Easy keto crustless pumpkin pie is a rich, velvety pumpkin custard baked over a simple toasted coconut base — all the warm-spiced essence of the holiday classic without the crust fuss. Fresh sugar pumpkin (or butternut squash) keeps it bright and silky, and a slice has just 2 g of carbs. It's the make-ahead dessert that quietly outperforms the traditional version.
Craving the warm, spiced flavors of pumpkin pie but not the carbs? You’ve found your perfect match! This recipe delivers a rich, velvety pumpkin custard baked over a simple, toasted coconut base. It’s an incredibly easy, low-carb dessert that captures all the essence of the classic holiday favorite without any of the fuss of a traditional crust. Get ready to impress your guests (and yourself!) with this simple, elegant treat.
Ingredients
• 4 tablespoons / 57g (2.01 oz) unsalted butter, divided
• 4 tablespoons / 25g unsweetened shredded coconut
• 15 oz / 425g fresh sugar pumpkin or butternut squash, peeled and cubed
• 2/3 cup / 133g (4.7 oz) granulated keto sweetener (e.g., erythritol)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon (5 ml / 0.2 fl oz) baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup / 60ml heavy cream
Instructions
1. Preheat your oven to 400°F / 200°C. Generously grease a 9-inch pie dish with 2 tablespoons (30 ml / 1 fl oz) of the butter. Sprinkle the unsweetened coconut flakes evenly across the bottom of the dish.
2. Place the cubed pumpkin in a saucepan with a splash of water and a pinch of salt. Bring to a boil over medium heat, then reduce heat, cover, and simmer for about 20 minutes, or until the pumpkin is fork-tender. Drain any excess water.
3. Transfer the cooked pumpkin to a blender or use a hand blender. Add the remaining 2 tablespoons (30 ml / 1 fl oz) of butter, keto sweetener, pumpkin pie spice, baking powder, salt, and heavy cream. Blend until completely smooth and pureed.
4. In a separate bowl, use a hand mixer to whisk the eggs on high speed for 2-3 minutes until they are light, pale, and frothy.
5. Gently fold the smooth pumpkin mixture into the whisked eggs until just combined. Be careful not to overmix and deflate the eggs.
6. Pour the final mixture carefully over the coconut base in your prepared baking dish. Bake for 20 minutes, or until the center is just set (it should have a slight jiggle). Let it cool completely before serving.
Nutritional Information
• Nutrition (per serving)
• Fat: 10g
• Protein: 2g
• Carbohydrates: 2g
Pro Tips
• For a shortcut, substitute the fresh pumpkin with one 15 oz (425 g) can of unsweetened pumpkin puree. Simply skip the boiling step and blend it directly with the other .
• The pie is done when a knife inserted near the center comes out clean. The center should still have a very slight wobble; it will firm up as it cools.
• This dessert is best served chilled. Allow it to cool completely at room temperature, then refrigerate for at least 2 hours. Serve with a dollop of sugar-free whipped cream.
FAQ
Q: Can I use canned pumpkin puree instead of fresh pumpkin
A: Absolutely! To make this keto pumpkin pie even easier, you can use one 15 oz (425 g) can of unsweetened pumpkin puree. Simply skip the step of boiling fresh pumpkin and blend the puree directly with the other custard ingredients.
Q: How should I store this low-carb pumpkin dessert
A: This crustless pumpkin pie should be stored covered in the refrigerator. It will stay fresh and delicious for up to 4-5 days, making it a great make-ahead holiday dessert.
Q: Is this pumpkin pie gluten-free
A: Yes, it is! By using a simple toasted coconut base instead of a traditional flour crust, this recipe is a naturally gluten-free pumpkin pie, perfect for those with dietary restrictions.
Q: How do I know when the pie is done baking
A: The pie is ready when the center has a very slight jiggle but is mostly set. You can also test it by inserting a knife near the center; it should come out clean. The custard will continue to firm up as it cools.
Pro Tips
- Simmer the peeled pumpkin cubes until fork-tender, then blend with butter, sweetener, pumpkin pie spice, and cream until completely smooth — any texture left here shows up in the custard.
- Shortcut: one 15 oz can of unsweetened pumpkin puree replaces the fresh pumpkin entirely; just skip the boiling step and blend the puree with the other ingredients.
- Whisk the eggs on high speed for 2-3 minutes until pale and frothy, then fold the pumpkin mixture in gently — the whipped eggs are what keep the custard light.
- Sprinkle the shredded coconut evenly across the greased pie dish before pouring in the filling; it toasts into a thin, nutty base during baking.
- The pie is done when a knife near the center comes out clean and the center still wobbles slightly; cool completely, then chill at least 2 hours and serve cold with sugar-free whipped cream.
Frequently Asked Questions
Can I use canned pumpkin puree instead of fresh pumpkin?
Yes — one 15 oz can of unsweetened pumpkin puree works perfectly. Skip the boiling step and blend the puree directly with the butter, sweetener, spices, and cream.
How should I store this low-carb pumpkin dessert?
Keep it covered in the refrigerator for up to 4-5 days. It's a great make-ahead holiday dessert — the texture actually improves after a night of chilling.
Is this pumpkin pie gluten-free?
Yes — the toasted coconut base replaces a flour crust, so the whole dessert is naturally gluten-free.
How do I know when the pie is done baking?
A knife inserted near the center should come out clean while the very center still has a slight jiggle — it firms up as it cools.
Recipe card below.
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Easy Keto Crustless Pumpkin Pie
Ingredients
Method
- Preheat your oven to 400°F / 200°C. Generously grease a 9-inch pie dish with 2 tablespoons (30 ml / 1 fl oz) of the butter.
- Sprinkle the unsweetened coconut flakes evenly across the bottom of the dish.
- Place the cubed pumpkin in a saucepan with a splash of water and a pinch of salt.
- Bring to a boil over medium heat, then reduce heat, cover, and simmer for about 20 minutes, or until the pumpkin is fork-tender.
- Drain any excess water.
- Transfer the cooked pumpkin to a blender or use a hand blender.
- Add the remaining 2 tablespoons (30 ml / 1 fl oz) of butter, keto sweetener, pumpkin pie spice, baking powder, salt, and heavy cream.
- Blend until completely smooth and pureed.
- In a separate bowl, use a hand mixer to whisk the eggs on high speed for 2-3 minutes until they are light, pale, and frothy.
- Gently fold the smooth pumpkin mixture into the whisked eggs until just combined. Be careful not to overmix and deflate the eggs.
- Pour the final mixture carefully over the coconut base in your prepared baking dish.
- Bake for 20 minutes, or until the center is just set (it should have a slight jiggle).
- Let it cool completely before serving.
