpkin pie for Thanksgiving. There I was, covered in flour from a disastrous attempt at rolling out a low-carb crust, when my wise aunt peeked into the kitchen and laughed. “Sweetie,” she said, “why fuss with crust when the pumpkin’s the star?” That was the day I discovered the magic of this Crustless Pumpkin Pie (Low-Carb) – all the cozy flavors of autumn without the carb-heavy pastry.

What makes this version so special? Imagine velvety pumpkin custard infused with warm spices, lightly sweetened just enough to satisfy. Without the crust, you get pure pumpkin bliss in every forkful – plus it comes together in one bowl (no rolling pin required!). Whether you’re watching carbs, avoiding gluten, or just want an easier dessert, this pie delivers that nostalgic pumpkin flavor we all crave. My family actually prefers it over traditional pie now – and between you and me, I don’t miss scrubbing flour off the countertops one bit!

The best part? You probably have everything you need in your pantry right now. Let’s dive in – your new favorite fall dessert is just a few simple steps away.

Why You’ll Love This Crustless Pumpkin Pie

This isn’t just another pumpkin pie – it’s your new secret weapon for effortless holiday desserts (or anytime cravings!). Here’s why it’s my go-to:

• So darn easy: One bowl, no rolling pin, no crust disasters – just mix and bake!
• Low-carb magic: All the cozy pumpkin flavor without the blood sugar spike (perfect for keto friends!)
• Faster than takeout: From fridge to oven in 10 minutes flat (who has time for fussy recipes?)
• Creamy dreamy texture: Like pumpkin cheesecake’s lighter cousin – rich but not heavy
• Pantry superhero: Uses basic ingredients you likely already have (no weird substitutes!)

Seriously, I’ve made this for potlucks when I forgot dessert until the last minute – it always disappears first. Even my pie-crust-loving husband now asks for “the naked pumpkin one.”

Ingredients for Crustless Pumpkin Pie

Here’s your shopping list for pumpkin perfection – keep it simple with these pantry staples:

• 1 can (15 oz) pumpkin puree: Not pumpkin pie filling! Look for 100% pure pumpkin with no added sugars.
• 3 large eggs: Room temperature blends smoother – I just set mine out while preheating the oven.
• 1/2 cup sweetener: My go-to is erythritol, but monkfruit or your favorite low-carb option works.
• 1/2 cup heavy cream: Makes it luxuriously creamy – though I’ve got a coconut cream hack below if you’re dairy-free.
• 1 tsp vanilla extract: The good stuff – skip imitation for best flavor.
• 1 tsp pumpkin pie spice + 1/2 tsp cinnamon: Because more spice is always better in my book!
• 1/4 tsp salt: Just a pinch balances all the sweetness perfectly.

Ingredient Substitutions & Notes

This recipe is wonderfully adaptable! Here are my tested tweaks:

• Dairy-free? Swap heavy cream for full-fat coconut cream – gives the same richness with a subtle tropical twist.
• Fresh pumpkin fans: Roast 2 cups of sugar pumpkin (not carving pumpkins!) and puree until smooth.
• Spice adventurers: Add a pinch of cardamom or cloves if you’re feeling fancy.
• Sweetener notes: Liquid stevia works (use about 1/4 tsp), but you’ll miss that caramelized top.
• Egg-free option: I’ve had luck with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

Pro tip: Always taste your pumpkin puree first – some brands can be bitter! If needed, add an extra tbsp of sweetener.

How to Make Crustless Pumpkin Pie (Low-Carb)

Ready for the easiest pie-making session of your life? Here’s how we turn simple ingredients into pumpkin magic:

1. Prep your stage: Crank that oven to 350°F (175°C) – no need to wait for perfection, just get it heating while you work. Grease a 9-inch pie dish with butter or coconut oil (I use my fingers – who needs brushes?).
2. Mix the dream team: In your favorite big bowl (I use the same one for serving later – fewer dishes!), whisk together the pumpkin puree, eggs, sweetener, and heavy cream until smooth. No lumps allowed!
3. Spice it right: Now the fun part – add vanilla extract, pumpkin pie spice, cinnamon, and salt. Stir like you’re mixing potion ingredients – the aromas will have your kitchen smelling like autumn heaven.
4. Into the spotlight: Pour your golden mixture into the waiting pie dish. Give it a gentle shake to level it out – no fancy techniques needed here.
5. Bake to perfection: Slide it into the oven for 45-50 minutes. You’ll know it’s done when the edges look set but the center still has a slight jiggle (like firm jelly, not liquid).
6. The hardest part: Let it cool completely! I know it’s tempting, but cutting too soon makes a mess. I pop mine in the fridge for 2 hours – perfect slicing texture every time.

See? Even my 10-year-old niece can make this crustless pumpkin pie without supervision (though we fight over licking the bowl). The whole process takes less active time than scrolling through dessert recipes!

Tips for Perfect Crustless Pumpkin Pie

After dozens of batches (okay, maybe hundreds), here are my foolproof secrets:

• Temperature matters: Cold ingredients can make your pie separate – take eggs and cream out 30 mins early.
• No cracks here: Bake in a water bath (place pie dish in a larger pan with hot water) for ultra-smooth texture.
• Spice to taste: Add an extra 1/4 tsp cinnamon if you love bold flavor – it intensifies as it chills.
• The patience payoff: Letting it cool completely firms up the texture – perfect clean slices every time.
• Top it right: If adding whipped cream, wait until serving so it doesn’t weep into your beautiful pie.

Serving Suggestions for Crustless Pumpkin Pie

This pie shines solo, but here’s how I love to dress it up for special occasions (or just because it’s Tuesday):

• Cloud of cream: A dollop of whipped cream sweetened with vanilla and erythritol – my kids call it “snow on pumpkin”
• Keto crunch: Sprinkle chopped pecans or walnuts for texture contrast (toast them first for extra wow)
• Ice cream date: Pair with scoop of keto vanilla ice cream – the melt creates a dreamy sauce
• Breakfast mode: Top with Greek yogurt and cinnamon (we won’t tell it’s technically dessert)

Pro tip: For holiday flair, dust with cinnamon in the shape of a pumpkin stem using a stencil!

Storage & Reheating Instructions

This crustless pumpkin pie keeps beautifully! Just cover it loosely with plastic wrap or transfer slices to an airtight container. It’ll stay fresh in the fridge for 4-5 days (if it lasts that long!). For serving, I love it cold straight from the fridge, but you can warm slices gently in the microwave for 15-20 seconds if you prefer that cozy pie-shop experience.

Nutritional Information for Crustless Pumpkin Pie

Here’s the scoop on what you’re enjoying with each delicious slice of this crustless pumpkin pie (based on my standard recipe):

• Calories: 120
• Fat: 8g
• Carbs: 6g (2g fiber, so just 4g net carbs!)
• Protein: 4g

Remember, these values can shift slightly based on your specific ingredients – like if you use coconut cream instead of heavy cream or adjust the sweetener. But no matter what, you’re getting all that pumpkin goodness without the carb overload of traditional pie!

FAQ About Crustless Pumpkin Pie

I get asked these questions all the time – here are the answers straight from my pumpkin-stained recipe notebook:

Can I use fresh pumpkin instead of canned?

Absolutely! Roast about 2 cups of sugar pumpkin (the small sweet ones) until tender, then puree until smooth. Fresh gives a brighter flavor, but I keep canned puree on hand for when I need pie STAT. Just make sure your puree isn’t watery – drain excess liquid in a cheesecloth if needed.

Why did my pie crack? Did I do something wrong?

Don’t panic – cracks add character! But for picture-perfect pie, try these tricks: bake in a water bath, don’t overmix the batter, and let it cool slowly in the oven with the door cracked open for 30 minutes after turning it off.

Can I make this crustless pumpkin pie ahead of time?

It actually gets better after chilling overnight! The flavors deepen and the texture becomes beautifully firm. I often bake mine the day before serving – just hold off on toppings until you’re ready to serve.

Is this really keto-friendly?

With just 4g net carbs per slice (using erythritol), it fits perfectly into low-carb lifestyles! The pumpkin packs nutrients without spiking blood sugar, and the healthy fats from eggs and cream keep you satisfied.

Can I freeze leftovers?

You bet – slice it up and freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge, then enjoy cold or gently reheated. Perfect for when pumpkin cravings strike out of season!

Final Thoughts

There you have it – my foolproof recipe for stress-free pumpkin bliss! Once you try this crustless pumpkin pie, I guarantee you’ll fall in love with its simplicity and rich flavor. Give it a whirl this weekend and let me know how it turns out – tag me in your photos so I can see your masterpiece! Nothing makes me happier than seeing others enjoy this recipe as much as my family does.

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