Low Carb Crustless Pumpkin Pie
A rich, low-carb crustless pumpkin pie that bakes into a smooth, sliceable custard without a crust or crystallized sweeteners. Made with a full can of pumpkin, heavy cream, eggs, and allulose-based sweeteners for classic pumpkin flavor and a creamy texture that fully sets after chilling.
Servings: 9 slices
Ingredients
- 15 oz pumpkin puree
- 1½ cup heavy cream
- 3 egg , room temp, light beat
- ½ cup powdered monkfruit allulose
- ¼ cup brown monkfruit allulose
- 1 Tbsp pumpkin pie spice
- ¼ tsp sea salt
- 2 tsp vanilla
Thickener:
- 1½ Tbsp coconut flour
Instructions
- Whisk to combine pumpkin, cream, eggs, sweeteners, spice, salt, vanilla.
- Whisk in coconut flour until smooth.
- Lightly oil 9" pie pan.
- Pour custard into pan.
- Bake in a 350°F preheated oven for 45–60 minutes until center is just set but slightly wobbly.
- Cool completely on rack on counter.
- Chill 4 hours or overnight for clean slices.
Optional Praline Topping:
- 1 cup fine chopped pecans
- ½ cup packed brown sugar
- 2 Tbsp honey
Remove pie from oven and add topping:
- Using a fork, combine pecans and brown sugar.
- Drizzle in honey and mix until combined.
- Spoon topping on pie top, and gently press it down with a spoon or fork so it sticks on the filling.
- Return pie to oven and bake for an additional 15 minutes.
- Cool completely on a wire rack, then refrigerate for at least 2 hours.
Notes
Coconut flour helps the custard firm without a crust, but don’t exceed 1½ Tbsp or the texture becomes cakey.
Allulose-based sweeteners prevent crystallization and keep the custard smooth.
Pie thickens more fully only when chilling, so be slow to judge texture warm.
Nutrition Summary (per serving)
Net Carbs 2g
Carbs 10g
Fiber 2g
Sugar Alcohol 6
Calories 182kcal
Fat 16g
Sugar 3g
Protein 4g