Mini Keto Crustless Pumpkin Pie Recipe
Deliciously creamy and perfectly spiced, these individual crustless pumpkin pies are a fantastic low-carb, keto-friendly dessert for any occasion.
- Prep Time: 10
- Cook Time: 45
- Total Time: 100
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto, Low-Carb, Gluten-Free
Ingredients
Scale
- 1 can (15oz) pumpkin puree (not pumpkin pie filling)
- 1 cup almond milk, unsweetened
- 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
- whipped cream topping (optional)
Instructions
- Preheat your oven to 425°F degrees.
- In a medium or large bowl, whisk the eggs to break them up.
- Add the pumpkin puree, unsweetened almond milk, Swerve brown sugar sweetener, pumpkin pie spice, ground cinnamon, and vanilla to the bowl.
- Whisk all ingredients together until the mixture is smooth and well combined.
- Spray 6 ramekins with nonstick cooking spray.
- Spoon the pumpkin mixture evenly into each prepared ramekin.
- Place the ramekins in the preheated 425°F oven.
- Bake for 15 minutes.
- Lower the oven temperature to 350°F degrees.
- Continue to bake for an additional 30 minutes.
- Check the pies at about 25 minutes during the second bake to prevent burning.
- Remove the ramekins from the oven.
- Let the mini pies cool for 1 hour at room temperature.
- Add whipped topping just before serving, or refrigerate for at least 1 hour if you prefer them cold.
Notes
Ensure you use pure pumpkin puree, not pumpkin pie filling, for keto compliance.
Whisk the eggs thoroughly at the start for a smooth texture.
Cooling completely, especially in the fridge, enhances the custardy texture.
Oven temperatures can vary, so keep an eye on the pies during the second bake.