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Mini Keto Pumpkin Pie Recipe {Low Carb}

With Thanksgiving and Christmas just around the corner, many people are looking for keto-friendly recipes to enjoy with their families. This mini keto pumpkin pie recipe is perfect! It’s easy to make and so delicious that no one will even know it’s great for a ketogenic diet.

Plus, it’s the perfect size for a small dessert after a big meal. Best of all, you can freeze individual servings for later in the fall when you’re craving a low carb pumpkin treat.

Mini keto pumpkin pie on a plate with more in the background

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🍁 ‘Tis the season for baking!

I absolutely love fall! There’s something about the cool, crisp air and the smell of spices in the air that just gets me excited. I love all of the traditional fall activities like going for walks in the leaves and visiting pumpkin patches. And, of course, I love all of the delicious fall food!

One of my favorite things about fall is baking. I love to make all sorts of pies, cookies, and other treats. And, of course, lately I’ve been craving pumpkin pie. I always make a few extra mini pies to freeze so that I can enjoy them later in the season.

This mini keto pumpkin pie recipe is perfect for those who are following a ketogenic diet. It’s low in carbs and high in healthy fats, making it the perfect mini pumpkin pie dessert. Plus, its mini size is perfect for satisfying your sweet tooth and is easy to freeze or save for later.

Close up of a mini keto pumpkin pie with piped keto whipped cream

🎃 Should I use canned pumpkin puree or homemade pumpkin puree?

You can use either canned or homemade for this recipe. I prefer to use homemade pumpkin puree because it’s fresher and has a better flavor. And hey! We work hard for it in the garden!

However, canned pure pumpkin will work just fine for your pumpkin pie filling. If you have extra pumpkin puree left over, save it for a Keto Pumpkin Spice Breakfast Smoothie!

If you’re using canned pumpkin puree, be sure to check the label to make sure it doesn’t have any added sugar. Some brands add sugar or other sweeteners to their pumpkin puree, which you’ll want to avoid if you’re following a low carb diet.

Is pumpkin keto?

Pumpkin can be eaten on a keto diet when it’s planned. It’s fairly low in carbs and high in fiber, making it a great food for keto baking. Plus, it’s packed with nutrients like vitamin A and vitamin K.

Overhead view of mini low carb pumpkin pies on a plate

📏 Keto mini pumpkin pie macros

Let’s take a look at the macros. In this recipe for mini low carb pumpkin pie, one serving is one pie. It has 123 calories3 grams of protein, 12 grams of fat, and 2 grams net carbs per serving.

These macros for a mini low carb pumpkin pie are figured with MyFitnessPal, with the ingredients I use in the recipe. I always recommend figuring out your own with the exact items/brands you use. It’s especially important to determine your own if you’re keeping a close track of net carbs and want to be accurate.

Keto friendly sweeteners

When it comes to keto-friendly sweeteners, there are a few different options to choose from. For example, you can use stevia, monk fruit extract, allulose, or erythritol. All of these sweeteners are natural and low in carbs, making them perfect for the keto diet.

Erythritol – Swerve

If you’re looking for a keto-friendly sweetener that tastes just like sugar, erythritol is a great option. It’s a sugar alcohol that’s naturally found in some fruits and vegetables. Erythritol is also calorie-free and has a glycemic index of zero, making it a good choice for people who are following the keto diet.

Allulose

Or you can also use allulose, which is a type of sugar that’s found in some fruits and vegetables. It’s about 70% as sweet as sugar, but it has zero calories and a glycemic index of zero. Allulose is also low carb and good for ice creams, candies, and things that need to stay soft!

Monk fruit sweetener

Another great keto-friendly sweetener is monk fruit sweetener. It’s made from monk fruit, which is a small fruit that grows in Southeast Asia. It’s sweet and has a slightly fruity taste, making it perfect for adding sweetness to keto recipes. It’s also calorie-free and has a glycemic index of zero.

Stevia

Finally, stevia is another great option for low carb sweeteners. Stevia is made from the stevia plant, and it’s calorie-free and has a glycemic index of zero. Stevia is also about 300 times sweeter than sugar, so you only need a small amount to get the desired sweetness.

Overhead view of muffin tin of keto mini pumpkin pies

🍽 Equipment needed to make mini keto pumpkin pies

Before you begin, gather the kitchen equipment you’ll need to make the gluten free mini pumpkin pies.

🥘 Ingredients in mini low carb pumpkin pie

What are the best ingredients for any sugar free pumpkin pie recipe?

It’s a good idea to buy good quality ingredients when you’re baking mini keto pumpkin pies. Organic and as fresh as possible is always a good rule to follow.

For items like heavy cream and cream cheese, make sure to read the labels to be sure there are no added unnecessary ingredients.

Almond flour, butter, and sweetener on a wooden board

Almond Flour Keto Pie Crust

  • 3/4 cup finely ground almond flour (I prefer to use almond to coconut flour in this recipe)
  • 1/8 tsp salt
  • 2 tablespoons keto approved sweetener (I use Swerve)
  • 3 tablespoons softened butter (You may use melted butter to work in easier.)

Keto Mini Pumpkin Pies Filling

  • 3/4 cup organic pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/3 cup powdered sweetener (Swerve Confectioners)
  • 1/2 cup heavy whipping cream (can sub canned coconut milk or coconut cream for dairy free instead of heavy cream)
  • 2 oz cream cheese
Overhead view of ingredients for keto pumpkin pie filling

Sugar Free Keto Whipped Cream

  • 1/2 cup heavy whipping cream (can sub coconut cream for dairy free)
  • 2 tablespoons powdered sweetener

Pumpkin pie spice

I generally use a good pumpkin pie spice that’s already mixed for this recipe. However, you can also make your own pumpkin spice!

To make your own pumpkin pie spice, mix together the following spices and add in place of pumpkin pie spice in the recipe:

  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg

🔪 Instructions: how to make a mini keto pumpkin pie recipe

To make this mini pumpkin pie recipe, start by preheating your oven temperature to 350 degrees. Then, line a muffin tin with silicone baking cups or spray with nonstick cooking spray. This is what makes them mini pumpkin pies!

Next, make the crust by combining the almond flour, salt, sweetener, and butter in a medium bowl. Stir until the ingredients are well combined and the mixture resembles wet sand.

After that, press one tablespoon of the mixture evenly into the bottom of each muffin cup. Then place the muffin tin in the oven and bake for 10-12 minutes, or until the crust is golden brown.

While the crust is baking, make the filling by combining the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and sweetener in a high-powered blender or stand mixer. Blend until the ingredients are well combined and the pumpkin mixture is smooth.

Next, add in the heavy cream and cream cheese, and blend again until smooth.

Looking into the blender with the pumpkin pie filling blended

After you let the crust cool, pour the sugar free pumpkin pie filling into each muffin cup, filling each one nearly to the top.

⏲ Bake time

Bake for 20-25 minutes, or until the filling is set or cooked completely but with a little wobble. Then chill for at least an hour or until ready to serve.

Finally, make the keto whipped cream by combining the heavy cream and sweetener in a large bowl and whip using a hand or stand mixer.

Blend until stiff peaks form.

Serve the mini pies with a dollop of whipped cream and enjoy a mini pumpkin pie for yourself!

💭 Top tip – Can I make mini crustless pumpkin pie?

Yes, mini keto pumpkin pies can be made without a pie crust if you prefer! Simply leave out the pie crust ingredients and skip steps 2-3 about the crust on the printable recipe card below.

Then all you have to do is bake the mini pies for 20-25 minutes, or until the filling is set. The base of the mini pies will be slightly less firm without the crust, but they’ll still taste great!

That’s it! This mini keto crustless pumpkin pie recipe is perfect for fall gatherings or to have on hand for a quick and easy low carb dessert. I love that it’s so much easier to present and serve than a traditional pumpkin pie.

A fork in the mini keto pumpkin pie on a white plate

🥣 How to store keto mini pumpkin pie

Keto mini pumpkin pies can be stored in the fridge for up to 5 days or in the freezer for up to 3 months. Simply place them in an airtight container and they’ll stay fresh for longer!

When you’re ready to enjoy them, simply thaw the low carb mini pumpkin pies overnight in the fridge or if it’s a last-minute emergency, microwave a mini pumpkin pie for a few seconds until it’s thawed.

If you’ve frozen them without the whipped cream, whip some up and serve your portion with the traditional dollop.

Bite of a mini keto pumpkin pie on a fork

👧 Both adult and kid friendly keto desserts

Mini keto pumpkin pie is the perfect way to enjoy all the flavors of fall and satisfy that pumpkin craving!

Kids especially love the taste and how easy it is for them to eat pumpkin pie! Any kid who loves pumpkin pie will be delighted with this sugar free recipe.

This is one of those delicious recipes that’s simple to follow and yields delicious results every time. Best of all, the individual servings are perfect for packing in your lunch or taking to a party.

I love pumpkin and hopefully, no one will even know they’re eating a low carb pumpkin pie!

Close up of a side view of the mini keto pumpkin pie with a bite out

👩‍🍳 What are your favorite pumpkin recipes other than the low carb mini pumpkin pie (of course!)?

There is so much I love about fall! It’s a lot of fun to get creative with pumpkin recipes.

I also love making keto pumpkin bread, sugar free pumpkin lattes, and low carb pumpkin pancakes. All of these recipes are perfect for the fall season!

Do you have any fall recipes I should try to make keto?

If you’re looking for more low carb pumpkin recipes, take a look at some of my favorites below!

📋 Related low carb recipes: pumpkin!!

Pin the keto pumpkin pie recipe here:

Mini keto pumpkin pies from front and overhead

Printable recipe card

One mini keto pumpkin pie on a white plate with a fork

Mini Keto Pumpkin Pie Recipe

Yield: 12
Prep Time: 10 minutes
Cook Time: 32 minutes
Additional Time: 2 hours
Total Time: 2 hours 42 minutes

This mini keto pumpkin pie recipe is perfect to take to holiday parties or to freeze individual servings for fall. It's so good, no one will even know it's keto-friendly!

Ingredients

Almond Flour Keto Pie Crust

Keto Mini Pumpkin Pies Filling

Sugar Free Whipped Cream

  • 1/2 cup heavy cream
  • 2 tablespoons powdered sweetener

Instructions

    1. Preaheat the oven temperature to 350 degrees. Then, line a muffin tin with silicone baking cups or spray with nonstick cooking spray.
    2. Make the crust by combining the almond flour, salt, sweetener, and butter in a medium sized bowl. Stir until the ingredients are well combined and the mixture resembles wet sand.
    3. Press one tablespoon of the mixture evenly into the bottom of each muffin cup. Then place the muffin tin in the oven and bake for 10-12 minutes, or until the crust is golden brown.
    4. While the crust is baking, make the filling by combining the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and sweetener in a high-powered blender or stand mixer. Blend until the ingredients are well combined and the pumpkin mixture is smooth.
    5. Add in the heavy cream and cream cheese, and blend again until smooth.
    6. Pour the sugar free pumpkin pie filling into each muffin cup, filling each one nearly to the top.
    7. Bake for 20-25 minutes, or until the filling is set or cooked completely but with a little wobble. Then chill for at least an hour or until ready to serve.
    8. Make the keto whipped cream by combining the heavy cream and sweetener in a large bowl and whip using a hand or stand mixer.
    9. Blend until stiff peaks form.
    10. Serve the mini pies with a dollop of whipped cream.
Nutrition Information:
Yield: 12 Serving Size: 1 pie
Amount Per Serving: Calories: 123Total Fat: 12gSaturated Fat: 6gCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gProtein: 3g

*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

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Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

This is as accurate as possible, but it’s best to independently calculate nutritional data and nutrition calories on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.

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This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases. However, I only mention products or services I genuinely love and would recommend to a friend.
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