Keto Crockpot Crustless Pumpkin Pie Pudding Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
