The Fall season is upon us and Halloween is around the corner. Thanksgiving will be here, sooner than you think. Our thoughts will turn to piping hot soups, the smell of delicious roast turkey filling the kitchen, and pumpkin pie! If you worry that this tasty dessert will break your low-carb diet, we have the answer. Our crustless low-carb pumpkin pie provides all the taste, a lower carb count, and will feed a crowd for any fall holiday. It is delicious!
Halloween has “taken off” as an American holiday. Clever costumes, parties, and elaborate decorations are everywhere. It is no longer just about children and “trick-or-treat.” The adults have taken over Halloween! Joanie is no exception. Decorative pumpkins, goblins, and witches fill our house and kitchen – even if for just a few weeks. She loves to decorate. In fact, I see a witch on a broomstick perched from an overhead lamp as I type – very spooky!
But let’s get back to the crustless pumpkin pie. I can smell it cooking in the oven!
Ingredients for Pumpkin Pie
The basic ingredient for this recipe is simple. We use canned all natural organic pumpkin.
You can find recipes calling for fresh pumpkin and we are sure they taste great. But, you will need a smaller pumpkin (often called a sugar pumpkin). You will need to cut it, scrape it, remove the seeds, cook it either using a microwave, stove top, or oven, then puree it until you have the perfect consistency. All of this takes 30 minutes or more and if you boil the pumpkin in water it must sit for 30 minutes to drain most of the moisture. Otherwise you get a watery pie.
If you want to do the extra work, go for it! There are times when we insist a recipe just takes better using fresh and skipping the canned ingredients. But in this case, a good organic pumpkin from a can will work well, cut your time, and eliminate the chance for errors. I have already mentioned the water issue – in addition, if your fresh pumpkin is too large you will need more sweetener and that can be difficult to judge before cooking the actual pie.
Eggs and heavy cream bring this simple pumpkin pie together and since it is crustless, you also save the time and energy needed to make a low-carb crust. Our pie holds together perfectly and just like our crustless quiche or our sausage breakfast bake recipe – it tastes delicious!
The time spent preparing a fresh pumpkin and a low-carb crust are saved. A 2-plus hour recipe can be assembled in 10 minutes and while it cooks for an 1 hour you can make other special holiday delights, or even do more decorating! But, we do have a few tips to make our pumpkin pie.
We used our 9 inch tart baking dish for the recipe, but a regular 9 inch pie pan will work just as well. The recipe actually calls for a larger amount than was needed for our 9 inch tart pan so we did fill two smaller ramekins for mini-pies with the extra batter. The increased amount of filling is needed since there is no crust taking up room in the pie pan.
You can also substitute “Swerve” or other granular sweeteners in place of the liquid Stevia (SweetLeaf). You can also use EZ-Sweetz drops as it has much less after-taste. Just make sure that you carefully check the conversions. Two teaspoons of liquid stevia will equal 1 cup of sugar. EZ-Sweetz is much more concentrated so you will only need 1/2 teaspoon to equal 1 cup of sugar. Swerve works just like sugar (there is no conversion), 1 cup of Swerve equals 1 cup of sugar. Some recipes stress that granular sweeteners work better for baking. Just use whatever you feel is most comfortable for your taste.
As your pumpkin pie cools you may see a crack appear on the top – to avoid most of this, you can wrap the bottom of the pie pan in aluminum foil and use a hot water bath around the pie pan. Although we have never had a spill over, we do bake our pie on a cookie sheet, just in case. After 60 minutes, test your pie by inserting a toothpick in the center – it should come out cleanly. Allow to cool for a few hours in the refrigerator and serve topped with whipped cream.
As you jump into that perfectly scary Halloween costume, or just paint your face and spook your friends by staggering around as a “zombie” this Halloween, remember when the evening ends to sit down and enjoy a piece of crustless low-carb pumpkin pie. Let the kids enjoy their stash of sugary “treats” collected from the neighbors and stick with your low-carb lifestyle!
Crustless Low-Carb Pumpkin Pie
A Fall holiday treat - better than Grandma's pumpkin pie - and crustless!
Preheat oven to 350 degrees.
Generously grease one 9 inch pyrex pie pan or tart pan with butter and set aside.
Place all ingredients in a large bowl and mix by hand until smooth. Then pour mix into greased pie pan.
Bake for 60 minutes. A tooth pick should come out clean when inserted in the pie after 60 minutes. All ovens differ so use this as your test.
Our nutrition calculation does not contain the real whipped cream topping. Two tablespoons of real cream whipped cream will add 1g of carbohydrate.