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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!

Nutrition

Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg