Pumpkin Pie



If you’re a chocoholic, this crustless Keto Chocolate Pumpkin Pie is for  you!  Laced with cinnamon this delicious pie reminds me of spiced  Mexican chocolate. This easy sugar free pumpkin pie takes just minutes  to put together and will satisfy all your fall pumpkin cravings.

Chocolate Pumpkin Pie

Serve this Keto Chocolate Pumpkin Pie topped with fresh whipped cream  and if you really feel like being decadent, drizzle it all with a keto  friendly chocolate sauce!

Fresh or Canned Pumpkin?

For the sake of simplicity, I prefer to use canned pumpkin puree and I  always have a can or two on hand. Homemade or fresh pumpkin puree can  make the final pie watery so if using fresh pumpkin, be sure to blot it  with paper towels to remove as much liquid as possible.

Making the Crustless Keto Chocolate Pumpkin Pie

The filling to this pie is similar to a traditional pumpkin pie with  just a few simple changes.  A can of pumpkin puree gets combined with  eggs, salt, cinnamon, low carb sweetener, cocoa, a bit of coconut flour  and vanilla.  I like to use allulose or a sweetener blend with allulose for baking, but your favorite sweetener will work!  Also, I love to Rodelle Cocoa in any recipe where the chocolate is front and center.  It has amazing,  rich chocolate flavor and is my go-to for chocolatey goodness!

Chocolate Pumpkin Pie


8 serving




55 minutes



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Cowboy Keto Cookie

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