Low-Carb Crust-less Pumpkin Pie

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Low-Carb Crustless Pumpkin Pie

This low-carb, crustless pumpkin pie is the perfect dessert for fall! It’s rich, creamy, and full of warm spices. Plus, with only 7 ingredients, it’s super simple to whip up. Ideal for anyone following a keto or low-carb lifestyle!

Ready In: 50 minutes
Serves: 8


Ingredients

  • 1 cup fresh pumpkin (or one 15 oz can of pumpkin purée)
    Make sure it’s pure pumpkin, not pumpkin pie filling.
  • 3 large eggs
  • ¾ cup Splenda Sugar Blend for Baking
    (Note: Do not use Splenda packets; they work differently and may affect the texture.)
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves (or use 1¾ teaspoons pumpkin pie spice for a blend)
  • ¾ cup heavy cream (for a richer pie) or ¾ cup light cream
    Heavy cream will give a more decadent, keto-friendly result.

Instructions

  1. Preheat the oven:
    Set your oven to 350°F (175°C). Lightly spray a 9-inch pie pan with non-stick cooking spray to prevent sticking.
  2. Mix the ingredients:
    In a large mixing bowl, whisk together the pumpkineggsSplenda Sugar Blendsaltcinnamon, and cloves (or pumpkin pie spice). Slowly pour in the heavy cream, stirring until the mixture is smooth and well-combined.
  3. Pour into pie pan:
    Once your pumpkin filling is mixed thoroughly, pour it into the prepared pie pan. Smooth out the top with a spatula.
  4. Bake:
    Place the pie pan in the preheated oven and bake for 30-40 minutes, or until the pie is set. You’ll know it’s ready when a knife or toothpick inserted into the center comes out clean.
  5. Cool and serve:
    Once baked, remove the pie from the oven and let it cool to room temperature. For best results, refrigerate for 1-2 hours before serving, as this helps the flavors develop and the pie firm up. Slice and enjoy!

Tips

  • Serving suggestion: Top with a dollop of whipped cream (use sugar-free whipped cream for a keto-friendly option) and a sprinkle of cinnamon.
  • Sweetener: Ensure you’re using the Splenda Sugar Blend for Baking, as other sweeteners or the Splenda packets will alter the pie’s texture.
  • Pumpkin Spice Alternative: If you don’t have ground cloves, you can use a pumpkin pie spice blend instead, which typically includes cinnamon, nutmeg, cloves, and ginger. Use about 1¾ teaspoons to replace the cinnamon and cloves.

Nutrition Information (Per Serving, Approximate)

  • Calories: 120
  • Fat: 10g
  • Carbs: 7g (Net: 5g)
  • Protein: 3g

This crustless pumpkin pie is a wonderful way to satisfy your holiday dessert cravings while sticking to your low-carb goals!