Keto Mini Pumpkin Pie Recipe

With only 6 ingredients, this keto mini pumpkin pie recipe is one of the easiest low-carb desserts you will ever bake!

When fall comes around, I’m all about pumpkins! Bring on the pumpkin spice and everything nice. The combination of creamy pumpkins with cinnamon and allspice just reminds me of sweaters and bright orange leaves. Yes, I’m definitely all about fall!

Similar Keto Pumpkin Recipes: Keto Pumpkin Brownies, Low Carb Crustless Pumpkin Pie, Keto Pumpkin Whoopie Pies

Since I’m such a huge fan of all things pumpkins, I wanted to create a low-carb dessert that is perfectly portioned. Even the best keto dessert still has carbs in it and eating too much still isn’t good.

Keto Mini Dessert

Anytime is a perfect time to serve these little pumpkin pies. They make the easiest snack – they are easy to portion control since they are small little pies.

They also look beautiful enough to set out at parties. Place them delicately on a tiered cupcake tower. Imagine how cute that would look!

Kid-Friendly Keto Dessert

You’ll definitely want to make lots of these. The smell of pumpkin pie will fill your home as they bake and the kids will wander into the kitchen hoping for one of their own.

I love sharing these with my kids. They are packed with calcium and nutrients that are so good for my kid’s growing bodies. Pumpkin is a fantastic source of both vitamin A and C for healthy eyes and a strong immune system.

Best Keto Pumpkin Pie Recipe

If you are looking for a crustless pumpkin pie that tastes like a slice of Heaven, then this is the one for you! The texture is light and creamy – just like a pumpkin pie should be!

The best thing about it is that you can easily make it ahead of time, store it in your freezer or refrigerator, and then grab it when you need it.

How To Store Keto Mini Pumpkin Pies

Since these are made with dairy, you need to keep them in the refrigerator or freezer. If you are going to store them in the refrigerator, let them cool completely and then store them in an airtight container. Then, put them in the fridge. They will stay fresh for about 4 days.

You can freeze keto pumpkin pies too. Here’s how to freeze mini pumpkin pies.

1. Bake them and let them cool completely.
2. Place them on a baking sheet and put the baking sheet in the freezer for about an hour.
3. Once they are frozen solid, place them in a freezer-safe zippered plastic bag.

When you are ready to eat them, pull them out of the freezer and place them on a flat tray and put the tray in the refrigerator. They will thaw slowly and maintain their dreamy texture.

Keto Mini Pumpkin Pie Recipe

Here is the entire list of ingredients to make these pies. Exact measurements can be found within the printable recipe card below.

Keto Mini Pumpkin Pies

Prep time: 10 minutes
Cook time: 40-50 minutes
Servings: 12

Ingredients:
Eggs
Heavy cream
Pumpkin puree
Pumpkin pie spice
Salt
Swerve confectionary sugar

Whipped Cream

Whipping cream
Vanilla extract
Swerve confectionary sugar

 

Instructions

Pre-heat your oven to 375 and spray nonstick spray on a 12 count muffin tin. 

In a mixing bowl, whisk together the pumpkin, eggs and confectionary sugar. 

Combine in the heavy whipping cream, salt and pumpkin pie spice. Mix until fully combined. 

Split batter evenly between the 12 muffin tins. 

Cook for 40-50 minutes checking to make sure they do not burn. An inserted toothpick should come out clean. 

Enjoy by themselves OR add some keto whipped cream!

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Low-Carb Fall Pumpkin Recipes

Need more fall keto recipes? I’ve got ya covered! Try these next, you are going to love them just as much!

• Keto Pumpkin Bagels 
• Creamy Keto Pumpkin Soup