A Historical Overview of Pumpkin Pie
Pumpkin pie has long been a Thanksgiving tradition in North America, tracing back to early settlers who used pumpkin in custards and savory dishes. The classic pie as we know it—pumpkin custard baked in a pastry crust—gained popularity in the 18th century. But modern variations, like crustless pumpkin pie, simplify the dessert while focusing on the creamy, spiced filling. The keto version keeps the iconic flavor of pumpkin pie while using sugar-free sweeteners and skipping the crust to cut carbs, making it both comforting and diet-friendly.
Mini Keto Crustless Pumpkin Pie – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 mini pies 1x
Description
These smooth, spiced, and perfectly portioned mini keto crustless pumpkin pies are the ultimate fall treat without the guilt. Packed with classic pumpkin pie flavor, they’re ideal for holiday dinners, festive gatherings, or a cozy fall night at home. Since there’s no crust, they’re quick to whip up, bake beautifully in individual ramekins, and taste just like the traditional favorite—without the carbs.
Ingredients
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1 can (15 oz) pumpkin puree (unsweetened)
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2 large eggs
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1/2 cup heavy cream
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1/2 cup powdered erythritol (or preferred keto sweetener)
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1 tsp vanilla extract
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1 1/2 tsp pumpkin pie spice
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1/2 tsp ground cinnamon
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Pinch of salt
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Whipped cream for topping
Instructions
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Preheat oven to 350°F (175°C). Grease 6 ramekins or a muffin tin.
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In a bowl, whisk together pumpkin puree, eggs, cream, erythritol, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
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Divide mixture evenly among ramekins.
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Place ramekins on a baking sheet and bake for 28–32 minutes, until centers are just set.
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Cool to room temperature, then refrigerate for at least 1 hour.
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Serve chilled with whipped cream and a sprinkle of cinnamon.
Notes
For dairy-free, swap heavy cream with coconut cream
Store covered in the fridge for up to 5 days.
Make ahead and serve directly from the ramekins for easy holiday entertaining.
FAQs
1. Can I bake this as one large pie instead of minis?
Yes! Pour the mixture into a pie dish and bake for 40–45 minutes until set.
2. Can I make this recipe dairy-free?
Absolutely—replace heavy cream with coconut cream for a rich, dairy-free alternative.
3. How do I know when the pies are done?
The centers should be slightly jiggly but set. They will firm up as they cool in the fridge.
