8 Crustless Low Carb Pumpkin Pie Recipes (Healthy) Low Sugar

Crustless low carb pumpkin pies are a nice change from regular low carb recipes.

The 8 crustless low carb pumpkin pie recipes include classic crustless low carb pumpkin pie, creamy coconut, cheesecake-style, almond milk crustless pie, greek yogurt, cashew cream, spiced chai and protein packed crustless pumpkin pie.

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8 Crustless Low Carb Pumpkin Pie Recipes

The following crustless low carb pumpkin pie recipes include easy step-by-step instructions and ingredient list. There is a wide variety of flavors with no added sugar.

1. Classic Crustless Low-Carb Pumpkin Pie

This smooth and creamy pumpkin pie delivers all the comforting fall flavors you love—without the crust or added sugar. Perfect for a guilt-free holiday dessert!

Ingredients:

• 1 ½ cups pure pumpkin puree
• ¾ cup unsweetened almond milk
• 2 large eggs
• ¼ cup granulated monk fruit or erythritol sweetener
• 1 tsp vanilla extract
• 1 ½ tsp pumpkin pie spice
• ½ tsp cinnamon
• ¼ tsp salt

Instructions:

• Preheat oven to 350°F (175°C).
• Lightly grease a 9-inch pie dish.
• In a large bowl, whisk together pumpkin puree, almond milk, eggs, sweetener, vanilla, and spices until smooth.
• Pour mixture into the prepared dish.
• Bake for 45–50 minutes, or until the center is set.
• Cool completely before serving. Refrigerate leftovers.

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2. Creamy Coconut Crustless Pumpkin Pie

This version adds a touch of coconut flavor for a tropical twist on the traditional pumpkin pie—low-carb and dairy-free!

Ingredients:

• 1 ½ cups pumpkin puree
• ¾ cup canned full-fat coconut milk
• 2 large eggs
• ¼ cup powdered erythritol
• 1 tsp vanilla extract
• 1 ½ tsp pumpkin pie spice
• ¼ tsp salt

Instructions:

• Preheat oven to 350°F (175°C).
• Grease a 9-inch pie dish with coconut oil.
• In a bowl, whisk together all ingredients until smooth.
• Pour into the dish and smooth the top.
• Bake for 45–50 minutes or until firm in the center.
• Cool completely, then chill before serving.

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3. Cheesecake-Style Crustless Pumpkin Pie

This pie combines the creamy texture of cheesecake with the cozy flavor of pumpkin spice—without the carbs or crust!

Ingredients:

• 1 cup pumpkin puree
• 8 oz cream cheese, softened
• 2 large eggs
• ¼ cup allulose or monk fruit sweetener
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt

Instructions:

• Preheat oven to 325°F (165°C).
• Grease a 9-inch pie dish.
• Beat cream cheese until smooth, then add pumpkin puree and mix well.
• Add eggs, sweetener, vanilla, and spices; beat until creamy.
• Pour into the dish and bake for 45–55 minutes, until set.
• Cool completely and refrigerate before serving.

4. Almond Milk Crustless Pumpkin Pie

Light and silky, this pie uses almond milk for a smooth texture and subtle nutty flavor.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 cup unsweetened almond milk
• 3 large eggs
• ¼ cup stevia blend or erythritol
• 1 tsp vanilla extract
• 1 ½ tsp pumpkin pie spice
• ¼ tsp salt

Instructions:

• Preheat oven to 350°F (175°C).
• Grease a 9-inch pie pan.
• In a large bowl, whisk all ingredients until fully combined.
• Pour into the prepared pan.
• Bake for 45–50 minutes or until the center is firm.
• Let cool before slicing.

5. Greek Yogurt Crustless Pumpkin Pie

Add a boost of protein and creaminess with Greek yogurt—this pie is smooth, tangy, and perfectly spiced.

Ingredients:

• 1 ½ cups pumpkin puree
• ¾ cup plain Greek yogurt (unsweetened)
• 2 large eggs
• ¼ cup monk fruit sweetener
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• Pinch of salt

Instructions:

• Preheat oven to 350°F (175°C).
• Lightly grease a 9-inch pie dish.
• In a bowl, whisk together pumpkin, yogurt, eggs, sweetener, vanilla, and spices.
• Pour into the dish and bake for 45–50 minutes.
• Cool completely before serving.

6. Cashew Cream Crustless Pumpkin Pie

This dairy-free pie uses homemade cashew cream for a silky, rich texture that’s both vegan and low-carb.

Ingredients:

• 1 ½ cups pumpkin puree
• ½ cup cashew cream (blended soaked cashews and water)
• 2 tbsp coconut flour
• ¼ cup allulose or erythritol
• 1 tsp vanilla extract
• 1 ½ tsp pumpkin pie spice
• ¼ tsp salt

Instructions:

• Preheat oven to 350°F (175°C).
• Grease a 9-inch pie dish.
• Blend all ingredients until smooth.
• Pour into the dish and smooth the top.
• Bake for 50–55 minutes or until set.
• Cool and refrigerate before serving.

7. Spiced Chai Crustless Pumpkin Pie

Infused with chai spices, this pie adds a fragrant twist to the traditional pumpkin dessert—warm, aromatic, and sugar-free.

Ingredients:

• 1 ½ cups pumpkin puree
• ¾ cup unsweetened almond milk
• 2 large eggs
• ¼ cup monk fruit sweetener
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp cardamom
• ¼ tsp cloves
• ¼ tsp nutmeg
• Pinch of salt

Instructions:

• Preheat oven to 350°F (175°C).
• Grease a 9-inch pie dish.
• In a bowl, whisk together all ingredients until smooth.
• Pour into the dish and bake for 45–50 minutes.
• Cool completely before serving.

8. Protein-Packed Crustless Pumpkin Pie

This high-protein version uses protein powder for a satisfying, nutritious dessert that fits into any low-carb plan.

Ingredients:

• 1 ½ cups pumpkin puree
• ¾ cup unsweetened almond milk
• 2 large eggs
• 1 scoop vanilla protein powder (unsweetened or low-carb)
• ¼ cup erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp pumpkin pie spice
• Pinch of salt

Instructions:

• Preheat oven to 350°F (175°C).
• Grease a 9-inch pie dish.
• In a large bowl, mix all ingredients until smooth.
• Pour into the prepared dish.
• Bake for 45–50 minutes, or until the center is firm.
• Let cool completely before serving.

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