Instant Pot Crustless Pumpkin Pie

This perfect, Crustless Pumpkin Pie makes a lovely low carb and keto friendly pumpkin pie in your Instant Pot or Pressure cooker. This is an easy dump and go dessert that will be a healthy addition to your holiday table!

Crustless Pumpkin Pie

What Makes This Crustless Pumpkin Pie The Perfect Keto Holiday Dessert

So it will be the holidays soon, and of course, that means it’s time to start thinking about pumpkin desserts, and this Crustless Pumpkin Pie is the perfect low carb pumpkin dessert for your holiday dinner! Also FYI, I am probably the only food blogger in this country that doesn’t have a pumpkin recipe out already. But I have been too busy making other savory dishes this past week, all of which I will post soon.

When making this Crustless Pumpkin Pie Pudding, I wanted something that tasted like pumpkin pie, but I honestly can’t be bothered to create a crust as with traditional pumpkin pies. I could probably have come up with some way to do it, but I find the crust interferes with good, pure, pumpkin flavor for me. This dish ended up turning out just the way I wanted it too. Perfect pumpkin pie flavor without being carb-heavy.

I made this in my Instant Pot but you can also bake this in your oven as well. Cooking it in a pressure cooker with a water bath does lend it a beautiful, smooth texture that’s hard to beat, so I’d go the Instant Pot route if that’s an option for you.

How To Make Crustless Pumpkin Pie In Your Instant Pot

It really could not be easier! This is the quick and easy recipe for you if you find yourself short on time during the rush of the holiday season.

1. Whisk together two eggs.

Side shot of whisking the eggs.

2. Add heavy cream, Erythritol, pumpkin puree, pumpkin pie spice and vanilla and whisk together.

Side shot of adding the rest of the Crustless Pumpkin Pie ingredients to the eggs in a glass mixing bowl.

3. Grease 6 x 3 baking pan (coat it well!), cover the bottom of the pan with parchment paper and transfer mixture to pan and cover.

Overhead shot of greasing the 6x3 pan.

4. Add water to the pressure cooker or Instant Pot and place the pan on steamer rack.

Overhead shot of the prepared Crustless Pumpkin Pie ingredients covered and in the Instant Pot.

5. Cook on high pressure for 20 minutes and let steam realease for 10 minutes.

6. Remove lid carefully to avoid water dripping onto pie and chill for 6-8 hours.

7. Serve with whipped cream for a perfect finish!

Side shot of removing the finished Low Carb Pumpkin Pie from the pan.

How To Make Crustless Pumpkin Pie In The Oven

  1. Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan.
  2. Place the pan into a 13×9 pan and fill that pan halfway up with water.
  3. Place the pans into the oven and bake at 350F for 40 minutes.

Why Cook The Pan In A Pan Of Water?

You put the pan in a pan with water in order to protect the Crustless Pumpkin Pie from the direct heat of the oven. This is known as a water bath. This keeps the eggs from cooking too quickly, which would cause them to separate and create an unpleasant texture. This is actually why I prefer to cook puddings in the Instant Pot because the water in the pressure cooker actually creates a water bath, resulting in that perfect, creamy pudding texture that you want.

Tips And Tricks For Making This Instant Pot Pumpkin Pie

  • This is an easy dump and go recipe. Just mix everything in a bowl, cook, chill and serve.
  • The hardest thing about this is to ensure that you have greased that pan extremely well. Do not use a springform or push pan because when I tried that, the pudding starts to leak badly and you’ll lose a lot of it. Thoroughly grease a baking pan well, let it cool a bit, and then empty it out onto a plate.
  • Definitely cover this with a lid or aluminum foil as you do not want moisture/steam going into your dessert. When you remove the lid, be careful you don’t dump that water back into the pudding.
  • You really need to chill this Crustless Pumpkin Pie for the recommended time for the best results, especially if you use Erythritol, which is less likely to produce that cooling effect (or you’re less likely to notice it) in a chilled dessert.

VARIATIONS:

  • Use almond milk instead of heavy cream to make this dessert dairy free!

Looking For More Quick And Delicious Fall Recipes? Check These Out!

So whether you’re looking for a low carb dessert for your next holiday get together, or you’re just looking for a pumpkin pie recipe that doesn’t take a ton of effort, you’re sure to love this Crustless Pumpkin Pie! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

Crustless Pumpkin Pie

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

Crustless Pumpkin Pie

Crustless Pumpkin Pie

Perfect, crustless pumpkin pudding pie makes a lovely low carb pumpkin dessert in your Instant Pot or Pressure cooker. This is an easy dump and go dessert.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Course: Desserts

Cuisine: American

Keyword: Crustless Pumpkin Pie, Instant Pot Pumpkin Pie, Pumpkin Pie Pudding

Servings: 6

Calories: 184kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

For Finishing

Instructions

Instant Pot Directions

  • Whisk together the 2 eggs and add all remaining ingredients in the order listed.

  • Grease a 6-inch x 3-inch pan very, very well and cover the bottom with parchment paper. I found this easiest to do with a silicone basting brush so I could get into all the nooks and crannies. 
  • Pour the mixture into the pan.

  • In the inner liner of your instant pot or pressure cooker, place 1.5 cups of water.
  • Place a steamer rack on top of it and place the pan with the pumpkin mixture on the rack.
  • Cover the pan with a silicone lid or aluminum foil.
  • Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.

  • Remove lid carefully, not allowing any of the water on the lid to fall back into the pudding.

  • Chill for 6-8 hours and serve with additional whipped cream. I use this little device for the easiest whipped cream ever. 

Oven Directions

  • Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan.
  • Place the pan into a 13×9 pan and fill that pan halfway up with water.

  • Place the pans into the oven and bake at 350F for 40 minutes.

Watch The Video

  • This is an easy dump and go recipe. Just mix everything in a bowl, cook, chill and serve.
  • The hardest thing about this is to ensure that you have greased that pan extremely well. Do not use a springform or push pan because when I tried that, the pudding starts to leak badly and you’ll lose a lot of it. Thoroughly grease a baking pan well, let it cool a bit, and then empty it out onto a plate.
  • Definitely cover this with a lid or aluminum foil as you do not want moisture/steam going into your dessert. When you remove the lid, be careful you don’t dump that water back into the pudding.
  • You really need to chill this dessert for the recommended time for the best results, especially if you use Erythritol, which is less likely to produce that cooling effect (or you’re less likely to notice it) in a chilled dessert.

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Nutrition

Calories: 184kcal | Carbohydrates: 8g | Protein: 3g | Fat: 16g | Fiber: 2g | Sugar: 2g

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Originally Published October 23, 2018

Don’t forget to check out my Keto Desserts Cookbook! 

Featuring recipes for many classic, high-carb favorites that have been reworked to be “fat bombs,” which help keep your macros in balance, as well as prevent you from craving all the things you usually can’t eat when you’re trying to lose weight.

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