A Little History of Pumpkin Pie
Pumpkin pie traces back to the 1600s when early settlers baked hollowed-out pumpkins filled with milk, honey, and spices. Over time, pumpkin pie became a Thanksgiving staple in America, baked with pastry crusts and custard-style fillings. The keto version is a modern adaptation, designed for low-carb lifestyles. By using almond flour crusts, sugar substitutes, and rich dairy, bakers can enjoy all the warm, spiced flavors of pumpkin pie without the carbs—making it a favorite for anyone following keto or low-sugar diets.
Mini Keto Pumpkin Pie – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies 1x
Description
These Mini Keto Pumpkin Pies are creamy, spiced, and perfectly portioned for individual servings. Great for Thanksgiving, fall gatherings, or a quick weeknight treat, they combine the classic taste of pumpkin pie with a buttery almond flour crust—all while staying low in carbs and sugar-free. Topped with whipped cream and a sprinkle of cinnamon, these mini pies are festive, guilt-free, and just the right size for satisfying a sweet craving.
Ingredients
Crust:
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1 ½ cups almond flour
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3 tbsp melted butter
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2 tbsp powdered erythritol (or preferred keto sweetener)
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½ tsp cinnamon
Filling:
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1 (15 oz) can pumpkin puree
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½ cup heavy cream
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2 large eggs
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½ cup powdered erythritol or monk fruit sweetener
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1 tsp vanilla extract
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1 ½ tsp pumpkin pie spice
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½ tsp cinnamon
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
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In a bowl, mix almond flour, butter, erythritol, and cinnamon until crumbly. Press into the bottoms of each muffin cup.
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In another bowl, whisk pumpkin puree, cream, eggs, sweetener, vanilla, and spices until smooth.
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Spoon filling evenly over crusts.
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Bake for 22–25 minutes, until centers are just set.
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Cool completely, then chill before serving. Top with whipped cream.
Notes
Store in the refrigerator for up to 5 days.
Freeze in airtight containers for up to 2 months.
For dairy-free, substitute coconut cream for heavy cream.
Frequently Asked Questions
1. Can I use coconut flour instead of almond flour for the crust?
You can, but coconut flour absorbs more liquid, so reduce the amount to ½ cup and add 1 more egg to bind.
2. Can I make these mini pies ahead of time?
Yes! They can be made 2–3 days ahead and stored in the fridge. Add whipped cream just before serving.
3. How many net carbs are in each mini pie?
On average, each mini keto pumpkin pie has about 4–5 net carbs, depending on the sweetener and brand of pumpkin puree used.
