Sugar-Free Crustless Pumpkin Pie
Indulge guilt-free with this delightful Sugar-Free Crustless Pumpkin Pie—a healthier twist on the classic autumn dessert. Made with creamy canned pumpkin puree, aromatic spices like cinnamon, ginger, and nutmeg, and sweetened naturally with granulated stevia, this low-carb dessert is perfect for those seeking a sugar-free treat. The absence of a crust keeps it gluten-free and reduces calories, while the velvety texture and rich pumpkin flavor make it irresistibly satisfying. Prepared in just 10 minutes with a simple blend-and-bake method, this pie sets beautifully after chilling, making it an effortless yet elegant addition to any holiday table. Serve this chilled, crustless pumpkin creation to impress guests or savor a slice for yourself—it's fall decadence made healthier.
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Recipe Information
Ingredients
- 15 oz Canned pumpkin puree
- 3 large Eggs
- 12 fl oz Evaporated milk
- 0.75 cup Granulated stevia
- 2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 0.5 tsp Ground nutmeg
- 0.5 tsp Salt
- 1 tsp Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish with non-stick spray or butter.
In a large mixing bowl, combine the canned pumpkin puree and granulated stevia, mixing until well incorporated.
Add the eggs one at a time into the pumpkin mixture, whisking thoroughly after each addition to ensure the mixture is smooth and well combined.
Stir in the evaporated milk and vanilla extract, continuing to whisk until all ingredients are smoothly blended.
In a small bowl, mix the ground cinnamon, ground ginger, ground nutmeg, and salt together, then add this spice mixture to the pumpkin mixture and mix well to combine all flavors.
Pour the prepared pumpkin filling carefully into the greased pie dish, smoothing the top with a spatula if needed.
Place the pie dish into the preheated oven and bake for 50 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
Remove the pie from the oven and allow it to cool at room temperature for about 1 hour.
Once cooled, refrigerate the pie for at least 2 hours to allow it to fully set before serving.
Slice the pie and serve chilled. Enjoy your delicious sugar-free crustless pumpkin pie as a lighter dessert option!
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 57.5 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 10.5 mcg | 53% | |
| Calcium | 1334 mg | 103% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2339 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
