Low-Carb Crustless Pumpkin Pie Recipe for Keto and Paleo Diets

Autumn is here and the holidays are approaching. Between Halloween costumes and Thanksgiving preparations, kitchens begin to fill with the scents of warm soup, roast turkey and pumpkin pie. If you follow a low‑carb plan but still crave pumpkin pie, this crustless low‑carb pumpkin pie delivers the classic flavor with far fewer carbs — enough to serve a crowd and perfect for fall celebrations.

Halloween has evolved into a holiday for all ages: creative costumes, parties and decorations are everywhere. We decorate the house and kitchen with pumpkins, witches and other autumn touches — it adds to the seasonal fun. Meanwhile, the oven is busy with our crustless pumpkin pie, a comforting aroma that feels like fall in every bite.

Ingredients for Pumpkin Pie

This recipe is simple and practical. We use canned all‑natural pumpkin puree for convenience and consistent texture. Fresh pumpkin (small sugar pumpkin) can work well but requires peeling, seeding, cooking and pureeing — a process that can add 30 minutes or more and may introduce extra moisture unless you drain it thoroughly. A good quality canned organic pumpkin saves time and ensures a reliable result.

Using canned pumpkin also simplifies sweetness balance. If a fresh pumpkin is larger or more watery than expected you may need to adjust sweetener amounts, which can be tricky without tasting the filling first. For most cooks, the canned option is an efficient, dependable choice.

This crustless version relies on eggs and heavy cream to set the filling, so you avoid making a low‑carb crust while still getting the creamy texture you want. The result holds together nicely and tastes just as satisfying as baked dishes like crustless quiche or a savory breakfast bake.

Preparation Tips

Skip the time‑consuming steps of roasting fresh pumpkin and making a low‑carb crust — you can assemble this pie in about 10 minutes and bake it while finishing other holiday tasks. A few tips will help you get the best result:

We used a 9‑inch tart pan; a standard 9‑inch pie pan works equally well. Because there’s no crust taking up space, the recipe makes a bit more filling than a typical pie — we filled a tart pan and a couple of ramekins for mini pies with the extra. If you prefer, divide the batter into two smaller pans.

Sweetener options: liquid stevia (SweetLeaf), concentrated drops such as EZ‑Sweetz, or granular erythritol blends like Swerve are all suitable. Pay attention to conversion differences: for example, some liquid stevia products approximate 2 teaspoons per cup of sugar, while concentrated drops require much less. Swerve measures cup for cup like sugar. Choose the sweetener you prefer and verify the conversion so the pie’s sweetness matches your taste.

To minimize top cracks, bake the pie in a water bath by wrapping the bottom of the pan in aluminum foil and placing it in a shallow pan of hot water. We also bake on a cookie sheet as a precaution against spills. After about 60 minutes the center should set — test with a toothpick inserted in the middle; it should come out clean. Chill the pie for a few hours before serving and top with whipped cream if desired.

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Low Carb Pumpkin Pie – Crustless and Only 5g Net Carbs per Slice!

Whether you’re enjoying Halloween festivities or simply staying true to a low‑carb lifestyle, this crustless pumpkin pie is an easy, satisfying dessert. Let the kids trade candy as they please while you enjoy a slice that fits your plan.