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