A Historical Overview of Crustless Pumpkin Pie
Pumpkin pie has been a traditional American dessert since the 1600s, originally made with roasted pumpkin and simple spices. As recipes evolved, the buttery crust became a hallmark of holiday pies. However, crustless pumpkin pie emerged as a lighter alternative in the mid-20th century, catering to those who wanted all the flavors of pumpkin pie without the extra calories or carbs. The keto version takes this idea further, replacing sugar with low-carb sweeteners for a wholesome, guilt-free treat.
Mini Keto Crustless Pumpkin Pie – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Mini Keto Crustless Pumpkin Pie is creamy, spiced, and perfectly portioned—ideal for Thanksgiving, Christmas, or cozy fall evenings. Without the crust, it’s naturally low-carb and gluten-free while still delivering that classic pumpkin pie flavor. Baked in individual ramekins, these mini desserts are elegant enough for entertaining yet simple enough for everyday indulgence. Top with whipped cream and a sprinkle of cinnamon for the ultimate festive treat.
Ingredients
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1 (15 oz) can pumpkin puree (unsweetened)
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3 large eggs
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1/2 cup heavy cream (or coconut cream for dairy-free)
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1/2 cup powdered erythritol (or preferred keto sweetener)
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1 tsp vanilla extract
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1 1/2 tsp pumpkin pie spice
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1/2 tsp cinnamon
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Grease 6 ramekins and place them on a baking sheet.
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In a large bowl, whisk pumpkin puree, eggs, cream, sweetener, vanilla, and spices until smooth.
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Divide mixture evenly among ramekins.
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Bake 30–35 minutes, until the centers are set but still slightly jiggly.
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Cool at room temperature, then refrigerate for at least 2 hours.
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Serve chilled with whipped cream and cinnamon dusting.
Notes
Store covered in the refrigerator for up to 4 days.
Can be made ahead and chilled overnight for easier serving.
For a firmer texture, bake a few extra minutes.
Common Questions About Mini Keto Crustless Pumpkin Pie
1. Can I make these in muffin tins instead of ramekins?
Yes! Simply line a muffin tin with silicone liners for easy removal. Bake for 20–25 minutes, as smaller portions cook faster.
2. How do I know when they’re done baking?
The pies should be set around the edges but slightly jiggly in the center. They will firm up as they cool.
3. Can I freeze mini crustless pumpkin pies?
Absolutely. Wrap them individually in plastic wrap and store in the freezer for up to 2 months. Thaw overnight in the fridge before serving.
