Crustless Pumpkin Pie - Low Sugar and Low Carbs
Pumpkin spice season doesn't have to mean a sugar crash. This Crustless Pumpkin Pie keeps all the cozy, spiced flavor of the classic while staying low in carbs and sugar. With less than 4 grams of natural sugar per slice, it's a guilt-free way to enjoy fall's favorite dessert.
Pumpkin pie has been one of my favorite desserts (and one of my favorite things to eat on Thanksgiving) since... forever! Being diagnosed with Type 2 Diabetes was a bummer for several reasons. One of them was the idea that I wouldn't be able to enjoy some of my favorite desserts on my favorite holidays with friends and family. That's when I set out to create a pumpkin pie that was low in carbs, low in sugar, and just as tasty as the original.
My version is crustless to reduce carbs, made with Truvia and Whole Earth erythritol sweeteners, and has less than 4 grams of natural sugar in each slice. And it's made with my homemade pumpkin pie spice. I use regular, full-fat evaporated milk, but because I only use 5 ounces, the sugar from the lactose is minimal. Also, the fiber in the pumpkin puree and the fat and protein in the eggs and milk help slow down the absorption of the sugar into the blood.
Pair this with other pumpkin treats, like my Pumpkin Spice Puppy Chow or Pumpkin Chocolate Chip Muffins.
Table of contents
Ingredients
You only need 7 ingredients for this recipe:
- Pumpkin puree - I like to use Libby's Pure Pumpkin Puree. Make sure you don't get "Pumpkin Pie Filling."
- Truvia Sweet Complete Brown. Or you can choose your favorite brown sugar substitute.
- Whole Earth Erythritol. Truvia Sweet Complete Granulated.
- Pumpkin Pie Spice. I use my homemade pumpkin pie spice for a stronger flavor.
- Vanilla extract. I usually stick to imitation vanilla.
- Evaporated milk. I use full-fat evaporated milk.
- Large eggs. You want these to be room temperature to prevent cracks in the pie filling.
- Large egg yolk. Acts as an extra binder for the filling without adding flour or cornstarch. Another way to reduce carbs!
Equipment and Supplies You'll Need
You only need a 9-inch pie dish, some cooking spray, a whisk, and a large mixing bowl.
Step by Step Directions
Preheat the oven to 325°F. Spray a 9-inch pie dish or pan with cooking spray and set it aside.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar substitute, sugar substitute, and pumpkin pie spice until combined.
Pour in the evaporated milk and vanilla extract and whisk carefully until smooth.
Beat in the eggs, one at a time, then beat in the egg yolk until just combined.
Pour the pumpkin into the greased pie dish, and bake on the middle rack of the oven for 1 hour or until the pie is mostly set. It's okay if the center is still slightly jiggly.
Let the pie rest on a cooling rack for at least 1 hour or until room temperature before wrapping with plastic wrap and chilling in the fridge for at least 4 hours.
Serve chilled with sugar-free whipped cream, if desired.
FAQs
It is not. While I used sugar substitutes, there is natural sugar in the pumpkin puree and the evaporated milk. The amount of sugar is only 3.6 grams per slice.
I used erythritol, but allulose or monk fruit are also great to use!
Make sure you spray your pie dish generously with cooking spray. I like to use Olive Oil Spray!
This will be best when store covered or in an airtight container for up to 3 days in the fridge.
Yes! Wrap it up tightly with plastic wrap and foil, and you can keep it frozen for up to 1 month. Just thaw it out in the fridge overnight before serving.
Can I use this pumpkin pie filling in a crust?
Yes! Absolutely. If you aren't concerned with the extra carbs, you can pour this filling into a baked pie crust for the best results. I recommend covering the edges of the crust with foil or a silicone cover to keep them from getting too dark when you bake the pie filling.
Blood Sugar Impact
Crustless Pumpkin Pie - Low Sugar and Low Carbs
Equipment
- 9-inch pie dish
- Cooking spray
- Large mixing bowl
- Whisk
Ingredients
- 1 15 ounce can pumpkin puree
- ½ cup Truvia Sweet Complete Brown or other brown sugar substitute
- ¼ cup Whole Earth Erythritol or other granulted sugar substitute
- 2 teaspoons pumpkin pie spice
- 5 ounces evaporated milk
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 large egg yolk room temperature
Instructions
- Preheat the oven to 325°F. Spray a 9-inch pie dish or pan with cooking spray and set it aside.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar substitute, sugar substitute, and pumpkin pie spice until combined.
- Pour in the evaporated milk and vanilla extract and whisk carefully until smooth.
- Beat in the eggs, one at a time, then beat in the egg yolk until just combined.
- Pour the pumpkin into the greased pie dish, and bake on the middle rack of the oven for 1 hour or until the pie is mostly set. It's okay if the center is still slightly jiggly.
- Let the pie rest on a cooling rack for at least 1 hour or until room temperature before wrapping with plastic wrap and chilling in the fridge for at least 4 hours.
- Serve chilled with sugar-free whipped cream, if desired.
Notes
- Make sure the eggs are at room temperature to help prevent cracks in the pie.
- Using an oven thermometer will ensure that the oven temperature is correct.
