Mini Keto Pumpkin Pie Recipe
This Mini Keto Pumpkin Pie Recipe is the perfect treat for holiday gatherings or a cozy night in. These delightful mini pies are not only keto-friendly but also bursting with flavor. With their sweet pumpkin filling and crumbly almond crust, they’ll satisfy your cravings without the guilt. Enjoy them fresh or freeze individual servings for later; no one will guess they’re low-carb!
Why You’ll Love This Recipe
- Easy to Make: This recipe uses simple ingredients and straightforward steps, making it beginner-friendly.
- Delicious Flavor: The combination of pumpkin puree and pumpkin pie spice creates an irresistible taste that everyone will love.
- Perfect for Any Occasion: Whether it’s Thanksgiving, Christmas, or just a weekend dessert, these mini pies fit right in.
- Low-Carb Delight: Enjoy your favorite fall dessert without compromising your keto diet.
- Great for Freezing: Make a batch ahead of time and freeze them for a quick treat anytime.
Tools and Preparation
Before you start baking your mini keto pumpkin pies, gather your essential tools. Having everything ready will make the process smooth and enjoyable.
Essential Tools and Equipment
- Muffin tin
- Silicone baking cups (or nonstick cooking spray)
- Medium-sized mixing bowl
- High-powered blender or stand mixer
- Hand or stand mixer
Importance of Each Tool
- Muffin tin: Allows you to create perfectly portioned mini pies that are easy to serve.
- High-powered blender or stand mixer: Ensures that your filling is smooth and creamy, blending ingredients thoroughly.
Ingredients
For the Crust
- 3/4 cup finely ground almond flour
- 1/8 teaspoon salt
- 2 tablespoons keto approved sweetener (I use Swerve)
- 3 tablespoons butter
For the Filling
- 3/4 cup organic pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- 1/3 cup powdered sweetener (Swerve Confectioners)
For the Whipped Cream Topping
- 1/2 cup heavy whipping cream
- 2 oz cream cheese
- 2 tablespoons powdered sweetener
How to Make Mini Keto Pumpkin Pie Recipe
Step 1: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. Prepare a muffin tin by lining it with silicone baking cups or spraying it with nonstick cooking spray.
Step 2: Make the Crust
- In a medium-sized bowl, combine:
- Almond flour
- Salt
- Sweetener
- Butter
- Stir until well combined; the mixture should look like wet sand.
Step 3: Bake the Crust
- Press one tablespoon of the crust mixture into the bottom of each muffin cup.
- Place the muffin tin in the oven and bake for 10-12 minutes until golden brown.
Step 4: Prepare the Filling
While the crust bakes:
In a high-powered blender or stand mixer, combine:
– Pumpkin puree
– Eggs
– Vanilla extract
– Pumpkin pie spice
– Sweetener
Blend until smooth.
Step 5: Add Cream Cheese and Heavy Cream
Add in:
Heavy cream
Cream cheese
Blend again until you have a silky mixture.
Step 6: Fill Muffin Cups
Pour the filling into each muffin cup, filling nearly to the top.
Step 7: Bake Again
Bake for another 20-25 minutes until set with a slight wobble in the center. Chill for at least an hour before serving.
Step 8: Make Whipped Cream Topping
In a large bowl, combine:
Heavy cream
Sweetener
Whip using a hand or stand mixer until stiff peaks form.
Step 9: Serve
Serve each mini pie with a dollop of whipped cream on top for an extra special touch!
How to Serve Mini Keto Pumpkin Pie Recipe
These delightful mini keto pumpkin pies are perfect for any gathering or cozy night in. They can be served in various ways to enhance their flavor and presentation.
With Whipped Cream
- Add a dollop of keto whipped cream on top for a rich and creamy finish.
- Drizzle with sugar-free caramel sauce for an extra touch of sweetness.
As a Snack
- Serve them as a low-carb snack option during the day, perfect for satisfying your sweet cravings.
- Pair with a hot cup of coffee or tea for a cozy treat.
At Parties
- Arrange the mini pies on a decorative platter to impress your guests at holiday parties.
- Label them with Keto-Friendly tags to let everyone know they can enjoy without guilt.
With Fresh Berries
- Garnish each pie with fresh raspberries or blueberries for a burst of color and flavor.
- The tartness of the berries complements the sweetness of the pie beautifully.
In Individual Servings
- Present each mini pie in its own silicone cup for easy serving and portion control.
- This makes them easy to grab and go during gatherings or picnics.
How to Perfect Mini Keto Pumpkin Pie Recipe
To achieve the best results with this mini keto pumpkin pie recipe, consider these helpful tips.
- Use fresh ingredients: Fresh organic pumpkin puree enhances flavor compared to canned versions.
- Check oven temperature: Ensure your oven is preheated correctly for even baking throughout.
- Don’t overmix: Blend just until smooth; overmixing can lead to a denser filling texture.
- Cool before serving: Allow pies to chill completely in the fridge before serving for ideal texture and taste.
- Experiment with spices: Adjust pumpkin pie spice levels based on your preference for warmth or sweetness.
- Store properly: Keep leftovers in an airtight container to maintain freshness for up to a week.
Best Side Dishes for Mini Keto Pumpkin Pie Recipe
Pairing side dishes with your mini keto pumpkin pies can elevate your dessert experience. Here are some great side options.
- Keto Cheesecake Bites: Rich and creamy bites that complement the pumpkin flavor perfectly.
- Sugar-Free Hot Chocolate: A warm drink that pairs beautifully with the pies’ fall spices.
- Roasted Brussels Sprouts: A savory option that balances out the sweetness of the dessert.
- Cauliflower Mash: Creamy and buttery, this side dish provides a low-carb alternative to mashed potatoes.
- Zucchini Noodles: Lightly seasoned noodles add freshness without adding carbs, making them an excellent contrast.
- Cheese Platter: An assortment of cheeses provides a savory counterpoint to the sweet pies.
- Chopped Salad: A refreshing salad with mixed greens offers a crisp bite alongside the rich dessert.
Common Mistakes to Avoid
Making the perfect mini keto pumpkin pies can be tricky. Here are some common mistakes to steer clear of for the best results.
- Using regular flour: Regular flour isn’t keto-friendly. Always use almond flour for the crust to keep it low-carb.
- Skipping the chilling time: Not chilling the pies can lead to a less firm texture. Always chill them for at least an hour before serving.
- Overbaking: Overbaking can dry out your mini pies. Keep an eye on them, and take them out when they have a slight wobble in the center.
- Not measuring ingredients accurately: Inaccurate measurements can affect consistency. Use measuring cups and spoons for best results.
- Ignoring the sweetener type: Using non-keto approved sweeteners will ruin your dessert. Stick to brands like Swerve or erythritol for sweetness.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Keep in the original muffin tin covered with plastic wrap if you prefer.
Freezing Mini Keto Pumpkin Pie Recipe
- Freeze in airtight containers or freezer bags for up to 2 months.
- Separate layers with parchment paper to prevent sticking.
Reheating Mini Keto Pumpkin Pie Recipe
- Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warmed through.
- Microwave: Heat on medium power for 30-60 seconds until warm, but be cautious not to overheat.
- Stovetop: Place in a skillet over low heat, cover, and warm gently for several minutes.
Frequently Asked Questions
Here are some common questions about this delicious recipe.
What is a Mini Keto Pumpkin Pie Recipe?
A Mini Keto Pumpkin Pie Recipe is a low-carb dessert made with almond flour crust and natural sweeteners, ideal for anyone on a keto diet.
Can I make these mini pies ahead of time?
Yes, you can prepare these mini keto pumpkin pies ahead of time and store them in the fridge or freezer for later enjoyment.
How do I customize my Mini Keto Pumpkin Pie Recipe?
You can customize by adding nuts, chocolate chips, or adjusting spices according to your preference!
Are there any alternatives to almond flour?
Coconut flour can be used as a substitute, but you’ll need to adjust the liquid due to its higher absorbency.
Final Thoughts
This mini keto pumpkin pie recipe is a delightful treat that captures all the flavors of fall while being low-carb. It’s perfect for gatherings or enjoying at home. Feel free to customize it with your favorite spices or toppings!
Mini Keto Pumpkin Pie Recipe
- Total Time: 47 minutes
- Yield: Approximately 6 servings 1x
Description
Indulge guilt-free this holiday season with our Mini Keto Pumpkin Pie Recipe! Perfect for Thanksgiving, Christmas, or a cozy night in, these adorable mini pies are packed with the classic flavors of pumpkin spice and feature a delicious almond flour crust. Each bite is creamy, sweet, and low-carb—ideal for anyone following a keto lifestyle. You can easily make them ahead of time and freeze individual servings for a quick treat anytime. Delight your family and friends with this wholesome dessert that satisfies cravings without compromising your dietary goals.
Ingredients
- 3/4 cup almond flour
- 1/8 teaspoon salt
- 2 tablespoons keto-approved sweetener (like Swerve)
- 3 tablespoons butter
- 3/4 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/3 cup powdered sweetener (like Swerve Confectioners)
- For topping: 1/2 cup heavy whipping cream, 2 oz cream cheese, and 2 tablespoons powdered sweetener
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with silicone baking cups or nonstick spray.
- In a bowl, mix almond flour, salt, sweetener, and melted butter until it resembles wet sand.
- Press the mixture into muffin cups and bake for 10-12 minutes until golden brown.
- Meanwhile, blend pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and powdered sweetener until smooth.
- Add heavy cream and cream cheese to the blender; blend again until creamy.
- Pour the filling into baked crusts and bake for another 20-25 minutes until set but slightly wobbly in the center.
- Chill for at least an hour before serving with whipped cream on top.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 mini pie (55g)
- Calories: 150
- Sugar: 1g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
