Tag Archives: pie

Low Carb Crustless Pumpkin Pie

Low Carb Crustless Pumpkin Pie

This low carb pumpkin pie recipe is sort of a mix of 5 different recipes, including my mom's and turned out great! 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 115 kcal


  • 15 ounce Pumpkin canned
  • 3 Eggs beaten
  • 1/4 cup Truvia white sugar blend
  • 1/4 tsp Salt
  • 1 tsp Cinnamon ground
  • 1/2 tsp Ginger ground
  • 1/8 tsp Cloves ground
  • 3/4 cup Heavy Cream


  1. Preheat oven to 350 degrees Fahrenheit.

  2. Spray a pie pan with Coconut Oil Spray or other non-stick spray. (Not olive oil!)

  3. In a mixing bowl, combine all ingredients.  It mixes well by hand.  It helps if you beat the eggs before adding them.

  4. Pour mixture into pie pan.

  5. Bake for 60 minutes or until a toothpick inserted in the center of the pie comes out clean.

  6. Allow to cool at least two hours and then chill in the refrigerator.

  7. Serve cool with a low carb whip cream or a modest amount of Reddi Whip (that is within your carb allowance).

Recipe Notes

  •  I couldn't stop eating it! 
  • It held its shape great!
  • I didn't miss the crust at all!
  • Honestly... I hoarded this!
  • This pie was traveling a long distance and so I used an aluminum pie tin.  It worked fine and the sides did not adhere to it because of the non-stick spray.
  • There is another version of this I am going to try with another egg and more cream.  I'll let you know how that goes!
  • Just double this recipe for two pies!
Nutrition Facts
Low Carb Crustless Pumpkin Pie
Amount Per Serving
Calories 115 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 91mg30%
Sodium 105mg5%
Potassium 220mg6%
Carbohydrates 4g1%
Sugar 1g1%
Protein 3g6%
Iron 0.7mg4%
Calcium 38mg4%
Vitamin C 5mg6%
Vitamin A 4940IU99%
Net Carbs 4g8%
* Percent Daily Values are based on a 2000 calorie diet.