Discover the Delight of Keto Mini Crustless Pumpkin Pie
Why You’ll Love This Recipe
- Low-Carb & Keto-Friendly: Indulge in the warm, spicy flavors of pumpkin pie without breaking your keto diet. This mini crustless version keeps carbs in check while satisfying your sweet tooth.
- Quick & Easy to Make: With simple ingredients and straightforward steps, you can whip up these adorable mini pies in under an hour. Perfect for busy weeknights or last-minute dessert cravings!
- Healthy & Delicious: Made with wholesome pumpkin, almond milk, and natural sweeteners, this dessert is not only tasty but also nourishing. Plus, it’s gluten-free and dairy-free-friendly!
- Perfect for Sharing & Presentation: These mini pies are charming and perfect for serving at parties, family dinners, or cozy nights in. They look adorable and taste even better!
Introduction: A Fun & Fluffy Pumpkin Pie Adventure
Imagine a cozy fall evening, the aroma of cinnamon and pumpkin wafting through your kitchen. Now, picture biting into a creamy, spiced mini pumpkin pie that’s perfectly keto, guilt-free, and downright delicious. Sounds like a dream, right? Well, your dream just became reality with this Keto Mini Crustless Pumpkin Pie. It’s the perfect way to enjoy all the flavors of autumn without the carb overload. Whether you’re a pumpkin lover, a keto enthusiast, or just someone looking for a quick, tasty dessert, this recipe is your new best friend. So, grab your ingredients, and let’s get baking—mini style!
Ingredients with Measurements
- 15 oz (425 g) pumpkin puree (not pie filling)
- 1 cup (240 ml) unsweetened almond milk
- 1/2 cup (60 g) Swerve brown sugar sweetener
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Whipped cream (optional, for topping)
Step-by-Step Directions to Make Keto Mini Crustless Pumpkin Pie
- Preheat your oven: Set your oven to 425°F (220°C). Prepare your ramekins by spraying them with nonstick spray to prevent sticking.
- Mix the wet ingredients: In a large bowl, whisk the eggs until well combined. Add the pumpkin puree, almond milk, Swerve sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Whisk everything together until the mixture is smooth and uniform.
- Distribute the mixture: Evenly pour the pumpkin mixture into 6 ramekins, filling them about 3/4 full. Place the ramekins on a baking sheet for stability.
- Bake at high heat: Place the baking sheet in the oven and bake at 425°F (220°C) for 15 minutes. This initial high temperature helps set the edges and gives a slight rise.
- Reduce temperature and continue baking: Lower the oven temperature to 350°F (175°C). Continue baking for an additional 30 minutes, but start checking around 25 minutes to prevent overbaking. The pies are done when a toothpick inserted in the center comes out clean.
- Cooling: Remove the ramekins from the oven and let them cool for about 1 hour. This allows the filling to set properly and enhances the flavor.
- Serve: Top with whipped cream if desired, or chill in the refrigerator for a cold, refreshing treat. Enjoy your keto-friendly pumpkin pie!
Creative Presentation & Serving Ideas
This mini crustless pumpkin pie is versatile and adorable, making it perfect for various presentation styles:
- Classic Mini Pies: Serve directly in the ramekins for a rustic, charming look. Garnish with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg.
- Elegant Plating: Carefully unmold the pies onto small dessert plates. Decorate with a drizzle of sugar-free caramel or a few toasted pecans for added crunch and visual appeal.
- Layered Dessert: Use the pumpkin filling as a layer in a parfait glass, alternating with whipped cream and crushed keto-friendly cookies or nuts for a layered dessert experience.
- Holiday Table Centerpiece: Arrange the mini pies on a decorative tray with autumn leaves, mini pumpkins, and cinnamon sticks for a festive fall display.
How to Store & How Long It Lasts
To keep your keto mini pumpkin pies fresh and delicious:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Cover with plastic wrap or foil to prevent drying out.
- Freezing: For longer storage, freeze the pies individually wrapped in plastic wrap and placed in a freezer-safe container. They will last up to 2 months. To serve, thaw in the refrigerator overnight and reheat gently in the microwave or oven.
- Reheating: Warm in the microwave for 15-20 seconds or in a low-temperature oven until heated through. Add whipped cream after reheating for the best presentation.
FAQs About Keto Mini Crustless Pumpkin Pie
- 1. Is this recipe suitable for a vegan diet?
- While the current recipe contains eggs, you can substitute them with flaxseed or chia seed eggs to make it vegan-friendly.
- 2. Can I use canned pumpkin pie filling instead of pure pumpkin?
- No, use plain pumpkin puree. Pumpkin pie filling contains added sugars and spices that will alter the flavor and carb count.
- 3. How many carbs are in each mini pie?
- Each serving contains approximately 7g net carbs, making it perfect for keto diets.
- 4. Can I make this ahead of time?
- Yes, you can prepare the filling ahead and bake when ready. The pies can also be stored in the fridge for up to 3 days.
- 5. Is this recipe gluten-free?
- Yes, it is naturally gluten-free as it contains no wheat or gluten ingredients.
- 6. Can I add nuts or other toppings?
- Absolutely! Chopped pecans, walnuts, or a sprinkle of unsweetened coconut can add texture and flavor.
- 7. How do I prevent the pies from cracking?
- Cooling the pies gradually and not overbaking helps prevent cracks. Also, ensuring the mixture is well combined and not overmixed can help.
- 8. Can I make these in larger portions?
- Yes, you can bake the mixture in a small pie dish or a larger ramekin, but adjust baking times accordingly.
- 9. What flavor variations can I try?
- Try adding a splash of bourbon, orange zest, or ginger for a different twist on the classic pumpkin flavor.
- 10. Are there any substitutions for almond milk?
- Yes, you can use coconut milk, cashew milk, or any other unsweetened plant-based milk.
Conclusion
Enjoying a slice of pumpkin pie while sticking to your keto goals has never been easier or more adorable than with this Keto Mini Crustless Pumpkin Pie. Its creamy texture, warm spices, and festive presentation make it a perfect dessert for fall gatherings, holiday dinners, or a cozy night in. With simple ingredients and quick steps, you can indulge guilt-free and impress your friends and family with this healthy, delicious treat. So, what are you waiting for? Get baking and savor the flavors of autumn in every bite!
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Keto Mini Crustless Pumpkin Pie 🎃
A creamy, spiced pumpkin delight with a healthy, low-carb twist.
Equipment
- Oven
- Mixing Bowl
- Whisk
- Spray Bottle
- Ramekins
Ingredients Â
- 15 oz Pumpkin Puree not pie filling
- 1 cup Unsweetened Almond Milk
- 0.5 cup Swerve Brown Sugar Sweetener
- 2 large Large Eggs
- 1.5 teaspoons Pumpkin Pie Spice
- 0.5 teaspoon Ground Cinnamon
- 0.5 teaspoon Vanilla Extract
- Whipped Cream optional, for topping
InstructionsÂ
- Preheat your oven to 425°F (220°C).
- In a bowl, whisk the eggs until well combined.
- Add pumpkin puree, almond milk, sweetener, spices, and vanilla; whisk until smooth.
- Spray 6 ramekins with nonstick spray and evenly distribute the mixture.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and bake for an additional 30 minutes, checking at 25 minutes.
- Remove from oven and let cool for 1 hour.
- Serve topped with whipped cream or chill and enjoy cold.
Notes
Feel free to add whipped cream on top or chill for a cold treat. This recipe is perfect for a low-carb dessert.