You know my all-time favorite spice is pumpkin pie spice? I’ve been following the carnivore diet for a few years now (with the occasional sweeteners and seasonings sneaking in), and every fall I still crave something cozy and pumpkin-spiced. The problem? My stomach and fiber have never been on friendly terms.
Sure, I already have a hugely popular keto pumpkin pie recipe that I posted back in 2013, but even that one has a touch too much fiber for my rebellious digestive system. So this year, I decided to take things to the next level and make a practically fiber-free pie that still captures all those warm autumnal vibes.
After a bit of pondering, I came up with the idea for this Crustless Ketovore Pumpkin Spice Pie. No pumpkin, no flour, no crust—just heavy cream, eggs, allulose, and my beloved homemade pumpkin pie spice. Simple, silky, and warmly spiced.
Before diving in, I had one of those “what if…” moments: what if I whipped the cream and eggs separately to make the texture extra smooth? So I did—and it worked like magic. The mixture fit exactly into a 9-inch (23 cm) pie pan, baked up beautifully, and smelled like pure autumn comfort.
The hardest part? Waiting until the next day to taste it. But oh, was it worth the wait. Velvety, perfectly seasoned, and kind to my carnivore-leaning tummy, it was pure pleasure in every bite.
How to make this Crustless Ketovore Pumpkin Spice Pie
This pie couldn’t be simpler—just a few basic ingredients, a bit of whisking, and a little patience while it chills. So, let’s get started!
Take a mixing bowl and pour in 1 2/3 cups (400 ml) heavy cream…
…1/3 cup (80 ml, or to taste) allulose…
…and 2 teaspoons (homemade) pumpkin pie spice.
Beat with an electric mixer…
…until stiff peaks form. The mixture should look thick, fluffy, and smell like pure autumn coziness. Set aside.
Crack 4 pastured eggs into another bowl.
Beat…
…until fluffy and pale. The eggs give the pie its light, custard-like texture and help it set beautifully.
Gently fold the beaten eggs into the whipped cream mixture.
Use a spatula and take your time. You want to keep as much air in the mixture as possible.
Pour the mixture into a 9-inch (23 cm) pie pan.
Smooth the surface with a spatula. It should fit perfectly—almost like it was meant to be.
Place a shallow oven-safe bowl on the lowest oven rack.
Fill it about three-quarters full with boiling water.
Like this. This simple steam bath keeps the pie moist and prevents cracking.
Place the pie on the middle rack above the water bath. Bake at 350°F (175°C) for about 40 minutes…
…or until the edges are set but the center still jiggles slightly when you move the pan.
Turn off the oven and leave the door slightly open. A wooden spoon works perfectly to keep it ajar. Let the pie rest inside for 30 minutes. This gentle cooling helps the custard finish setting without curdling and prevents the surface from cracking.
Remove the pie from the oven and let it cool completely at room temperature, for 1–1 1/2 hours. Then cover and refrigerate overnight. The flavor deepens, and the texture becomes silky smooth.
Serve as is, or with a generous dollop of whipped cream on top. It’s velvety, gently spiced, and practically fiber-free—a true ketovore fall indulgence.
Even though both the cream and eggs are whipped until fluffy, the baked pie itself isn’t airy or foamy. It sets into a smooth, slightly dense custard—that’s exactly what makes it so velvety and satisfying.
Here’s the recipe for you to enjoy:
Crustless Ketovore Pumpkin Spice Pie
You know my all-time favorite spice is pumpkin pie spice? I’ve been following the carnivore diet for a few years now (with the occasional sweeteners and seasonings sneaking in), and every fall I still crave something cozy and pumpkin-spiced. The problem? My stomach and fiber have never been on friendly terms.
Sure, I already have a hugely popular keto pumpkin pie recipe that I posted back in 2013, but even that one has a touch too much fiber for my rebellious digestive system. So this year, I decided to take things to the next level and make a practically fiber-free pie that still captures all those warm autumnal vibes.
After a bit of pondering, I came up with the idea for this Crustless Ketovore Pumpkin Spice Pie. No pumpkin, no flour, no crust—just heavy cream, eggs, allulose, and my beloved homemade pumpkin pie spice. Simple, silky, and warmly spiced.
Before diving in, I had one of those “what if…” moments: what if I whipped the cream and eggs separately to make the texture extra smooth? So I did—and it worked like magic. The mixture fit exactly into a 9-inch (23 cm) pie pan, baked up beautifully, and smelled like pure autumn comfort.
The hardest part? Waiting until the next day to taste it. But oh, was it worth the wait. Velvety, perfectly seasoned, and kind to my carnivore-leaning tummy, it was pure pleasure in every bite.
Ingredients
- 1 2/3 cups = 400 ml heavy cream
- 1/3 cup = 80 ml (or to taste) allulose
- 2 teaspoons homemade pumpkin pie spice
- 4 pastured eggs
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the cream, allulose, and pumpkin pie spice in a mixing bowl. Beat until stiff peaks form. Set aside.
- In another bowl, beat the eggs until fluffy and pale.
- Gently fold the beaten eggs into the cream mixture. Try to retain as much fluffiness as possible.
- Transfer the mixture into a 9-inch (23 cm) pie pan. Level the surface with a spatula.
- Place a shallow bowl into the lowermost oven rack. Boil some water and pour it into the shallow bowl, filling it about three‑quarters full.
- Place the pie on the middle oven rack above the water bath.
- Bake for about 40 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven. Leave the door slightly open (for example, by wedging a wooden spoon in it) and let the pie rest inside for 30 minutes.
- Remove from the oven, let cool completely at room temperature (about 1–1 1/2 hours), then refrigerate overnight.
- Serve, for example, with whipped cream.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
-
NOW Foods, Organic Liquid Monk Fruit, Pumpkin Spice, Zero-Calorie Sweetener, 1.8-Ounce -
It's Just - Allulose, Sugar Substitute, Keto Friendly Sweetener, Non-Glycemic, Made in USA (32oz) -
Anthony's Allulose Sweetener, 2 lb, Batch Tested Gluten Free, Keto Friendly Sugar Alternative, Zero Net Carb, Low Calorie -
Frontier Co-op Pumpkin Pie Spice, Certified Organic, Kosher, Non-irradiated | 1 lb. Bulk Bag
Tips for Variations
This recipe is wonderfully adaptable—small tweaks can completely transform the flavor or texture. Here are some ideas to try:
Change the spice blend
Swap the pumpkin pie spice for apple pie spice, gingerbread spice (see my homemade Finnish gingerbread spice recipe), nutmeg, or simply use Ceylon cinnamon for a gentler, sweeter flavor. Each spice mix gives the pie its own cozy autumn character.
Add a crust—with fiber or not!
If you tolerate fiber, try one of my keto crust recipes for a more traditional pie.
If fiber doesn’t agree with you but you still want a crust, use my carnivore pie crust recipe instead—it pairs beautifully with this creamy, custardy filling.
Make a cheesecake version
For a richer, denser result, replace half of the heavy cream (about 3/4 cup | 180 ml) with cream cheese. Beat it smooth with the cream before whipping. The result is a luxurious, spiced cheesecake that’s still low in carbs and fiber-free.
Try a different sweetener
If you don’t have allulose, you can use powdered erythritol, monk fruit drops or powder, or stevia instead. Keep in mind that each sweetener has a completely different sweetness level and may affect the texture a bit—allulose caramelizes on top and creates a beautiful, crusty finish.
Add a touch of vanilla powder—and a pinch of salt
A small pinch of real vanilla powder (not extract!) deepens the flavor, while a pinch of unrefined sea salt balances the sweetness and enhances the spice.
Bake individual portions
Divide the mixture into 6—8 ramekins or oven-safe cups and bake for 25—30 minutes. These single-serving custards are perfect for portion control—and chill much faster.
Top it your way
Serve with a dollop of whipped cream, a scoop of keto ice cream, a dusting of your chosen spice, or even a drizzle of melted butter for a pure plant-free twist.
I have to say, this Crustless Ketovore Pumpkin Spice Pie turned out to be one of my favorite fall experiments so far. It’s amazing how just a few simple ingredients—heavy cream, eggs, allulose, and my flavorful pumpkin pie spice—can create something so rich, smooth, and satisfying. It’s gentle on the stomach, beautifully spiced, and feels like pure comfort in every bite.
If you’ve been missing cozy fall desserts on a carnivore or ketovore diet, this pie might just become your new seasonal favorite. It’s proof that simplicity really can be delicious—and sometimes, the best recipes are born from a bit of curiosity and a craving for something seasonal and soothing.
Although not a big fan of pumpkin, I will definitely try this delicious recipe.
PS. Great tip the one with the boiling water.
Thank you for your kind comment! You are lucky: this recipe doesn’t contain any pumpkin, only the best part, i.e., pumpkin pie spice 🙂