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Crustless Ketovore Pumpkin Spice Pie Recipe

A Slice of Crustless Ketovore Pumpkin Spice Pie | Low-Carb, So Simple

Pumpkin pie spice is my favorite fall flavor, but after years on a carnivore-leaning diet my digestion doesn’t tolerate much fiber. I wanted a cozy, spiced dessert that stayed gentle on my stomach, so I developed a crustless, nearly fiber-free pie that still tastes like autumn.

This Crustless Ketovore Pumpkin Spice Pie skips pumpkin, flour, and crust and relies on heavy cream, eggs, allulose, and a homemade pumpkin pie spice for warm, familiar flavor. Whipping the cream and eggs separately creates an unusually smooth, silky custard. The batter fits perfectly into a 9-inch (23 cm) pie pan and bakes into a velvety, gently spiced custard that improves after chilling overnight.

How to make this Crustless Ketovore Pumpkin Spice Pie

The recipe is simple—just a few ingredients, some gentle folding, and patience while the pie chills and sets. Here’s the method I use.

In a mixing bowl, pour 1 2/3 cups (400 ml) heavy cream, add 1/3 cup (80 ml, or to taste) allulose, and stir in 2 teaspoons of pumpkin pie spice. Beat the cream mixture with an electric mixer until stiff peaks form—thick, fluffy, and fragrant with spice. Set aside.

In a separate bowl, crack 4 pastured eggs and beat them until pale and airy. The beaten eggs contribute to the custard’s light texture and help it set.

Gently fold the beaten eggs into the whipped cream using a spatula. Work slowly and carefully to retain as much air as possible so the finished custard is smooth and not dense.

Pour the combined mixture into a 9-inch (23 cm) pie pan and level the surface. Place a shallow oven-safe bowl on the lowest oven rack and fill it about three-quarters full with boiling water. The water bath creates steam that keeps the pie moist and prevents cracking.

Set the pie on the middle rack above the water bath and bake at 350°F (175°C) for about 40 minutes, or until the edges are set but the center still jiggles slightly when you move the pan. Turn off the oven, wedge the door slightly open (a wooden spoon works well), and let the pie rest inside for 30 minutes. This gentle cooling helps the custard finish setting without curdling.

Remove the pie and let it cool completely at room temperature for 1 to 1 1/2 hours. Cover and refrigerate overnight—this deepens the flavor and yields a silky, set texture. Serve plain or with a dollop of whipped cream. Despite both components being whipped, the baked pie sets into a smooth, slightly dense custard rather than an airy foam.

Pouring HWC to Bowl | Low-Carb, So Simple
Adding Allulose | Low-Carb, So Simple
Adding Homemade Pumpkin Pie Spice | Low-Carb, So Simple
Beating with an Electric Mixer | Low-Carb, So Simple
Cream Mixture with Stiff Peaks | Low-Carb, So Simple
Four Pastured Eggs in a Bowl | Low-Carb, So Simple
Beating the Eggs | Low-Carb, So Simple
Pale and Fluffy Eggs | Low-Carb, So Simple
Combining Cream Mixture and Eggs | Low-Carb, So Simple
Ready Pie Batter | Low-Carb, So Simple
Transferring the Batter into a Pie Pan | Low-Carb, So Simple
Leveling the Surface with a Spatula | Low-Carb, So Simple
Placing a Shallow Bowl in the Oven | Low-Carb, So Simple
Pouring Boiling Water into the Shallow Bowl | Low-Carb, So Simple
Shallow Bowl with Boiling Water in the Oven | Low-Carb, So Simple
Placing the Pie in the Middle Rack | Low-Carb, So Simple
Ready Ketovore Pumpkin Spice Pie | Low-Carb, So Simple
Keeping the Oven Door Ajar with a Wooden Spoon | Low-Carb, So Simple
Letting the Pie Cool | Low-Carb, So Simple
Crustless Ketovore Pumpkin Spice Pie | Low-Carb, So Simple

Recipe

Ingredients:

  • 1 2/3 cups (400 ml) heavy cream
  • 1/3 cup (80 ml, or to taste) allulose
  • 2 teaspoons homemade pumpkin pie spice
  • 4 pastured eggs

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Combine cream, allulose, and pumpkin pie spice. Beat until stiff peaks form. Set aside.
  3. In a separate bowl, beat eggs until pale and fluffy.
  4. Gently fold the eggs into the whipped cream, keeping as much air as possible.
  5. Transfer to a 9-inch (23 cm) pie pan and level the surface.
  6. Place a shallow bowl filled about three-quarters with boiling water on the lowest oven rack to create a water bath.
  7. Put the pie on the middle rack above the water bath. Bake about 40 minutes, until edges are set and center is slightly jiggly.
  8. Turn off the oven, leave the door slightly open and let the pie rest inside for 30 minutes.
  9. Remove, cool completely at room temperature for 1–1.5 hours, then refrigerate overnight before serving.

Tips for variations

This recipe adapts easily. A few ideas:

Change the spice blend

Swap pumpkin pie spice for apple pie spice, gingerbread spice, nutmeg, or Ceylon cinnamon for different warm profiles.

Add a crust

If you tolerate fiber, use a low-carb crust. If you prefer to stay virtually fiber-free, try a carnivore-style crust made from animal-based ingredients to pair with the custard filling.

Make a cheesecake version

For a denser, richer result, replace about 3/4 cup (180 ml) of the heavy cream with cream cheese. Beat smooth before whipping.

Try a different sweetener

If you don’t have allulose, powdered erythritol, monk fruit, or stevia can work—adjust amounts to taste. Note that allulose caramelizes on top and gives a pleasant finish.

Add vanilla and salt

A small pinch of vanilla powder (not extract) deepens the flavor, and a pinch of unrefined sea salt balances the sweetness and spices.

Bake individual portions

Divide the mixture into 6–8 ramekins and bake 25–30 minutes for single-serving custards that chill faster.

Serving suggestions

Top with whipped cream, a dusting of spice, a scoop of keto ice cream, or a drizzle of melted butter for a plant-free finish.

A Slice of Crustless Ketovore Pumpkin Spice Pie | Low-Carb, So Simple

This crustless ketovore pie is simple, comforting, and gentle on the stomach while delivering classic pumpkin-spice warmth. If you miss seasonal desserts on a carnivore or ketovore approach, this one might become a favorite.