A Little History of Pumpkin Pie and Its Keto Twist
Pumpkin pie has been a beloved autumn dessert in America since the 1600s, especially during Thanksgiving. Traditionally made with sugar, milk, and a pastry crust, it’s often rich and high in carbs. With the rise of low-carb and keto lifestyles, bakers reinvented pumpkin pie using almond flour, coconut flour, and sugar substitutes. Mini keto pumpkin pies are a modern twist, giving all the creamy spiced flavor of classic pumpkin pie in individual servings that fit perfectly into a low-carb diet.
Mini Keto Pumpkin Pie – Easy & Delicious Homemade Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 mini pies 1x
Description
These Mini Keto Pumpkin Pies are creamy, spiced, and perfectly portioned—ideal for holiday gatherings or anytime you crave a festive treat without the carbs. Made with an almond flour crust and sweetened with keto-friendly sweetener, they deliver all the cozy flavors of pumpkin pie while staying sugar-free and low-carb. Easy to bake ahead and freezer-friendly, they’re a must-have recipe for keto Thanksgiving dessert tables.
Ingredients
Crust:
-
2 cups almond flour
-
1/4 cup melted butter (unsalted)
-
2 tbsp powdered erythritol (or monk fruit sweetener)
-
1/2 tsp cinnamon
Filling:
-
1 (15 oz) can pumpkin puree
-
1/2 cup heavy cream
-
2 large eggs
-
1/2 cup powdered erythritol (or preferred keto sweetener)
-
1 tsp vanilla extract
-
1 1/2 tsp pumpkin pie spice
-
Pinch of salt
Instructions
-
Preheat oven to 350°F (175°C). Grease a muffin tin or use silicone liners.
-
In a bowl, mix almond flour, butter, sweetener, and cinnamon. Press about 1–2 tbsp into each muffin cup to form a crust.
-
Bake crusts for 8–10 minutes until lightly golden.
-
In another bowl, whisk pumpkin puree, heavy cream, eggs, sweetener, vanilla, spice, and salt until smooth.
-
Pour filling evenly over crusts.
-
Bake for 25–28 minutes, until centers are set but slightly jiggly.
-
Cool completely, then refrigerate at least 2 hours before serving.
-
Top with sugar-free whipped cream and a sprinkle of cinnamon.
Notes
Store in fridge for up to 5 days or freeze for up to 2 months.
Coconut flour can be used instead of almond flour (adjust liquid as needed).
Sweetener amounts can be adjusted to taste.
FAQ Section
1. Can I make these keto pumpkin pies without a crust?
Yes! Simply pour the filling into greased muffin tins or ramekins and bake. They’ll taste like mini pumpkin custards.
2. What’s the best sweetener for keto pumpkin pie?
Powdered erythritol or monk fruit sweetener works best since they dissolve smoothly and won’t leave a gritty texture.
3. Can I freeze mini keto pumpkin pies?
Absolutely! Let them cool completely, then freeze individually. Thaw overnight in the refrigerator before serving.
