I made Low Carb Mini Pumpkin Pies for the holidays and I swear no one believed me when I said they were keto-friendly.

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I am obsessed with these mini keto pumpkin pies. I love how a Keto Pumpkin Pie can taste like the real thing but still fit my low carb life.

I bring Low Carb Mini Pumpkin Pies to every fall party and I watch them vanish faster than I expect. The crust made with blanched almond flour gives just enough crumb and butter-hit to make people forget about sugar.

And the filling is creamy and spiced, with a hint of vanilla and heavy whipping cream that feels indulgent. I don’t ask if it’s sugar free.

I just want more every bite.

Ingredients

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Blanched almond flour, nutty crunch and low-carb base for the crust.
Unsalted butter, adds rich, buttery flakiness to every bite.
Egg, binds crust so it won’t fall apart.
Granulated erythritol, sweetens without sugar and keeps carbs down.
Ground cinnamon, warm spice that feels cozy and familiar.
Fine sea salt, balances sweetness and boosts the flavors.
Pumpkin puree, smooth pumpkin body and autumnal color.
Powdered erythritol, gives creamy sweetness without gritty texture.
Eggs for filling, add structure and silky custard feel.
Heavy whipping cream, makes the filling luxuriously creamy.
Vanilla extract, soft background warmth and sweetness boost.
Pumpkin pie spice, classic spice mix — comforting and robust.
Pinch of salt in filling, sharpens all those cozy spices.
Cream cheese optional, makes filling tangy and extra rich.
Whipped cream optional, light, airy topper that’s totally worth it.

Ingredient Quantities

1 1/2 cups blanched almond flour

4 tablespoons unsalted butter, melted

1 large egg, room temperature

3 tablespoons granulated erythritol or other keto granulated sweetener

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1 1/4 cups canned pumpkin puree (not pumpkin pie filling)

1/3 cup powdered erythritol or powdered allulose, more to taste

2 large eggs, room temperature

1/2 cup heavy whipping cream

1 teaspoon vanilla extract

1 1/2 teaspoons pumpkin pie spice, plus extra if you like it stronger

Pinch of fine sea salt for the filling

Optional: 2 ounces cream cheese, softened, for a richer filling

Optional: whipped heavy cream, for serving

How to Make this

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1. Preheat oven to 350 F and grease six 4-inch tart pans or a muffin tin lightly with butter or line with parchment; set aside.

2. Make the crust: in a bowl stir together 1 1/2 cups blanched almond flour, 3 tablespoons granulated erythritol, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine sea salt. Add 4 tablespoons melted butter and 1 large room temperature egg, mix until it clumps and holds when pressed. If it seems too dry add a teaspoon of water.

3. Press crust into the prepared pans: divide dough evenly and press firmly up the sides and bottom to form a uniform shell. Use the back of a spoon or a small glass to pack it down. Chill in the fridge for 10 minutes while you make the filling.

4. Make the filling: in a large bowl whisk 1 1/4 cups pumpkin puree with 1/3 cup powdered erythritol (or powdered allulose), 1 1/2 teaspoons pumpkin pie spice, a pinch of fine sea salt and 1 teaspoon vanilla extract until smooth. If you want a richer, tangier filling beat in the optional 2 ounces softened cream cheese now until no lumps remain.

5. Add the wet ingredients: whisk in 2 large room temperature eggs and 1/2 cup heavy whipping cream until fully combined. Taste and add more powdered sweetener or a little extra pumpkin pie spice if you want it sweeter or spicier.

6. Fill the crusts: pour or spoon the filling into chilled crusts, leaving a tiny bit of room at the top because they puff slightly. Tap the pans gently on the counter to release air bubbles.

7. Bake 20 to 25 minutes for 4-inch tarts (about 30 to 35 minutes if using muffin tin and making slightly larger portions) or until the centers are set but still have a slight jiggle. Rotate the pans halfway through for even browning.

8. Cool on a wire rack for 1 hour, then refrigerate at least 2 hours or overnight to let the filling firm up. These are better chilled.

9. Serve with a dollop of whipped heavy cream if desired. Leftovers keep covered in the fridge up to 5 days or freeze individual tarts for up to 2 months, thaw in the fridge before serving.

Equipment Needed

1. Oven (preheated to 350 F)
2. Six 4-inch tart pans or a muffin tin (lightly greased or lined)
3. Mixing bowls (one small for crust, one large for filling)
4. Whisk and fork (for smoothing and beating the eggs)
5. Rubber spatula or wooden spoon (for scraping and folding)
6. Measuring cups and spoons (for flour, sweeteners, spices, etc)
7. Small glass or the back of a spoon (to press and pack the crust)
8. Baking sheet (to catch spills and make handling pans easier)
9. Wire cooling rack and refrigerator space (to cool and chill the tarts)

FAQ

Q: Can I make the crust ahead of time and store it?

A: Yes, you can bake the mini crusts up to 2 days ahead and keep them covered in the fridge, or freeze for up to 1 month. Thaw in the fridge before filling and reheating.

Q: What sweetener can I use if I don’t have erythritol?

A: You can swap in powdered allulose for a very similar taste and texture. Monk fruit blends work too but check sweetness levels and adjust to taste. Don’t use regular sugar if you want to stay keto.

Q: How do I avoid a soggy crust?

A: Blind-bake the almond flour crust until lightly golden, about 10 minutes, then cool slightly before adding filling. Brushing a little melted butter or beaten egg on the inside before baking helps form a seal.

Q: Can I add the optional cream cheese and what does it do?

A: Yes, 2 ounces of softened cream cheese makes the filling richer and silkier. Beat it with the pumpkin until smooth before adding the eggs and cream so there’s no lumps.

Q: How do I know when the mini pies are done?

A: The centers should be mostly set but might jiggle a tiny bit when you gently shake the pan. They will continue to firm up as they cool. Avoid overbaking or the filling can crack.

Q: Can I freeze the finished pies?

A: You can freeze fully cooled pies wrapped well for up to 2 months. Thaw overnight in the fridge, then bring to room temp for 20 to 30 minutes before serving. Top with whipped cream just before eating.

Mini Keto Pumpkin Pie Recipe Substitutions and Variations

Almond flour: swap for coconut flour, but use about 1/4 to 1/3 as much and add an extra egg because coconut flour soaks up liquid. Or use a 1:1 keto baking mix if you got it.
Unsalted butter: use melted coconut oil or ghee for same texture. Coconut oil can give a slight coconut taste, ghee is neutral and a bit richer.
Granulated erythritol: replace with monk fruit sweetener or a 1:1 allulose blend. If using pure stevia, go very light since it’s much sweeter.
Heavy whipping cream: sub with canned full fat coconut cream or sour cream for a tangier, creamy filling. Coconut cream adds a hint of coconut, sour cream makes it richer and less sweet.

Pro Tips

1. Chill the crust before filling it and before baking. It helps the almond crust hold its shape instead of shrinking down the sides. If the dough feels oily from the melted butter, pop it in the fridge for 10 to 15 minutes so it firms up and presses cleaner into the pans.

2. Use room temperature eggs and cream. Cold eggs or cream can make the filling curdle or bake unevenly, and you don’t want little lumps. If you forgot to take them out, set them in a bowl of warm water for 5 to 10 minutes to speed it up.

3. Don’t overbake the tarts. They should still have a slight jiggle in the center when you pull them. They’ll finish setting while they cool in the fridge, so err on the side of slightly underdone or you’ll get cracks and a grainy texture.

4. If you want a silkier, richer filling, beat in the optional cream cheese until completely smooth before adding the eggs. For extra spice control, start with less pumpkin pie spice, taste the raw filling and add more if you want it bolder.

5. For clean unmolding and pretty edges, run a thin knife around the tart edges after they’ve cooled for 10 minutes, then chill fully before removing. If you plan to freeze, wrap individually so they don’t pick up freezer smells and thaw slowly in the fridge for best texture.

Mini Keto Pumpkin Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made Low Carb Mini Pumpkin Pies for the holidays and I swear no one believed me when I said they were keto-friendly.

Servings

servings

Calories

241

kcal

Equipment: 1. Oven (preheated to 350 F)
2. Six 4-inch tart pans or a muffin tin (lightly greased or lined)
3. Mixing bowls (one small for crust, one large for filling)
4. Whisk and fork (for smoothing and beating the eggs)
5. Rubber spatula or wooden spoon (for scraping and folding)
6. Measuring cups and spoons (for flour, sweeteners, spices, etc)
7. Small glass or the back of a spoon (to press and pack the crust)
8. Baking sheet (to catch spills and make handling pans easier)
9. Wire cooling rack and refrigerator space (to cool and chill the tarts)

Ingredients

1 1/2 cups blanched almond flour
4 tablespoons unsalted butter, melted
1 large egg, room temperature
3 tablespoons granulated erythritol or other keto granulated sweetener
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 1/4 cups canned pumpkin puree (not pumpkin pie filling)
1/3 cup powdered erythritol or powdered allulose, more to taste
2 large eggs, room temperature
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice, plus extra if you like it stronger
Pinch of fine sea salt for the filling
Optional: 2 ounces cream cheese, softened, for a richer filling
Optional: whipped heavy cream, for serving

Directions

Preheat oven to 350 F and grease six 4-inch tart pans or a muffin tin lightly with butter or line with parchment; set aside.
Make the crust: in a bowl stir together 1 1/2 cups blanched almond flour, 3 tablespoons granulated erythritol, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine sea salt. Add 4 tablespoons melted butter and 1 large room temperature egg, mix until it clumps and holds when pressed. If it seems too dry add a teaspoon of water.
Press crust into the prepared pans: divide dough evenly and press firmly up the sides and bottom to form a uniform shell. Use the back of a spoon or a small glass to pack it down. Chill in the fridge for 10 minutes while you make the filling.
Make the filling: in a large bowl whisk 1 1/4 cups pumpkin puree with 1/3 cup powdered erythritol (or powdered allulose), 1 1/2 teaspoons pumpkin pie spice, a pinch of fine sea salt and 1 teaspoon vanilla extract until smooth. If you want a richer, tangier filling beat in the optional 2 ounces softened cream cheese now until no lumps remain.
Add the wet ingredients: whisk in 2 large room temperature eggs and 1/2 cup heavy whipping cream until fully combined. Taste and add more powdered sweetener or a little extra pumpkin pie spice if you want it sweeter or spicier.
Fill the crusts: pour or spoon the filling into chilled crusts, leaving a tiny bit of room at the top because they puff slightly. Tap the pans gently on the counter to release air bubbles.
Bake 20 to 25 minutes for 4-inch tarts (about 30 to 35 minutes if using muffin tin and making slightly larger portions) or until the centers are set but still have a slight jiggle. Rotate the pans halfway through for even browning.
Cool on a wire rack for 1 hour, then refrigerate at least 2 hours or overnight to let the filling firm up. These are better chilled.
Serve with a dollop of whipped heavy cream if desired. Leftovers keep covered in the fridge up to 5 days or freeze individual tarts for up to 2 months, thaw in the fridge before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.