Mini Keto Pumpkin Pies

Mini keto pumpkin pies, low-carb desserts for a healthy fall treat.
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Mini Keto Pumpkin Pie Recipe

Introduction

If you’re craving a delicious dessert that fits within your keto lifestyle, look no further than this Mini Keto Pumpkin Pie recipe! These bite-sized treats are packed with all the warm flavors of fall without the guilt. Perfectly spiced and oh-so-satisfying, they will delight pumpkin pie lovers and keto dieters alike. You can enjoy these mini pies any time of the year without straying from your healthy eating goals.

Why You’ll Love This Recipe

  • Quick & Easy: Whip these up in just about an hour!
  • Simple Ingredients: Made with almond flour and keto sweeteners, they are easy to find.
  • Perfect for Any Occasion: Great for holidays, potlucks, or just a cozy night in.
  • Crowd-Pleaser: Everyone will love them, keto or not!
  • Unbelievably Delicious: Rich, creamy, and bursting with pumpkin flavor.

These mini pies stand out from traditional versions because they provide all the comforting flavors of pumpkin pie in a healthy, low-carb format. Plus, they are portion-controlled, making them even more enticing!

Ingredients Needed

For the crust:

  • 3/4 cup finely ground almond flour
  • 1/8 teaspoon salt
  • 2 tablespoons keto-approved sweetener (like Swerve)
  • 3 tablespoons butter, melted

For the filling:

  • 3/4 cup organic pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/3 cup powdered sweetener (Swerve Confectioners)

For the whipped cream:

  • 1/2 cup heavy whipping cream
  • 2 oz cream cheese, softened
  • 2 tablespoons powdered sweetener

How to Make Mini Keto Pumpkin Pie

  1. Preheat the Oven: Start by preheating your oven to 350 degrees Fahrenheit.
  2. Prepare the Muffin Tin: Line a muffin tin with silicone baking cups or spray thoroughly with nonstick cooking spray.
  3. Make the Crust: In a medium bowl, combine the almond flour, salt, sweetener, and melted butter. Mix well until the mixture resembles wet sand.
  4. Form the Crust: Take about one tablespoon of the crust mixture and press it evenly into the bottom of each muffin cup.
  5. Bake the Crust: Place the muffin tin in the oven and bake for 10 to 12 minutes, until the crust turns golden brown.
  6. Prepare the Filling: While the crust bakes, add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and powdered sweetener into a high-powered blender or stand mixer. Blend everything together until smooth.
  7. Incorporate Cream: Add the heavy cream and softened cream cheese to the mixture. Blend again until completely smooth and well mixed.
  8. Add the Filling: Pour the pumpkin filling into each muffin cup, filling nearly to the top.
  9. Bake Again: Put the muffin tin back into the oven and bake for 20 to 25 minutes, or until the filling is set with a slight wobble.
  10. Cool the Pies: Allow the mini pies to cool at room temperature and then chill them in the fridge for at least an hour before serving.
  11. Make Whipped Cream: For a delicious topping, whip together the heavy cream and sweetener in a large bowl until stiff peaks form.
  12. Serve: Top each mini pie with a dollop of keto whipped cream just before serving.

How to Serve Mini Keto Pumpkin Pie

These mini pies are best served chilled with a light dollop of homemade keto whipped cream on top. For an extra touch, you can sprinkle a little extra pumpkin pie spice over the whipped cream for a festive presentation.

How to Store Mini Keto Pumpkin Pie

Store any leftover mini pumpkin pies in an airtight container in the refrigerator. They can last up to 3 to 5 days. If you want to save them longer, you can freeze them. Just wrap each pie in plastic wrap and place them in a freezer-safe bag. They will keep well for about 2 months.

Tips to Make Mini Keto Pumpkin Pie

  • Ensure your cream cheese is softened to help it blend smoothly with the filling.
  • For a smoother crust, pulse the almond flour mixture in a blender briefly after combining.
  • Taste the filling before pouring; adjust sweetener as needed based on your preference.

Variations

  • Spice it Up: Add a pinch of nutmeg or cinnamon to the crust for added flavor.
  • Nut-Free Option: Use sunflower seed flour instead of almond flour for a nut-free pie.
  • Sweetener Swap: Experiment with other keto-friendly sweeteners based on your tastes.

Frequently Asked Questions

Can I use a different type of flour?

Yes, you can experiment with coconut flour, but you will need less as it absorbs more moisture.

How do I make these dairy-free?

Substitute the butter with coconut oil and use full-fat coconut cream instead of cream cheese in the filling.

Is this recipe freezer-friendly?

Yes! These mini pies freeze well. Just be sure to wrap them tightly to prevent freezer burn.

Conclusion

These Mini Keto Pumpkin Pies are a fantastic dessert that combines the joys of fall flavors with a healthy twist. They’re quick to make and unbelievably delicious, making them a perfect treat for any occasion. If you try this recipe, please leave a comment and a star rating. We would love to hear how yours turned out! Don’t forget to share your creations on social media, and tell us—what variations did you try? Let us know below!

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Mini Keto Pumpkin Pies 2025 10 03 172311 150x150 1

Mini Keto Pumpkin Pie

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  • Author: chef-ava
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Keto
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Description

Delicious bite-sized treats that capture the warm flavors of fall while fitting within a keto lifestyle.

Ingredients

Scale
  • 3/4 cup finely ground almond flour
  • 1/8 teaspoon salt
  • 2 tablespoons keto-approved sweetener (like Swerve)
  • 3 tablespoons butter, melted
  • 3/4 cup organic pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/3 cup powdered sweetener (Swerve Confectioners)
  • 1/2 cup heavy whipping cream
  • 2 oz cream cheese, softened
  • 2 tablespoons powdered sweetener

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with silicone baking cups or spray with nonstick cooking spray.
  3. In a medium bowl, combine almond flour, salt, sweetener, and melted butter. Mix until it resembles wet sand.
  4. Press about 1 tablespoon of the mixture into the bottom of each muffin cup.
  5. Bake the crust for 10-12 minutes until golden brown.
  6. In a blender, combine pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and powdered sweetener. Blend until smooth.
  7. Add heavy cream and softened cream cheese to the mixture and blend again until smooth.
  8. Pour the filling into the muffin cups, nearly to the top.
  9. Bake again for 20-25 minutes until the filling is set with a slight wobble.
  10. Cool at room temperature then chill in the fridge for at least an hour.
  11. Whip the heavy cream and sweetener in a bowl until stiff peaks form.
  12. Top each mini pie with a dollop of keto whipped cream before serving.

Notes

Store in an airtight container in the refrigerator for up to 5 days or freeze wrapped for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini pie
  • Calories: 180
  • Sugar: 2g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg

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