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Crustless Low Carb Pumpkin Pie

The Fall season is uponus.Our thoughts will turn to piping hot soups, the smell of delicious roast turkey filling the kitchen, and pumpkin pie! If you worry that this tasty dessert will break your low-carb diet, we have the answer. Our crustless low-carb pumpkin pie provides all the taste, a lower carb count, and will feed a crowd for any fall holiday. It is delicious!

The ingredients you’ll need

You’ll only need a few simple ingredients to make this tasty pie. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Coconut oil for the pan: Or use any oil you like or unsalted butter. Just make sure the pan is well-greased.

Eggs: I use large eggs in most of my recipes, this one included.

Canned pumpkin puree: Make sure it’s unsweetened – you want pure pumpkin puree and not sweetened pumpkin pie filling.

Sweetener: I use stevia. You can probably replace it with a granulated sweetener.

Pumpkin pie spice: Make sure it’s fresh! A stale spice can easily ruin a dish.

Vanilla extract: It’s best to use pure vanilla extract, not the artificial stuff.

Canned coconut milk: Use full-fat milk and stir it REALLY well before using it. It’s easier to stir coconut milk if you pour it into a bowl, then use a hand whisk.

Coconut flour: Try to measure it by weight if you can. It’s extremely absorbent and drying, so each extra gram can make a difference.


  • 1 teaspoon coconut oil for the pan

  • 3 large eggs

  • 1 (15 oz can) pure pumpkin puree, unsweetened

  • 1 ½ teaspoons stevia glycerite (equals ½ cup sugar)

  • 1 tablespoon pumpkin pie spice

  • 1 tablespoon vanilla extract

  • 1 cup canned coconut milk, full-fat, unsweetened

  • 2 tablespoons coconut flour (14 g)

Preparation Tips

The time spent preparing a fresh pumpkin and a low-carb crust are saved. A 2-plus hour recipe can be assembled in 10 minutes and while it cooks for an 1 hour you can make other special holiday delights, or even do more decorating! But, we do have a few tips to make our pumpkin pie.

As your pumpkin pie cools you may see a crack appear on the top – to avoid most of this, you can wrap the bottom of the pie pan in aluminum foil and use a hot water bath around the pie pan. Although we have never had a spill over, we do bake our pie on a cookie sheet, just in case. After 60 minutes, test your pie by inserting a toothpick in the center – it should come out cleanly. Allow to cool for a few hours in the refrigerator and serve topped with whipped cream.


  • Preheat oven to 350 degrees F. Grease a 9-inch glass pie plate with coconut oil.

  • In a large bowl, using a hand whisk, lightly whisk the eggs. Add the pumpkin, stevia, pumpkin pie spice and vanilla, and whisk until well incorporated.

  • Shake the coconut milk can well. Open the can, and stir it thoroughly. Now measure 1 cup (making sure again it’s smooth and free of lumps) and add it to the pumpkin mixture, whisking to combine. Then whisk in the coconut flour.

  • Using a rubber spatula, transfer the mixture to the prepared pie plate. Bake until the center appears set (with just the slightest jiggle) and a toothpick inserted in it comes out just a little moist, but free of batter. In my oven, this takes about 40-45 minutes.

  • Cool the pie 2 hours on a cooling rack, then cover with plastic wrap and refrigerate for at least 2 hours before slicing and serving.

  • When ready to slice the keto crustless pumpkin pie, gently run a knife along the edges of the pie to help release it from the pan. Use a sharp knife to slice the pie, and firmly slide a cake server underneath each slice before you lift it up. The pie is fragile, so take care when you slice it and especially when you lift the slices up from the pan.