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.
Why I use stevia in this keto crustless pumpkin pie
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 crustless pumpkin pie. And after several experiments in the kitchen, I finally did.
Is it better to use fresh pumpkin than to use canned?
Not necessarily. I never tried making my own pumpkin puree 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).
But is pumpkin keto friendly?
Yes, it is. 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. And it’s very healthy!
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, it’s okay once in awhile. And it’s definitely okay once or twice a year!
Is keto pumpkin pie tasty?
Yes! 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. Keto crustless 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. Keep leftovers refrigerated, in an airtight container on paper towels to absorb extra moisture. Replace the paper towels daily.
But I love pie crust! Don’t make me give it up!
No worries. 😀 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.
Keto Crustless 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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