Crustless Pumpkin Pie with Maple Whip

“All the cozy spices of fall come together in this easy low-carb crustless pumpkin pie. A delicious custardy pumpkin and spice filling without the calorie-heavy crust!”

- The Delicious Spoon

Pumpkin Puree

key ingredient:

– eggs room temperature – brown sugar Swerve – cornstarch – pumpkin puree – cinnamon – salt – ground ginger – ground cloves – ground nutmeg – milk – whipping cream – maple syrup


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Crustless Pumpkin Pie with Maple Whip


8 Slices



prep time

15 Minutes


North American

1. Preheat the oven to 350F. In a large bowl whisk the eggs. Add the brown sugar and mix until well blended. Slowly mix in the cornstarch.


2. Add in the salt, spices and pumpkin puree and mix until well combined and lump free. Then add the milk and mix until combined.


3. Pour the pumpkin pie filling into a greased 9" pie plate. Bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean. It will look undercooked and jiggly. Trust the toothpick and remove from the oven.


4. Let cool on the counter for 4-5 hours. You can serve or place in the fridge for up to 3 days or freeze for later.


5. To serve prepare the maple whipped cream by adding the whipping cream to a medium bowl along with the maple syrup. Use a hand mixer to whip until soft peaks are formed. Serve a dollop on the side or top of the pie or use a piping tip to pipe the whipped cream on the pie for a decorative touch.


Visit The Delicious Spoon for more notes and tips on making the BEST Crustless Pumpkin Pie with Maple Whip!

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