Sugar-Free Crustless Pumpkin Pie
Sugar-Free Crustless Pumpkin Pie
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.
It’s velvety, lightly sweet, warmly spiced, and tastes just like the classic holiday favorite — but with a fraction of the carbs. It slices beautifully, sets perfectly, and feels indulgent even though it’s light, wholesome, and diabetic-friendly.
And the very best part?
👉 It’s unbelievably easy.
Mix, pour, bake… done!
Perfect for holidays, weeknight desserts, or meal prep when you want something sweet but safe for blood sugar.
🛒 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!
