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Jenna’s Crustless Keto Pumpkin Pie



1 15 oz Can of Pumpkin

1 1/4 Cup Heavy Cream

3/4 cup Lakanto Gold

4 Lg eggs

2 tsp Saigon Cinnamon

1 Tbsp Rodelle Pumpkin spice extract

Set oven to 350 and grease a 9″ pie pan (larger or smaller adjust baking time).

Mix all ingredients in a large mixing bowl with a hand or stand mixer. Make sure batter is smooth.

Pour into greased pie pan or equally sized dish. I personally prefer a glass pan for this.

Bake at 350 for 1hour or until the middle isn’t wiggly anymore. Remove and cool on wire rack completely then refrigerate overnight for best results. Try to fight the urge to dive in, you wont be sorry!



Last fall I broke my favorite pie dish and recently replaced it with this one. I figured since I wasnt going to be making a crust I’d get a glass one so I could see all of it! It has nice thick glass and feels sturdy when taking it in and out of the oven. I definitely recommend it.