Crustless Pumpkin Pie with Crumble Topping

This pumpkin pie was absolutely delicious.

I don’t like many keto pie crusts and usually make a crust free pie.  I decided to add a crumble topping to give it a little extra pizzaz!   Boy was it good!

I first blended all the custard ingredients in my Vitamix – but any blender will work.  You can use any keto sweetener, but my preferred is xylitol made from birch.  I get headaches from both erythritol and allulose – which are both made with corn.

         

Xylitol alert – be very careful around your pets.  It can be fatal for dogs and harmful to cats.  I am extremely careful around my pets!

Pour custard mixture into a greased pie pan (I used a 9 inch)

Mix crumble ingredients together until the melted fat is well incorporated.  For dairy free you can use coconut oil or butter flavored coconut oil.  If you are not dairy free, butter works well also.

For nut free, eliminate the chopped nuts in the topping.

Crumble mixture over custard layer and bake in 325 oven for 40-50 minutes depending on your oven.

     

Top with coconut whipped cream for dairy free, or regular whipped cream if not.

     

 

Enjoy!

 

 

 

Print Recipe
No ratings yet

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

 

Keto Naturopath is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.



Comments are closed.

© 2018 Keto Naturopath