This crustless keto pumpkin pie is a delicious alternative to the classic recipe. Only 120 calories and 5g net carbs per slice!
I really like my recipe for crustless pumpkin pie. It’s incredibly creamy and delicious. But it is 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, flavorful, and it’s also very easy to make.
The ingredients you’ll need
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: Or use any oil you like or unsalted butter. Just make sure it’s well-greased.
Eggs: I use large eggs in most of my recipes.
Canned pumpkin puree: Make sure it’s unsweetened, and see if you can find a BPA-free can.
Sweetener: I use stevia. You can probably replace it with a granulated sweetener.
Pumpkin pie spice: Mae sure it’s fresh! A stale spice can easily ruin a dish.
Vanilla extract: It’s best to use pure vanilla extract, not the artificial stuff.
Canned coconut milk: Use full-fat milk and stir it REALLY well before using it. It’s easier to stir coconut milk if you pour it into a bowl, then use a hand whisk.
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.
How to make keto pumpkin pie
It’s truly easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Simply whisk everything together in one bowl in the order listed. Remember to shake the coconut milk and stir it well before using it.
Transfer the mixture to a greased pie plate.
Bake the pie for about 45 minutes at 350°F.
Cool it for 2 hours on a cooling rack on the counter, then cool at least two more hours in the fridge.
Why I use stevia
I can’t use sugar alcohols anymore when baking – one of us can’t handle them at all (not even erythritol). So I tend to bake with stevia, and it’s quite challenging.
I manage – see for example these wonderful recipes for low carb blueberry muffins, pumpkin mug cake, and low carb gingerbread cake.
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 pumpkin pie made with stevia. And after several experiments in the kitchen, I finally did.
I believe that stevia is safe. And although many people object to its taste, the glycerite formulation greatly minimizes the bitter aftertaste. But having said that, I’m pretty sure you can use a granulated sweetener if you prefer.
Is it better to use fresh pumpkin than to use canned?
Not necessarily. Although I do make roasted 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).
Is pumpkin keto-friendly?
I think it can be when not overeaten. Despite its creamy texture and slight sweetness, pumpkin is relatively low in starch. It’s obviously higher in starch than leafy greens, but it’s nowhere near potatoes or sweet potatoes.
According to calorieking.com, 1 cup of cooked mashed pumpkin has 12g carbs and about 3g fiber, while 1 cup of cooked and mashed sweet potatoes has 58g carbs 😮and 8g fiber.
As you can see in the nutrition label below, a slice of this pie has 7g carbs and 2g fiber. So while I wouldn’t eat it daily on a keto diet, I think it’s okay once in a while. And it’s definitely okay once or twice a year!
Is keto pumpkin pie tasty?
Yes! This pie is airy and delicate. It is moist, but not jiggly (I dislike jiggly pies). It is not as good as classic recipes (brown sugar is magical), and it is not good as 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.
Reviews of this recipe
Pinterest users seem to like it a lot. Here are a few of their comments:
Taylor: Came out super good! It was too pumpkin spicey for my preference so next time I’m gonna only do half of that and half cinnamon! But otherwise was DELICIOUS with some whipped cream on top.
Bonnie: Tasted great! I didn’t properly cool it because I was impatient. Just stuck it in the freezer for about 8 min – still good!
Amanda: Made it crustless for my husband and I. On a pecan crust for my kids. Both tasted great! The smell is on point, the aroma was so wonderful at my house. The taste is more subtle but good with keto whipped cream.
Tips for making this keto pumpkin pie a success:
I have made this pie quite a few times and can offer a few helpful tips for making it a success.
1. Stir the coconut milk
Make sure you shake the coconut milk can well before opening, and whisk it well once you’ve opened it.
2. Cool it completely
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. How to slice the pie
Crustless Keto pumpkin 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. How to store the 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.
How to serve keto pumpkin pie
It’s really good all by itself! And needless to say, it’s even better with a dollop of keto whipped cream.
But I love the crust! Don’t make me give it up!
No worries! I get it. 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 actually tried it.
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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 g)
INSTRUCTIONS
- 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.
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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, Reader's Digest, and Better Homes and Gardens.