Nothing says fall like a cozy Pumpkin Pie, and these Keto Mini Pumpkin Pies are the perfect bite-sized treat! This crustless pumpkin pie recipe has a rich pumpkin filling, they’re perfect for your next holiday gathering or just because. If you are like me, you will be enjoying pumpkin pie all year long. This crustless keto pumpkin pie recipe is one of my favorite pumpkin desserts to enjoy!
Keto Mini Crustless Pumpkin Pies
When you are craving pumpkin pie but want to stay away from the carbs, you need these keto mini pumpkin pies. Sugar free and low in carbs, it doesn’t get any better than this. I could eat pumpkin pie all day long but I need to stay on track and eat healthy. This keto crustless pumpkin pie is something that I can make, enjoy and stay on track. Use this recipe to get ready for Thanksgiving or anytime you need that pumpkin flavor.
I made this recipe a mini keto pumpkin pie recipe because when it comes to keto desserts I tend to be the only one eating them. My family is perfectly ok with main dishes but not so much a fan of giving up their “normal” desserts so I like to make them individual desserts. It also makes it easy to freeze them and then pop them out of the freezer for when I want to have one with out doing a lot of work for my own dessert.
While this crustless pumpkin pie with keto pumpkin pie filling is perfect for a holiday like Thanksgiving it is also perfect for anyone who just loves pumpkin pie. I took the classic recipe that I love, made some changes and came up with a pumpkin pie that is perfect for anyone on a low carb diet or a keto diet. This sugar-free keto pumpkin pie recipe is one that I make many times through out the year just because I love them. It really helps me to stick to a law carb lifestyle when I have sweet treats that I love like this easy recipe.
If you are looking for a low carb pumpkin pie that tastes just like traditional pumpkin pie then you are going to love this easy keto pumpkin pie recipe. If you are wanting a more traditional keto pumpkin pie with a crust, check out our keto pumpkin pie with walnut pie crust, but this one is the best keto pumpkin pie recipe without crust.
Holiday Meal Recipes
How many carbs are in pumpkin?
Pumpkin is actually high in carb at 13 grams however, there is also 7 grams of fiber. That brings the net carbs down significantly. The net carbs of pumpkin is grams per serving and that brings the carb count on the keto mini pumpkin pies way down. There are just 3 grams of net carbs per serving.
What kind of sweetener can I use in this recipe?
I am using monkfruit in this easy low carb pumpkin pie recipe. You could use erythritol or swerve if you prefer or if you have a favorite keto sweetener you can use that to but it is important that it is a granular sweetener. If you don’t like the taste of either of those, you could try using stevia. Just make sure to check the conversion because stevia is much sweeter than sugar. You don’t want to over do it and make your pies too sweet.
Is There a Non-Dairy Substitute for Heavy Cream
There are a few substitutes that you could use when making this delicious sugar-free pie a dairy-free pumpkin pie. I like to use coconut cream when I am making something dairy free and it calls for heavy cream. I have, also, used coconut milk with great success. You could also use almond milk or cashew milk. Just make sure that it is unsweetened and has no additives.
How to Store Mini Pumpkin Pies
You want to store the pumpkin pie in the refrigerator for the best results. When you keep it store in the fridge, covered well, it will last for about 4 to 5 days.
Freezing Keto Mini Pumpkin Pie
You can absolutely freeze these pies. I would recommend freezing them without any topping. Whipped cream does not freeze well. Put them in a freezer safe container or a freezer bag and they will last for about 2 months in the freezer. When you are ready to eat them, just let them thaw on the counter for about an hour before serving.
Should I Use Canned Pumpkin Puree or Homemade Pumpkin Puree
I love to make homemade pumpkin puree. I think it has the best flavor. It also has less ingredients and no preservatives when you make your own pumpkin puree at home. People think that is hard to make homemade puree but it is truly very easy.
If you do not have homemade puree on hand or don’t have time to make it, you can use store bought canned puree. You want to make sure you are not buying pumpkin pie filling. This is different. It contains flour and it is already sweetened. This will mess up the number of carbs in this recipe and make them not suitable for a low carb, keto diet.
Tips for Making Keto Mini Crustless Pumpkin Pie
- I am using a muffin tin to make my mini pies. If you want, you can use oven safe ramekins as well.
- If you are using a sweetener other than monkfruit, make sure you check the sweetness ratio. Some sugar substitutes are not a one to one ratio when it comes to exchanges.
- Cook completely. You will know the crustless pies are fully cooked when the toothpick comes out clean when you poke the mini pies.
How to Serve Keto Pumpkin Pie
I like to heat the mini keto pumpkin pie in the microwave and then top it with whipped cream. To keep things fully keto I make homemade keto whipped cream and it is delicious on top!
Crustless Mini Keto Pumpkin Pies Ingredients
- pumpkin puree. Store bought or homemade pumpkin purée will work for this recipe.
- heavy whipping cream
- pumpkin pie spice.
- Lakanto Monkfruit. This is my prefered sugar free sweetener to use when making a sugar-free pumpkin pie but you can also use the other ones that we have discussed above.
How to Make Mini Sugar-free Pumpkin Pie
In a large mixing bowl add the pumpkin puree and the eggs. Use a whisk and mix well.
Once the pumpkin mixture is mixed well add in the heavy cream and mix well.
Add in the pumpkin spice, salt, and Lakanto monkfruit and mix well.
Spray a 12-count muffin tin with nonstick cooking spray.
Pour the pumpkin pie into the muffin tins with an equal amount in each one.
Bake at 425 for 10 mins and then turn down to temperature to 350 and bake for another 30- 40 mins.
Use a toothpick to check and make sure they are cooked completely. The toothpick will come out clean when they are. Once they are fully baked remove them from the oven and let cool for 15 minutes. You can place them on a cooling rack after the first 15 minutes of cooling to finish.
Keto Pumpkin Recipes
- Pumpkin Spice Frappuccino
- Keto Pumpkin Pie Dessert Lasagna
- Pumpkin Pie Chaffle
- Salted Caramel Pumpkin Latte
- Pumpkin Spice whipped coffee
Keto Mini Pumpkin Pies
- 1 3/4 cup pumpkin puree
- 1 cup heavy cream
- 2 eggs
- 2.5 Tbsp pumpkin pie spice
- 1/2 cup Lakanto Monkfruit
- 1/4 tsp salt
- In a large bowl add the pumpkin puree and the eggs. Use a whisk and mix well.
- Once mixed well add in the heavy cream and mix well.
- Add in the pumpkin spice, salt and Lakanto monkfruit and mix well.
- Spray a 12 count muffin tin with non stick cooking spray.
- Pour the pumpkin pie into the muffin tins with an equal amount in each one.
- Bake at 425 for 10 mins and then turn down to temperature to 350 and bake for another 30- 40 mins.
- Use a toothpick to check and make sure they are cooked completely. The toothpick will come out clean when they are. Once they are fully baked remove from the oven and let cool for 15 minutes.
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