If you love cozy fall flavors but want to keep carbs in check, these Mini Keto Pumpkin Pie bites are your new go-to. They are creamy, warmly spiced, and tucked into a buttery almond flour crust that bakes up tender and toasty. Perfect for holidays, parties, or a make-ahead treat any day of the week.
Why You’ll Love This Mini Keto Pumpkin Pie
- Low carb and gluten free with classic pumpkin pie comfort.
- Perfect portion control for parties, lunchboxes, or a post-dinner treat.
- Simple pantry ingredients with easy swaps for dairy free and different sweeteners.
- Make ahead friendly and freezer friendly.
- Rich, creamy filling with a toasty almond crust that everyone loves.
Mini Keto Pumpkin Pie Ingredients & Substitutions
Yields 12 standard muffin-size mini pies.
- Almond Flour Crust:
- 1 1/2 cups blanched almond flour (about 150 g)
- 2 tbsp powdered erythritol or allulose
- 1/4 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 4 tbsp unsalted butter, melted (56 g) – use refined coconut oil for dairy free
- 1 large egg white, lightly whisked
- Pumpkin Filling:
- 1 cup pumpkin puree, not pie filling (about 245 g)
- 2 large eggs, room temperature
- 1/2 cup powdered or granulated keto sweetener (allulose or erythritol blend)
- 1/2 cup heavy cream – sub full-fat canned coconut milk for dairy free
- 1 tsp pure vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/8 tsp fine sea salt
- Optional Toppings:
- Keto whipped cream, cinnamon dusting, toasted pecans, or a drizzle of sugar free caramel
Substitutions: Almond flour gives the best texture, but a very fine hazelnut flour works in a pinch. If using allulose, expect slightly faster browning. Coconut milk makes a lovely dairy free swap and still sets beautifully.
Step-by-Step Instructions to Make Mini Keto Pumpkin Pie
Preheat and Prep the Pan
Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with parchment paper liners for easy release, or use a silicone muffin pan. Lightly grease the liners.
Mix the Almond Flour Crust
In a bowl, whisk almond flour, powdered sweetener, cinnamon, and salt. Stir in melted butter and egg white until the mixture looks like damp sand that clumps when pressed.
Press the Crust
Divide the crust evenly among the 12 wells, about 2 tablespoons per cup. Press firmly on the bottom and slightly up the sides using the flat bottom of a measuring cup.
Par-Bake the Crust
Bake for 6 to 8 minutes until lightly set and just starting to color at the edges. Cool for 5 minutes to help the crust firm before filling.
Whisk the Pumpkin Filling
In a medium bowl, whisk pumpkin puree, eggs, sweetener, heavy cream, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. Avoid whipping in too much air.
Fill and Bake
Pour the filling into the warm crusts, almost to the top. Bake 16 to 20 minutes until the edges are set and the centers still have a soft jiggle. If using allulose, tent loosely with foil near the end if browning too quickly.
Cool and Chill to Set
Cool in the pan 20 to 30 minutes, then transfer to a rack. Chill at least 2 hours to set the silky custard before topping or serving.
Garnish and Serve
Top with lightly sweetened keto whipped cream and a pinch of cinnamon. Add toasted pecans for crunch if desired.
Tips for Success
- Use parchment liners or a silicone pan for clean release.
- Press the crust firmly so it does not crumble after baking.
- Do not overbake. A slight jiggle in the center means a creamy set after chilling.
- Room temperature eggs help the filling whisk smooth and bake evenly.
- For ultra-smooth filling, strain it through a fine mesh sieve before filling the crusts.
Variations of Mini Keto Pumpkin Pie
- Dairy Free: Swap butter with refined coconut oil and heavy cream with full-fat canned coconut milk.
- Pecan Crust: Replace 1/2 cup almond flour with 1/2 cup finely ground pecans for nutty depth.
- Crustless: Skip the crust and bake in parchment-lined silicone cups for 12 to 14 minutes.
- Spice It Your Way: Add a pinch of cardamom or ginger for extra warmth.
- Sweetener Swap: Allulose gives the silkiest custard. Erythritol blends are slightly sweeter and may have a cooling effect.
Serving Suggestions: What to Pair with Mini Keto Pumpkin Pie
- Hot coffee or cinnamon-spiced tea.
- Whipped cream with a few drops of vanilla and a scrape of nutmeg.
- Toasted chopped pecans or walnuts for crunch.
- A drizzle of warm sugar free caramel or a spoon of keto vanilla ice cream.
Storage & Reheating Instructions
- Refrigerate: Store covered for up to 4 days.
- Freeze: Wrap each pie and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm at 300°F (150°C) for 5 to 8 minutes to refresh the crust, or enjoy chilled.
Note: Add whipped cream right before serving to keep the tops neat.
Memories Made Around the Table
These minis started as a Thanksgiving test batch that vanished before the big day. Now I bake two trays so there is actually something left to share after taste testing.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains sugar and spices that will change the flavor and add carbs. Use 100 percent pumpkin puree.
How do I prevent cracks on top?
Do not overbake and avoid high oven temperatures. Pull them when the centers still jiggle slightly, then cool gradually before chilling.
Can I make these ahead?
Yes. Bake and chill up to 2 days in advance. Add toppings just before serving.
What sweetener works best?
Allulose yields the smoothest custard and mild sweetness. Erythritol or blends work well too but can taste cooler. Powdered forms dissolve best.
What are the net carbs per mini pie?
Approximate net carbs are about 3 g per mini pie, depending on brands and toppings. Always calculate with your ingredients for accuracy.
Final Thoughts
Mini Keto Pumpkin Pie brings everything you love about classic pumpkin pie to an easy, shareable, low-carb treat. Keep a batch chilled for cozy weeknights, holiday platters, and anytime you want pumpkin spice bliss without the sugar.
Mini Keto Pumpkin Pie (Low Carb, Creamy, Bite-Size)
Equipment
- 1 12-cup muffin tin
- 12 Parchment paper liners or silicone muffin pan
- 1 Mixing Bowl
- 1 Whisk
- 1 Measuring cup flat-bottom, for pressing crust
- 1 Cooling rack
- 1 Aluminum foil optional, for tenting if browning too quickly
Ingredients
Almond Flour Crust
- 1.5 cups blanched almond flour
- 2 tbsp powdered erythritol or allulose
- 0.25 tsp ground cinnamon
- 0.25 tsp fine sea salt
- 4 tbsp unsalted butter melted; use refined coconut oil for dairy free
- 1 large egg white lightly whisked
Pumpkin Filling
- 1 cup pumpkin puree not pie filling
- 2 large eggs room temperature
- 0.5 cup keto sweetener powdered or granulated; allulose or erythritol blend
- 0.5 cup heavy cream sub full-fat canned coconut milk for dairy free
- 1 tsp pure vanilla extract
- 1.5 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon
- 0.125 tsp fine sea salt
Optional Toppings
- Keto whipped cream
- Ground cinnamon for dusting
- Toasted pecans chopped
- Sugar free caramel for drizzling
Instructions
Preheat and Prep the Pan
- Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with parchment paper liners for easy release, or use a silicone muffin pan. Lightly grease the liners.
Mix the Almond Flour Crust
- In a bowl, whisk almond flour, powdered sweetener, cinnamon, and salt. Stir in melted butter and egg white until the mixture looks like damp sand that clumps when pressed.
Press the Crust
- Divide the crust evenly among the 12 wells, about 2 tablespoons per cup. Press firmly on the bottom and slightly up the sides using the flat bottom of a measuring cup.
Par-Bake the Crust
- Bake for 6 to 8 minutes until lightly set and just starting to color at the edges. Cool for 5 minutes to help the crust firm before filling.
Whisk the Pumpkin Filling
- In a medium bowl, whisk pumpkin puree, eggs, sweetener, heavy cream, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. Avoid whipping in too much air.
Fill and Bake
- Pour the filling into the warm crusts, almost to the top. Bake 16 to 20 minutes until the edges are set and the centers still have a soft jiggle. If using allulose, tent loosely with foil near the end if browning too quickly.
Cool and Chill to Set
- Cool in the pan 20 to 30 minutes, then transfer to a rack. Chill at least 2 hours to set the silky custard before topping or serving.
Garnish and Serve
- Top with lightly sweetened keto whipped cream and a pinch of cinnamon. Add toasted pecans for crunch if desired.