Crustless Pumpkin Pie
Low carb, sugar-free and ready in 35 minutes — smooth, spiced pumpkin custard that slices like a dream, no crust needed
This crustless pumpkin pie keeps every promise on the cover: low carb, sugar-free, ready in 35 minutes — with 6g protein, 5g net carbs and 135 calories per slice. Pure pumpkin, warm spices and cream bake into a smooth custard that firms up and slices cleanly, exactly like the pie in the photo.
Per serving: 135 calories, 6g protein and 5g net carbs. Ready in 35 minutes.
Why you’ll love this pumpkin pie
- Just 135 calories and 5g net carbs per slice
- Low carb and sugar-free — exactly as promised on the cover
- On the table in a genuine 35 minutes
- Smooth, silky custard that slices cleanly
- All the warm pumpkin-spice flavour of the classic
- No crust to roll, blind-bake or miss
Health notes
- Pure pumpkin purée: Fibre-rich and naturally low carb — always the unsweetened tin, never pie filling.
- Eggs: They set the custard and bring the protein — no flour or starch needed.
- Sugar-free sweetener: Erythritol or monk fruit keeps the classic sweetness with none of the sugar.
- Pumpkin pie spice: Cinnamon, ginger, nutmeg and cloves — big flavour, zero carbs.
- Locked from the cover: The photo supplied the title, claims, time and macros, so they are kept consistent throughout the block.
Key element — bake to a jiggle, cool to a slice
Pull the pie when the edges are set and the centre still jiggles slightly — carryover heat finishes it silky, while an extra five minutes cracks the top and dries the custard. Then cool it completely (chilled is even better) before slicing: a warm crustless pie slumps, a cooled one lifts out in clean wedges like the photo.
Ingredients
Pie
- 1 can (15 oz) pure pumpkin purée, unsweetened
- 3 large eggs
- ¾ cup heavy cream
- ⅔ cup erythritol or monk fruit sweetener
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ tsp salt
- Butter or spray, for the dish
To serve
- Sugar-free whipped cream
- Extra cinnamon, for dusting
Swaps
- Dairy-light: Unsweetened evaporated milk instead of cream — slightly lighter set.
- Maple note: A few drops of sugar-free maple flavouring.
- Extra spice: Add ¼ teaspoon of ground ginger for more warmth.
- Individual pies: Bake in ramekins for 20 minutes.
Instructions
| 1 | Heat and grease. Heat the oven to 350°F. Grease a 9-inch pie dish well — without a crust, the grease is the release. |
| 2 | Whisk the eggs. Whisk the eggs and sweetener in a large bowl until smooth and slightly frothy. |
| 3 | Add everything else. Whisk in the pumpkin, cream, pumpkin pie spice, vanilla and salt until completely smooth with no streaks. |
| 4 | Fill the dish. Pour into the greased dish and smooth the top. Tap the dish once on the counter to pop any air bubbles. |
| 5 | Bake to a jiggle. Bake for 28–30 minutes until the edges are set and the centre jiggles slightly when nudged. Do not overbake — it cracks. |
| 6 | Cool, slice, serve. Cool completely — at least 30 minutes, or chill for the cleanest slices. Cut into 8 wedges and serve with sugar-free whipped cream, like the slice in the photo. |
Pro tips
- Purée, not pie filling — the filling tin is loaded with sugar.
- The jiggle is correct; the centre sets as it cools.
- A hot, wet knife gives the cleanest cuts — wipe between slices.
- Chilled overnight, the flavour deepens and the slices hold perfectly.
- Room-temperature eggs whisk in smoother with no lumps.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 135 |
| Protein | 6g |
| Net carbohydrates | 5g |
| Total carbohydrates | 8g |
| Fiber | 3g |
| Total fat | 9g |
| Sodium | 180mg |
Per serving (8 slices), locked from the cover: 6g protein, 5g net carbs, 135 calories. Exact macros vary slightly with cream brand; erythritol is counted as zero net carbs.
Variations
Pumpkin cheesecake pie
Beat 4 oz of cream cheese into the filling for a tangier set.
Chai spice
Cardamom and black pepper alongside the pumpkin spice.
Pecan top
Chopped pecans scattered over the top before baking.
Chocolate swirl
Swirl sugar-free chocolate through the top before baking.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Cover the dish; slices firm up beautifully cold |
| Freezer | Up to 2 months | Freeze slices individually; thaw overnight in the fridge |
| Serve | — | Chilled or room temperature with sugar-free whipped cream |
