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Easy Keto Crustless Pumpkin Pie Recipe

Easy Keto Crustless Pumpkin Pie Recipe

This easy keto crustless pumpkin pie is a delicious low-carb dessert perfect for fall and the holiday season. Enjoy all the flavors of traditional pumpkin pie without the excess carbs!
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 cup Pumpkin puree
  • 3 large Eggs
  • 1 cup Heavy cream
  • 1 cup Erythritol or preferred granulated sweetener
  • 2 teaspoons Pumpkin pie spice
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Cinnamon
  • 0.25 teaspoon Salt

Instructions

Preparation Steps

  • Preheat the oven to 350°F (175°C).
  • In a large bowl, mix together the pumpkin puree, eggs, heavy cream, erythritol, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth.
  • Pour the pumpkin mixture into a greased pie pan.
  • Bake for 45 minutes, or until a knife inserted in the center comes out clean.
  • Let the pie cool to room temperature before serving.

Notes

For best results, refrigerate the pie for at least an hour before serving. Top with whipped cream if desired!