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I think you will agree that Thanksgiving isn’t complete without Pumpkin Pie, but for those of us on a Keto Diet those holiday pies are a no-no. Until now! This Crustless Pumpkin Pie recipe is low carb and keto-friendly.
So if you’ve been looking for the best keto friendly pumpkin pie recipe, your search is over.
This Low Carb Pumpkin Pie Recipe is:
- Keto-Friendly
- Gluten-Free
- Low Carb
- Grain-Free
What makes this Keto Pumpkin Pie Recipe better?
There are a number of low carb, grain-free pie crust recipes out there and over the years, I’ve tried a lot of them. After all that low carb pie crust testing, what did I discover?
In general, I’m just not sure that a low carb pie crust is worth the extra work.
First of all, most grain-free pie crust recipes use nuts, and I often don’t get along with nuts. I have some mild allergic reactions to them, and they absolutely mess with my female hormones.
Second, the pie crust is really just a delivery system for the pumpkin custard and whipped cream; so why mess with it?
Avoid the carbs and the hassle. Just go with the good stuff…pumpkin pie without the crust!
Single Serving Crustless Pumpkin Pie
I started, literally, with the pumpkin pie recipe on the side of a can of pumpkin. With just a few keto substitutions, we’ve got Keto Pumpkin Pie that is awesome! Only 4 net carbs per serving.
I made these single-serving keto pumpkin pies in these mini silicon tart molds. I love single serving pies to help me make good choices in serving size. How about you? { Click Here to see these cute tart molds on Amazon >>> }
Keto Alternation #1 – Alternative Sweetener
I switched out the sugar for Swerve Confectioner’s Sweetener, my go-to keto-friendly sweetener. I did not try this with other options, but I would guess a granulated sweetener would work just fine, too. { Click Here to see these cute tart molds on Amazon >>> }
Keto Alternation #2 – Alternative to Milk
The recipe I was working with also called for milk, and milk has sneaky carbs from the lactose. I opted for sour cream instead, which does still have a few carbs but significantly less than milk, and it also adds just a touch of tang which I think really adds depth to baked goods.
You are really going to enjoy these pies. As proof, my kids have already scarfed up all the single-serving crustless pumpkin pies that I didn’t get stashed away in the freezer before they found them.
Easy Low Carb Pumpkin Pie Recipe
Keto Crustless Pumpkin Pie
Ingredients
- 1 can pumpkin not pumpkin pie filling
- 3/4 cup Swerve confectioner's sweetener
- 1/2 tsp pink sea salt
- 3 tsp pumpkin pie spice
- 1/2 cup full-fat sour cream organic is best
- 3/4 cup heavy whipping cream organic is best
- 3 large pastured eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Place all ingredients in a mixing bowl.
- Using a hand mixer on low, carefully begin to combine the ingredients.
- Once the Swerve and liquid ingredients have started to incorporate, turn the speed up to medium. Beat mixture until smooth.
- Prepare your baking dish(es) by spraying with nonstick cooking spray. We love single serving silicone tartlet pans (see below for the kind I use – so cute!) If you prefer to make one larger pie, you could use a standard pie pan, though the pie will be very shallow. I would double the recipe if using a pie pan. Make sure to watch your serving sizes if you are counting carbs!
- Measure out 1/2 cup servings into your tartlet pans or other baking option.
- Bake for 25 minutes for tartlet pans. The outside edge of the pie should look dry but not cracked. The middle should still jiggle a tiny bit when you move the pan. Be careful if you test it with your finger – it will still be sticky! It will continue to set after you take it out of the oven.
- Let cool completely. Serve in the tartlet pan with a dollop of Keto Whipped Cream (link below!)
Notes
Nutrition – Not laboratory tested.
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Thank You,
~ Angela
