This KETO PUMPKIN PIE starts with a traditional pie filling, but skips the crust! It gets topped off with a simple low carb streusel topping that you won’t be able to resist!
I’m not going to lie: I think pumpkin pie is a breakfast food.
I mean, sure, it’s good after a turkey dinner. But it is REALLY good first thing in the morning, cold from the fridge.
You don’t have to eat pie for breakfast to love this keto pumpkin pie though. It’s the perfect low carb holiday dessert and I think you’ll love the thick, creamy pumpkin pie filling topped off with the simple streusel.This is a crustless pumpkin pie, partially because I didn’t feel like messing with a pie crust and partially because I don’t actually super love pie crust. I’m here for the pumpkin pie filling, friends!
Without the crust, though, I knew I’d want a little extra magic happening.
Oh, hello streusel. You’re always the man for the job. 😉
You guys are going to love this easy low carb pumpkin pie!
How to make crustless pumpkin pie:
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You might think there is some big secret to making a crustless pumpkin pie, but there really isn’t!
Pumpkin pie is so nice and thick and firm on it’s own that it holds together quite well even without a crust!
I use this avocado oil spray to spray my pie plate before filling, just to be safe.
My keto pumpkin pie filling starts with a can of 100% pure pumpkin. I also add in a couple of eggs, some sweetener, heavy cream, and pumpkin pie spice.
The sweetener I use and recommend is Lakanto Monkfruit. It swaps 1:1 for sugar and doesn’t have any funky aftertaste. I love it! Use code THATLOWCARBLIFE for 20% off your entire order from Lakanto!
Whisk your filling really well and then pour it in your pie plate.
This crustless pumpkin pie will need to bake for 45 minutes before we add the streusel topping.
Low carb streusel:
Is there any dessert that can’t be made better by streusel? I think not!
This low carb streusel is quite easy. Just stir together some almond flour, pecans, coconut flour, cinnamon, and melted butter.
Pull your pie from the oven at the 45 minute mark and then top it off with the streusel. Your pie will be mostly set at this point, so the streusel won’t sink into the custard.
Return the pie to the oven to finish baking.
What is in pumpkin pie spice:
Pumpkin pie spice is super convenient to keep on hand, but it’s easy to make your own! It’s just a mix of cinnamon, nutmeg, ginger, and cloves.
To make your own, combine 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves. This will make enough pumpkin pie spice for this recipe. Feel free to make a larger batch for future uses!
Does low carb pumpkin pie need to be refrigerated?
Pumpkin pie is a custard-based pie and it does need to stay refrigerated.
Cover tightly and store in the fridge for up to 4 days.
We like to eat it cold, straight from the fridge.
Gluten free pumpkin pie:
This pumpkin pie is gluten free and grain free!
If you’re not watching carbs and just looking for a gluten free pumpkin pie, feel free to use real sugar in place of the sweeteners called for. The recipe will turn out just as good, though the nutrition information will be different, of course.
More low carb pumpkin recipes to try:
Keto Pumpkin Cheesecake: These mini cheesecakes are so decadent!
Pumpkin Chaffles: There is no better way to wake up!
Keto Pumpkin Ice Cream: This looks so good!
Follow me on social for more recipe ideas & inspiration!
For the filling:
- 1 can (15 ounces ) pure pumpkin
- 1 cup heavy cream
- 2 large eggs
- ¾ cup sweetener, such as monkfruit
- 1 tablespoons pumpkin pie spice
For the topping:
- 1/2 cup almond flour
- ½ cup chopped pecans
- 3 tablespoons brown sugar substitute, such as monkfruit
- 2 tablespoons coconut flour
- 1 teaspoon cinnamon
- 1/4 cup melted butter
- Preheat oven to 350 degrees.
- Add the filling ingredients to a large mixing bowl and whisk well to combine.
- Spray a 9 inch standard plate with non-stick spray. Pour filling into pie plate.
- Bake for 45 minutes. Filling will still be somewhat jiggly.
- Add the topping ingredients to a small mixing bowl and stir to combine.
- Sprinkle the streusel evenly over the pie and return to the oven for 15-20 minutes or until a knife inserted in the center comes out clean.
- Cool on the counter for 1 hour before transferring to the refrigerator to cool completely, about 3 hours.
If you don't have pumpkin pie spice, you may use 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves in it's place.
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Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 300Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 95mgSodium: 74mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 6gProtein: 5g
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