Pumpkin pie without a crust, making it good for the keto diet.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch pie pan with butter.

  • Combine pumpkin puree, heavy cream, eggs, sugar substitutes, and pumpkin pie spice in a large bowl; blend with an electric mixer until smooth. Pour into the prepared pan.

  • Bake in the preheated oven until the center is slightly higher than the edges, 50 to 60 minutes.

Nutrition Facts

123 calories; 10.9 g total fat; 89 mg cholesterol; 136 mg sodium. 17.4 g carbohydrates; 2.9 g protein; Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
A few days ago I made another recipe very similar to this one using cream cheese instead of heavy cream. I much preferred the other recipe since I found this one to have a different texture. Not gritty but not smooth either. This one rose like a souffle and then after about 10 minutes the center caved in. Thanks for sharing the recipe but I don't believe I will make this again. Read More
Rating: 5 stars
Ok I added a half bar of cream cheese to this before baking. It is amazing! Seriously sooo good. I also added some extra cinnamon to flavor it up a notch. Add some home made cinnamon whipped cream when serving Read More