Keto crustless pumpkin pie is a healthy, delicious alternative to the classic pumpkin pie. Only 120 calories and 5g net carbs per slice!
Finally, I set out to make a keto crustless pumpkin pie, sweetened with stevia.
I really like my recipe for crustless pumpkin pie, but despite being quite healthy, it is not low carb.
Since I can’t use sugar alcohols anymore when baking – one of us can’t handle them at all (not even erythritol), I tend to bake with stevia, and it’s quite challenging.
But it’s not easy to bake with stevia. You lose volume, you lose flavor (honey and maple syrup are so very tasty), and you lose texture – granulated sweeteners give baked good wonderful texture.
Still, I really wanted to come up with a good reliable recipe for a keto crustless pumpkin pie, and after several experiments in the kitchen I finally did.
This keto crustless pumpkin pie is airy and delicate. It is moist, but not jiggly (I dislike jiggly pies). It is not as good as classic pumpkin pie (brown sugar in pumpkin pie is magical), and it is not good as paleo gluten free pumpkin pie (honey is so delicious), BUT it is very tasty, and it’s an excellent compromise if you’re on a low carb diet and still want to enjoy pumpkin pie.
A few pointers for making this keto crustless pumpkin pie a success:
1. Make sure you shake the coconut milk can well before opening, and whisk it well once you’ve opened it.
2. It’s really important to let the pie cool completely before attempting to slice it. 2 hours on the counter and 2 hours in the fridge are the minimum.
3. The pie is basically custard without a crust, and without a granulated sweetener to give it more substance (although the addition of coconut flour helps). It’s very creamy and delicate, so after slicing it, it’s not the easiest thing to remove the slices from the pan (a crust would make it easier). Just work very slowly and carefully. I’ve done it several times, so I know it can be done. Sometimes I use a dinner knife rather than a cake server to lift up the slices from the pan. I find it easier because a cake server can be too wide so not as easy to control. Perhaps a circle of parchment paper on the bottom of the pie plate might help too. I haven’t tried that.
4. Keep leftovers refrigerated, in an airtight container on paper towels to absorb extra moisture. Replace the paper towels daily.
By the way, if you can’t give up the crust, try using this crust – I assume you can easily replace the tablespoon of honey with a low carb sweetener, although I haven’t tried it.
Watch the video to see how easy it is to make this keto crustless pumpkin pie:
Keto Crustless Pumpkin Pie
- Preheat oven to 350 degrees F. Grease a 9-inch glass pie plate with coconut oil.
- In a large bowl, using a hand whisk, lightly whisk the eggs. Add the pumpkin, stevia, pumpkin pie spice and vanilla, and whisk until well incorporated.
- Shake the coconut milk can well. Open the can, and stir it thoroughly. Now measure 1 cup (making sure again it's smooth and free of lumps) and add it to the pumpkin mixture, whisking to combine. Then whisk in the coconut flour.
- Using a rubber spatula, transfer the mixture to the prepared pie plate. Bake until the center appears set (with just the slightest jiggle) and a toothpick inserted in it comes out just a little moist, but free of batter. In my oven, this takes about 40-45 minutes.
- Cool the pie 2 hours on a cooling rack, then cover with plastic wrap and refrigerate for at least 2 hours before slicing and serving.
- When ready to slice the keto crustless pumpkin pie, gently run a knife along the edges of the pie to help release it from the pan. Use a sharp knife to slice the pie, and firmly slide a cake server underneath each slice before you lift it up. The pie is fragile, so take care when you slice it and especially when you lift the slices up from the pan.