This keto pumpkin pie is a crustless, healthy and delicious alternative to the classic recipe. Only 120 calories and 5g net carbs per slice!
Finally, I set out to make a keto pumpkin pie, crustless and sweetened with stevia.
I really like my recipe for crustless pumpkin pie, but despite being quite healthy, it is not low carb.
It took a few tries, but I did it! This crustless pie is creamy, flavorful, and 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
- Canned pumpkin puree
- Pumpkin pie spice
- Vanilla extract
- Canned coconut milk
- Coconut flour
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.
- Transfer the mixture to a greased pie plate.
- Bake about 45 minutes at 350°F.
- Cool 2 hours on a cooling rack on the counter, then cool at least two more hours in the fridge.
Why I use stevia in this keto 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.
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 quite safe and is likely the healthiest no-sugar sweetener (although some say that more research regarding its safety is needed.) Although many people object to its taste, the glycerite formulation greatly minimizes the bitter aftertaste.
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?
I think 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, 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 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.
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. Shake 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 the pie 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
Keep leftovers of this keto pumpkin pie for up to 4 days 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 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.