why make this recipe
Mini Keto Pumpkin Pie is a delightful treat that fits perfectly into a low-carb lifestyle. It offers all the warm, comforting flavors of traditional pumpkin pie without the added sugar and carbs. This recipe is not only easy to make but also portable, making it an ideal dessert for parties, family gatherings, or a sweet snack when you’re on the go.
how to make Mini Keto Pumpkin Pie
Ingredients:
- 1 cup canned pumpkin (not pumpkin pie filling)
- 2 large eggs
- 1/3 cup granulated monk fruit or erythritol
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- Pinch of salt
- 1 cup almond flour
- 2 tbsp melted butter
- 1 tbsp monk fruit or keto sweetener
- Pinch of cinnamon
Directions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with silicone or parchment paper liners.
- In a bowl, mix the almond flour, melted butter, and sweetener together. Press 1–2 teaspoons of this mixture into each liner. Bake for 6–7 minutes until lightly golden.
- In another bowl, whisk together the pumpkin, eggs, sweetener, almond milk, vanilla extract, pumpkin pie spice, and a pinch of salt until smooth.
- Divide the filling evenly into the muffin liners, either over the crust or directly if you prefer crustless. Bake for 22–25 minutes until the centers are just set.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Chill for at least 1 hour before serving.
how to serve Mini Keto Pumpkin Pie
Mini Keto Pumpkin Pies can be served warm or chilled. They are delicious on their own but can also be enjoyed with a dollop of whipped cream or a sprinkle of extra cinnamon on top. These portable pies make a great addition to any dessert table or a quick snack option.
how to store Mini Keto Pumpkin Pie
Store your Mini Keto Pumpkin Pies in an airtight container in the refrigerator. They will stay fresh for up to a week. If you want to save some for later, you can also freeze them. Just ensure they are wrapped well or placed in a freezer-safe container.
tips to make Mini Keto Pumpkin Pie
- For a smoother filling, blend the pumpkin batter using a hand blender or food processor.
- Feel free to adjust the sweetness according to your taste preference by adding more or less sweetener.
- If you’d like a stronger spice flavor, increase the amount of pumpkin pie spice or add a pinch of nutmeg.
variation
You can create a variation of this recipe by adding chopped nuts or sugar-free chocolate chips to the filling before baking. Additionally, if you prefer a crustless version, simply skip the crust steps and pour the filling directly into the muffin liners.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but you’ll need to cook and puree it beforehand to achieve the right consistency.
Is this recipe suitable for a dairy-free diet?
Yes, as long as you use a dairy-free butter alternative or coconut oil, this recipe can be made dairy-free.
Can I double the recipe?
Absolutely! You can easily double the ingredients to make a larger batch for gatherings or meal prep. Just ensure you bake them in batches if your muffin tin is limited.
Mini Keto Pumpkin Pie
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Low-Carb, Gluten-Free
Description
A delightful low-carb treat that offers the warm flavors of traditional pumpkin pie without the sugar and carbs.
Ingredients
- 1 cup canned pumpkin (not pumpkin pie filling)
- 2 large eggs
- 1/3 cup granulated monk fruit or erythritol
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- Pinch of salt
- 1 cup almond flour
- 2 tbsp melted butter
- 1 tbsp monk fruit or keto sweetener
- Pinch of cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with silicone or parchment paper liners.
- In a bowl, mix the almond flour, melted butter, and sweetener together. Press 1–2 teaspoons of this mixture into each liner. Bake for 6–7 minutes until lightly golden.
- In another bowl, whisk together the pumpkin, eggs, sweetener, almond milk, vanilla extract, pumpkin pie spice, and a pinch of salt until smooth.
- Divide the filling evenly into the muffin liners, either over the crust or directly if you prefer crustless. Bake for 22–25 minutes until the centers are just set.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Chill for at least 1 hour before serving.
Notes
For a smoother filling, blend the pumpkin batter using a hand blender or food processor. Adjust sweetness as desired. Optional: add chopped nuts or sugar-free chocolate chips to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto