Crustless Mini Pumpkin Pie Recipe (2024)

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ThisMini crustless pumpkin pie recipeis perfect for anyone who is looking for alow carb pumpkin pieor aketo pumpkin pie. All the perfect pumpkin pie flavors that you love in a low carb, crustless version that are also mini! This crustless pumpkin pie can be made without sugar substitutes and use sugar instead if you are not eating keto or low carb.

Crustless Pumpkin Pie

I love homemadepumpkin pie from scratch. I will eat it for breakfast, snack, lunch, dinner, or dessert. Ok, so I should probably say that I would eat pumpkin pie all day long.

However, I know that traditional pumpkin pies are not low carb and with Thanksgiving coming I set out to create a pumpkin pie recipe that has ALL the flavors of pumpkin pie but was also a sugar free pumpkin pie to keep the carbs low.

If you are looking for a full size low carb pumpkin pie that is keto friendly, check out this homemadeketo pumpkin pie, that has an amazing crust.

I first tried to make a low carb pumpkin pie with crust, but to be honest it did not have the pumpkin pie crusts texture that I love so much. I tried different flours and nothing gave me the flavors I was wanting so I went with crustless pumpkin pie. It came out PERFECT with the perfect pumpkin pie flavor once I took away the crust!

This pumpkin pie recipe with no crust has all the perfect pumpkin and spices flavors you love of pumpkin pie without the crust.

Holiday Side Dish Recipes

Cauliflower and Cheese
Stuffed Mushrooms
Keto Green Bean Casserole
Mashed Cauliflower
Cheesy Brussel Sprouts with Bacon
Parmesan Asparagus
Whole Roasted Cauliflower
Green beans with bacon

What is Crustless Pumpkin Pie?

Crustless pumpkin pie is a variation of the traditional pumpkin pie that omits the crust. Instead of being baked in a pie crust, the filling is prepared and baked directly in a muffin tin, pie pan or pie dish, creating a smooth and custardy pumpkin dessert.

Why Is this the Best Crustless Pumpkin Pie Recipe?

Easy to make. This recipe is mixed all in one bowl and then all you need is measuring cups, measuring spoons, and a muffin tin to bake them. Fewer dishes make for easy clean-up.
Simple Ingredients. There are only 6 ingredients needed to make this easy crustless pumpkin pie recipe.
Amazing taste. This pumpkin pie recipe without crust tastes just like pumpkin pie. It tastes so good that you won’t even miss the crust!
Easy to adapt. While this recipe has monkfruit listed as the sweetener to use, you can use granulated white sugar if you are not low carb or keto.

Make The Holiday Easier!

Individual Serving Pumpkin Pie

I know how I am when it comes to pumpkin pie. I have NO restraints and I will cut a HUGE slice of pie and call it a serving when it is really 2-3 servings worth. To make portion control and self-restraint easier I made this Low Carb and Keto mini pumpkin pie recipe as individual servings.

Can I Make this Low Carb Pumpkin Pie Recipe with Sugar?

Yes, I originally created this recipe to be low carb and I used monkfruit sweetener. If you are not low-carb or keto and want to make this recipe, instead of using monkfruit sweetener you can use granulated white sugar in equal amounts.

Can I use sugar instead of Lakanto Monkfruit?

Yes. You can use granulated white sugar instead of Lakanto Monkfruit in this recipe, you will want to use the same amounts as the recipe calls for but use sugar instead.

Homemade or canned Pumpkin Puree?

You can usehomemade pumpkin pureeor store bought pumpkin puree. Both will work for this recipe, I personally prefer to use homemade if I have some on hand or if I have the time to make some. If I don’t then I just use the canned.

I do however highly suggest usinghomemade pumpkin pie spice. It just tastes a whole lot better than the store-bought one!

Can I use pumpkin Pie filling?

For this crustless pumpkin pie recipe, you want to use pumpkin puree. Do not use pumpkin pie filling.

How to Serve Crustless Pumpkin Pie

You can serve it plain or with various toppings. Common toppings include whipped cream, a sprinkle of cinnamon or nutmeg, a drizzle of caramel sauce, or a dollop of vanilla ice cream.

How to Store Crustless Pumpkin Pie

After the crustless mini pumpkin pies have been baked, remove them from the muffin tin and allow them to cool completely at room temperature.

Then, place any leftovers in a serving dish and cover it tightly with plastic wrap or aluminum foil or in a plastic storage container and store them in the refrigerator. They will stay fresh for about 3-4 days.

Can crustless pumpkin pie be frozen?

Yes. To freeze crustless mini pumpkin pie, ensure they have cooled entirely. Wrap them well with plastic wrap or aluminum foil, or place them in an airtight container.

Frozen, they will last for about 2-3 months. When ready to eat, thaw it in the refrigerator overnight.

Crustless Pumpkin Pie Supplies

1 12 count muffin tin or 2 6 count muffin tins
whisk
mixing bowl
spatula

Crustless Pumpkin Pie Ingredients

pumpkin puree
heavy cream
eggs
pumpkin pie spice
Lakanto Monkfruit. If you are not keto or low carb you can use granulated white sugar.
salt

How to Make Mini Crustless Low Carb Pumpkin Pie

In a large bowl add the pumpkin puree and the eggs. Use a whisk and mix well.

Once mixed well add in the heavy cream and mix well.

Add in the pumpkin spice, salt and Lakanto monkfruit and mix well.

Spray a 12 count muffin tin with non stick cooking spray.

Pour the pumpkin pie into the muffin tins with an equal amount in each one.

Bake at 425 for 10 mins and then turn down to temperature to 350 and bake for another 30 mins.

Use a toothpick to check and make sure they are cooked completely. The toothpick will come out clean when they are. Once they are fully baked remove from the oven and let cool for 15 minutes.

Serve alone or topped with some Low Carb whipped cream!

Low carb pumpkin recipes!

Pumpkin Spice Creamer
Pumpkin Spice Coffee
Keto Pumpkin Pie Bars
Pumpkin Spice Chaffle
Pumpkin Chocolate Chip Chaffle

Baking Supplies

Love to bake? Here are some of our favorite tools to make it easier!

Mini crustless pumpkin pie recipe

Created by Lauren

Ingredients

1 3/4 cup pumpkin puree
1 cup heavy cream
2 eggs
2.5 tablespoon pumpkin pie spice
1/2 cup Lakanto Monkfruit
1/4 tsp salt

Instructions

In a large bowl add the pumpkin puree and the eggs. Use a whisk and mix well.
Once mixed well add in the heavy cream and mix well.
Add in the pumpkin spice, salt and Lakanto monkfruit and mix well.
Spray a 12 count muffin tin with non stick cooking spray.
Pour the pumpkin pie into the muffin tins with an equal amount in each one.
Bake at 425 for 10 mins and then turn down to temperature to 350 and bake for another 30- 40 mins.
Use a toothpick to check and make sure they are cooked completely. The toothpick will come out clean when they are. Once they are fully baked remove from the oven and let cool for 15 minutes.
Serve alone or topped with some Low Carb whipped cream!

crustless pumpkin pie, keto pumpkin pie, low carb pumpkin pie, sugar free pumpkin pie

Dessert

Video

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More Low Carb Desserts you will love!

Cinnamon Roll Chaffle

Chocolate Cake Chaffle

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Crustless Mini Pumpkin Pie Recipe (2024)

FAQs

How do I make sure my pumpkin pie doesn't crack? ›

Cooling the pie slowly and gradually in your oven ensures that the top won't crack; it's a trick Saffitz learned from baking holiday pies for years in her parent's home kitchen. “My dad never turns on the heat, so it's always very cold in their kitchen,” she says.

What can you substitute for canned milk in pumpkin pie? ›

While many recipes call for it, you can absolutely make an outstanding pumpkin pie without evaporated milk. If your recipe calls for one can of evaporated milk (as most do), you can substitute 1 ½ cups of cream or half and half, or a combination of the two. You can also use milk (any kind from whole to skim).

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What happens if you forget to add sugar to pumpkin pie? ›

If you forgot to add sugar to the pumpkin pie filling (from scratch) is it still going to turn out okay? It will not be very sweet. So offset the blah with a salted caramel glaze or a sweet cream topping or even a butterscotch layer of pudding. Put together a nutty streusel topping with maple syrup or brown sugar.

What is a substitute for 1 teaspoon of pumpkin pie spice? ›

To get 1 teaspoon of pumpkin pie spice, use ¾ teaspoon cinnamon and ¼ teaspoon ginger, allspice, cloves or nutmeg, whatever you have! If you have two of the above spices, use ½ teaspoon cinnamon and ¼ teaspoon of whichever two spices you do have.

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How do you make a pie crust not crack? ›

Here then, in brief, are the 5 things you can do to help prevent your pie dough from cracking.

Make sure you cut the fat in enough. ...
Add the water all at once. ...
Knead the dough once. ...
Put the dough in a plastic freezer bag and roll it out to about 8 inches in diameter.

More items...

Nov 8, 2013

Keep Reading ›

Is heavy cream or evaporated milk better for pumpkin pie? ›

During my testing of pumpkin pies, I tried lots of different milk options – heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Ultimately, I found heavy whipping cream to be the best. It produced the creamiest pie in my opinion.

Learn More Now ›

Is condensed milk or evaporated milk better for pumpkin pie? ›

As the name suggests, sweetened condensed milk makes the pie sweeter and gives it a denser, creamier texture. Evaporated milk, on the other hand, yields a lighter, airier result. Evaporated milk isn't sweetened either, which is why you can't simply swap one thickener for the other.

Read The Full Story ›

What happens if you put too much evaporated milk in pumpkin pie? ›

Pies with too much evaporated milk formed blisters on top.

Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.

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Why is it important to let the filling sit overnight before baking pumpkin pie? ›

For better pumpkin pie, refrigerate the filling overnight

To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them. Any “sharp edges” disappear, and you're left with a smooth meld of complementary flavors.

Why won't my pumpkin pie set in the middle? ›

practice learning the signs of when baked goods are done. for pumpkin pie when the filling still ripples in the center. the pie is underbaked and the filling won't completely set up. when the center of the pie wobble slightly it will continue to bake.

Tell Me More ›

Why is my pumpkin pie not creamy? ›

Two possible problems here: First, it could be that you aren't processing your pumpkin filling sufficiently. I recommend spinning it in a food processor until it's completely smooth, or even using a standing blender with a plunger for more blending power (just make sure it doesn't overheat while blending).

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What is a good substitute for pumpkin pie? ›

If you're seeking an alternative for pumpkin pie, look no further than butternut squash – you'll likely never go back.

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What is the difference between pumpkin pie and pumpkin spice pie? ›

Does Pumpkin Spice Have Pumpkin? No, pumpkin spice does not contain any pumpkin. Pumpkin spice is usually made from an assortment of spices. That being said, you can add ingredients such as pumpkin puree to your pumpkin spice mixture.

What is allspice made of? ›

Allspice is the dried, unripened berry of the myrtle pepper tree, or pimento, which is native to Jamaica and much of Central America. The berries are briefly fermented, then sun-dried until brown. Often mistaken for a blend of spices, allspice is a single-ingredient seasoning with loads of unique flavor.

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Should I cover my pumpkin pie with foil? ›

Bake at 375°F, and remove the pie weights halfway through baking. Cover the crust with a foil ring to prevent the edges from over-browning.

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Why does my pumpkin roll always crack? ›

A moist cake has less chance of cracking. Overbaking could also be the culprit. The thin layer of cake batter in the typical 15- by 10- by 1-inch baking pan takes only about 10 to 15 minutes to bake. Check your cake after 8 or 9 minutes and watch closely until it tests done.

Keep Reading ›

What makes pumpkin pie shelf stable? ›

Storing Pumpkin Pie

They also typically contain preservatives and producers have carefully controlled the acidity of the pie to reduce risk of bacterial growth. The sugar and acidity in many fruit pies, like apple, work together to slow the growth of bacteria, so they can be stored at room temperature.

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Why is my pumpkin pie still liquid middle? ›

Why Didn't My Pumpkin Pie Set? You're ready to serve your homemade pumpkin pie, but when you try to cut it, it's too runny to get any clean slices. Why this happens: The pie was underbaked, or the oven temperature wasn't high enough. Taking the pie out of the oven prematurely is a very easy mistake to make.

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