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

Scale

1 can (15 oz) pumpkin puree (unsweetened)
2 large eggs
1/2 cup heavy cream
1/2 cup powdered erythritol (or preferred keto sweetener)
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
Pinch of salt

Whipped cream for topping

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Instructions

Preheat oven to 350°F (175°C). Grease 6 ramekins or a muffin tin.
In a bowl, whisk together pumpkin puree, eggs, cream, erythritol, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
Divide mixture evenly among ramekins.
Place ramekins on a baking sheet and bake for 28–32 minutes, until centers are just set.
Cool to room temperature, then refrigerate for at least 1 hour.

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.