Crustless Pumpkin Pie
A smooth pumpkin filling with no crust — ready in 35 minutes
This crustless pumpkin pie blends pumpkin, eggs, and a sugar-free sweetener into a smooth filling that bakes until the top is set and the edges are gold, like the pan. Each serving has 6 g of protein and 5 g net carbs.
Low carb, sugar-free, and no crust.
Why you’ll love this pie
- 6g protein per serving
- 5g net carbs
- No crust
- Ready in about 35 minutes
- Smooth filling
- Sugar-free
Health notes
- Protein: Eggs and a little cream cheese or yogurt.
- Low carb: Pumpkin puree, not a sugar filling or a crust.
- Sugar-free: Monk fruit or allulose only.
- Keto-friendly: Each slice stays around 5g net carbs if the pumpkin is pure and measured.
Key element — do not overbake
A dry center cracks. Pull the pie when the middle still has a slight wobble, so the slice stays smooth like the pan.
Ingredients
Pie (8 servings)
- 1 can (15 oz) pure pumpkin puree
- 4 large eggs
- ½ cup heavy cream
- 4 oz cream cheese, softened
- ½ cup powdered monk fruit or allulose
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp salt
Swaps
- No cream cheese: Use an extra egg. Texture is a little looser.
- A crust or a sugar filling: Not in the 5g number.
- Pumpkin pie mix: Check the label. Many have sugar.
- No cream: Use unsweetened almond milk. Calories drop.
Instructions
| 1 | Heat the oven. Heat to 350°F (175°C). Oil a 9-inch pie plate or springform. |
| 2 | Blend. Beat the cream cheese until smooth. Add pumpkin, eggs, cream, sweetener, spice, vanilla, and salt. Blend until smooth with no lumps. |
| 3 | Pour. Pour into the pan. Smooth the top. |
| 4 | Bake. Bake 22–28 minutes until the edges are set and the center still has a slight wobble, like the pan. Rest 10 minutes. Cut into 8 slices. |
Pro tips
- Use pure pumpkin, not pie mix. Mix has sugar.
- A dry center cracks. Pull it while the middle still moves a little.
- A crust is not in these numbers.
- Rest 10 minutes so the slice holds when you lift it.
- Macros are per serving, 8 from this pie.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 135 |
| Protein | 6g |
| Net carbohydrates | 5g |
| Total carbohydrates | 6g |
| Fiber | 1g |
| Total fat | 10g |
| Sodium | 140mg |
Estimates based on pure pumpkin, eggs, cream, cream cheese, and a sugar-free sweetener, divided into 8 slices. A crust and a sugar pie mix are not included.
Variations
Extra spice
A pinch more cinnamon or nutmeg.
No cream cheese
Add one more egg. The slice is a little softer.
Whipped cream
A spoon on top. Calories rise a little.
Mini
Bake in muffin cups 15–18 minutes.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover once cool |
| Freeze | Up to 1 month | Slice first. Thaw in the fridge |
| Reheat | Not needed | Serve cold or at room temperature |
FAQ
Test your knowledge
5 quick questions about this crustless pumpkin pie
1. Protein per serving?
2. Net carbs per serving?
3. When do you pull the pie?
4. About how long does this take?
5. What is not in the 5g number?
