Low-Carb Indulgence: I get all the cozy flavor of traditional pumpkin pie without the crust—and without the carbs. It’s the perfect guilt-free dessert.
Single-Serve Treats: These mini pies are baked in ramekins, making them ideal for portion control, sharing, or a little personal indulgence.
Creamy and Spiced Just Right: I love how creamy the texture is, with just the right balance of pumpkin spice, cinnamon, and sweetness to satisfy my seasonal cravings.
Quick and Easy: With only 10 minutes of prep time, I can have these baking in no time, which makes them a go-to for weeknight desserts or holiday prep.
Perfect for Fall and Beyond: Whether it’s Thanksgiving or just a cool autumn evening, this recipe always hits the spot for me.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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15 oz pumpkin puree (not pie filling)
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1 cup unsweetened almond milk
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½ cup Swerve brown sugar sweetener
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2 large eggs
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1½ teaspoons pumpkin pie spice
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½ teaspoon ground cinnamon
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½ teaspoon vanilla extract
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Whipped cream (optional, for topping)
Directions
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Preheat the Oven
I preheat my oven to 425°F (220°C) and get out 6 ramekins, spraying them lightly with nonstick spray so the filling doesn’t stick. -
Whisk the Eggs
In a mixing bowl, I whisk the eggs until they’re fully combined and slightly frothy. -
Mix in the Pumpkin and Flavors
To the eggs, I add the pumpkin puree, almond milk, sweetener, pumpkin pie spice, cinnamon, and vanilla. I whisk everything together until smooth and creamy. -
Pour into Ramekins
I divide the mixture evenly among the 6 prepared ramekins. -
Bake
I bake at 425°F for 15 minutes. Then, I reduce the temperature to 350°F (175°C) and continue baking for another 30 minutes, checking at 25 minutes to avoid overbaking. -
Cool
Once done, I let the pies cool for 1 hour. This allows them to set properly and develop their rich, custardy texture. -
Serve or Chill
I serve them topped with whipped cream or refrigerate and enjoy them cold. Both ways are equally delicious.
Servings and timing
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Servings: 6
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Prep Time: 10 minutes
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Bake Time: 45 minutes
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Cooling Time: 1 hour
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Total Time: 55 minutes (plus cooling)
Variations
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Add a Nut Crumble Topping: I sometimes mix chopped pecans with a touch of butter and sweetener for a crunchy topping.
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Try Coconut Milk: For a slightly different flavor, I swap almond milk with full-fat canned coconut milk.
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Spice It Up: I increase the cinnamon or add a dash of nutmeg or clove if I want extra warmth in the flavor.
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Make It a Pie: I pour the mixture into a single pie dish instead of ramekins and bake it the same way for a crustless pie version.
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Top with Keto Ice Cream: For a decadent treat, I add a scoop of low-carb vanilla ice cream instead of whipped cream.
Storage/Reheating
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Refrigeration: I store any leftovers in the fridge, covered, for up to 4 days.
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Freezing: These freeze beautifully. I wrap each ramekin tightly and freeze for up to 2 months. I thaw overnight in the fridge before enjoying.
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Reheating: If I want them warm, I reheat in the microwave for 20–30 seconds or in the oven at 300°F until just warmed through.
FAQs
Can I use canned pumpkin pie filling instead of puree?
No, I always stick with pure pumpkin puree to control the sugar and spice levels. Pumpkin pie filling has added sugars and spices.
Is almond milk the only milk I can use?
Not at all! I’ve used coconut milk, cashew milk, and even heavy cream for a richer version.
Can I make this ahead of time?
Yes, I often make these a day in advance and keep them chilled in the fridge until I’m ready to serve.
What sweetener works best for this recipe?
I use Swerve brown sugar sweetener because it mimics brown sugar flavor well, but other keto-friendly sweeteners like erythritol or monk fruit work too.
Do I have to use ramekins?
Nope. I’ve made this in muffin tins lined with silicone cups or even in one large pie dish. Just adjust the baking time accordingly.
Conclusion
Keto Mini Crustless Pumpkin Pies are a dream come true when I want something sweet, spiced, and comforting without breaking my low-carb goals. They’re simple to make, satisfying to eat, and perfect for both everyday indulgences and holiday tables. Whether warm with whipped cream or chilled straight from the fridge, they never disappoint.
Print
Keto Mini Crustless Pumpkin Pie
- Total Time: 55 minutes (plus 1 hour cooling)
- Yield: 6 servings
Description
Creamy, spiced, and perfectly portioned mini crustless pumpkin pies that deliver all the cozy fall flavor you love—without the carbs. A quick, keto-friendly dessert ideal for holidays or weeknights.
Ingredients
15 oz pumpkin puree (not pie filling)
1 cup unsweetened almond milk
½ cup Swerve brown sugar sweetener
2 large eggs
1½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
Whipped cream (optional, for topping)
Instructions
- Preheat oven to 425°F (220°C). Lightly spray 6 ramekins with nonstick spray and set aside.
- In a mixing bowl, whisk eggs until fully combined and slightly frothy.
- Add pumpkin puree, almond milk, Swerve sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Whisk until smooth and creamy.
- Divide the mixture evenly among the prepared ramekins.
- Bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for 30 minutes, checking at 25 minutes for doneness.
- Remove from oven and allow to cool for 1 hour to set.
- Serve warm with whipped cream or refrigerate and enjoy chilled.
Notes
Use coconut or cashew milk instead of almond milk for a flavor variation.
Add a nut crumble topping with chopped pecans, butter, and keto sweetener for crunch.
Make it as a full-sized crustless pie by baking in a 9-inch dish instead of ramekins.
Freeze for up to 2 months; thaw overnight in the fridge before serving.
Reheat gently in the microwave or oven if you prefer it warm.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 110
- Sugar: 2 g
- Sodium: 130 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
