Crustless Pumpkin Pie – Keto, Gluten Free – Sweetashoney – Fastest way to lose 20 pounds

A 30-minute crustless pumpkin pie for a delicious low-carb dinner and perfect to use with all your summer zucchini. You’ll love this light and satisfying protein pie with cheese eggs, juicy shredded zucchini and low-carb coconut flour to keep your carbs under control.

Quiche with Keto zucchini

What is a pie without a crust?

A pie without a crust, also known as a quiche without a crust, is a light dish, similar to a quiche, but made without a crust. As a result, a pie without a crust is much lighter, faster and healthier because it contains less saturated fat or carbohydrates.

Are crustless pies keto friendly?

Not all crustless pies are keto friendly, as most use a mixture of baking or white flour in the egg mixture. These options add carbs to the plate.

Quiche with crustless zucchini

That’s why I’m sharing a crustless pumpkin pie with coconut flour, a low-carb keto flour that keeps the whole meal at 4 grams of net carbs per slice.

How to make pumpkin pie without crust?

Crustless zucchini pie is the easiest summer dinner! It is perfect to use all garden pumpkins or summer pumpkins and all you need to make this pumpkin pie are just a few ingredients.


To make a low-carb, low-carb pumpkin pie, you need:

  • Shredded short zucchini – a low-carb vegetable. Read my paragraph below and look at my pictures to see how to chop and drain zucchini to make crustless pumpkin quiche.
  • Crumbled cheese – I like to combine two flavors of cheese, sharp cheddar and Emmental or cheddar and parmesan. Do not use parmesan in the box. You have to use hard cheese! If you prefer low-fat cheese, you can use low-fat shredded cheese, such as hard goat gouda cheese. Find out why most cheeses are keto-friendly.
  • eggs – a keto-friendly source of protein.
  • sour cream or almond milk for a dairy-free crustless pie.
  • Salt and pepper
  • Garlic powder
  • Green onions or chives.
  • coconut flour or almond flour – both are gluten-free, low-carbohydrate flours, perfect for making a low-carb, keto-friendly, keto-free pie.

Grease the tray

First, preheat the oven to 400 ° F (200 ° C). Grease a 9-inch-diameter round pie plate with olive oil or cooking spray. Set aside.

Pumpkin pie without crust

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Pour and drain the zucchini

The key to making a delicious crustless pumpkin quiche is to grind and drain the zucchini. In fact, 95% of pumpkins are made from water and release a large amount of liquid into the recipes if they are not drained.

To avoid a quiche flowing without a crust, you must first drain the zucchini. Let me explain how to prepare your pumpkins or yellow summer zucchini to make this recipe for keto pumpkin pie.

For this recipe I used 2 medium zucchini. First, cut the ends of the pumpkins and keep the skin to add fiber and nutrients.

Then, using a hand grater or food processor with a smaller grater accessory, chop the zucchini.

Finally, place the chopped zucchini in the center of a clean towel, wrap and squeeze the zucchini to extract all the pumpkin juice.

Discard the zucchini juice and keep the shredded zucchini drained in the baking tray.

Now combine half of the shredded cheese with the shredded zucchini directly into the baking tray. Spread evenly in the bowl and set aside.

Cutting pumpkins

If you don’t have a hand grater at home, you can still make this recipe. First, use a sharp knife and cut the zucchini into 1/4 inch slices. Place half of the zucchini slices in the pie tray, sprinkle 1/2 cup chopped cheese, then add the remaining slices and 1/2 cup remaining cheese.

Finally, pour the egg batter over it.

Egg dough

In a large bowl, beat eggs, sour cream, garlic powder, sliced ​​green onions, coconut flour, salt and pepper.

Pour the egg mixture over the zucchini and cheese.

How to make Pumpkin Pumpkin without Keto Crust

Sprinkle 1 cup of remaining cheese over the entire pie.


Bake in the central oven rack at 400 ° F (200 ° C) until the top turns golden brown, the sides are set and a knife inserted in the middle of the pie comes out clean.

Serving ideas

A crustless pie is a delicious light dinner served with a cold garnish, such as lettuce or spinach salad.

You can also serve this pumpkin pie for brunch or summer breakfast.

This pumpkin pie is also delicious topped with:

  • Sour cream
  • Avocado dip
  • Quick sauce
  • Chopped fresh herbs such as flat parsley, chives or green onions.

Keto zucchini pie

Go ahead

You can make this pumpkin pie without crust beforehand and serve it the next day for brunch or lunch. There are two options:

Bake the pie the day before and reheat it in the preheated oven at 150 ° C (300 ° F), just before serving.

Assemble the pie in the pie plate, wrap the top with plastic wrap and keep it in the fridge until the next day. Bake in the preheated oven at 400 ° F (200 ° C), just before serving.


You can keep this pie in the fridge for up to 4 days. To do this, cover or wrap the pie tray with plastic wrap and place it on the top shelf of the refrigerator. You can also freeze the pie completely or cut it into an airtight box.

Thaw the pumpkin pie the day before and heat it in the oven. Don’t freeze the pumpkin pie without the unripe crust! The eggs must be boiled to be frozen.

Keto crustless zucchini pie


If you have food allergies or are missing some of the ingredients in this recipe, here are some alternatives to choose from:

  • Zucchini – yellow squash or spaghetti squashes act as substitutes.
  • sour cream – can be replaced with dairy-free options, such as almond milk or canned coconut.
  • Coconut flour – change with 6 tablespoons of almond flour.

More zucchini recipes

In the summer, we all have a lot of fresh garden pumpkins. That’s why I created so many pumpkin recipes, and below I share my favorite for you to try.

Zucchini casserole with sour cream
Keto Zucchini pizza casserole
Keto Zucchini Meatballs Easy and healthy
Keto Zucchini french fries with almond flour

Did you make this recipe for keto pumpkin pie? Share a review or comment below to let me know how it goes!

XOXO Carine

Recipe card

Quiche with Keto zucchini

Pumpkin Quiche with Crustless Pumpkin

4.1gNet carbohydrates

This Keto Crustless Pumpkin Pie is a light, low carb dinner for all summer zucchini to use!

Preparation time: 10 min

Preparation time: 25 min

Total time: 35 min

Net carbohydrates 4.1g

Fatty 25.4g

Protein 19.3g

Calories 328.2kcal

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  • Preheat the oven to 400 ° F (200 ° C).

  • Lightly grease a 9-inch round pan with coconut oil or olive oil. Set aside.

  • Chop the zucchini with the skin using a hand grater or food processor. Put the grated zucchini in a clean towel, wrap the zucchini tightly in the towel to squeeze all the water. Discard the zucchini water.

  • Put the drained chopped zucchini in the round quiche tray and use a fork to combine evenly with 1 cup of chopped cheese (I used 1/2 cup chopped cheddar and 1/2 cup chopped Emmental). Follow my photo above in this visual aid post. Set aside.

  • In a bowl, combine eggs, sour cream, salt, pepper, garlic powder, coconut flour and green onions.

  • Pour the egg mixture over the pumpkin / cheese mixture.

  • Sprinkle the remaining cheese over the pie.

  • Bake for 30-40 minutes or until the eggs are hardened, and a knife inserted in the center of the pie comes out clean.

  • Serve hot with a green salad.

Nutritional information

Pumpkin Quiche with Crustless Pumpkin

Quantity per serving (1 slice)

Calories 328.2
Calories from fat 229

% Daily value *

Fatty 25.4 g39%

Saturated fat 14.2 g89%

Trans fats 0.1 g

Polyunsaturated fats 1.9 g

Monounsaturated fats 7.6 g

Cholesterol 311.5 mg104%

Sodium 457.2 mg20%

Potassium 272.7 mg8%

Carbohydrates 5.6 g2%

1.5 g fiber6%

sugar 2 g2%

Protein 19.3 g39%

Vitamin A 1155.9 IU2. 3%

Vitamin B12 1.4 pg2. 3%

C vitamin 9.1 mg11%

Vitamin D 1.7 pg11%

Calcium 341.6 mg34%

Iron 1.7 mg9%

Magnesium 30.9 mg8%

Zinc 2.4 mg16%

Net carbohydrates 4.1 g

* Daily percentage values ​​are based on a 2000 calorie diet.

Keto crustless zucchini pie

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