I first made these on a gray October morning when all I wanted was something warm and pumpkin-y without falling off the keto track. No crust, no stress just that cozy, spiced filling in a spoonable form. And let me tell you, the smell alone was worth it. Like pie, but easier. Like dessert, but breakfast-approved.
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Why You’ll Love This Mini Keto Pumpkin Pie
These Mini Keto Crustless Pumpkin Pies are everything you crave from classic pumpkin pie—minus the sugar, carbs, and crust hassle. Each ramekin delivers creamy, spiced filling with only 4.9g net carbs. They’re:
- Keto and low carb
- Naturally gluten-free and sugar-free
- Perfectly portioned in 6-ounce ramekins
- Easy to prep with pantry ingredients
- Ideal for meal prep, dessert trays, or breakfast treats
Whether you’re cutting carbs or just want something lighter, this one checks all the boxes.
Ingredients You’ll Need
Core Ingredients
You don’t need anything fancy for these mini pies, just a few staples:
- Pumpkin puree (make sure it’s 100% pure, not pie filling)
- Eggs for structure and richness
- Unsweetened almond milk to lighten things up
- Swerve brown sugar substitute (or any 1:1 keto sweetener)
- Pumpkin pie spice, cinnamon, and vanilla extract for that familiar warmth
Substitution Options
Want a creamier, richer version? You can swap:
- Heavy cream or coconut milk for almond milk
- Lakanto Monkfruit or erythritol instead of Swerve
- If you’re missing a crust, try mixing chopped nuts or almond flour with butter and a pinch of sweetener, then baking it for 10 minutes before adding your filling
You can also sprinkle the tops with chopped pecans or toasted coconut if you like a little crunch.
How to Make Mini Keto Crustless Pumpkin Pies
Step-by-Step Instructions
- Preheat oven to 425°F.
- In a bowl, whisk eggs until smooth.
- Add pumpkin puree, almond milk, sweetener, spices, and vanilla. Whisk again until combined.
- Lightly spray 6 ramekins with nonstick spray.
- Spoon the mixture evenly into each ramekin (just over halfway full).
- Bake at 425°F for 15 minutes.
- Lower oven temp to 350°F and bake for another 25–30 minutes.
- Remove, let cool for 1 hour, then chill in the fridge.
- Optional: Top with whipped cream before serving.
Air Fryer Instructions
Need just one pie? No problem.
- Air fry a single ramekin at 350°F for 10–12 minutes. Let it cool and chill before eating.
Tips for Best Results
- Use pure pumpkin puree, not pie mix.
- Stick to 6 oz ramekins and only fill them halfway to avoid overflow.
- Let them chill fully for that creamy texture—it’s worth the wait.
- Enjoy them cold, at room temp, or gently warmed. Even breakfast isn’t off-limits.
Serving Size, Storage & Reheating Tips
- Yield: 6 mini pies
- Serving size: 1 ramekin (6 oz)
- Net carbs: 4.9g per serving
Store covered in the fridge for 4–5 days. You can serve them cold (delicious), room temp, or pop one in the microwave for 15 seconds if you like it warm.
Freezing Tips
Yes, you can freeze them! Bake and cool completely, then wrap and freeze. When ready, thaw in the fridge overnight.
Mini Keto Crustless Pumpkin Pie Recipe Card
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Mini Keto Crustless Pumpkin Pie – Amazing Low Carb Treat
- Total Time: 50 minutes
- Yield: 6 mini pies
Description
A creamy, crust-free keto pumpkin pie in a ramekin! Low carb, gluten-free, and perfect for fall cravings or anytime dessert.
Ingredients
1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
1 cup unsweetened almond milk
½ cup Swerve brown sugar sweetener
2 large eggs
1½ tsp pumpkin pie spice
½ tsp ground cinnamon
½ tsp vanilla extract
Whipped cream topping (optional)
Instructions
1. Preheat oven to 425°F.
2. In a medium bowl, whisk eggs until blended.
3. Add pumpkin, almond milk, sweetener, spices, and vanilla. Whisk until smooth.
4. Spray six 6 oz ramekins with nonstick spray. Fill a little over halfway with the mixture.
5. Bake at 425°F for 15 minutes.
6. Lower oven to 350°F and bake another 25–30 minutes until set.
7. Cool at room temp for 1 hour, then refrigerate until chilled.
8. Top with whipped cream if desired and serve.
Equipment
Notes
Use only 100% pure pumpkin with no added sugar or fillers.
For richer texture, use heavy cream or coconut milk instead of almond milk.
Pies taste even better after chilling overnight.
Air fryer method: bake a single ramekin at 350°F for 10–12 minutes.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (6 oz)
- Calories: 62
- Sugar: 1g
- Sodium: 24mg
- Fat: 2.3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2.1g
- Protein: 2.8g
- Cholesterol: 46mg
More Such Recipes
If you loved these, you’ll also enjoy other cozy, keto-friendly treats. Try these next:
You can start with these Keto Pumpkin Cheesecake Bites for something creamy and satisfying. If you’re in the mood for a nutty twist, the Low Carb Crustless Pecan Pie makes a great option. Need something quick and chocolatey? Whip up a Sugar-Free Chocolate Mug Cake. And for a cool, custardy finish, these Keto Coconut Custard Cups are always a hit.
And if you’re still in the pumpkin zone, don’t miss our pumpkin bars with cream cheese frosting or these flourless pumpkin muffins for low-carb baking. They’re easy, satisfying, and totally fall-approved.
Frequently Asked Questions
Is canned pumpkin OK for keto?
Yes, as long as it’s 100% pure pumpkin with no added sugars. Always check the label.
Can I make these ahead of time?
Absolutely. They actually taste better after chilling overnight. The flavors settle and the texture firms up beautifully.
Can I freeze these pies?
Yes! Just bake and cool completely, then freeze. When you’re ready to enjoy, thaw in the fridge overnight.
Final Thoughts
These Mini Keto Crustless Pumpkin Pies bring all the coziness of fall with none of the sugar crash. They’re easy to customize, store beautifully, and make you feel like you’re getting away with dessert for breakfast. Whether you’re keto or just cutting back on carbs, this one’s a keeper.
If you try it, let me know how it goes especially if you add any creative toppings or tweaks. You can also follow along on Pinterest or Facebook for more recipe inspo.