Sugar-Free Crustless Pumpkin Pie
Sugar-Free Crustless Pumpkin Pie
Low carb • Sugar-free pumpkin custard — 35 minutes, eight slices
This is sugar-free crustless pumpkin pie, not a bakery pie with a flour crust and sugar filling. Pumpkin, eggs, cream, spice, and allulose bake in a pie dish until the center is set and the edge firms, like the slice on the server in the photo. Thirty-five minutes. No wheat crust, no sugar.
Eight slices. Cool before you cut or the custard smears.
Why you’ll love this pie
- 6g protein per slice — eggs and cream
- 5g net carbs — pumpkin and allulose, not sugar pie
- About 35 minutes, one pie dish
- Set custard, clean wedges, like the photo
- No boxed mix, no sugar
- It slices after a cool in the dish
Health notes
- Protein: Modest. This is pie, not a shake.
- Lower carb than bakery pumpkin pie: No flour crust, allulose instead of sugar. Close to keto-zero at 5g net.
- Eight slices: Macros are per slice, not the pan.
- Sweetened pie filling or a wheat crust will jump the carbs. Use plain pumpkin puree.
Key element — plain puree, just-set center, cool before you cut
Canned pumpkin pie mix is already sweetened. Use plain puree. Whisk with eggs, cream, allulose, and spice until smooth. Bake until the center barely jiggles and the edge looks set, like the photo. Cool so the wedges lift clean.
Ingredients
Pie (8 slices)
- 1 can (15 oz) plain pumpkin puree, not pie mix
- 3 large eggs
- 1/2 cup heavy cream
- 2 oz cream cheese, softened
- 1/2 cup powdered allulose
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Pinch of salt
- Butter or oil, for the dish
Swaps
- No cream cheese: Use 2 extra Tbsp cream. The slice will be a little looser.
- Coconut cream: Same 1/2 cup if you want dairy-light.
- Pie mix or sugar: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 350 F (175 C). Butter a 9-inch pie dish. |
| 2 | Beat. Beat cream cheese until smooth. Whisk in pumpkin, eggs, cream, allulose, spice, vanilla, and salt. |
| 3 | Pour. Pour into the dish and tap once to pop air bubbles. |
| 4 | Bake. Bake 22 to 28 minutes until the edge is set and the center barely jiggles. |
| 5 | Cool. Cool 30 minutes, then chill 1 hour if you want clean wedges, like the photo. Cut 8 slices. One slice is one serving. |
Pro tips
- Plain pumpkin puree. Pie mix is already sweetened.
- Do not overbake. A dry pie cracks and tastes eggy.
- Cool before you cut. Hot custard smears on the server.
- The pale rim in the photo is the set edge, not a flour crust.
- Allulose only. Sugar jumps the carbs fast.
Nutrition
| Nutrient | Per slice (1 of 8) |
|---|---|
| Calories | 135 |
| Protein | 6g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 10g |
| Sodium | 95mg |
Estimates with plain pumpkin, eggs, cream, cream cheese, and allulose. Pie mix or a wheat crust will raise carbs. This is a lower-carb crustless pie, close to keto-zero.
Variations
Whipped cream
Top with unsweetened or allulose-sweetened whipped cream.
Pecan
Scatter 2 Tbsp chopped pecans on top before it bakes.
Espresso
Add 1/2 tsp instant coffee with the spice.
Ramekins
Bake in 8 ramekins. Check at 16 minutes.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | After cool | Best after 30 minutes so it slices |
| Refrigerator | Up to 4 days | Cover. Serve cold or room temp |
| Freezer | Up to 1 month | Wrap slices. Thaw in the fridge |
FAQ
Test your knowledge
5 quick questions about this pie
1. Calories per slice?
2. Net carbs per slice?
3. How many slices in the pie?
4. Which pumpkin do you use?
5. Why skip pie mix and a flour crust?
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