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.
Bake: 25
Slices: 8
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.
Diabetic-Friendly
Sugar-Free Crustless Pumpkin Pie
- Prep10 min
- Total10 min
- Calories135 kcal
Ingredients
Instructions
- Heat. Heat oven to 350 F (175 C). Butter a 9-inch pie dish.
- Beat. Beat cream cheese until smooth. Whisk in pumpkin, eggs, cream, allulose, spice, vanilla, and salt.
- Pour. Pour into the dish and tap once to pop air bubbles.
- Bake. Bake 22 to 28 minutes until the edge is set and the center barely jiggles.
- Cool. Cool 30 minutes, then chill 1 hour if you want clean wedges, like the photo. Cut 8 slices. One slice is one serving.
Notes & 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.
Variations & serving ideas
- 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.
- 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
- 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)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 135 kcal |
| Total fat | 10 g |
| Sodium | 95 mg |
| Total carbohydrate | 7 g |
| Fibre | 2 g |
| Protein | 6 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this pie keto-friendly?
Yes, close. About 5g net per slice with plain pumpkin and allulose. Keep slices to 8.
Why did it crack?
It baked too long. Pull it when the center still has a slight jiggle.
Can I use pumpkin pie mix?
No. It is already sweetened. Use plain puree so each slice stays at about 5g net.
Is there a crust?
No flour crust. The pale rim in the photo is the set edge of the custard.
Why is it wet in the middle?
It needed a few more minutes, or you cut it hot. Cool first.
How do I store leftovers?
Covered in the fridge up to 4 days.
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