A smooth, creamy, perfectly spiced pumpkin pie — without the crust and without the carbs. Light, rich, and unbelievably easy!
RECIPE CARD
Crustless Pumpkin Pie
A low-carb, creamy, fall-flavored pumpkin pie with no crust, no flour, and no sugar. Just blend, bake, and chill!
Servings & Timing
- Prep Time: 5 minutes
- Cook Time: 40–45 minutes
- Total Time: 50 minutes
- Yield: 8 slices
Dietary Badges:
Low-Carb • Gluten-Free • No Added Sugar
Ingredients
- 1 can pumpkin purée (unsweetened, 15 oz / 425 g)
-
1/3 cup (65 g) brown sugar substitute
(monk fruit, erythritol, or stevia blend) - 1 tsp (3 g) ground cinnamon
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (2 g) pumpkin spice
- 1/2 tsp (2.5 ml) vanilla extract
- 2 large eggs or 1/2 cup (120 ml) liquid egg substitute
-
1 cup (240 ml) unsweetened almond milk
(or Premier Protein shake, skim milk, or coconut milk)
Instructions
-
Preheat Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish. -
Mix Wet + Dry Ingredients
In a large bowl, combine pumpkin puree, sweetener, spices, eggs, vanilla, and almond milk. -
Blend Smoothly
Mix until smooth. Do not overmix — just combine evenly. -
Pour into Pie Dish
Add the batter to your prepared pan. -
Bake
Bake 40–45 minutes or until a knife inserted near the center comes out clean. -
Cool
Let the pie cool for at least 10 minutes. -
Chill (Important!)
Refrigerate for 3–4 hours or overnight for the best firm, custard-like texture.
Additional Notes
- Use unsweetened pumpkin puree — not pumpkin pie mix.
- Chilling is essential for clean slices.
- For extra creaminess: Replace almond milk with Premier Protein Pumpkin Spice / Vanilla.
INTRODUCTION
This Crustless Pumpkin Pie is the perfect low-carb dessert when you want all the warm fall flavors without the sugar crash. It tastes like a creamy pumpkin custard and bakes in one bowl — no crust, no fuss, no mixers needed. I created this version during a busy fall weekend when I wanted something cozy, light, and fast. The result? A guilt-free holiday classic that’s now a weekly favorite!
Step-By-Step Cooking Guide
1. Prep the Dish
Grease a 9-inch pie plate with cooking spray.
Tip: Ceramic dishes bake more evenly than metal pans for custard pies.
2. Combine Ingredients
Add pumpkin, sweetener, spices, eggs, vanilla, and almond milk.
Tip: If using a protein shake instead of milk, reduce sweetener by 1 tablespoon.
3. Mix Until Smooth
Whisk by hand — no mixer needed.
The texture should be silky, like pancake batter.
4. Pour & Level
Pour into the pie dish and gently shake to remove air bubbles.
5. Bake
Bake at 375°F until slightly puffed with set edges.
Visual cue: The center should wobble slightly but not look liquid.
6. Cool & Chill
Cooling firms the proteins; chilling fully sets the custard.
Tip: Slice with a warm knife for clean edges.
Ingredient Details + Substitution Tips
Pumpkin Purée
Use 100% pure pumpkin.
Substitute: Cooked mashed butternut squash (425 g).
Sweetener
Any zero-calorie brown sugar substitute works.
Substitutes:
- 1:1 monk fruit/erythritol blend
- Coconut sugar (not low-carb)
- 1/4 cup keto maple syrup (reduce almond milk to 3/4 cup)
Milk Options
- Almond milk → lowest carbs
- Premier Protein → extra creamy & high-protein
- Coconut milk → dairy-free
- Skim milk → slightly higher carbs
Eggs
Eggs help the pie set.
Substitute: 1/2 cup liquid eggs.
Variations & Serving Ideas
Flavor Twists
- Add 2 tbsp almond butter for richness.
- Add 1/2 tsp ginger for spicer flavor.
- Add 2 tbsp sugar-free maple syrup for depth.
Toppings
- Sugar-free whipped cream
- Toasted pecans
- Keto caramel drizzle
Serving Suggestions
Serve chilled with cinnamon dust.
Pairs beautifully with hot coffee, chai, or cold milk.
Storage & Make-Ahead
Refrigerator
Store covered for 4–5 days.
Freezer
Freeze slices for up to 2 months.
Wrap tightly and thaw overnight in the fridge.
Make-Ahead
Bake the day before an event — texture improves overnight.
Nutrition (Per 1 Slice, 8 Servings)
(Approximate — based on almond milk + erythritol)
- Calories: 70
- Carbs: 8g
- Net Carbs: 5g
- Protein: 4g
- Fat: 2g
- Fiber: 3g
- Sugar: 1g
FAQs
Q: Can I make it even more low carb?
Yes — use Premier Protein + monk fruit blend.
Q: Why is my pie too soft in the middle?
It needs more chilling. This is a custard-style pie.
Q: Can I bake it in ramekins?
Yes — bake 20–25 minutes.
Q: Can I skip all sweeteners?
Yes, but it will taste like plain pumpkin custard.
Optional Personal Story
This recipe started when I wanted a dessert that felt like fall but didn’t wreck my carb count. I tested it four times with different milks and sweeteners until I got the perfect smooth, creamy, sliceable texture. Each time the house smelled like a holiday bakery — and now it’s one of my readers’ most-made low-carb desserts!
Call-to-Action
If you try this recipe, comment below or tag me so I can see your version! Save this for Thanksgiving, meal prep, or anytime your pumpkin cravings hit.
