Low Carb Crustless Pumpkin Pie

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!

Easy Low-Carb Desserts

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 Pumpkin Whoopie Pies that make a great fall treat, and these Keto Pumpkin Brownies are a hit with the whole family!

Once you learn the secret to sugar-free baking, you will never look back!

Favorite Low-Carb 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!

Crustless Paleo 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?!

If you follow the Paleo diet, then you will love this recipe! This recipe uses all whole ingredients that are Paleo-friendly. The only one that is debatable is the almond milk. Strict Paleo followers don’t want to consume anything that is processed. If that’s the case, you can use coconut milk instead.

How To Store Crustless Pumpkin Pie

Since this doesn’t have a crust on it, you can just seal it tightly with plastic wrap or a lid and keep it in the refrigerator. It will stay fresh in the fridge for up to 3 days.

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

Is Keto Pumpkin Pie Vegan?

My recipe is not vegan because it uses eggs. Some vegetarians that allow themselves to eat cage-free humanely-raised eggs will enjoy this pie. There are recipes out there for vegan pumpkin pies. Some use sweetened condensed milk (which isn’t keto-friendly) and others use a combination of sugar and syrup with cornstarch.

This recipe impressed me the most – it uses a combination of flaxseed and water to replace the egg, making it keto-friendly and vegan.

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!

More recipes you’ll love:

Cranberry Quinoa Stuffing
Keto Almondine Asparagus
Pesto Cauliflower Mashed Potatoes

How To Make Keto Pumpkin Pie

Here’s how to make this pie just like I did! Don’t forget to pin this post to your keto baking board so you can find it later. Thank you so much!

Ingredients:

• 100% canned pumpkin puree
• Granulated sugar substitute
• Cinnamon
• Nutmeg
• Vanilla extract
• Pumpkin spice
• Eggs
• Unsweetened almond milk

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.

5. Allow pie to cool before cutting and serving.

That’s it! Enjoy your crustless pumpkin pie. You might want to make two of them!

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