Best 4 No Crust Keto Pumpkin Pie Recipes
Craving a delectable dessert that satisfies your sweet tooth without compromising your keto diet? Look no further than our heavenly No-Crust Keto Pumpkin Pie! This guilt-free treat is a symphony of autumn flavors, boasting a luscious pumpkin filling nestled in a crustless almond flour base. Each bite transports you to a cozy fall afternoon, surrounded by the warmth of loved ones and the aroma of freshly baked pumpkin pie.
Our recipe collection offers a variety of No-Crust Keto Pumpkin Pie variations, catering to diverse dietary preferences and taste buds. Whether you prefer a classic rendition or a creative twist, we've got you covered. From a traditional pumpkin pie filling made with pumpkin puree, spices, and a touch of sweetness to innovative takes like a chocolate chip pumpkin pie or a maple pecan pumpkin pie, our recipes promise an explosion of flavors that will tantalize your taste buds.
So, grab your apron and embark on a delightful baking adventure. With our No-Crust Keto Pumpkin Pie recipes, you can indulge in a sweet and satisfying dessert without derailing your keto lifestyle. Prepare to be amazed by the symphony of flavors and textures that await you in each bite of this delectable treat.
KETO CRUSTLESS PUMPKIN PIE
Indulge this fall with a holiday classic alternative to keep you on track this season! Keto Crustless Pumpkin Pie is everything you love about pumpkin pie while staying low carb!
Provided by Jennifer Banz
Categories Dessert
Time 35m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350F. In a large mixing bowl, combine the pumpkin purée, eggs, sweetener, cinnamon, pumpkin spice and heavy cream.
- Spray the inside of your pie plate with cooking spray. Pour the pumpkin pie mixture into the pan and spread flat with a spatula.
- Place into oven and bake for 30-40 minutes or until a toothpick comes out clean. Let sit for 30 minutes to set. Serve.
Nutrition Facts : Calories 161 kcal, Carbohydrate 7 g, Fiber 2 g, Protein 4 g, Fat 15 g, ServingSize 1 Slice
NO-CRUST PUMPKIN PIE
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Cool on a wire rack.
Nutrition Facts : Calories 211 calories, Fat 4g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 49mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
CREAMY KETO PUMPKIN PIE
This crustless keto pumpkin pie is a creamy, delicious alternative to the classic recipe. Only 120 calories and 5g net carbs per slice!
Provided by Vered DeLeeuw
Categories Dessert
Time 4h55m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees F. Grease a 9-inch glass pie plate with coconut oil.
- In a large bowl, using a hand whisk, lightly whisk the eggs. Add the pumpkin, stevia, pumpkin pie spice and vanilla, and whisk until well incorporated.
- Shake the coconut milk can well. Open the can, and stir it thoroughly. Now measure 1 cup (making sure again it's smooth and free of lumps) and add it to the pumpkin mixture, whisking to combine. Then whisk in the coconut flour.
- Using a rubber spatula, transfer the mixture to the prepared pie plate. Bake the pie until the center appears set (with just the slightest jiggle) and a toothpick inserted in it comes out just a little moist, but free of batter. In my oven, this takes about 40-45 minutes.
- Cool the pie for 2 hours on a cooling rack, then cover the pan with plastic wrap and refrigerate the pie for at least 2 more hours before slicing and serving.
- When ready to slice the keto crustless pumpkin pie, gently run a knife along the edges of the pie to help release it from the pan. Use a sharp knife to slice the pie, and firmly slide a cake server underneath each slice before you lift it up. The pie is fragile, so take care when you slice it and especially when you lift the slices up from the pan.
Nutrition Facts : ServingSize 1 slice, Calories 117 kcal, Carbohydrate 7 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Sodium 41 mg, Fiber 2 g, Sugar 4 g
CRUSTLESS LOW CARB PUMPKIN PIE
Delicious and so easy to prepare. There have been questions about the accuracy of the carb count configured by Food.com. According to the Splenda help site there are 12 gm of carbs in 1/2 cup and 24 gm in 1 cup. My recipe calls for 3/4 cup which I figure to be 18gm for the entire pie. I submitted this information to Food.com and received this answer. "dojemi, At this time, the nutritional facts are limited to what is available from the USDA's database, which has only the data for Splenda packets and not Splenda Sugar Blend for Baking." If you choose to make this pie please take this information into consideration. Thank you. dojemi
Provided by dojemi
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Pour into a well sprayed pie pan.
- Bake at 350' for 30 to 40 minutes.
- NOTE: DO NOT use Splenda packets -- trust me on this one!
Tips:
- Use fresh or canned pumpkin puree. Fresh pumpkin puree will give your pie a more intense flavor, but canned pumpkin puree is a convenient option that works just as well.
- Be sure to drain the pumpkin puree well before using it. This will help to prevent your pie from being too watery.
- Use a combination of sweeteners. This will help to give your pie a more complex flavor. Some good options include Swerve, erythritol, and stevia.
- Don't overmix the batter. Overmixing can make your pie tough.
- Bake the pie until it is set in the center. A toothpick inserted into the center of the pie should come out clean.
- Let the pie cool completely before serving. This will help the flavors to meld and the pie to set properly.
Conclusion:
This no-crust keto pumpkin pie is a delicious and easy-to-make dessert that is perfect for any occasion. It is also a great way to use up leftover pumpkin puree. With its creamy, pumpkiny filling and rich, nutty crust, this pie is sure to be a hit with everyone who tries it.
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