Last fall, we hosted a backyard potluck with friends bundled in sweaters and hot cider in hand. Among all the casseroles and chili, it was these mini keto pumpkin pies that disappeared first. Something about the warm spice, creamy filling, and just-right size made everyone reach for seconds and then ask for the recipe.
Table of Contents
Why You’ll Love These Mini Keto Pumpkin Pies
Perfect for Fall, Holidays, and Meal Prep
These little pies are made for cozy gatherings. They’re quick to prep, easy to share, and just festive enough for a holiday dessert table. You can even bake them ahead for a stress-free hosting day.
Low in Carbs, Big on Flavor
With only 2 net carbs per pie, you get the real pumpkin pie experience without the sugar crash. They’re rich, creamy, and full of comforting spice—just like the classic, but totally keto-friendly.
Ingredients You’ll Need
For the Almond Flour Crust
For the Pumpkin Filling
- ¾ cup pumpkin puree (no sugar added)
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ⅓ cup powdered keto sweetener
- ½ cup heavy cream (or coconut milk for dairy-free)
- 2 oz cream cheese
For the Keto Whipped Cream (Optional)
- ½ cup heavy cream or coconut cream
- 2 tbsp powdered keto sweetener
Optional: Homemade Pumpkin Spice Mix
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp nutmeg
Best Keto Sweeteners for This Recipe
I recommend a powdered or fine keto sweetener for the smoothest texture. Swerve Confectioners, allulose, or monk fruit blends work great. Choose one that you enjoy in other desserts, since the flavor carries through.
How to Make Mini Keto Pumpkin Pies (Step-by-Step)
Step 1: Prep the Crust
Preheat your oven to 350°F. Line a muffin tin with silicone liners or grease well. In a bowl, stir together almond flour, salt, sweetener, and butter until crumbly. It should feel like damp sand. Scoop a tablespoon into each muffin cup and press it down firmly. Bake for 10–12 minutes, just until lightly golden.
Step 2: Make the Pumpkin Filling
While crusts bake, whisk together the pumpkin puree, eggs, vanilla, pumpkin spice, and sweetener. Once smooth, blend in the cream and cream cheese. You want a silky texture, with no lumps. A hand mixer helps, but a whisk and some elbow grease work too.
Step 3: Fill, Bake, and Chill
Let the crusts cool a bit before filling. Spoon the pumpkin mixture almost to the top of each crust. Bake again for 20–25 minutes. They’re done when the centers look set but still have a gentle wobble. Chill for at least 1 hour—this helps them firm up and brings out the flavor.
Step 4: Make Keto Whipped Cream Topping
Whip the cream and sweetener until soft peaks form. A dollop on each mini pie adds a creamy, cool contrast to the warm spices.
Tips for Success
Dairy-Free Substitutions
Use full-fat canned coconut milk instead of heavy cream, and swap cream cheese for coconut cream. The texture stays creamy and the flavor still shines.
Crustless Option
Skip the crust altogether for an even quicker version. Just grease the muffin tin well, fill with the pumpkin mixture, and bake as usual. This variation is great for those following stricter macros—check out our Mini Keto Crustless Pumpkin Pie Recipe for the full instructions.
Kid-Friendly Serving Ideas
These are the perfect size for lunchboxes or snack trays. You can top them with sugar-free sprinkles or a pinch of cinnamon to make them more fun for kids.
Storage and Make-Ahead Info
Refrigeration
Store in an airtight container in the fridge for up to 5 days. They taste even better the next day!
Freezing & Thawing Tips
Wrap each mini pie tightly in plastic wrap or store them in a freezer-safe container. Freeze for up to 3 months. To serve, thaw overnight in the fridge or warm slightly in the microwave.
Mini Keto Pumpkin Pie Recipe Card
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Mini Keto Pumpkin Pie | Creamy & Low-Carb Delight
- Total Time: 45 mins
- Yield: 12 mini pies
Description
Creamy, spiced, and just 2 net carbs per pie, these mini keto pumpkin pies are the perfect low-carb treat for fall, holidays, or meal prep.
Ingredients
**Almond Flour Crust**
¾ cup almond flour
⅛ teaspoon salt
2 tablespoons keto sweetener
3 tablespoons softened or melted butter
**Pumpkin Pie Filling**
¾ cup pumpkin puree
2 large eggs
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
⅓ cup powdered keto sweetener
½ cup heavy whipping cream (or coconut milk)
2 oz cream cheese
**Keto Whipped Cream**
½ cup heavy whipping cream
2 tablespoons powdered keto sweetener
**Optional Pumpkin Spice Mix**
1 tsp cinnamon
½ tsp ginger
¼ tsp allspice
¼ tsp nutmeg
Instructions
1. Preheat oven to 350°F (175°C). Line muffin tin with silicone liners or grease with non-stick spray.
2. Mix almond flour, salt, sweetener, and butter until it resembles wet sand.
3. Press 1 tbsp of crust mixture into each muffin cup.
4. Bake crusts for 10–12 minutes until golden. Let cool slightly.
5. In a bowl, whisk pumpkin puree, eggs, vanilla, spice, and sweetener until smooth.
6. Add cream and cream cheese. Blend until fully smooth.
7. Fill each crust nearly to the top with pumpkin mixture.
8. Bake for 20–25 minutes until just set with slight wobble.
9. Chill at least 1 hour before serving.
10. Whip cream and sweetener until stiff peaks form.
11. Serve pies with a dollop of whipped cream on top.
Notes
Use full-fat coconut milk and coconut cream for dairy-free version.
Crustless version: skip crust steps and pour filling directly into greased muffin cups.
Sweeteners like allulose, monk fruit, or erythritol all work.
Perfect for fall gatherings or meal prepping sweet treats.
Let pies chill fully before removing from silicone liners.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 123
- Sugar: 1g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 47mg
More Such Recipes
If you’re on a pumpkin kick like I always am in fall, don’t miss these favorites:
Try our Keto Pumpkin Bundt Cake for Fall Entertaining for something shareable and stunning.
Or check out Quick and Creamy Pumpkin Cheesecake Bars for an easy crowd-pleaser.
New to baking? This Easy Pumpkin Pie Recipe for Beginners has you covered.
FAQs
Can I make these ahead of time for a party?
Yes, absolutely! These mini keto pumpkin pies are perfect for prepping a day or two in advance. Store them in the fridge until you’re ready to serve. The flavor actually improves after chilling.
What’s the best way to make these dairy-free?
Swap the heavy cream with full-fat canned coconut milk, and use coconut cream in place of cream cheese. The result is still creamy and rich, just with a hint of coconut.
Can I use silicone muffin molds instead of paper liners?
Yes, silicone molds work beautifully here. They make it easy to pop out each pie without tearing the crust. Just be sure to let the pies cool completely before removing them.
Final Thoughts
These mini keto pumpkin pies bring comfort, flavor, and ease to your fall baking. Whether you’re making them for a holiday spread or meal prepping treats for the week, they’re a simple joy to have on hand. Want more fall inspiration? You can follow me on Pinterest or join the conversation over on Facebook. Happy baking!