Mini Keto Pumpkin Pie Recipe

I relish crafting inventive recipes and this keto friendly pumpkin pie is one of my favorites. The blend of almond and coconut flours, melted butter, and salt forms a unique crust while pumpkin puree mingles with cinnamon and ginger in the rich filling. Perfect for holiday parties or frozen treats.

I love whipping up this mini keto pumpkin pie recipe that totally surprises everyone who tastes it. I started with a crust made from almond flour, coconut flour, melted butter, one egg, powdered erythritol and just a pinch of salt for that perfect bite.

Then I mixed together pumpkin puree, heavy cream, two eggs, more erythritol, cinnamon, ginger powder, ground nutmeg, ground cloves and a splash of vanilla extract to create a filling that’s both rich and flavorful. This is my twist on a classic dessert, a kind of low carb mini pumpkin pie that even non-keto folks rave about.

It’s a keto friendly pumpkin pie that’s sugar free and just as indulgent as its traditional counterpart. I always enjoy making this recipe for a holiday party or even freezing individual servings for later.

Give it a try and see why this crustless pumpkin pie is so darn addicting!

Why I Like this Recipe

I like this recipe because the pumpkin filling has such warm spices that make me feel like I’m celebrating fall all over again. The crust with almond and coconut flour turns out really light and crisp, which is perfect when combined with the smooth pumpkin mixture. I also appreciate that its keto-friendly, so I dont feel guilty even after sneaking an extra serving. Plus, its super easy to make and works great for holiday parties or just when im craving a sweet treat at home.

Ingredients

• Almond flour is low carb, high protein, adds fiber and rich flavor.
• Coconut flour is high in fiber, low in carbs, and has a subtle natural sweetness.
• Pumpkin puree is rich in vitamins, adds moisture, and gives a classic fall taste.
• Heavy cream bring a creamy texture and extra fat for a smooth, indulgent filling.
• Powdered erythritol provides sweetness without spikes, balancing the pie’s flavors naturally.
• Melted butter helps bind ingredients, adding richness and a crisp crust.
• Vanilla extract boosts flavor with a deep aroma making the pie taste even better.

Ingredient Quantities

• 1 1/2 cups almond flour
• 2 tbsp coconut flour
• 1/4 cup melted butter
• 1 egg
• 2 tbsp powdered erythritol
• A pinch of salt (for the crust)
• 1 (15 oz) can pumpkin puree
• 3/4 cup heavy cream
• 2 eggs
• 1/2 cup erythritol
• 1 tsp cinnamon
• 1/2 tsp ginger powder
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp vanilla extract
• A pinch of salt (for the filling)

How to Make this

1. Preheat your oven to 350°F, and grease your mini pie pans lightly.

2. In a bowl, mix together 1 1/2 cups almond flour, 2 tbsp coconut flour, 2 tbsp powdered erythritol, and a pinch of salt.

3. Stir in 1/4 cup melted butter and 1 egg until the dough just comes together.

4. Press the crust mixture firmly into the bottom and about halfway up the sides of each mini pie pan.

5. Bake the crusts for about 8-10 minutes until they are light golden, then set them aside.

6. In another bowl, whisk together the pumpkin filling by combining 1 (15 oz) can pumpkin puree, 3/4 cup heavy cream, 2 eggs, 1/2 cup erythritol, 1 tsp cinnamon, 1/2 tsp ginger powder, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 1 tsp vanilla extract, and a pinch of salt.

7. Pour the pumpkin filling evenly into each pre-baked crust.

8. Return the mini pies to the oven and bake for another 20-25 minutes, or until the filling is set but still a bit wobbly in the center.

9. Remove the pies from the oven and let them cool completely in the pans before removing.

10. Enjoy your mini keto pumpkin pies as a perfect treat for holiday parties or store them in the freezer for later!

Equipment Needed

1. Oven
2. Mini pie pans
3. Measuring cups and spoons
4. Mixing bowl for the crust
5. Mixing bowl for the filling
6. Whisk for beating the pumpkin mixture
7. Spatula for stirring and pressing the dough
8. Pastry brush (or paper towel) for greasing the pans
9. Oven mitts for safely taking out the hot pans

FAQ

Mini Keto Pumpkin Pie Recipe Substitutions and Variations

• If you dont have almond flour, you can use hazelnut flour or walnut flour instead for a similar nutty flavor.
• You can replace coconut flour with extra almond flour if its unavailable, but use slightly less since coconut flour is much more absorbent.
• Powdered erythritol can be swapped with powdered monk fruit sweetener, though you might need to adjust the amount to taste.
• Heavy cream can be substituted for coconut cream if you prefer a dairy-free option, even though it may alter the flavor a bit.
• If pumpkin puree is hard to find, you might try using butternut squash puree instead, while adding a little extra cinnamon to boost the flavor.

Pro Tips

1. Make sure you dont overmix the crust dough when you add the butter and egg. Overmixing can make it tough, so stirring just until it comes together is best.

2. Let the crust cool a bit more than you might think before pouring in the filling. This helps the filling set better and stops the crust from getting soggy.

3. When testing if the pumpkin filling is done, use a toothpick. If it comes out with a little bit of wet center, its perfect for that creamy texture.

4. Dont rush while greasing the pans or preheating the oven. Spending a little extra time on these basics really helps the pies bake evenly and come out nice and golden.