Mini Keto Pumpkin Pie Recipe

I perfected Low Carb Mini Pumpkin Pies that freeze individually for holiday parties and include a clever ingredient swap so no one will guess they’re keto-friendly.

I never thought I’d make a pie that people begged for twice, but this mini keto pumpkin pie changed that. It uses almond flour for the crust and pumpkin puree for the filling so it still tastes like fall but without the sugar crash, and honestly no one guesses it’s keto.

I call it my Easy Keto Pumpkin Pie party trick, yet its just as perfect if you want Low Carb Mini Pumpkin Pies to stash in the freezer. I mess up recipes all the time but this one forgives almost every mistake, you’ll want to try it immediately.

Ingredients

• Almond flour: nutty, low carb, adds protein and fiber, gives a crumbly crust texture
• Pumpkin puree: vitamin rich, fiber, earthy sweetness, makes filling moist and slightly sweet
• Erythritol: sugar free sweetener, tastes like sugar, no carbs counted, can cool palate
• Heavy cream: adds richness, boosts calories and fat, makes filling silky and smooth
• Eggs: binder and protein, helps set the pie, adds structure and slight richness
• Butter: for the crust mostly, gives buttery flavor and helps crust hold together
• Pumpkin pie spice: warms flavor, tiny calories, makes it taste like fall

Ingredient Quantities

• 1 1/4 cups almond flour (about 140 g)
• 2 tbsp granulated erythritol or Swerve
• 3 tbsp unsalted butter melted (45 g)
• 1 large egg room temp
• 1/4 tsp fine salt
• 1/2 tsp vanilla extract
• 1 cup pumpkin puree not pumpkin pie filling (about 8 oz or 225 g)
• 2 large eggs room temp
• 1/2 cup heavy cream (120 ml)
• 1/3 cup powdered erythritol sifted if lumpy (about 60 g)
• 1 1/2 tsp pumpkin pie spice or 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves
• 1/8 tsp fine salt
• Optional whipped topping: 1/2 cup heavy whipping cream, 1 1/2 tbsp powdered erythritol, 1/4 tsp vanilla

How to Make this

1. Preheat oven to 350 F (175 C). Grease six 3 to 4 inch mini tart pans or a muffin tin, or line with paper cups if thats all you got.

2. Make the crust: in a bowl combine 1 1/4 cups almond flour (about 140 g), 2 tbsp granulated erythritol or Swerve, 1/4 tsp fine salt; stir in 3 tbsp melted unsalted butter (45 g), 1 large room temp egg, and 1/2 tsp vanilla extract until a slightly sticky dough forms.

3. Press crust into pans: divide dough evenly, press up the sides and into the bottom of each pan with your fingers or the bottom of a measuring cup for even thickness. Chill in the fridge 10 to 15 minutes so it firms up.

4. Blind-bake crusts: bake chilled crusts 8 to 10 minutes, until edges are set and starting to turn golden. Let cool a few minutes while you make the filling.

5. Make the filling: whisk together 1 cup pumpkin puree (not pie filling, about 225 g), 2 large room temp eggs, 1/2 cup heavy cream (120 ml), 1/3 cup powdered erythritol (about 60 g, sift if lumpy), 1 1/2 tsp pumpkin pie spice (or the spice combo listed), and 1/8 tsp fine salt until smooth and well combined.

6. Fill and bake: pour the pumpkin custard into the pre-baked crusts, leaving a little space at the top. Bake at 350 F (175 C) for 18 to 22 minutes, until the edges are set and the centers still jiggle slightly when nudged.

7. Cool and set: let pies cool on a rack to room temp, then chill in the fridge at least 2 hours to fully set. They firm up more when cold, so dont worry if they seem soft warm.

8. Optional whipped topping: beat 1/2 cup heavy whipping cream with 1 1/2 tbsp powdered erythritol and 1/4 tsp vanilla to soft peaks, taste and add a bit more sweetener if needed. Dollop onto pies just before serving.

9. Storage and freezing tip: refrigerate up to 4 days, or freeze individually wrapped for up to 1 month; thaw in the fridge overnight. To keep crust crisp, freeze without the whipped cream and add fresh before serving.

10. Quick hacks: use a spoon or piping bag to fill crusts neatly, press crusts with a measuring cup for uniform thickness, and always use room temp eggs and cream for a smoother filling.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)

2. Six 3 to 4 inch mini tart pans or a standard muffin tin or paper cupcake liners

3. Two mixing bowls, one large for crust and one medium for the filling

4. Measuring cups and spoons and a kitchen scale if you have one for best accuracy

5. Whisk for the custard and a hand mixer if you plan to whip the cream quicker

6. Rubber spatula and a sturdy spoon for mixing and scraping

7. Tablespoon, small measuring cup, or the bottom of a measuring cup to press the crust evenly into the pans

8. Baking sheet to hold the tart pans in the oven and a wire cooling rack for cooling and chilling

9. Piping bag or small spoon to fill the crusts neatly before baking

FAQ

Mini Keto Pumpkin Pie Recipe Substitutions and Variations

• Almond flour ➜ Sunflower seed flour, use 1:1 by weight (about 140 g). Great nut-free swap, crust might be slightly denser and a bit softer, but it works fine.
• Granulated erythritol ➜ Monk fruit sweetener (1:1) or allulose (1:1). Monk fruit keeps sweetness without cooling, allulose gives better browning and a smoother mouthfeel, just chill the pie well so the filling firms up.
• Unsalted butter (melted) ➜ Melted coconut oil or ghee, use same amount (45 g). Coconut oil adds a faint coconut note and the crust can be a touch more crumbly when cold, ghee keeps the buttery flavor without milk solids.
• Heavy cream (for filling or topping) ➜ Full fat coconut milk or coconut cream, use equal volume (120 ml for filling, 1/2 cup for topping). Dairy free option, but expect a mild coconut flavor and a slightly different texture.

Pro Tips

– Chill the crust longer than you think. Press, then pop the tins in the fridge for 30 minutes or freeze 10 minutes before blind-baking, and use parchment + foil with pie weights or dried beans so the walls dont slump. That way you get nice even edges and less risk of a soggy bottom.

– Keep the filling silky by not over-whisking and by tapping each tin on the counter to release air bubbles before baking. If you want extra-smooth texture, strain the custard through a fine sieve into a bowl first, then pour.

– Don’t overbake the custard. Pull them when the edges are set but centers still jiggle a little, cool them on the rack, then chill fully in the fridge. A gradual cool down helps prevent cracks and gives a creamier finish.

– Watch the sweetener and topping: sift powdered erythritol so it doesnt grain, and taste the filling before baking because erythritol can taste a bit cool to some. For the whipped cream chill the bowl and beaters first, and only sweeten to taste so it balances the pumpkin.