The classic pumpkin pie is incredibly delicious. Thank goodness we have a Keto alternative! Since pumpkin already has high carbohydrates, it made more sense to not add a crust to this pie. Instead, place the mixture inside baking dishes. As you see in my pictures, I used a muffin tray. That wasn’t too ideal because there wasn’t enough volume in the pie, since I had to evenly dispense the batter in each muffin tin. I like to think of this recipe as a pumpkin pie mug cake only baked in the oven versus in the microwave. This recipe involves two steps, place all the ingredients in the blender and set to bake.
As I mentioned in another post, I would recommend making your own pumpkin puree in order to avoid the added sweeteners that are more than likely added in canned purees. Here is the process to making your own: First, preheat your oven on 350F. Then, you wash your pumpkins and 5cut in half to gut your pumpkin. Remove seeds and remains of the pumpkin attached to the seeds. Place your pumpkin upside down in the oven and bake for 40 minutes to an hour. Baking time varies depending on the size of your pumpkin. Once your pumpkin is done baking, scoop out the remains into a bowl. Add a few drops of stevia sweetener, cinnamon and pumpkin spice (if you have). Mix well and set aside to use for this recipe or another treat of your liking.
The macros I provided are for each muffin tin. If you choose to have use baking dishes, the amount per serving size will change. Depending on the size you choose, your total carbohydrates could come out to 5g versus the 3g of the muffin tin pies. Take note, when adding stevia drops to the mixture, keep in mind the sweetness your puree may already have. You don’t want to go over board on sweetness because it will conceal the pumpkin and seasoning taste.
Crustless Pumpkin Pie
The classic pumpkin pie is incredibly delicious. Thank goodness we have a Keto alternative!
- 1.5 cup Pumpkin Puree
- 3 Eggs
- 6 Eggs
- Stevia drops
- 1/2 cup Coconut Cream
Personal Preference for Ingredients and Macros provided
- Trader Joe’s Coconut Cream
- Pie Pumpkin
- NOW Foods Stevia Glycerite Liquid Extract
- Preheat oven 350F
- Place all the ingredients into blender and place in selected tray or dish.
- Bake 30-40 minutes, depending on which item you choose to bake in.
- Add the remaining egg whites to the mixture but make sure not to over blend.
Macros with my ingredients:
|Total||per muffin tin / total pies: 12|
2 responses to “Keto Crustless Pumpkin Pie”
Just a quick question about the number of eggs! 6 or 3? Thank you for this delicious looking recipe!
Says 3 eggs and 6 eggs. Which one is it? Thanks