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Low Carb Mini Pumpkin Pies with sugar-free creamy pumpkin filling
Callie Brooks

Low Carb Mini Pumpkin Pies

Low carb mini pumpkin pies are the perfect fall dessert, combining cozy pumpkin spice flavor with keto-friendly ingredients for a creamy, rich bite without the sugar. Great for holidays, meal prep, or guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol
  • 1/4 tsp salt
  • 1/4 cup cold butter, cut into cubes
  • 1 large egg yolk
  • 1 to 2 tbsp cold water
  • 15 oz pumpkin puree (not pumpkin pie filling)
  • 8 oz cream cheese, softened
  • 1/2 cup powdered erythritol
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 pinch salt
  • keto whipped cream, for topping

Equipment

  • muffin pan
  • mixing bowls
  • electric mixer
  • spatula
  • measuring cups and spoons

Method
 

  1. Mix almond flour, powdered erythritol, and salt. Cut in cold butter until crumbly. Add egg yolk and water to form a dough.
  2. Press the crust dough into muffin cups. Bake at 350°F (175°C) for 8–10 minutes until lightly golden. Cool.
  3. Beat softened cream cheese with powdered erythritol until smooth. Add pumpkin puree, eggs, vanilla, and all spices. Blend until creamy.
  4. Spoon filling into cooled crusts or greased muffin cups for crustless pies.
  5. Bake at 325°F (160°C) for 20–25 minutes until edges are set and centers are slightly jiggly.
  6. Cool completely and refrigerate at least 2 hours before serving. Top with whipped cream.

Nutrition

Calories: 185kcalCarbohydrates: 5gProtein: 4gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 48mgSodium: 135mgPotassium: 140mgFiber: 1gSugar: 2gVitamin A: 5500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Use room-temperature ingredients for the smoothest filling. These can be made crustless or with a low carb almond flour crust. Allow to chill fully for best texture. Perfect topped with keto whipped cream or a drizzle of sugar-free caramel.

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