Crustless Pumpkin Pie in a Bowl
THM S, low carb, gluten/nut free (dairy-free note below)
Recipe type: THM S, Low Carb
Serves: 1
  • 1 egg
  • -
  • ½ cup canned pumpkin
  • 2 tablespoons heavy whipping cream
  • 2 ¼ teaspoons THM Super Sweet Blend (or more, to taste)
  • 2 teaspoons oat fiber (use gluten free if necessary)
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ⅛ teaspoon xanthan gum (scant)
  • ⅛ teaspoon ground cloves (scant)
  • Dash vanilla extract
  1. Whisk the egg in a small ceramic or glass oven-safe bowl.
  2. Add the rest of the ingredients and whisk again.
  3. Shake the bowl to smooth out the top, then bake at 350* for 30 minutes. The pie should be set and not wet on top but still quite soft in the center. (Better underdone than overbaked.) Let cool on the counter, then refrigerate to chill completely before eating for the best pumpkin pie result. I like to top with a dab of Reddi-wip.
-I tried this pumpkin pie about six times before I finally got the balance of ingredients right, so experiment at your own risk! It didn’t do well in the microwave; it baked too unevenly and wasn’t a good texture.
-I don’t recommend substituting another flour for the oat fiber; it’s a really fine, dry flour that doesn’t make this pie gritty or add any weird flavors. Not all oat fiber brands are created equally. I prefer LifeSource brand (CLICK HERE).
-Jodie F says, "This was so delicious!!! You should know I made mine dairy free with canned coconut milk. I subbed it in place of the whipping cream. It was perfect!!" Please note that the Reddi-wip I used is not dairy free.
Recipe by Briana Thomas at