Low Carb Crustless Pumpkin Pie

Disclosure: As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. We may receive a small commission at no cost to you when you make a purchase using our links.

Who’s excited for fall? This low carb crustless pumpkin pie is an easy way to start indulging in fall treats! Scroll down for the easy to make and low carb recipe!

low carb crustless pumpkin pie

Delicious low carb treats are almost always easy to make, so more often than not, I make our favorite recipes suitable for a low carb/keto lifestyle. I’ve made Keto blueberry muffins that are great for breakfast, and these chocolate-dipped Keto peanut butter cookies are a hit with the whole family!

low carb crustless pumpkin pie

This time I decided to get a head start in celebrating fall, my most favorite time of the year, by making this low carb crustless pumpkin pie! You can also make a low carb crust using almond flour, but I chose this crustless pie because the kids always pick the crust off anyways. It’s a win for me though because I’m always looking to make recipes that we all enjoy!

Low Carb Crustless Pumpkin Pie

I don’t have a big sweet tooth, but I do love anything pumpkin, so I’m definitely looking forward to enjoying a slice or two of the low carb pumpkin pie. It’s everyone’s favorite fall and thanksgiving treat, AND it’s low carb, what could be better?!

Low Carb Crustless Pumpkin Pie

This simple recipe is perfect for those following a low carb/keto lifestyle. It’s also dairy-free!

Low Carb Crustless Pumpkin Pie

How easy is this recipe to make? All you need to do to make this low carb pumpkin pie is mix all of the ingredients into a bowl, pour it into a pan, and bake! Easy enough for kids to help make and delicious enough to impress your guests! Get ready to get your early pumpkin fix!

Low Carb Crustless Pumpkin Pie

More recipes you’ll love:

Cranberry Quinoa Stuffing
Keto Almondine Asparagus
Pesto Cauliflower Mashed Potatoes


100% canned pumpkin puree – 1 (15 oz) can
Granulated sugar substitute – 1/3 cup
Cinnamon – 1 tsp
Nutmeg – 1/2 tsp
Vanilla extract – 1/2 tsp
Pumpkin spice – 1 tsp
2 large eggs
Unsweetened almond milk – 8 oz.

1. Preheat oven to 375 degrees Fahrenheit.

2. In a large bowl, mix together the ingredients well.

3. Grease a 9 inch pie pan.

4. Pour mixture into the pan and bake for 40-45 minutes, or until a toothpick comes out clean.

Low Carb Crustless Pumpkin Pie
5. Allow pie to cool before cutting and serving.

Pin for later!

Low Carb Crustless Pumpkin Pie

Follow me on Pinterest for all things fall!

Never Miss A Minute

Get Tips · Tricks & Goodies
right in your inbox!

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.