Crustless Low Carb Pumpkin Pie Recipe: Just Try to Make This Last More Than a Day in Your House

Low Carb Pumpkin Pie - So Yummy!

I was trying to make a pumpkin pie without the crust, partly as a low carb dessert for myself but mostly as a treat for my daughter who loves pumpkin pie but leaves the crust. I figured it couldn’t be too hard to make pumpkin pie without a crust, or something you might call a pumpkin custard. Whatever you call this pumpkin pie version, it tastes FANTASTIC!

Don’t wait for the holidays to roll around again to make this scrumptious low carb pumpkin pie. I’ll definitely be making it frequently.

It’s not only delicious, but it also gets some veggies into my daughter. Pumpkin on its own is a healthy food with a good supply of vitamin A, and this recipe has no added sugar or oils. For the sweetener, you can substitute 1 tsp of liquid stevia if you prefer it instead of Splenda.

This post may contain affiliate links; please read my disclosure here.

I pass by sweets in the office kitchen and don’t even eat cake at birthdays, but I couldn’t stop eating this low carb pumpkin pie without a crust. It was also extremely quick to make – just mix the ingredients together with a wooden spoon, scrape it into a baking dish and let it bake. I hope you enjoy it as much as we did.

You can sometimes find a good deal on cans of pumpkin at Trader Joe’s. If you don’t have any pumpkin pie spice on hand, you can easily whip some up using this recipe.

Ingredients:

  • 1 can (15 ounces) pumpkin (NOT pumpkin pie mix)
  • 1/2 cup milk
  • 4 large eggs, beaten
  • 2 tsp vanilla
  • 1/4 cup Splenda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • Fat-free or low-fat frozen whipped topping

Low Carb Pumpkin Pie - So Yummy!

Instructions:

  • Preheat your oven to 350 degrees.
  • Spray an 8″ square glass baking dish with oil. (You can find a great deal on a set including an 8″ glass baking dish at this link.)
  • In a large bowl, combine the pumpkin, eggs, milk, vanilla, sweetener and spices.
  • Spread the mixture evenly into the glass baking dish.
  • Bake 40 minutes or until a knife inserted into the center comes out clean.

Low Carb Pumpkin Pie - So Yummy!

This crustless, low carb pumpkin pie is delicious warm or cold. Serve with a dollop of whipped topping and store leftovers (if there are any) in the fridge.

Want to know how I lost 45 pounds on the Dukan Diet eating recipes like this? Click here for my post on this topic.

Low Carb Pumpkin Pie - So Yummy!

If you enjoyed this post, could you please share it on Facebook and give it a G+1Check out more of my low carb recipe posts here!

Don’t miss this recipe for the World’s Best Low Carb, Low Fat Cheesecake, too. To figure out nutritional information for a recipe, you can visit Fitness Pal’s recipe calculator.

Low Carb Pumpkin Pie - So Yummy!

Linking To:

Plucky’s Second Thought Linkup

Motivation Monday Linkup

Did you enjoy this post? Please share it!

8 comments

  1. nicole dziedzic says:

    I love this crustless version of pumpkin pie since i really don’t care for the crust anyways. What a treat! Just add some fat free cool whip and you got a yummy treat.

  2. Lynna says:

    Must try this recipe! Any idea of the carb count? I have lost 90+ pounds and my daughter is low carbing and has lost 40+ pounds so I’m looking for great fall low carb recipes…she loves pumpkin!

    • Beth says:

      Sorry, I don’t know the carb count, but it should be pretty easy to calculate based on the ingredients. Thanks for stopping by and commenting!

    • Beth says:

      It sure is yummy. My older daughter and I plow through one in very little time. It’s a way to get something resembling a vegetable into her. 🙂

Comments are closed.