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 pumpkin, eggs, Splenda Sugar Blend, salt, cinnamon, 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!