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.

Mini Keto Pumpkin Pie | Creamy & Low-Carb Delight

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

Scale

**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

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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