I recently read an article that my local Costco here in Eastern Washington State sold over 23,000 pumpkin pies over the holidays, making it the top seller of pumpkin pies in the nation!
Now, that’s something to be proud of! Or is it?
According to Nutitionix, a single slice of Costco pumpkin pie has 46 grams of carbs. And I’m betting that’s a much smaller slice than most of us would eat.
So if you’re following a Standard Ketogenic Diet, that’s about 2 days worth of carbs!
Now, I know it may be a little bit after the holiday season but that doesn’t mean pumpkin pie isn’t still tasty. In fact, a few weeks into the new year and I started craving that P. pie BAD!!!
But I wasn’t going to blow my keto progress this early! So I set out to create a pumpkin pie that would be sugar free, super low carb and not kick me out of ketosis.
Here’s my secret…
Keto Pumpkin Pie With Only 6 Ingredients
Before we get too far, this keto pumpkin pie is a crustless version, and I’m totally okay with that.
Now to my mother (who loves her flaky, buttery crust), this would not fly. But she’s not several weeks into a carb cut and dreaming about Costco pumpkin pies day and night. But I digress…
Keeping the ingredients to a minimum, and cutting out the crust, allowed me to make this keto pumpkin pie super low in carbs while not sacrificing any of that delicious, traditional flavor I was craving.
And when I tasted that batter (raw eggs be damned!) after mixing it up, I knew I had hit a home run.
This could be the Ketones talking, but I think this tastes better than the Costco version!
You Gotta Grease That Pan!
Okay, now we’ve got to get down to business and talk technique.
Since we’re cooking in the Instant Pot, I needed a pan that would not only fit but also not leak. I figured a springform pan would leak under the high pressure, so I opted for this 6 inch x 3 inch round cake pan.
The next thing was creating a non-stick surface so that our keto pumpkin pie would slide right out.
You’ll want to grease that pan like it’s your job, hitting every nook and cranny. Use whatever lubricant you fancy just make sure you’ve done a good job.
You can see below that I went with my favorite, salted butter, and I didn’t skimp. The salted butter kept the pie from sticking to my pan and added an additional flavor element that went really well with the pie.
Seal It Up and We're Ready To Cook
After thoroughly greasing the pan, the next most important thing to consider is how we’re going to keep the water out of our pie.
Since we’re cooking in a pressure cooker (and since we’re adding water to the cooker to create that pressure), we must ensure that no water gets into the pie. If it does get in there, it will most definitely ruin the pie.
Now, you could opt for one of those fancy silicone lids for your for your cake pan but we didn’t have one of those. Instead I simply used two foil sheets, tucking them tightly under the rim of the pan.
Chill & Remove From Pan
After cooking the pie and allowing the pressure to release, you’ll want to remove the pan from your Instant Pot without getting any water back into the pan.
When you remove the lid of your Instant Pot, it will be holding a lot of water on it. Remove it gently as not have a bunch of water drip back onto the foil.
Next you’ll want to dry off the foil with a towel before removing the foil. Once dry, remove the foil and chill the pumpkin pie uncovered for about 6 hours.
Keto Crustless Pumpkin Pie Tips & Tricks
This keto crustless pumpkin pie is super easy so there’s not a lot to cover here as far as tricks to making it great. My three biggest takeaways from working on this recipe are:
- Grease that pan like your life depends on it. If you properly grease the pan you should have no problems with sticking when you go to remove the pie from the pan.
- Seal the pan really well with aluminum foil. I used two sheets of foil, crimping them tightly around the rim of the pan.
- Cool the pie for 6-8 hours. Since this keto pumpkin pie uses an erythritol-based sweetener, it’s best to serve it cold in order to minimize the “cooling effect” of the sweetener.
- Bonus: For all of you asking, there is really no way to convert this recipe to a vegan keto pumpkin pie. The heavy whipping cream is important because of the high fat content. Using a plant-based milk alternative would not work. We tried with coconut cream with subpar results. Sorry!
There you have it! A Costco pumpkin pie without all the carbs.
Did you make this Keto Crustless Pumpkin Pie? If so, let us know in the comments below. Have a question? Ask in the comments and we’ll reply right away.
And remember, your keto diet doesn’t have to be boring!
Easy Instant Pot Keto Crustless Pumpkin Pie
RECIPE CARD
Easy Instant Pot Keto Crustless Pumpkin Pie
Ingredients
- 2 Eggs
- 1/2 cup Heavy Whipping Cream
- 3/4 cup Powdered Swerve (or other Erythritol based sweetener)
- 1 15-ounce can Pure Pumpkin Puree
- 2 tsp Pure Vanilla Extract
- 1 tsp Pumpkin Pie Spice
Instructions
- In a large bowl, beat eggs with a whisk. Add heavy cream and Swerve and whisk together until incorporated. Add remaining ingredients and whisk together until smooth.
- Grease a 6 inch x 3 inch round cake pan with butter. Use plenty of butter and make sure it is very well covered.
- Cover pan very well with aluminum foil. Use two layers and tightly tuck foil under the rim of the pan to avoid any water getting in.
- Add 1 1/2 cups of water to Instant Pot. Insert steamer rack into Instant Pot and place covered pan on top of rack.
- Set Instant Pot to high pressure and cook for 30 minutes. Allow pressure to release manually for 30 more minutes. You can let it release longer and it won't hurt the pumpkin pie. Release any remaining pressure and remove pan from Instant Pot.
- Remove foil from top of pan and chill in the fridge uncovered for six hours.
- To remove pumpkin pie from cake pan, place a plate over the top of the pan, turn it over and gently thump the bottom of the pan. The pie should slide right out of the pan. Place another plate over the pie and flip it over again so it's right side up.
Nutrition Information Per Serving
55 thoughts on “Easy Instant Pot Keto Crustless Pumpkin Pie”
Could this be done in a regular oven as I don’t have an instant pot
Yes, you could do this in your oven but I have not tried it. 🙂 If you do try it in the oven, you will most likely need to adjust the cooking time (longer) to compensate for not using pressure. Let us know how it turns out.
At what temp would you cook the pie in a regular oven and where would you start with the time? Just keep checking it? TIA
I have not cooked this in a regular oven so these numbers are only guesses. But, based on my traditional pumpkin pie recipes, I would try this at 350 degrees. For the time, I would start with 30 minutes and check it after that. You will most likely have to go as long as 40-50 minutes. You may want to try cooking it in a water bath, or at least have a pan of water in the oven to keep it moist. Let us know how it turns out!
Exactly what I was wondering.
Can you give instructions on how to do this without an instapot?
You can try baking it in your oven in a water bath for similar effect as instapot it may just take longer!
Thanks for sharing!! I am trying this is the oven now. I’ll let you 🙂
I’m trying it now in oven covered with aluminum foil and water under it. I’m wondering how long and if I should take cover off?????
I’m not sure…I’ve never cooked it this way. I would probably cook it as you have planned and take the foil off the last 10 minutes. I’m not sure on how long. I would cook until the center was at least 165 F.
How much is a serving?
This Keto Pumpkin Pie recipe makes 8 servings.
Any chance I can cook this in the over be the instapot? Any tips for that? Working on getting an instapot soon but am dying to try this!
I have not tried it in the oven but some other readers did. Check the recipe comments for some of their tips and advice.
Hi, is there any other way to cook? I don’t have an instant pot.
I have not cooked this in a regular oven so these numbers are only guesses. But, based on my traditional pumpkin pie recipes, I would try this at 350 degrees. For the time, I would start with 30 minutes and check it after that. You will most likely have to go as long as 40-50 minutes. You may want to try cooking it in a water bath, or at least have a pan of water in the oven to keep it moist. Let us know how it turns out!
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I would Just like to say how annoying all the people asking the same questions about the oven. Read the response to any and all questions. He didn’t cook it in an oven. Good lord
I’m very excited about this recipe but I was wondering if you might experiment a little bit with doing it in a normal oven. I don’t have an Insta pot and I’m not sure why a pressure cooker is needed here for the results that you’ve achieved.
Hi Greg,
I give some oven recommendations in the other comments.
How many servings was the nutritional info based on?
Thanks!
Hi Laurie,
The pie makes 8 servings. That is what the nutrition information was calculated for.
In a pinch could you use evaporated milk instead of the cream??
I wouldn’t recommend it Deb. Evaporated milk is very high in carbs.
Just out of curiosity, how do you get the cake out of the pan? Do you flip it upside down, or just use a large spatula?
I just flipped it onto a plated and then back on another plate so it was right side up. The key is to seriously grease your pan with butter before pouring the filling in. This will give you a good non-stick surface and make it easy to get out of the pan.
I’m just curious when you say cook on high is that with the pressure valve open or closed?? I understand on close for 30 minutes then after that time is up open valve and let it release for 30 even if it doesn’t take that long to release??
Yes, you are correct. Cook for 30 minutes with the pressure valve closed.
I made this and it was amazing. I wasn’t worried about getting it out of the pan, we just kinda served it like pudding (for lack of a better term) with some whipped cream on top and a sprinkle of cinnamon. I did double the amount of pie seasoning just because I love that combination of spices.
Awesome! I’m glad you loved it, Robby!
would this work in a spring form pan?
I figured a springform pan would leak under the high pressure, so I opted for this 6-inch x 3 inch round cake pan.
Can I use Lakanto Monk Fruit Powdered? Will it still be 3/4c?
Yes, absolutely! Lakanto Monkfruit sweetener should be a 1 to 1 replacement for the Swerve.
Hi, I’ve read your entire blog and all the comments. I have the exact same pan so I know I’m going to be fine with that aspect. A couple of questions, you mentioned that the instant pot should be set with the valve closed(of course) and then I’m wondering after the time is up should I leave it for a natural release where the pressure slowly goes down over time or should I force it by depressing opening the valve and forcing the release of the pressure/steam? I’m wondering if this may be the variable between some turning out like a “pudding” more then a pie? Or could it be the water content of the pumpkin purée? When I saw it my first thought was how in the world does this stay together as a pie because there is nothing really to “stabilize it” I was thinking of maybe using some cream cheese whipped in with the eggs. Also I’m wondering if after I greased the pan with butter like my life depends on it if I put the pan in the fridge to “harden” the butter so that when I pour the batter in to it, it won’t get mixed in? Thought it may help with that? I appreciate your comments and tips because I really want this to be more “pie” like then “pudding” at the end of the day though I guess it’s all about the taste so it’s the most important aspect. I really appreciate all the tips and tricks that you include in your recipes because I’m always nervous trying new recipes especially when the ingredients cost so much money! Can’t afford to have failures. Thanks again!!
Thank you…hahaha…I was thinking the same thing
Can this be baked In a regular oven?
I have not cooked this in a regular oven so these numbers are only guesses. But, based on my traditional pumpkin pie recipes, I would try this at 350 degrees. For the time, I would start with 30 minutes and check it after that. You will most likely have to go as long as 40-50 minutes. You may want to try cooking it in a water bath, or at least have a pan of water in the oven to keep it moist. Let us know how it turns out!
Do you think this might work over a base layer butter/almond/swerve crust as used in an instant pot cheesecake?
I’ve never tried that but it’s definitely worth a shot. Let us know how it turns out. I’m very curious!
What could I use instead of heavy whipping cream? I need coconut based. I can’t have soy, dairy or almond. I’m so excited to try this!
You could try coconut cream. It’s like coconut milk but thicker (and higher in fat content).
This looks delicious!! How about a slow cooker? I do not own an instant pot.
I don’t think this could be done in a slow cooker but check the comments section, we give some good tips for making this pumpkin pie in the oven.
I made one last week and used the 6×3 pan. It was very good, but it was more like a pudding. Everyone loved it anyway. Then I made one this week and I used a springform pan. It turned out perfect. Everyone thought it was great. I have a couple of family members who don’t like pie crust. This will become a favorite dessert for my family.
Any chance this could be made without an instapot?
I love pumpkin pie and the idea of crust less one sounds delicious!!
This was amazing! I put mine in a silicone baking pan, muffin style. I baked in a regular oven at 350 for about 40 mins. I put a small bowl of water on the pan while baking. Wrapped some for the freezer. Topped mine with a mixture of cream cheese and whip cream. Heaven!!!!! Thanks for this recipe!
thanks to your insights. I am on a Keto and reading articles about diet plans and anything about dieting and success stories serves as an inspiration to continue with what I am doing
Bless your heart Scott for being such a patient and gracious man with all the repeat questions. Thank you for sharing. I love keto wise products. I’m forever grateful for this new recipe.
That looks amazingly good!
When I enter all the ingredients into Carb Master, I get 18 net carbs, not 3 per 1 serving (8 total servings).
Am I doing something wrong! When I enter all the ingredients into Carb Master, I get 18 net carbs per serving, not 3.
I made this yesterday, substituting powdered Lakanto for the powdered Swerve. DELICIOUS!!! I am adding this recipe to my “Keto Go-To List”. Thank you for this pumpkin heaven recipe! 🙂
I made this using Splenda and half and half because that’s what I had and it turned out great! Definitely going to be my go-to holiday pie. Like you, I didn’t miss the crust at all. Thanks for sharing!
Super easy. Followed the recipe exactly. Most of the pie came out of the pan clean with about 1/5 stuck on. It was a little softer than regular pumpkin pie but that could be because there wasn’t a crust. Tasted a lot like the real thing, a little overly sweet. Would definitely make again.