Keto Pumpkin Pie Bites – Easy & Delicious Homemade Recipe

A Historical Overview of Pumpkin Pie

Pumpkin pie dates back to early colonial America when settlers adapted Native American pumpkin recipes. By the 17th century, pumpkin custards baked in crusts became popular during harvest festivals, eventually evolving into the Thanksgiving classic we know today. Mini pumpkin pies, like these pumpkin pie bites, are a modern twist—bite-sized, portion-controlled, and perfect for parties. The keto version lightens things up by using almond flour crusts and sugar-free sweeteners while keeping the rich, spiced pumpkin flavor intact.

Keto Pumpkin Pie Bites – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 bites 1x

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Description

These sweet, spiced, and bite-sized keto pumpkin pie bites are everything you love about pumpkin pie in a perfectly portioned treat. Ideal for holiday dessert tables, fall parties, or an after-dinner indulgence, they’re low-carb but packed with flavor. With a buttery almond flour crust and creamy pumpkin filling, topped with whipped cream, they’re the perfect grab-and-go festive dessert.

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Ingredients

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For the Crust:

• 1 1/2 cups almond flour

• 1/4 cup melted butter

• 2 tbsp powdered erythritol

• 1/2 tsp cinnamon

For the Pumpkin Filling:

• 1 cup pumpkin puree (unsweetened)

• 1/3 cup powdered erythritol (or keto sweetener)

• 1 large egg

• 1/3 cup heavy cream

• 1 tsp vanilla extract

• 1 tsp pumpkin pie spice

• 1/2 tsp cinnamon

For Topping:

• Sugar-free whipped cream

• Ground cinnamon for dusting

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Instructions

• Preheat oven to 350°F (175°C). Grease a mini muffin tin.

• Mix almond flour, butter, erythritol, and cinnamon until crumbly. Press into mini muffin cups to form crusts.

• In a bowl, whisk pumpkin puree, erythritol, egg, cream, vanilla, and spices until smooth.

• Spoon filling into each crust.

• Bake for 18–20 minutes until set. Cool completely.

  

 

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Notes

Store in the fridge for up to 5 days.

For a nut-free option, use sunflower seed flour instead of almond flour.

Can be frozen—thaw before serving.

FAQs

1. Can I make pumpkin pie bites ahead of time?
Yes! These are perfect for prepping 1–2 days before serving. Store in the fridge and add whipped cream just before serving.

2. Can I make these dairy-free?
Absolutely. Swap heavy cream for coconut cream and use dairy-free butter or coconut oil in the crust.

3. Can I bake these in a regular muffin tin?
Yes! Just adjust baking time to 22–25 minutes and expect larger, cupcake-sized pies.