If you are looking for the perfect keto crustless pumpkin pie- you found it! This low carb and gluten free recipe is easy to make and so delicious.
Serve it with whipped cream or ice cream for a perfect fall dessert!
It’s a great way to enjoy all the flavors of pumpkin pie without all the carbs and calories.
And the best part about this recipe is that it’s super easy to make. Anyone can do it!
I like eating this low carb crustless pumpkin pie with my favorite cup of tea. It’s a combination that is just perfect for fall.
Why You Should Try This Recipe
– This crustless keto pumpkin pie is super easy to make.
– The perfect texture and flavor without all the carbs!
– This low carb dessert is perfect for the fall season but you can enjoy it year-round!
👨🍳 Crustless Keto Pumpkin Pie Ingredients
To make this tasty low carb crustless pumpkin pie you will need:
- 15oz (425g) Pumpkin Puree
- 1/2 cup Heavy Cream
- 1/2 cup Monk Fruit – Allulose Blend
- 3 large Eggs
- 1/4 cup Brown Monk Fruit Allulose Blend
- 1/2 tablespoon Pure Vanilla Extract
- 2 teaspoons Gelatin Powder
- 3/4 tablespoon Pumpkin Pie Spice
- 1/2 teaspoon Salt
🥧 Making Keto Crustless Pumpkin Pie
This low carb crustless pumpkin pie recipe is easy and fun. Follow these steps to make the perfect pie:
Step 1
Start by preheating the oven to 300F (160C) and greasing a pie pan with butter.
Then, beat together the pumpkin, eggs, cream, powdered sweetener, brown sweetener, pumpkin spice, salt, and vanilla. Use a hand mixer, and beat until well combined and smooth.
Step 2
Sprinkle gelatin powder over the formed batter. And, beat again. Then, let the batter rest for 10 minutes.
Step 3
Pour the batter into the pie pan. Bake for about 40 minutes. The internal temperature should be about 165F (73C).
Step 4
Refrigerate for 2.5 hours, and then slice and serve. Enjoy this delicious keto crustless pumpkin pie!
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Low Carb Pies
Many people think that low carb diets, and keto in particular, are “all about the meat”. Well, for some people that may be true, but for others, it’s really not.
There are plenty of delicious and healthy keto-friendly recipes that don’t include meat, and this keto crustless pumpkin pie is one of them!
I like this recipe so much because it’s easy to make, tastes great, and is also pretty healthy.
It’s made with keto-friendly ingredients, so you can enjoy it in moderation without having to worry about messing up your diet.
Freezing
You can freeze this crustless keto pumpkin pie. Simple wrap it tightly in cling wrap and freeze.
To serve, simply allow the pie to defrost at room temperature or in the fridge overnight.
I hope you found my low carb crustless pumpkin pie recipe useful and tasty! Feel free to comment below if you have any questions.
Also, check out other great keto recipes on my website!
Keto Crustless Pumpkin Pie
- 15 oz Pumpkin Puree (425g)
- 1/2 cup Heavy Cream
- 1/2 cup Monk Fruit – Allulose Blend
- 3 large Eggs
- 1/4 cup Brown Monk Fruit Allulose Blend
- 1/2 tablespoon Pure Vanilla Extract
- 2 teaspoons Gelatin Powder
- 3/4 tablespoon Pumpkin Pie Spice
- 1/2 teaspoon Salt
- Start by preheating the oven to 300F (160C) and greasing a pie pan with butter.Then, beat together the pumpkin, eggs, cream, powdered sweetener, brown sweetener, pumpkin spice, salt, and vanilla. Use a hand mixer, and beat until well combined and smooth.
- Sprinkle gelatin powder over the formed batter. And, beat again. Then, let the batter rest for 10 minutes.
- Pour the batter into the pie pan and bake for about 40 minutes. The internal temperature should be about 165F (73C).
- Refrigerate for 2.5 hours. Then, you can slice and serve. Enjoy this delicious keto crustless pumpkin pie!
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