Sugar-Free Crust-less Pumpkin Pie

ByHannah Peterson

A diabetic-friendly, ultra-creamy pumpkin dream — no crust, no sugar, no guilt!

If you’ve been craving that cozy, autumn-spiced pumpkin pie flavor without the sugar and without the heavy carb-loaded crust, this Sugar-Free Crustless Pumpkin Pie is about to become your new best friend.

🛒 Ingredients

(Makes 8 slices)

  • 1 can (15 oz) pure pumpkin purée
  • 1 cup heavy cream or 1 cup unsweetened almond milk + 2 tbsp melted cream cheese
  • 3 large eggs
  • ½ cup granulated monkfruit or erythritol (adjust to taste)
  • 1 tsp vanilla extract
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ¼ tsp cloves
  • Pinch of salt

(Or substitute all spices for 1–1½ tbsp pumpkin pie spice.)

👩‍🍳 How to Make Crustless Pumpkin Pie

1️⃣ Preheat & Prep

Heat oven to 350°F (175°C) and lightly grease a pie dish.

2️⃣ Make the Pumpkin Filling

In a large bowl, whisk together:
✔ pumpkin purée
✔ heavy cream
✔ eggs
✔ sweetener
✔ spices
✔ vanilla

Beat until silky smooth.

3️⃣ Pour & Bake

Pour mixture into your prepared pie dish.
Bake 45–55 minutes, or until the center is mostly set but slightly jiggly.

4️⃣ Cool & Slice

Let cool completely before cutting — this helps it firm up perfectly (just like in your photo!).

📊 Nutrition (per slice, approx.)

  • Net Carbs: 4–5g
  • Sugar: 0g added sugar
  • Calories: 120–150
  • Fiber: naturally high from pumpkin
  • Diabetic-friendly: YES!

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