Keto Mini Crustless Pumpkin Pie Recipe

Introduction

This keto mini crustless pumpkin pie is a delightful, low-carb dessert perfect for the fall season or any time you crave a rich pumpkin treat. It’s creamy, spiced just right, and easy to make without a traditional crust.

Ingredients

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 cup unsweetened almond milk
• 1/2 cup Swerve brown sugar sweetener
• 2 large eggs
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Whipped cream topping (optional)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: In a medium or large bowl, whisk the eggs until they are broken up and slightly frothy.
3. Step 3: Add the pumpkin puree, almond milk, Swerve sweetener, pumpkin pie spice, cinnamon, and vanilla extract to the eggs. Whisk everything together until the mixture is smooth and well combined.
4. Step 4: Spray six ramekins with nonstick cooking spray. Evenly spoon the pumpkin mixture into each ramekin.
5. Step 5: Place the ramekins in the preheated oven and bake at 425°F for 15 minutes.
6. Step 6: Lower the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes. Begin checking around 25 minutes to prevent the pies from burning.
7. Step 7: Remove the ramekins from the oven and let them cool for about 1 hour to set properly.
8. Step 8: Serve warm or chilled with a dollop of whipped cream topping if desired.

Tips & Variations

• Use canned pumpkin puree rather than pumpkin pie filling to control sugar content.
• For a sweeter pie, increase the sweetener slightly or add a sugar substitute to taste.
• Try adding a pinch of nutmeg or ginger for extra warmth and depth of flavor.
• To make it dairy-free, ensure your whipped cream topping is coconut-based or omit entirely.

Storage

Store any leftover mini pies in an airtight container in the refrigerator for up to 4 days. They can be enjoyed cold or gently reheated in the microwave in 15-second intervals until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener?

Yes, you can substitute Swerve with other low-carb sweeteners like erythritol or monk fruit, but adjust amounts according to sweetness levels.

Do these pies freeze well?

Yes, you can freeze the mini pies in an airtight container for up to 2 months. Thaw them overnight in the fridge before serving.

Keto Mini Crustless Pumpkin Pie Recipe

Print Recipe

★★★★★

4.5 from 83 reviews

A delicious and keto-friendly mini crustless pumpkin pie that’s perfect for the fall season or any time you want a low-carb dessert. This recipe uses pumpkin puree and almond milk to create a smooth, spiced custard baked in individual ramekins for easy serving and portion control. Sweetened with a low-carb sweetener, it’s a healthier twist on traditional pumpkin pie without the crust.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 55 minutes
• Yield: 6 mini crustless pumpkin pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Filling

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 cup unsweetened almond milk
• 1/2 cup Swerve brown sugar sweetener
• 2 large eggs
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Topping (Optional)

• Whipped cream topping

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pumpkin custards.
2. Whisk Eggs: In a medium or large mixing bowl, whisk the eggs thoroughly until they are broken up and slightly frothy.
3. Combine Ingredients: Add the pumpkin puree, almond milk, Swerve brown sugar sweetener, pumpkin pie spice, ground cinnamon, and vanilla extract to the eggs. Whisk everything together until the mixture is smooth and evenly combined.
4. Prepare Ramekins: Spray six ramekins evenly with nonstick cooking spray to prevent the custard from sticking.
5. Fill and Bake: Spoon the pumpkin mixture evenly into the prepared ramekins. Place them on a baking sheet and bake in the preheated 425°F oven for 15 minutes.
6. Reduce Temperature and Continue Baking: Lower the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes. Start checking the custards at 25 minutes to avoid overcooking or burning.
7. Cool: Remove the ramekins from the oven and allow them to cool at room temperature for 1 hour. This helps the custard set properly.
8. Serve: Serve the mini crustless pumpkin pies warm or chilled. Optionally, top each serving with whipped cream for added richness and flavor.

Notes

• Ensure to use pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
• Adjust sweetener amounts to taste if you prefer a less or more sweet dessert.
• Use nonstick spray for easy removal and cleanup.
• Check custards during baking to prevent burning or overcooking.
• Whole eggs add richness and help the custard set properly; do not skip.
• For a dairy-free whip, consider coconut whipped cream as an alternative topping.

Keywords: Keto pumpkin pie, crustless pumpkin pie, low carb pumpkin dessert, keto dessert, pumpkin custard, mini pumpkin pies, sugar-free pumpkin pie