Keto Crustless Pumpkin Pie



ready in:

1 hour

prep time:

5 mins

cook time:

40-45 minutes
All the pumpkin-spice goodness without the carbs or sugar!


1 (15 oz) can pure pumpkin puree

2 large eggs

1/2 cup 1:1 monkfruit sweetener

1/4 teaspoon salt

1 Tablespoon pumpkin spice

1 teaspoon ground cinnamon

1 cup whole milk or heavy cream

truwhip keto whipped topping

Download PDF



  1. Preheat oven to 425 degrees F
  2. Whisk all ingredients together in a mixing bowl. Pour into an oiled 8×8 pan or pie pan if you’d like.
  3. Bake for 15 minutes then reduce heat to 350 degrees F. Continue baking for another 35-40 minutes, or until pie is set and cooked through. The knife should come out clean at the center..
  4. Serve with a dollop of truwhip keto whipped topping!

Recipe Author:

Jessica Cobb

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