Pies & desserts are one of my favorite things.  I’m always trying to concoct some sort of keto version of desserts that I love… pumpkin pie, for example!

Rather than come up with and take the time to make a keto crust, I decided to go crustless!

I started off by pre-heating my oven to 450 degrees fahrenheit, and greased my pie plates with coconut oil.  Rather than use pie plates every time, sometimes I like to switch it up and use other size baking dishes, so that I can make personal-size ones, and larger ones to share.  This recipe makes enough to 2 9-inch pie plates.

Next, I beat 4 eggs in a large baking dish, then mixed in the stevia, salt, & spices!

Once that was all mixed, I added in the heaving whipping cream & unsweetened almond milk.  If you’re dairy free, feel free to replace the HWC with more almond milk.

After all ingredients are mixed thoroughly, I poured the mixture into the baking dishes & sprinkled with cinnamon.

I baked them at 450 for the first 15 minutes, then reduced the heat for the remaining time.  When using 2 9-inch pie plates, it usually takes another 25-30 minutes of baking time, although when using smaller baking dishes, it takes much less time.  I just keep an eye on things and remove them from the oven when the edges get golden brown & starts cracking, and my toothpick comes out clean, when I poke it in the middle.

After they’ve been removed from heat, I let them cool for a while before eating, so that nobody burns their mouth, and so that it has a chance to firm up a bit.  If made in 2 9-inch pie plates and cut into 8 pieces each, this recipe yields 16 slices of pie.

This is great for Thanksgiving, Christmas, Easter, of any other holiday dinner or get-together when you need to feed a lot of people, or just cut the recipe in half or in quarters for a nice family dinner.

I hope you enjoy this recipe as much as I do! Also, don’t forget to tag #KetoYum, #KetoYumFood, & @KetoYumFood when posting photos to your social media!

Please follow and like us:

Print Recipe

Crustless Keto Pumpkin Pies

Pies & desserts are one of my favorite things.  I'm always trying to concoct some sort of keto version of desserts that I love... pumpkin pie, for example!

Cuisine

Gluten Free, Keto, Sugar Free

Prep Time

15 minutes

Cook Time

40-45 minutes

Servings

slices

Ingredients

• 4 eggs
• 1/2 cup stevia
• 1 tsp Himalayan pink sea salt
• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp ground cloves
• 1 tsp ground allspice
• 1 cup heavy whipping cream
• 1 cup unsweetened almond milk
• 29 oz pumpkin puree
• 1-2 tsp ground cinnamon (for sprinkling)

Cuisine Gluten Free, Keto, Sugar Free Prep Time 15 minutes Cook Time 40-45 minutes Servings slices Ingredients 4 eggs 1/2 cup stevia 1 tsp Himalayan pink sea salt 4 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground ginger 1 tsp ground cloves 1 tsp ground allspice 1 cup heavy whipping cream 1 cup unsweetened almond milk 29 oz pumpkin puree 1-2 tsp ground cinnamon (for sprinkling)

Instructions

1. Preheat oven to 450 degrees fahrenheit.
2. Grease pie pans (or other baking dishes) with coconut oil.
3. Beat eggs in a large mixing bowl.
4. Add in stevia, salt, cinnamon, nutmeg, ginger, cloves, & allspice.
5. Mix well, then add pumpkin & cream & almond milk.
6. Stir until fully mixed.
7. Pour into pie pans (or other baking dishes).
8. Sprinkle cinnamon on top.
9. Bake for 15 minutes at 450, then reduce heat to 350 and bake for another 25-30 minutes, or until edges are golden brown & starts cracking, and a toothpick will come out clean, when poked in the center. Please note that if using smaller baking dishes, bake times might be less, so keep an eye on them!
10. Let cool & enjoy!

Recipe Notes

 

*Nutritional information is based on a serving size of 1/16 of the recipe.