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

Scale

1 (15 oz) can pumpkin puree (unsweetened)
3 large eggs
1/2 cup heavy cream (or coconut cream for dairy-free)
1/2 cup powdered erythritol (or preferred keto sweetener)
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon

Pinch of salt

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Instructions

Preheat oven to 350°F (175°C). Grease 6 ramekins and place them on a baking sheet.
In a large bowl, whisk pumpkin puree, eggs, cream, sweetener, vanilla, and spices until smooth.
Divide mixture evenly among ramekins.
Bake 30–35 minutes, until the centers are set but still slightly jiggly.
Cool at room temperature, then refrigerate for at least 2 hours.

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.