Craving a delicious pumpkin dessert without all the carbs? This Keto Crustless Pumpkin Pie is the perfect guilt-free treat! With a smooth, creamy texture and all the classic flavors of fall, this low-carb pumpkin pie is made without a crust, making it an easy, gluten-free option for your holiday table. It's sweetened with monk fruit, so you can indulge in a slice (or two) without worrying about your keto diet. Whether you're hosting a holiday feast or looking for a simple dessert to enjoy with a dollop of whipped cream, this keto pumpkin pie will become a favorite in your recipe collection.
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Keto Crustless Pumpkin Pie
Yields: 8 servings
Ingredients:
1 15 oz. can pumpkin puree
2 large eggs
1/2 teaspoon Vanilla extract
1 cup Heavy Whipping Cream
1/3 cup Monkfruit Sweetener
1 teaspoon cinnamon
1 teaspoon Pumpkin spice
1/2 teaspoon nutmeg
Yields: 8 servings
Ingredients:
1 15 oz. can pumpkin puree
2 large eggs
1/2 teaspoon Vanilla extract
1 cup Heavy Whipping Cream
1/3 cup Monkfruit Sweetener
1 teaspoon cinnamon
1 teaspoon Pumpkin spice
1/2 teaspoon nutmeg
Directions:
Preheat oven to 375°F. Grease 9 inch pie pan and set aside.
In a large bowl, add pumpkin, eggs, vanilla and Heavy Whipping Cream and stir. Add remaining ingredients and mix well.
Pour mixture into the pan and bake for 40-45 minutes, or until a toothpick comes out clean.
Allow pie to cool before cutting and serving.
Serve with whipped cream or other favorite toppings.
Preheat oven to 375°F. Grease 9 inch pie pan and set aside.
In a large bowl, add pumpkin, eggs, vanilla and Heavy Whipping Cream and stir. Add remaining ingredients and mix well.
Pour mixture into the pan and bake for 40-45 minutes, or until a toothpick comes out clean.
Allow pie to cool before cutting and serving.
Serve with whipped cream or other favorite toppings.
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