This crustless keto pumpkin pie is full of flavor and the perfect creamy texture — but only 5g net carbs per slice! It’s the perfect guilt-free holiday indulgence!
Keto Crustless Pumpkin Pie
If you are a big pumpkin pie lover, you don’t have to give it up this Thanksgiving just because you’re eating low carb! This easy Keto Pumpkin Pie is not only low in carbs, but dairy-free and gluten free as well!
We’ve created a traditional custard style pumpkin pie that’s smooth and sweet, with a delicious hint of fall spice. We skipped the crust to make it as low carb as possible…and easier to prepare.
When low carb tastes this good, it’s easy to stay on track — even when you’re surrounded by holiday temptations!
Why I Love this Recipe
- Easy to whip up, no mixer needed!
- Only 5g net carbs per slice!
- Delicious and decadent!
What You Need to Make Keto Pumpkin Pie
- Coconut oil — for greasing your pie plate
- Pumpkin puree — One can of 100% pumpkin (no sugar added)
- Stevia glycerite — or liquid stevia
- Pumpkin pie spice
- Vanilla extract
- Coconut milk — Stick with full fat, make sure it is unsweetened
- Coconut flour
Kitchen Tools Used:
KETO FAQ – Learn More
- How many carbs can you eat on keto?
- What is the Keto flu and how to avoid it?
- What is a Targeted Keto Diet?
- 8 Reasons You’re Not Losing Weight on Keto
- Best Keto Sweeteners
How to Make a Keto Pumpkin Pie
Making a homemade crust is always the hardest part of pumpkin pie baking, so without a crust, this recipe is super easy! I do recommend planning ahead because with a custard-style texture, it does take a couple hours to set up correctly.
Preheat your oven to 350°F and prepare your glass pie plate by greasing it liberally with coconut oil.
In a large mixing bowl, lightly whisk the eggs, Then add in the pumpkin, pumpkin pie spice, stevia, and vanilla, and keep whisking until well combined.
Shake the can of coconut milk before using, then measure out one cup. Whisk in the coconut milk, then the coconut flour.
Pour pie batter into your baking dish and bake for about 40 minutes. The pie will turn golden brown and the center will look “set.” However, I still recommend using the toothpick test to check: it should come out of the pie damp, but without any pie stuck to it.
Once done baking, place the pie on a cooling rack. When it is completely cool, cover the pie and refrigerate for about two hours until fully set.
When ready to serve, slice the keto pumpkin pie by gently run a knife along the edge of the pie to release it from the plate.
The pie is fragile, so when you’re slicing and serving, do so carefully.
Should I use fresh pumpkin rather than use canned?
While roasting a pumpkin and pureeing it yourself is a great way to make your own pumpkin pie, you don’t have to do all that work if you don’t want to!
Canned pumpkin (100% real pumpkin) shouldn’t contain any added sugar. When incorporated into a full recipe, like we do here, it’s perfectly ok to enjoy in moderation while on the keto diet.
Does this low carb pumpkin pie taste like the real thing?
OK, so there’s no crumbly crust. But if the filling is your favorite part then you are especially going to love this recipe!! This keto-friendly pumpkin pie filling is spot-on in taste and texture, so you might not even miss the crust at all!
Can I Have Whipped Cream on Keto?
Pumpkin pie and whipped cream go together like…well…pumpkin pie and whipped cream! But is whipped cream keto?
Store bought whipped cream products, such as Reddi Whip, have a small amount of sugar. If you stick with the serving size, it’s going to be a pretty negligible amount and shouldn’t have much effect on ketosis.
However, you can also make your own keto-friendly whipped cream with heavy whipping cream and a touch of your favorite keto sweetener. It’s easy and that way you know for sure what’s in it!
Can I Bake it in a Crust?
I’ve seen a few keto-friendly pie crusts at the store, and while I haven’t tried them yet, I imagine they would taste fabulous with this recipe!
The main thing is to keep a close eye on the pie while baking, as it may cook faster with a crust then in a glass dish without a crust.
More of our favorite keto pumpkin recipes:
- Keto Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Keto Truffles
- Keto-Friendly Pumpkin Spice Latte
- Keto Pumpkin Cookies with Cream Cheese Frosting
Keto Pumpkin Pie Recipe (Printable Copy)
If you like this recipe, rate it! We’d also love to hear your thoughts in the comments below.
Keto Pumpkin Pie
- 1 teaspoon coconut oil
- 3 eggs
- 1 can pure pumpkin puree unsweetened (15 oz is a typical can)
- 1 ½ teaspoon stevia glycerite equals ½ cup sugar
- 1 Tablespoon pumpkin pie spice
- 1 Tablespoon vanilla extract
- 1 cup coconut milk unsweetened, full-fat
- 2 Tablespoons coconut flour
- Preheat oven to 350°F and grease a 9" glass pie dish with coconut oil
- In a large bowl whisk the eggs until whites and yolk are just mixed. Add the pumpkin, pumpkin pie spice, stevia, and vanilla, whisk until well mixed.
- Shake the can of coconut milk and measure out 1 cup, whisking it into the pumpkin mixture. Add in the coconut flour and mix well.
- Pour pie filling into your prepared pie plate. Bake until golden and the center appears set. Check using a toothpick - when inserted in the middle of the pie it should come out a little moist, but free of batter. This was about 40 minutes in my oven.
- Allow the pie to cool for 2 hours on a cooling rack, then cover and refrigerate for at least 2 hours to set.
- When ready to serve, gently run a knife along the edge of the pie to release it from the plate, then slice. Carefully lift slices out of the pan.
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