No-Crust Keto Pumpkin Pie

Sugar substitutes reduce the amount of carbs in this crustless keto pumpkin pie, while adding heavy cream ups the fat content.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 123 Calories

Ingredients

• 1 teaspoon butter
• 1 cup heavy cream
• 1 (15 ounce) can pumpkin puree
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• ⅓ cup granulated sugar substitute (such as Swerve®)
• ⅓ cup powdered sugar substitute (such as Swerve®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch pie pan with butter.

Step 2

Combine pumpkin puree, heavy cream, eggs, sugar substitutes, and pumpkin pie spice in a large bowl; blend with an electric mixer until smooth. Pour into the prepared pan.

Step 3

Bake in the preheated oven until the center is slightly higher than the edges, 50 to 60 minutes.