Keto Crockpot Crustless Pumpkin Pie Pudding Recipe

Introduction

If you’re craving a sweet dessert without the carbs, this Keto Crockpot Crustless Pumpkin Pie Pudding is the perfect treat. Creamy, warmly spiced, and naturally low-carb, it offers all the comfort of pumpkin pie without a crust. Plus, using a crockpot means you can set it and forget it while the flavors develop beautifully.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• ½ cup erythritol or your favorite keto sweetener
• 2 large eggs, beaten
• 2 tablespoons butter, melted
• 1 ¼ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ⅛ teaspoon ground ginger
• 2 teaspoons vanilla extract
• Whipped cream (optional, for serving)

Instructions

1. Step 1: Lightly grease the inside of your crockpot using non-stick spray or melted butter to prevent sticking.
2. Step 2: In a large bowl, combine the pumpkin puree, heavy cream, erythritol, beaten eggs, melted butter, cinnamon, nutmeg, cloves, ginger, and vanilla extract. Whisk everything together by hand until the mixture is smooth and well blended.
3. Step 3: Pour the mixture into the prepared crockpot and cover with the lid.
4. Step 4: Cook on high for 3-4 hours or on low for about 6 hours. After the minimum cooking time, check every 30 minutes by inserting a knife or toothpick in the center; it should come out mostly clean when done. The pudding should be set but still moist.
5. Step 5: Allow the pudding to cool to room temperature in the crockpot before serving.
6. Step 6: Spoon the pudding into bowls and top with whipped cream if desired. Enjoy your crustless pumpkin pie pudding!

Tips & Variations

• Use full-fat coconut milk instead of heavy cream for a dairy-free alternative.
• Adjust the sweetness by using a blend of erythritol and a few drops of liquid stevia for a balanced taste.
• Try adding a pinch of allspice or a splash of almond extract for a deeper flavor profile.
• For portion control, cook the pudding in individual ramekins placed inside the crockpot.

Storage

Store leftover pudding in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or enjoy cold. If reheating, warm it in short intervals to avoid curdling or drying out the pudding.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin that has been cooked and pureed until smooth. Just ensure it has a similar consistency to canned pumpkin puree for best results.

Is this recipe suitable for a dairy-free diet?

Absolutely. Swap heavy cream with full-fat coconut milk and replace butter with coconut oil or vegan margarine to make this pudding dairy-free while keeping it rich and creamy.

Keto Crockpot Crustless Pumpkin Pie Pudding Recipe

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★★★★★

4.7 from 62 reviews

This Keto Crockpot Crustless Pumpkin Pie Pudding is a creamy, low-carb dessert perfect for those following a keto or gluten-free diet. Made with pumpkin puree, warm spices, and sweetened with erythritol, it delivers all the comforting fall flavors of a traditional pumpkin pie without the crust. Slow-cooked in a crockpot, this easy-to-make pudding is set-it-and-forget-it deliciousness ideal for holiday gatherings or a guilt-free treat any time.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 3 to 6 hours (depending on crockpot setting)
• Total Time: 3 hours 10 minutes to 6 hours 10 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Slow Cooking
• Cuisine: American
• Diet: Keto, Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• ½ cup erythritol or your favorite keto sweetener
• 2 large eggs, beaten
• 2 tablespoons butter, melted
• 1 ¼ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ⅛ teaspoon ground ginger
• 2 teaspoons vanilla extract

For Serving

• Whipped cream (optional)

Instructions

1. Prepare the Crockpot: Lightly grease the inside of your crockpot using non-stick spray or melted butter. This step is essential to prevent the pudding from sticking during the long cooking process.
2. Mix Ingredients: In a large mixing bowl, combine the pumpkin puree, heavy cream, erythritol, beaten eggs, melted butter, and all the spices (cinnamon, nutmeg, cloves, and ginger). Add the vanilla extract last. Whisk everything thoroughly by hand until you have a smooth, well-incorporated mixture without lumps.
3. Transfer and Cook: Pour the prepared pumpkin mixture into the greased crockpot. Cover with the lid and set to cook on high for 3 to 4 hours, or on low for about 6 hours. After 2 hours on high or 3 hours on low, check the pudding’s doneness every 30 minutes by inserting a knife or toothpick in the center; it should come out mostly clean. The pudding should be set but still slightly moist, with a light browning on top.
4. Cool and Serve: Once cooked, allow the pudding to cool in the crockpot to room temperature. This helps the flavors meld and the texture to firm up. Spoon the pudding into individual serving dishes and top each with a dollop of whipped cream if desired for added richness and flavor.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and preservatives.
• Adjust sweetness by tasting the mixture before cooking; you can substitute erythritol with allulose, stevia, or monk fruit as preferred.
• For a dairy-free version, replace heavy cream with full-fat coconut milk and butter with coconut oil or vegan margarine.
• Cooking times may vary slightly depending on your crockpot model; check periodically to avoid overcooking.
• Leftover pudding can be refrigerated and enjoyed within 3-4 days.
• Small ramekins can be used inside the crockpot for portioned servings.

Keywords: keto pumpkin pie pudding, crustless pumpkin dessert, crockpot pumpkin pie, low-carb pumpkin dessert, keto crockpot dessert, sugar-free pumpkin pudding, gluten free pumpkin pie