Creamy, warmly spiced pumpkin pie without the crust—low in carbs, gluten-free, and perfect for satisfying dessert cravings the lighter way.
Ingredients (Serves 6–8)
- 1 cup pumpkin purée (100% pure, not pumpkin pie filling)
- ¾ cup heavy cream
- 2 large eggs
- ½ cup granulated low-carb sweetener (erythritol or monk fruit blend)
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp salt
- Butter or nonstick spray, for greasing
Detailed Instructions
- Preheat the oven
- Preheat oven to 350°F (175°C).
- Generously grease a 9-inch pie dish or small baking dish to prevent sticking.
- Prepare the pumpkin base
- In a large mixing bowl, add pumpkin purée.
- Whisk briefly to smooth out any lumps.
- Add wet ingredients
- Pour in heavy cream.
- Add eggs and vanilla extract.
- Whisk until fully blended and smooth.
- Sweeten and spice
- Add low-carb sweetener, pumpkin pie spice, cinnamon, and salt.
- Whisk thoroughly so spices are evenly distributed and sweetener dissolves well.
- Rest the batter (important)
- Let the mixture sit for 3–5 minutes.
- This helps remove air bubbles and improves texture.
- Bake
- Pour mixture into the prepared dish.
- Place on the center oven rack.
- Bake for 40–45 minutes, until the center is just set and slightly jiggly.
- Cool properly
- Remove from oven and let cool at room temperature for 30 minutes.
- Refrigerate for at least 2 hours to fully set.
- Serve
- Slice and serve chilled or slightly cool.
- Optional: top with unsweetened whipped cream.
Tips & Variations
- 🎃 Extra creamy: Replace ¼ cup cream with cream cheese (softened).
- 🍮 Custard texture: Bake in a water bath for ultra-smooth results.
- 🌰 Nutty spice: Add a pinch of nutmeg or allspice.
- ❄ Storage: Keeps well refrigerated for up to 4 days.
