Introduction
Welcome to a delightful twist on a classic dessert – Low Carb Crustless Pumpkin Pie! This recipe is a perfect option for those looking to enjoy the warm, comforting flavors of pumpkin pie without the guilt of a traditional crust. Whether you’re following a low-carb diet or simply seeking a lighter dessert alternative, this recipe is sure to satisfy your pumpkin pie cravings.
Why You’ll Love This Recipe
One of the best things about this Low Carb Crustless Pumpkin Pie is its simplicity. With no crust to worry about, this recipe is quick and easy to prepare, making it perfect for busy weeknights or last-minute gatherings. Additionally, by ditching the crust, you’re cutting down on carbs and calories while still enjoying the rich, spiced flavor of traditional pumpkin pie.
If you’re on a low-carb or keto diet, this recipe is a great way to indulge in a seasonal treat without derailing your eating plan. The creamy texture and warm spices of this pie make it a cozy and satisfying dessert option for the fall and winter months.
By omitting the crust, this recipe also eliminates any concerns about achieving the perfect pie crust consistency, ensuring a stress-free baking experience. Plus, without the crust, you can focus on the star of the show – the delicious pumpkin filling!
Ingredients
To make this Low Carb Crustless Pumpkin Pie, you’ll need the following ingredients:
– 1 can (15 oz) pumpkin puree
– 3 large eggs
– 1/2 cup heavy cream
– 1/2 cup granulated erythritol (or your preferred sweetener)
– 1 teaspoon vanilla extract
– 1 1/2 teaspoons pumpkin pie spice
– 1/4 teaspoon salt
Feel free to customize this recipe to suit your taste preferences. You can adjust the sweetness level by adding more or less sweetener, or tweak the spice blend to create a flavor profile that suits you.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish.
2. In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, sweetener, vanilla extract, pumpkin pie spice, and salt until smooth.
3. Pour the mixture into the prepared pie dish and smooth the top with a spatula.
4. Bake the pie in the preheated oven for 45-50 minutes, or until the center is set.
5. Remove the pie from the oven and let it cool to room temperature before serving. For best results, chill the pie in the refrigerator for a few hours before serving.
Cut into slices and serve with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of indulgence.
Expert Tips for Success
For a richer flavor, consider using coconut cream instead of heavy cream in this recipe. The coconut flavor pairs beautifully with the pumpkin and spices, adding an extra layer of complexity to the dessert.
To prevent any cracks from forming on the surface of your pie, avoid overbaking. The pie is done when the edges are set, but the center still has a slight jiggle to it. It will continue to set as it cools.
If you prefer a sweeter pie, you can sprinkle a bit of additional sweetener on top of the pie before baking. This will create a slightly caramelized crust on the surface of the pie.
Feel free to experiment with different spice blends to customize the flavor profile of your pie. Cinnamon, nutmeg, ginger, and cloves are classic pumpkin pie spices, but you can adjust the ratios to suit your taste preferences.
Variations and Substitutions
If you’re looking to add a crunchy element to your crustless pumpkin pie, consider sprinkling a mixture of chopped nuts and sweetener on top before baking. This will create a delicious nutty topping that adds texture and flavor to the dessert.
For a dairy-free version of this recipe, you can substitute coconut cream for the heavy cream and use a dairy-free egg replacer in place of the eggs. The pie will have a slightly different texture but will still be delicious and creamy.
If you’re watching your sugar intake, you can use a sugar-free maple syrup or a combination of stevia and a low-carb baking blend as a sweetener in this recipe. Just be sure to adjust the sweetness level to suit your taste.
For a festive twist, consider adding a splash of rum or bourbon to the pumpkin pie filling before baking. The warm, boozy notes will complement the spices and elevate the flavors of the dessert.
Serving Suggestions
This Low Carb Crustless Pumpkin Pie is delicious on its own, but you can take it to the next level by serving it with a dollop of whipped cream or a scoop of sugar-free vanilla ice cream. The creamy, cool contrast pairs beautifully with the warm, spiced flavors of the pie.
If you’re hosting a holiday gathering, consider serving this pie alongside a spread of other seasonal desserts like apple crisp, pecan pie bars, or cranberry orange bread. The variety of flavors and textures will make for a delightful dessert spread that’s sure to impress your guests.
For a cozy night in, enjoy a slice of this pie with a steaming cup of spiced chai tea or a hot mug of coffee with a splash of cream. The warm, comforting flavors of the pie will pair perfectly with your favorite hot beverage, creating a satisfying end to your meal.
FAQs
Q: Can I use fresh pumpkin instead of canned puree?
A: Yes, you can certainly use fresh pumpkin puree in this recipe. Simply roast and puree a small pie pumpkin to use in place of the canned puree for a fresh-from-the-patch flavor.
Q: How should I store leftovers?
A: Leftover pumpkin pie can be stored in the refrigerator, covered, for up to 3 days. Be sure to keep it chilled to maintain its freshness and texture.
Q: Can I freeze this pie?
A: Yes, you can freeze this crustless pumpkin pie for up to 2 months. Thaw it in the refrigerator overnight before serving for best results.
Q: Can I make this pie ahead of time?
A: Absolutely! This pie is a great make-ahead dessert. Prepare it the day before your event and store it in the refrigerator until you’re ready to serve.
Final Thoughts
Indulge in the warm, cozy flavors of fall with this delicious Low Carb Crustless Pumpkin Pie. Whether you’re looking for a lighter dessert option or following a low-carb lifestyle, this recipe is a perfect way to enjoy the seasonal taste of pumpkin pie without the guilt of a traditional crust. With its creamy texture, warm spices, and easy preparation, this pie is sure to become a new favorite in your dessert rotation. Give it a try and savor each bite of this delightful treat!
Low Carb Crustless Pumpkin Pie
A delightful twist on a classic dessert, this Low Carb Crustless Pumpkin Pie offers the warm, comforting flavors of pumpkin pie without the guilt of a traditional crust. Perfect for those on a low-carb or keto diet, this recipe is easy to prepare and incredibly satisfying.
Ingredients
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup granulated erythritol (or preferred sweetener)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Directions
- Preheat oven to 350°F (175°C) and grease a 9-inch pie dish.
- In a large bowl, whisk together pumpkin puree, eggs, heavy cream, sweetener, vanilla extract, pumpkin pie spice, and salt until smooth.
- Pour the mixture into the prepared pie dish and smooth the top with a spatula.
- Bake the pie in the preheated oven for 45-50 minutes, or until the center is set.
- Remove the pie from the oven and let it cool to room temperature before serving. Chill in the refrigerator for a few hours for best results.
- Cut into slices and serve with whipped cream or a sprinkle of cinnamon.
Nutrition Facts
