Your Instant Pot Headmistress is here with a fab Thanksgiving recipe! Need a gluten free dessert that won’t use up precious oven space during meal prep? These Crustless Pumpkin Pie Cups are the perfect recipe! They’re also easy (whisk and pour!) and you can make them a few days in advance.

The biggest setback in making a paleo, low-carb, or keto pumpkin pie is the crust.

So, let’s ditch the crust. The filling is where it’s at anyway, right?

And who could say no to a pumpkin “pie” topped with toasted marshmallow fluff? The answer is NO ONE.

This recipe is from my newest book, The Big Book of Paleo Pressure Cooking that releases tomorrow!

So, every time I have a spare minute or a block of time I set aside to work on blog-related things I suddenly get a text that someone wants to see our house, so I have to clean it up AGAIN.

You’d think the level of cleanliness would improve because of our constant need to clean, but having four kids kind of blows that theory out of the water. Sigh.

Anyway. One of the most delightful things I learned after using my Instant Pot for a few years is that you can use ramekins or small mason jars to make cute little desserts!

Custards and things like this work BEAUTIFULLY in an electric pressure cooker because of the steamy, hot environment inside the cooker. So do cheesecakes.

In addition to these Crustless Chai Pumpkin Pie Cups (that can easily be made low carb or keto!) I included a few other ramekin/mason jar friendly desserts in my cookbook. Like Brown Sugar Peach Mug Cakes, Salted Caramel Coconut Flan, Peppermint Pots de Creme, and “Peanut” Butter Cup Lava Cakes.

You will love these Pumpkin Pie Cups!

Catering to food allergies or intolerances can be tricky – especially around the holidays. These pumpkin pie cups are gluten free, grain free, dairy free, and refined sugar free. ALSO DELICIOUS. Basically, a unicorn Thanksgiving recipe. AND you can make them low carb. It just keeps getting better and better.

Can we also talk about the toasted marshmallow fluff that goes on top of these? swoon It’s the perfect fluffy, sweet topping for these silky pumpkin cups. It’s totally optional, but, it shouldn’t be.

Instant Pot Pumpkin Pie in a Cup Recipe ingredients

• Egg yolks: Use the whites in the marshmallow fluff!

• Coconut sugar: Or low-carb granulated sweetener, like Swerve

• Pumpkin puree

• Unsweetened almond milk or coconut milk

• Homemade Chai Spice Blend or Pumpkin Pie Spice

• Pinch of sea salt

• Cream of Tartar

• Vanilla Extract

How to make pumpkin pie without crust in the instant pot

1. Whisk together all of the pumpkin pie ingredients.

2. Pour about 1/2 cup of the mixture into each prepared ramekin and cover with a piece of foil.

3. Pour a cup of water and the wire rack into the insert pot of your pressure cooker. Put three ramekins on the rack. If you have another similar rack, place it on top of the ramekins and stack the other ramekins on top.

4. Cook on high pressure.

5. Let the cups cool before putting them in the fridge for a few hours.

6. Make the fluff by putting the egg whites, sweetener, and cream of tartar in a large heat-safe bowl. Place that bowl on a saucepan with an inch or two of water in the bottom. Cook until the sweetener is dissolved and the mixture is warm to the touch.

7. Beat with a hand-held mixture until the whites are fluffy and soft peaks form. Add the vanilla and salt and beat until combined.

8. Top each cup with a big spoonful of the marshmallow fluff and toast it with a hand-held kitchen torch or under an oven broiler for just a few minutes.

Crustless Pumpkin Pie Recipe Tips

• Make sure you cover these tight before cooking them in your Instant Pot. It’s a steamy, steamy place in there and you don’t want extra moisture to get into your cups.

• Chill before eating these. They’re best after they’ve had a chance to hang out in the fridge for a few hours. You can even make them a few days ahead of time.

• Use the marshmallow fluff immediately. You can’t make this ahead of time.

Mini Pumpkin Pie storage

Continue to Content

Pumpkin Pie in a Cup Recipe

Yield: Makes 6 cups

Prep Time: 4 hours 15 minutes

Cook Time: 23 minutes

Additional Time: 22 minutes

Total Time: 5 hours

The biggest setback in making a paleo, low-carb, or keto pumpkin pie is the crust. So, let's ditch the crust and make some crustless pumpkin pie cups! The toasted marshmallow topping makes it extra special.

Print

Ingredients

For the pumpkin pie cups:

• 6 egg yolks
• 2/3 cup coconut sugar (or low-carb granulated sweetener, like Swerve)
• 1 cup pumpkin puree
• 1 cup unsweetened almond milk or coconut milk
• 2 teaspoons Homemade Chai Spice Blend or pumpkin pie spice
• Pinch of sea salt

For the marshmallow fluff:

• 2 egg whites
• 1/3 cup low-carb granulated sweetener, like Swerve
• 1/8 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. Whisk together all of the ingredients in a medium bowl or a large glass measuring cup.
2. Prepare the ramekins with nonstick spray. Pour about 1/2 cup of the mixture into each ramekin. Cover each ramekin tightly with a small piece of aluminum foil.
3. Pour a cup of water and the wire rack into the insert pot of your pressure cooker. Put three ramekins on the rack. If you have another similar rack, place it on top of the ramekins and stack the other ramekins on top. 
4. Close the lid and the steam valve. Set the cooker to high pressure for 8 minutes. Let the cooker release pressure naturally for 15 minutes before releasing any remaining pressure manually.
5. Carefully remove the ramekins from the cooker and let them sit, covered, until they’re cool enough to handle. Transfer them to the fridge and chill for at least 4 hour or until completely cold.
6. A few minutes before you're ready to serve the cups, make the fluff by putting the egg whites, sweetener, and cream of tartar in a large heat-safe bowl. Place that bowl on a saucepan with an inch or two of water in the bottom. Cook over medium-high heat, whisking, until the sweetener is dissolved and the mixture is warm to the touch.
7. Transfer the bowl to a flat work space and beat with a hand-held mixture for about 5-7 minutes until the whites are fluffy and soft peaks form. Add the vanilla and salt and beat until combined.
8. Immediately top each cup with a big spoonful of the marshmallow fluff and toast it with a hand-held kitchen torch or under an oven broiler for just a few minutes.

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