No-Crust Keto Pumpkin Pie recipe

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Ingredients

1 teaspoon butter
1 (15 ounce) can pumpkin puree
1 cup heavy cream
3 large eggs
⅓ cup granulated sugar substitute (such as Swerve®)
⅓ cup powdered sugar substitute (such as Swerve®)
2 teaspoons pumpkin pie spice

Nutrition Info

122.8 calories
carbohydrate: 17.4 g
cholesterol: 89.5 mg
fat: 10.9 g
fiber: 1.3 g
protein: 2.9 g
saturatedFat: 6.3 g
servingSize: -
sodium: 135.8 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

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

Recipe Yield

1 10-inch pie

Recipe Note

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

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