I love crafting unique treats that fit my low-carb lifestyle. My recent creation, a Keto Friendly Pumpkin Pie, blends almond and coconut flour with pumpkin puree, unsalted melted butter, and a touch of erythritol. The fusion of eggs, cream, and pumpkin pie spice creates a delicious fall indulgence every single time.

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I’ve been working on a mini keto pumpkin pie recipe that’s perfect for holiday parties or even freezing individual servings for a quick fall treat. I created it using simple ingredients like almond flour, coconut flour, and just the right amount of powdered erythritol to keep it low carb without skimping on flavor.

The crust comes together with unsalted melted butter, a large egg, and a pinch of salt that really makes it pop. For the decadent filling, pumpkin puree is mixed with two large eggs, heavy cream, granulated erythritol, a dash of pumpkin pie spice, and a splash of vanilla extract.

I love how this easy keto pumpkin pie manages to be both sugar free and irresistibly tasty. It might look simple, but every bite is a little burst of fall goodness that proves keto treats can be rich and satisfying.

Give this low carb mini pumpkin pies recipe a try and see for yourself!

Why I Like this Recipe

I love this recipe because it’s super easy to whip up even when I’m in a rush—everything just comes together quickly.
I really enjoy that the mix of pumpkin, spices, and vanilla gives me those warm, fall vibes every time I bite into one.
I like that they come in mini sizes so I can take them to holiday parties or even freeze some for later when I need a quick treat.
I appreciate that it’s keto-friendly, meaning I can indulge in something tasty without wrecking my diet too much.

Ingredients

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Almond Flour: offers good protein, healthy fats, and fiber ideal for a keto diet.
Coconut Flour: high fiber and low carbs perfect for a keto friendly treat.
Pumpkin Puree: naturally sweet, loaded with vitamins and fiber, adds moist texture.
Heavy Cream: gives a rich and creamy feel while keeping the filling smooth.
Granulated Erythritol: sweetens naturally without raising blood sugar, perfect for keto baking.
Unsalted Melted Butter: adds flavor and moisture while helping bind the crust ingredients.
Eggs: provide structure and protein, making both crust and filling firm and tasty.

Ingredient Quantities

1 1/2 cups almond flour

2 tbsp coconut flour

2-3 tbsp powdered erythritol

1/4 cup unsalted melted butter

1 large egg (for the crust)

A pinch of salt

1 cup pumpkin puree

2 large eggs (for the filling)

1/2 cup heavy cream

1/4 cup granulated erythritol

1-2 tsp pumpkin pie spice

1 tsp vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease your mini muffin tin real good.

2. In a mixing bowl, stir together 1 1/2 cups almond flour, 2 tbsp coconut flour, 2-3 tbsp powdered erythritol, 1/4 cup unsalted melted butter, 1 large egg, and a pinch of salt until you get a smooth dough.

3. Spoon the dough into the muffin cups and press it down firmly to form a neat little crust at the bottom and up the sides.

4. Pop the tray into the oven and bake the crusts for about 8 minutes until they’re just starting to turn a light golden color.

5. While that’s baking, in another bowl, whisk together 1 cup pumpkin puree, 2 large eggs, 1/2 cup heavy cream, 1/4 cup granulated erythritol, 1-2 tsp pumpkin pie spice, and 1 tsp vanilla extract until the mix is well combined.

6. Once the crusts are out of the oven, carefully spoon the pumpkin filling over each crust, filling them almost to the top.

7. Return the filled cups to the oven and bake for another 15-18 minutes until the filling is set but still a bit jiggly in the middle.

8. Let the mini pies cool completely before serving or freezing individual portions for later. Enjoy your mini keto pumpkin pies!

Equipment Needed

1. Mini muffin tin (with a paper towel or pastry brush for greasing)
2. Oven
3. Two mixing bowls (one for the dough and one for the filling)
4. Measuring cups and spoons
5. A whisk
6. A spatula or sturdy spoon for stirring and scooping
7. Oven mitts
8. A cooling rack for letting the pies cool off

FAQ

Q: How do I store leftover mini keto pumpkin pie?

A: You can store the pie in an airtight container in the fridge for about 3 days. When you want a bite, let it sit at room temp for a bit so it gets soft again.

Q: Can I substitute any ingredient for almond flour?

A: Yup, you could try using coconut flour instead, but you might need to add an extra egg or a little more butter since coconut flour absorbs liquid differently. It might change the taste a little bit too.

Q: Can I adjust the amount of pumpkin puree?

A: It’s best to stick to the 1 cup of pumpkin puree cause the filling's texture really depends on it. Using more might make it too runny, and less might leave it too thick.

Q: Is this recipe gluten free?

A: Yes, it is! Since it uses almond flour and coconut flour, it doesn't have any gluten. Just double-check your spices and sweeteners if you're super strict.

Q: Can I use a different sweetener other than erythritol?

A: Sure thing! Stevia or monk fruit can be used too. Just make sure to adjust the amount since they vary in sweetness.

Q: Do I need any special pans for this recipe?

A: Not really, a mini muffin tin or small tart pans work well. Just make sure to grease them well so the pies dont stick.

Mini Keto Pumpkin Pie Recipe Substitutions and Variations

Instead of almond flour, you can try hazelnut flour at a 1:1 ratio. Its a bit nuttier so it gives a richer flavor.
If you dont have coconut flour, you might use oat fiber, but use less of it since its more absorbent than coconut flour.
Powdered erythritol can be swapped with monk fruit sweetener, which gives a similar sweetness and works well in keto recipes.
For unsalted melted butter, coconut oil makes a good replacement in the same quantity, adding its own light coconut taste.
Heavy cream can be replaced by coconut cream, especially if you enjoy a subtle tropical twist in your mini pies.

Pro Tips

1. Don’t overbake the crust – ovens run a bit different so keep an eye on them to get a light golden color. If they cook too much,the crust might turn too crunchy and not hold the filling well.
2. Let the crusts cool off just a little bit before adding the pumpkin mix. If they’re too hot,you might end up with a soggy bottom that ruins that perfect texture.
3. Mix your ingredients gently. Overmixing can lead to a tough crust and a less creamy filling, so stir just until everything is combined.
4. Use room temperature ingredients, like eggs and butter, whenever you can. It helps them blend easier and makes the final result smoother and more even.

Mini Keto Pumpkin Pie Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

245

kcal

Equipment: 1. Mini muffin tin (with a paper towel or pastry brush for greasing)
2. Oven
3. Two mixing bowls (one for the dough and one for the filling)
4. Measuring cups and spoons
5. A whisk
6. A spatula or sturdy spoon for stirring and scooping
7. Oven mitts
8. A cooling rack for letting the pies cool off

Ingredients

1 1/2 cups almond flour
2 tbsp coconut flour
2-3 tbsp powdered erythritol
1/4 cup unsalted melted butter
1 large egg (for the crust)
A pinch of salt
1 cup pumpkin puree
2 large eggs (for the filling)
1/2 cup heavy cream
1/4 cup granulated erythritol
1-2 tsp pumpkin pie spice
1 tsp vanilla extract

Directions

Preheat your oven to 350°F and grease your mini muffin tin real good.
In a mixing bowl, stir together 1 1/2 cups almond flour, 2 tbsp coconut flour, 2-3 tbsp powdered erythritol, 1/4 cup unsalted melted butter, 1 large egg, and a pinch of salt until you get a smooth dough.
Spoon the dough into the muffin cups and press it down firmly to form a neat little crust at the bottom and up the sides.
Pop the tray into the oven and bake the crusts for about 8 minutes until they’re just starting to turn a light golden color.
While that’s baking, in another bowl, whisk together 1 cup pumpkin puree, 2 large eggs, 1/2 cup heavy cream, 1/4 cup granulated erythritol, 1-2 tsp pumpkin pie spice, and 1 tsp vanilla extract until the mix is well combined.
Once the crusts are out of the oven, carefully spoon the pumpkin filling over each crust, filling them almost to the top.
Return the filled cups to the oven and bake for another 15-18 minutes until the filling is set but still a bit jiggly in the middle.
Let the mini pies cool completely before serving or freezing individual portions for later. Enjoy your mini keto pumpkin pies!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.