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Crustless Pumpkin Pie with Crumble Topping

Course: Dessert
Cuisine: Keto
Keyword: dairy free, grain free, nut free, low carb, keto, gluten free, pumpkin, pie,
Servings: 8
Calories: 159kcal

Ingredients

Pumpkin Custard

  • 1 15 oz can pumpkin puree
  • 1/2 cup coconut cream
  • 2 egg yolks
  • 1 whole egg
  • 50 grams granular xylitol
  • 2 tsp pumpkin pie spice see notes for making your own
  • 1 tsp vanilla
  • 1/2 tsp maple flavor
  • 1 tsp gelatin

crumble Topping

  • 25 grams xylitol
  • 46 grams pork rind flour
  • 26 grams melted coconut oil can use butter if not dairy free
  • 1 ounce chopped walnuts or pecans omit if nut free

Instructions

For the Custard Layer

  • Place all custard ingredients in a blender.
  • Blend until all ingredients are incorporated and the sweetener is completely blended
  • grease a pie plate (I used a 9 inch)
  • pour custard mixture into pie plate and set aside

For the Crumble Layer

  • mix all crumble ingredients in a bowl until the melted oil is well incorporated
  • sprinkle on top of custard layer evenly
  • bake at 325 for 40-50 minutes. Will depend on your oven
  • cool and enjoy
  • top with whipped coconut cream or whipped heavy cream if not dairy free

Nutrition

Calories: 159kcal | Carbohydrates: 2g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Fiber: 1g | Sugar: 1g