Mini Keto Pumpkin Pie: The Perfect Low-Carb Fall Treat

Why You’ll Love This Recipe

• Deliciously Creamy & Spiced: This Mini Keto Pumpkin Pie offers a luscious, velvety pumpkin filling infused with warm spices, making every bite a cozy fall hug.
• Low in Carbs, High in Flavor: With only 3g of total carbs per serving, this dessert is perfect for keto, low-carb, or anyone watching their sugar intake without sacrificing taste.
• Crunchy Almond Crust: The almond flour crust adds a satisfying crunch and nutty flavor that perfectly complements the smooth filling—no graham crackers needed!
• Fun & Portable: Mini-sized pies are adorable, easy to serve, and perfect for parties, picnics, or a cozy night in. Plus, they’re just the right size for a guilt-free sweet treat!

Introduction

Imagine biting into a mini pumpkin pie that’s just the right size for a single serving—no leftovers, no fuss! This Mini Keto Pumpkin Pie is your new go-to dessert for fall festivities, holiday dinners, or whenever you crave that warm, spicy pumpkin flavor but want to keep it keto-friendly. It’s like a tiny slice of autumn in every bite, with a crunchy almond crust and a silky, spiced pumpkin filling that will make your taste buds dance. Whether you’re a seasoned keto veteran or just looking for a healthier dessert option, this recipe is a delightful way to indulge without derailing your low-carb goals. Plus, it’s super easy to make, fun to serve, and guaranteed to impress your friends and family!

Ingredients with Measurements

• 🥜 3/4 cup (75g) finely ground almond flour
• 🧂 1/8 teaspoon salt
• 🍬 2 tablespoons (24g) keto-approved sweetener (Swerve)
• 🧈 3 tablespoons (42g) butter, melted
• 🎃 3/4 cup (180g) organic pumpkin puree
• 🥚 2 large eggs
• 🌿 1 teaspoon vanilla extract
• 🎃 2 teaspoons pumpkin pie spice
• 🍬 1/3 cup (40g) powdered sweetener (Swerve Confectioners)
• 🥛 1/2 cup (120ml) heavy whipping cream
• 🧀 2 oz (56g) cream cheese
• 🥛 1/2 cup (120ml) heavy cream (for topping)
• 🍬 2 tablespoons (24g) powdered sweetener (for whipped cream)

Step-by-Step Directions

Preparing the Crust

1. Preheat your oven to 350°F (175°C). Line a muffin tin with silicone cups or lightly spray with nonstick spray to prevent sticking.
2. In a mixing bowl, combine the almond flour, salt, sweetener, and melted butter. Mix until crumbly and well combined.
3. Using a tablespoon, press about 1 tablespoon of the mixture into the bottom of each muffin cup, creating a firm, even crust layer.
4. Bake the crusts for 10-12 minutes or until they turn golden brown. Remove from oven and let cool slightly.

Making the Pumpkin Filling

1. In a blender or food processor, combine the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and sweetener. Blend until smooth and well incorporated.
2. Add the heavy cream and cream cheese to the blender. Blend again until the mixture is creamy and uniform.

Assembling & Baking

1. Pour the pumpkin filling into each baked crust, filling nearly to the top but leaving a small space.
2. Bake the mini pies for 20-25 minutes, or until the filling is set with a slight wobble in the center.
3. Remove from the oven and allow to cool to room temperature. Then, chill in the refrigerator for at least 1 hour to set fully.

Whipped Cream Topping

1. In a mixing bowl, whip the heavy cream and powdered sweetener until stiff peaks form.
2. Top each mini pumpkin pie with a generous dollop of whipped cream before serving.

Presentation & Serving Ideas

Mini Keto Pumpkin Pies are versatile and adorable, making them perfect for various presentation styles:

• Classic Plating: Serve on a beautiful platter with a sprinkle of cinnamon or nutmeg on top of the whipped cream for a festive touch.
• Decorative Toppings: Garnish with a small cinnamon stick, a pecan half, or a drizzle of sugar-free caramel sauce for extra flair.
• Party Bites: Arrange on a tiered tray or cupcake stand for a charming dessert display at parties or holiday gatherings.
• Individual Servings: Serve each mini pie in a cute cupcake wrapper or mini paper cup for easy handling and presentation.

How to Serve & Enjoy

These mini pies are best enjoyed chilled, straight from the refrigerator. They make a perfect after-dinner treat or a sweet snack during a fall brunch. For added decadence, sprinkle a little extra cinnamon or a drizzle of sugar-free chocolate on top. Pair with a hot cup of coffee, tea, or a glass of almond milk for a cozy, satisfying experience. Because they’re mini, you can indulge guilt-free without overdoing it—perfect for portion control and mindful eating!

Storage & Shelf Life

Store leftover Mini Keto Pumpkin Pies in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them—wrap each pie individually in plastic wrap and place in a freezer-safe container. They will last up to 2 months in the freezer. To enjoy, thaw in the refrigerator overnight and re-whip the whipped cream topping before serving for the freshest taste and texture.

FAQs About Mini Keto Pumpkin Pie

1. Can I make this recipe vegan?

Yes, substitute the butter with coconut oil or vegan butter, and use plant-based cream cheese and coconut cream for the whipped topping.

2. Is canned pumpkin puree necessary?

Yes, canned organic pumpkin puree provides the best flavor and texture. Make sure it’s 100% pumpkin, not pumpkin pie filling.

3. Can I use a different sweetener?

Yes, you can substitute erythritol or monk fruit sweetener, but adjust the quantity to taste, as sweetness levels vary.

4. How do I prevent the crust from burning?

Keep an eye on the crust during baking and consider covering the edges with foil if they brown too quickly.

5. Can I make these ahead of time?

Absolutely! Prepare the crust and filling ahead, assemble, and refrigerate. Bake just before serving for the freshest taste.

6. Are these suitable for a keto diet?

Yes, with only 3g of carbs per serving, they fit perfectly into a keto or low-carb lifestyle.

7. Can I add toppings like nuts or chocolate?

Yes! Top with chopped pecans, walnuts, or sugar-free chocolate shavings for extra flavor and texture.

8. How do I make the whipped cream fluffier?

Use very cold heavy cream and a chilled mixing bowl. Whip on high speed until stiff peaks form.

9. Can I use fresh pumpkin instead of canned?

Yes, but cook and puree fresh pumpkin first, then measure out 3/4 cup for the recipe.

10. What if I don’t have pumpkin pie spice?

Mix cinnamon, nutmeg, ginger, and cloves to make your own pumpkin pie spice blend.

Enjoy your delicious, guilt-free Mini Keto Pumpkin Pie—perfect for celebrating fall, impressing guests, or simply satisfying your sweet tooth without breaking your keto goals!