Low Carb Mini Pumpkin Pies | 9 Secrets for Creamy Keto Treats
Low carb mini pumpkin pies are the perfect fall dessert for anyone craving pumpkin spice without the sugar. The first time I baked these, the kitchen filled with the scent of cinnamon, cloves, and nutmeg, instantly making me feel like the holidays had arrived. These little pies are creamy, rich, and full of flavor, just like a classic pumpkin pie, but they are completely guilt free. Each bite proves that you can enjoy an easy keto pumpkin pie while staying on track with your goals.
Low Carb Mini Pumpkin Pies
Ingredients
Equipment
Method
- Mix almond flour, powdered erythritol, and salt. Cut in cold butter until crumbly. Add egg yolk and water to form a dough.
- Press the crust dough into muffin cups. Bake at 350°F (175°C) for 8–10 minutes until lightly golden. Cool.
- Beat softened cream cheese with powdered erythritol until smooth. Add pumpkin puree, eggs, vanilla, and all spices. Blend until creamy.
- Spoon filling into cooled crusts or greased muffin cups for crustless pies.
- Bake at 325°F (160°C) for 20–25 minutes until edges are set and centers are slightly jiggly.
- Cool completely and refrigerate at least 2 hours before serving. Top with whipped cream.
Nutrition
Notes
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Why you will love this keto friendly pumpkin pie recipe
Low carb mini pumpkin pies bring comfort and flavor to your dessert table. These are the top reasons bakers love them:
- Keto friendly pumpkin pie is sugar free and satisfying.
- The individual size makes them perfect for parties and meal prep.
- You can make them with a crust or prepare them as a low carb pumpkin pie crustless option.
- They are a reliable low carb pumpkin recipe for holidays and cozy weekends.
- The texture is creamy and smooth while keeping carbs low.
Ingredients for the best sugar free pumpkin pie
You only need pantry basics to whip up this dessert.
Crust Ingredients
- 1 ½ cups almond flour
- ¼ cup powdered erythritol
- ¼ teaspoon salt
- ¼ cup cold butter cut into cubes
- 1 large egg yolk
- 1 to 2 tablespoons cold water
Filling Ingredients
- 1 can pumpkin puree 15 oz not pumpkin pie filling
- 8 oz cream cheese softened
- ½ cup powdered erythritol
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- Pinch of ground cloves
- Pinch of ground nutmeg
- Pinch of salt
- Keto whipped cream for topping
How to make keto pumpkin pie step by step
- Prepare the crust by mixing almond flour, erythritol, and salt. Cut in cold butter until crumbly. Add egg yolk and water until dough forms. Press into muffin cups and bake at 350°F for 8 to 10 minutes.
- Beat cream cheese with powdered erythritol until smooth. Add pumpkin puree, eggs, vanilla, and spices. Blend until creamy.
- Spoon filling into the cooled crusts or directly into greased muffin cups for crustless pumpkin pie. Bake at 325°F for 20 to 25 minutes until edges are set and centers are slightly jiggly.
- Cool completely, refrigerate for at least 2 hours, and top with whipped cream before serving.
How to serve low carb pumpkin pie
- Serve with keto whipped cream and a sprinkle of cinnamon.
- Create a crustless pumpkin pie version for a lighter treat.
- Add a drizzle of sugar free caramel for a festive touch.
- Present them on a holiday dessert platter with other low carb mini pumpkin pies.
Tips for perfect low carb pumpkin pie
- Use pumpkin puree only and avoid canned pumpkin pie filling.
- Allow the pies to chill for at least two hours so the texture sets.
- Use room temperature eggs and cream cheese for a lump free filling.
- For a crisp crust bake it slightly longer before adding the filling.
Common mistakes to avoid
- Overbaking the pies which makes the texture dry.
- Forgetting liners when baking since almond crust can stick.
- Using sweetened pumpkin filling which ruins macros.
- Skipping the chilling time which prevents the pies from firming up.
Storage and reheating instructions
- Store in the refrigerator in an airtight container for up to 5 days.
- Freeze individually wrapped pies for up to 2 months.
- Reheat gently in the microwave for 10 to 15 seconds or enjoy chilled straight from the fridge.
FAQ about crustless pumpkin pie and keto baking
Can I make these pies crustless?
Yes you can prepare them without crust for an easy crustless pumpkin pie.
Which sweetener works best?
Powdered erythritol monk fruit or allulose are all excellent choices for sugar free pumpkin pie.
Can I make these ahead of time?
Yes low carb mini pumpkin pies can be made several days in advance and taste even better chilled.
Do I have to prebake the crust?
Yes prebaking is necessary for a crisp low carb pumpkin pie crust.
Conclusion
Low carb mini pumpkin pies are creamy spiced and perfectly portioned. This easy keto pumpkin pie recipe proves that dessert can be festive without sugar. Whether you make a keto pumpkin pie with a crust or prepare it as a crustless pumpkin pie you will have a holiday treat that feels indulgent yet fits into a low carb lifestyle. Save this sugar free pumpkin pie for your Thanksgiving table and share it with family and friends who love wholesome fall desserts.
