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DIY: Low carb crustless pumpkin pie

Updated: Jun 24, 2020

I haven't always been a pumpkin anythng kinda girl but I have ALWAYS loved the fall season. I think it is quite possibly my favorite. There is something about the crisp air and beautiful foliage change that just makes it a happy time.

One thing I have noticed though is that as my girls have gotten older, I find myself associating pumpkin more and more with fall season. Yes I know, it is commercialized just like you associate egg nog with the winter season.

I recently tasted a pumpkin pie at work and it was soooo good. Granted, it was NOT low carb (hey, what fun is life if I can't have a treat every now and then?). Anyways, having that piece of pie made me want to go looking for a simple low carb option that I could enjoy in the fall.

The great thing about this recipe is that it is easy and most of the ingredients, you already have at home.



1 (15oz) can of pumpkin puree

2 large eggs

1/3 cup erythritol

1 teaspoon liquid stevia (optional if you like it really sweet)

1/4 teaspoon himalayan sea salt

1 tablespook pumpkin spice

1 teaspoon ground cinnamon

1 cup heavy whipping cream


Pre-heat oven to 425 degrees F.

Mix all ingredients together until well combined.

Grease a glass baking pan.

Pour ingredients into the pan

Bake for 15 minutes.

Turn heat down to 350 degrees

Bake for another 40 minutes

Let cool or serve warm.

SIMPLY delicious!

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