I’ve long wanted a low-carb pumpkin pie that’s comforting, rich and custardy—finished with a dollop of whipped cream for the perfect bite.
After many trials I finally developed a version I’m happy with. This sugar-free, crustless pumpkin pie is simple to make and full of flavor—I hope you enjoy it as much as I do.
Tips for making the crustless low-carb pumpkin pie
If you use home-roasted pumpkin, be sure it is well strained and pureed so it matches the consistency of canned pumpkin.
I recommend a 10-inch (25 cm) pie pan for best results. A 9-inch (23 cm) deep-dish pan will also work, but the filling will be thicker and require a longer bake time. Glass or ceramic pans produce the most even results.
In a smaller pan the pie may develop surface cracks during baking. These soften when the pie cools and are less noticeable after refrigeration. To reduce cracking, place a heatproof dish of water in the oven while baking, similar to a cheesecake technique.
Resist cutting into the pie right away—let it cool completely and chill overnight. The flavors and texture improve after resting, and the pie is at its best the next day.
This crustless pumpkin pie is straightforward to prepare. Start by generously buttering a 10-inch (25 cm) glass or ceramic pie dish.
Set the greased dish aside and place all ingredients in a large bowl.
Mix until smooth and lump-free. An electric mixer is quickest, but a whisk works fine if you prefer to mix by hand.
Pour the smooth filling into the prepared pie pan.
Bake for about an hour. Begin checking after 45 minutes. The pie is done when the center is slightly higher than the edges, or when a toothpick inserted in the center comes out clean.
Recipe development and experiments
Autumn is the ideal time to refine a pumpkin pie recipe: pumpkin is plentiful and many people are planning holiday desserts. Even though I don’t celebrate Thanksgiving here in Finland, many readers are in the U.S., so I made this with that season in mind.
Early experiments using home-roasted pumpkin showed me how important texture is. If the puree is too watery, the filling can become mushy. Using regular milk produced a thin, bland custard. Switching to half-and-half improved body, and heavy cream gave a richer, custard-like mouthfeel that I preferred.
I tested crusts, including a pecan crust made with crushed pecans, butter and sweetener. The crusts either baked too dark or had a coarse texture that interrupted the smooth filling. For that reason I settled on a crustless version—the custard’s velvety texture is the star, and a crisp crust wasn’t necessary.
Pan size matters. In a smaller 9-inch (23 cm) pan the filling is thicker and requires longer baking, often resulting in darker tops, more cracking and a less desirable texture. The 10-inch (25 cm) pan offers the best balance for a smooth, evenly baked pie.
Between half-and-half and heavy cream I prefer heavy cream for the richer flavor and texture; coconut cream also works as a dairy-free alternative. I avoid regular milk because it tends to make the filling watery.
Crustless Low-Carb Pumpkin Pie
Crustless Low-Carb Pumpkin Pie
Ingredients
- 1 can (15 oz / 425 g) organic pumpkin
- 1 cup (240 ml) organic heavy cream
- 2/3 cup (160 ml) erythritol crystals
- 3 extra-large organic eggs
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350 °F (175 °C).
- Grease a 10-inch (25 cm) pie pan or baking dish generously with butter and set aside.
- Combine all ingredients in a large bowl and mix until smooth with no lumps.
- Pour the mixture into the prepared pan.
- Bake for 1 hour, or until the center is slightly higher than the edges and a toothpick comes out clean.
- Remove from oven and let cool completely.
- Refrigerate overnight and serve the next day with whipped cream.
| Nutrition information | Protein | Fat | Net carbs | kcal |
| In total: | 32.1 g | 102.2 g | 33.2 g | 1197 kcal |
| Per slice if 8 slices in total: | 4.0 g | 12.8 g | 4.2 g | 150 kcal |
| Per slice if 10 slices in total: | 3.2 g | 10.2 g | 3.3 g | 120 kcal |
| Per slice if 12 slices in total: | 2.7 g | 8.5 g | 2.8 g | 100 kcal |
Tips and variations
I like a good pumpkin pie spice blend; use your favorite mix or a store blend. For more depth add 1 teaspoon vanilla extract if you like.
For a dairy-free option substitute coconut cream for the heavy cream. I don’t recommend regular milk—it’s thinner, higher in carbs, and can make the filling watery. While half-and-half can work, heavy cream yields the richest, creamiest texture.
