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
