Autumn is here and the holidays are approaching — Halloween and Thanksgiving are right around the corner. If you love pumpkin pie but follow a low‑carb diet, this crustless low‑carb pumpkin pie delivers full fall flavor with fewer carbs and serves a crowd. It’s rich, simple, and perfect for holiday menus.
Halloween has evolved into a full season of costumes, parties, and decorations — not just for kids. Our house fills with pumpkins, witches, and goblins for a few festive weeks. While Joanie decorates, I’m usually thinking about food. The crustless pumpkin pie is often in the oven and fills the kitchen with that irresistible pumpkin aroma.
Ingredients for Pumpkin Pie
This recipe keeps ingredients straightforward and time‑saving by using canned 100% pumpkin puree. Fresh pumpkin can be used — and tastes wonderful — but preparing a sugar pumpkin requires cutting, seeding, cooking and draining to avoid excess moisture. Canned organic pumpkin is convenient, consistent, and reduces prep time while preventing a watery filling.
The pie comes together with eggs and heavy cream, so there’s no crust to prepare. That saves time and avoids the extra carbs and work of making a low‑carb crust. The filling sets beautifully, similar to a crustless quiche or breakfast bake, and tastes decadent without the carbs.
Preparation Tips
Because this pie is crustless and uses canned pumpkin, preparation takes only minutes and baking about an hour. You can assemble everything in under 10 minutes and use the baking time to prepare side dishes or finish decorating. A few practical tips will help you get the best result:
We used a 9‑inch tart dish, but a standard 9‑inch pie pan works fine. The filling quantity is larger than for a typical pie with crust, so expect extra batter; we used two ramekins for mini pies. If you prefer granular sweeteners, Swerve works cup‑for‑cup like sugar. Liquid stevia and concentrated drops (such as EZ‑Sweetz) can be used, but check conversions carefully — two teaspoons of liquid stevia roughly equals one cup of sugar, while concentrated drops require a much smaller amount.
To reduce the chance of cracks on top, bake the pie on a cookie sheet and place the pie pan in a hot water bath, wrapping the bottom of the pan in foil if needed. After about 60 minutes, test with a toothpick in the center — it should come out clean. Cool the pie for several hours in the refrigerator before serving, and top with whipped cream if desired.
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Low Carb Pumpkin Pie – Crustless and Only 5g Net Carbs per Slice
Whether you’re wearing an elaborate costume or keeping things low‑key this Halloween, save room for a slice of crustless low‑carb pumpkin pie. Let the kids enjoy their candy; this pie lets you stay on track with your low‑carb lifestyle while still enjoying a classic holiday dessert.
Crustless Low‑Carb Pumpkin Pie
4.8 from 92 votes
A fall holiday favorite that’s crustless and low in carbs — perfect for keeping your low‑carb routine while the kids enjoy candy.
14
10
minutes
1
hour
164.8
kcal
5.0
g
1
hour
10
minutes
Ingredients
-
29 ounces Pumpkin (large can)
-
2 cup Heavy cream
-
4 teaspoons Liquid stevia
-
6 large Eggs
-
4 teaspoons Cinnamon
-
1 1/2 teaspoons Ground ginger
-
1 1/2 teaspoons Ground nutmeg
Instructions
- Preheat oven to 350°F (175°C).
- Generously grease a 9‑inch pie or tart pan with butter and set aside.
- Place all ingredients in a large bowl and mix by hand until smooth. Pour the mixture into the greased pan.
- Bake for 60 minutes. Test with a toothpick in the center — it should come out clean. Oven times vary, so use this test as your guide. Chill for a few hours before serving.
Chef’s Notes
- Nutrition excludes whipped cream topping. Two tablespoons of whipped cream add about 1g carbohydrate.
Nutrition Facts
- Calories: 164.8 kcal
- Fat: 14.5 g
- Saturated Fat: 8.6 g
- Cholesterol: 118.1 mg
- Sodium: 40.3 mg
- Potassium: 267.6 mg
- Carbohydrates: 5.7 g
- Fiber: 0.7 g
- Sugar: 2.8 g
- Protein: 4.3 g
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