A smooth, creamy pumpkin pie without the crust, making it a perfect low-carb and keto-friendly dessert. It’s packed with warm fall spices and rich pumpkin flavor while keeping the carbs low.
Ingredients
- 1 can (15 oz / 425g) pumpkin puree
- 1 cup heavy cream
- 3 large eggs
- ½ cup keto-friendly sweetener (erythritol or monk fruit)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons melted butter
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or baking dish with butter or nonstick spray.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, vanilla extract, and melted butter until smooth and creamy.
Step 3: Add the Dry Ingredients
Add the keto sweetener, cinnamon, pumpkin pie spice, nutmeg, and salt. Whisk again until everything is fully combined and no lumps remain.
Step 4: Fill the Pie Dish
Pour the pumpkin mixture into the prepared pie dish. Use a spatula to spread the filling evenly.
Step 5: Bake
Place the dish in the preheated oven and bake for 40–45 minutes, or until the center is mostly set and a knife inserted near the center comes out clean.
Step 6: Cool Completely
Remove the pie from the oven and let it cool at room temperature for about 30 minutes. Then transfer it to the refrigerator for at least 2 hours to fully set.
Step 7: Serve
Slice and serve chilled. Top with a dollop of sugar-free whipped cream and a sprinkle of cinnamon if desired.
Tips
- For extra richness, use full-fat heavy cream.
- Make it ahead of time and refrigerate overnight for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Yield
6–8 servings
Approximate Nutrition (Per Serving)
- Calories: 180
- Fat: 15g
- Protein: 5g
- Net Carbs: 4g
Enjoy this creamy, comforting keto pumpkin dessert whenever you’re craving the flavors of classic pumpkin pie without the extra carbs! 🎃🥧
