This crustless keto pumpkin pie is a creamy, delicious alternative to the classic recipe.
It takes only 10 minutes to mix, then the oven does the rest of the work. Only 120 calories and 5g net carbs per slice!
I used to have a really good recipe for pumpkin pie. It was incredibly creamy and delicious. But it was not low-carb, and my husband and I try to eat low-carb year-round, no exceptions (we find it easy and delicious so it's not a sacrifice for us).
So I set out to make a keto pumpkin pie, crustless and sweetened with stevia. It took a few tries, but I did it! This pie is creamy and flavorful, and it's also very easy to make. We look forward to enjoying it every year.
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Ingredients
You'll only need a few simple ingredients to make this tasty pie. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Coconut oil for the pan: You could use any other oil you like or unsalted butter. Just make sure that the pan is well-greased.
Eggs: I use large eggs in most of my recipes, this one included.
Canned pumpkin puree: Make sure it's unsweetened - you want pure pumpkin puree and not sweetened pumpkin pie filling.
Sweetener: I use stevia. You can replace it with a granulated sweetener if you wish.
Pumpkin pie spice: Make sure it's fresh! A stale spice can easily ruin a dish.
Vanilla extract: It's best to use pure vanilla extract.
Canned coconut milk: Please use full-fat milk in this recipe, not reduced-fat.
Coconut flour: Try to measure it by weight if you can. It's extremely absorbent and drying, so each extra gram can make a difference.
Instructions
Making this keto pumpkin pie is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Simply whisk the ingredients together in one bowl in the order listed. Remember to shake the coconut milk and stir it well before using it.
Next, transfer the mixture to a greased pie plate and bake the pie for about 45 minutes in a 350°F oven.
Cool the pie for 2 hours on a cooling rack on the counter, then cool it for at least two more hours in the fridge.
Expert tips
Here are a couple of tips for you to ensure this recipe is a success:
- It's important to stir coconut milk REALLY well before using it. It's easier to stir it if you pour it into a bowl, then use a hand whisk.
- Much like a cheesecake, It's really important to let the pie cool completely before attempting to slice it. Two hours on the counter and two more hours in the fridge is the minimum. Overnight in the fridge is even better.
Frequently asked questions
Yes. You can replace the stevia with a granulated sweetener of your choice to equal ½ cup of white granulated sugar.
Not necessarily. Although I do make baked pumpkin and I also make savory mashed pumpkin, I never tried making my own pureed pumpkin to use in pumpkin pie. I've always used canned.
Here's an interesting opinion piece on why canned pumpkin is better than fresh (at least for pies).
Yes! This pie is airy and delicate. It is moist, but not jiggly (I dislike jiggly pies). It's not as good as classic recipes (brown sugar 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 some pie.
Slicing the pie
This pie is basically a 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.
Variations
There are two ways to vary this recipe. The first is to use a granulated sweetener instead of stevia.
The second is to substitute ground cinnamon for pumpkin pie spice for a milder flavor profile.
Serving suggestions
This pie is really good all by itself! And needless to say, it's even better with a dollop of keto whipped cream. Sometimes I sprinkle the whipped cream with a bit of cinnamon.
Storing leftovers
You can keep the leftovers for up to 4 days in the fridge, in an airtight container. Place them on paper towels to absorb extra moisture and replace the paper towels daily.
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Recipe card
Creamy Keto Pumpkin Pie
INGREDIENTS
- 1 teaspoon coconut oil for the pan
- 3 large eggs
- 1 (15 oz can) pure pumpkin puree, unsweetened
- 1 ½ teaspoons stevia glycerite (equals ½ cup sugar)
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 1 cup canned coconut milk full-fat, unsweetened
- 2 tablespoons coconut flour (14 grams)
INSTRUCTIONS
- Preheat your 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 the pie 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 for 2 hours on a cooling rack, then cover the pan with plastic wrap and refrigerate the pie for at least 2 more 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.
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NOTES
- It's important to stir coconut milk REALLY well before using it. It's easier to stir it if you pour it into a bowl, then use a hand whisk.
- Much like a cheesecake, It's really important to let the pie cool completely before attempting to slice it. Two hours on the counter and two more hours in the fridge is the minimum. Overnight in the fridge is even better.
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 