Keto Mini Crustless Pumpkin Pie
Keto Mini Crustless Pumpkin Pie is a delightful twist on the classic fall favorite, perfectly suited for those following a low-carb lifestyle. With its creamy texture and rich pumpkin flavor, this dessert is not only delicious but also incredibly simple to whip up. Whether you’re looking to impress guests at a holiday gathering or want a guilt-free treat for your family, these mini pies are sure to become a staple in your kitchen!
Why you’ll love this dish
This recipe has all the charm of traditional pumpkin pie but without the unnecessary carbs. You’ll appreciate how quick and easy it is to assemble, making it ideal for weeknight desserts or special occasions alike. Plus, it’s perfect for satisfying sweet cravings while staying true to a ketogenic diet. Families love it, and kids will happily devour these mini pies without even realizing they’re eating something nutritious!
"I made these for Thanksgiving, and everyone raved about them! They’re not only low-carb but just as tasty as regular pumpkin pie. I’m definitely adding this to my holiday dessert rotation!" — Jamie T.
The cooking process explained
Preparing these Keto Mini Crustless Pumpkin Pies is a breeze. To kick things off, you’ll start by preheating your oven. While the oven warms up, gather your ingredients and get ready for a quick mixing process. After combining everything, simply pour the mixture into prepared ramekins and bake. You’ll be enjoying your pies in no time!
What you’ll need
Gather these items to create your Keto Mini Crustless Pumpkin Pies:
- 1 can (15oz) pumpkin puree (not pumpkin pie filling)
- 1 cup unsweetened almond milk
- 1/2 cup Swerve brown sugar sweetener
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Whipped cream topping (optional)
Feel free to play around with ingredients. If you’re out of almond milk, coconut milk can work as a great substitute.
Step-by-step instructions
- Preheat your oven to 425°F.
- In a medium or large bowl, whisk the eggs until well-beaten.
- Add the pumpkin puree, almond milk, Swerve, pumpkin pie spice, cinnamon, and vanilla extract. Whisk until everything is smooth and well combined.
- Spray six ramekins with nonstick cooking spray and evenly distribute the mixture into each one.
- Bake in the preheated oven for 15 minutes.
- After 15 minutes, reduce the oven temperature to 350°F and continue baking for an additional 30 minutes. Check after 25 minutes to ensure they don’t burn.
- Once done, remove the ramekins from the oven and allow them to cool for an hour.
- Serve with whipped cream on top, or refrigerate and enjoy chilled.
Best ways to enjoy it
These Keto Mini Crustless Pumpkin Pies shine when served with a dollop of whipped cream. Consider adding a sprinkle of cinnamon or a dash of nutmeg on top for an extra layer of flavor. They also pair wonderfully with a hot cup of coffee or tea, making them perfect for a cozy afternoon treat or a festive holiday dessert table.
Storage and reheating tips
If you have any leftovers, storing them is super simple. Keep the mini pies in an airtight container in the fridge for up to five days. You can also freeze them for longer storage; just thaw them in the fridge overnight before enjoying. For reheating, a quick stint in the microwave will do the trick—just be sure to heat them gently to maintain their creamy texture.
Helpful cooking tips
To ensure your pies come out perfectly every time, make sure your oven is properly preheated before baking. If you want a more intense pumpkin flavor, feel free to increase the amount of pumpkin puree slightly. Lastly, switch up the spices to experiment with different flavor profiles—adding a pinch of ginger or nutmeg can take these mini pies to the next level!
Creative twists
Feeling adventurous? Try adding chocolate chips or nuts into the mixture for a delightful surprise in every bite. You can also experiment with flavored extracts, like almond or hazelnut, to give your pumpkin pies a unique twist. For a seasonal spin, consider topping them with crushed pecans and a drizzle of sugar-free caramel sauce.
Your questions answered
How long does it take to prepare?
The total time for making these pies, including baking and cooling, is about 1 hour and 45 minutes—most of which is baking time.
Can I use regular milk instead of almond milk?
Yes! You can substitute regular milk if you don’t need to maintain a dairy-free or low-carb diet.
How can I make it dairy-free?
To keep it dairy-free, stick with almond milk or other plant-based milk options. Also, use dairy-free whipped cream or skip the topping altogether for a delicious pie.
Can I store them in the freezer?
Definitely! These mini pies can be frozen for up to three months in an airtight container. Just remember to thaw in the fridge before consumption.
Keto Mini Crustless Pumpkin Pie
Ingredients
Method
- Preheat your oven to 425°F.
- In a medium or large bowl, whisk the eggs until well-beaten.
- Add the pumpkin puree, almond milk, Swerve, pumpkin pie spice, cinnamon, and vanilla extract. Whisk until everything is smooth and well combined.
- Spray six ramekins with nonstick cooking spray and evenly distribute the mixture into each one.
- Bake in the preheated oven for 15 minutes.
- After 15 minutes, reduce the oven temperature to 350°F and continue baking for an additional 30 minutes. Check after 25 minutes to ensure they don’t burn.
- Once done, remove the ramekins from the oven and allow them to cool for an hour.
- Serve with whipped cream on top, or refrigerate and enjoy chilled.
