Crustless Keto Pumpkin Pie by Joy Sypher

This is my favorite Crustless Keto Pumpkin Pie

It's perfect when you're craving pumpkin pie but want to keep it keto-friendly. This single-serving dessert is made in a ramekin and cooked in an air fryer, making it quick, easy, and guilt-free. I found these adorable ramekins a few years ago but any small dish or bowl will do.

I often make this and freeze in a 1 cup Pyrex ramekin. I add 5 minutes to the cooking time from frozen. You may need to adjust.

Why Crustless and Keto?

Traditional pie crusts are loaded with carbs—definitely not ideal for keto. Skipping the crust saves time and carbs while keeping all the creamy, spiced goodness of pumpkin pie. Plus, cooking it in an air fryer adds a delightful texture to the custard and cuts down on cook time.

Ingredients

This recipe makes 2 ramekin-sized servings:

½ cup pumpkin puree (not pie filling)
1 large egg
¼ cup heavy whipping cream
¼ cup powdered erythritol or keto sweetener
½ tsp vanilla extract
½ tsp pumpkin pie spice
Pinch of salt

What You'll Need

Air fryer
2 ramekins (4–6 oz)
Mixing bowl

Instructions

Make the Custard
Whisk together the pumpkin puree, egg, heavy cream, sweetener, vanilla, spices, and salt in a mixing bowl until smooth and creamy.
Fill the Ramekins
Divide the mixture evenly between the ramekins. Tap lightly on the counter to release air bubbles.
Preheat Your Air Fryer
Set your air fryer to 300°F (150°C). If there's no preheat setting, run it empty for 3–5 minutes.
Cook the Pies
Place the ramekins in the air fryer basket, leaving space between them for airflow. Cook for 12–15 minutes, checking at the 12-minute mark. The edges should be set, but the center should still jiggle slightly. Carefully remove them (they'll be hot!) and let them cool for 5–10 minutes.
Chill and Serve
Refrigerate for at least 1 hour to enhance flavor and texture. Serve with sugar-free whipped cream or a sprinkle of cinnamon if you'd like.

Pro Tips

Sweetener: Taste the batter and adjust sweetness as needed—different sweeteners vary in intensity.
Cooking Time: Air fryers vary, so keep an eye on it near the end. I added 3 minutes for this batch to get a darker crust.
Storage: Cover leftovers with plastic wrap and refrigerate for up to 3 days. Another reason I use Pyrex glass storage. I put the lid on it and can store in the fridge without extra plastic wrap.

Why Use an Air Fryer?

Air fryers are a game-changer for keto desserts. They cook evenly, heat quickly, and give your pie a lightly caramelized top—all while saving time and energy.

Saving time is a big plus for my household. The main reason is not to heat the whole kitchen in the summer. I recently purchased this Air Fryer. The rotisserie option sealed the deal for me. It's perfect for small batches of roasted meats and veggies but can convert to an oven big enough for larger roasts.

Nutritional Info (Per Serving):