One bite and you will be hooked on this low carb mini pumpkin pie. Especially because it only takes 5 minutes from start to finished and has 2.4g net carbs per serving!
You might also like my low carb molten chocolate cake in the microwave!
Last winter I made a low carb chocolate molten cake in the microwave that I just loved. It was rich, gooey and only took a minute in the microwave. Well I thought I could do the same with pumpkin however I couldn’t get that lava effect. Regardless, I love this low carb mini pumpkin pie recipe because it is so easy and only takes 5 minutes from start to finish. I’ve made it so many times I know this recipe by heart. 😉
Low Carb ingredients
Of course you are going to need some pure pumpkin, not pumpkin pie filling. To this you want to add some coconut flour, cream, an egg yolk, butter, sweetener and pumpkin pie spice. For sweetener I have used both Swerve and Lakanto monk fruit blend. I would recommend one of these or another powder form of sweetener.
One thing I did play around with to great success was the flavoring. This recipe has pumpkin spice but I’ve also substituted in maple extract and caramel extract. They were great! I actually liked the caramel extract the best but I wasn’t sure people would have that on hand so I went with the standard pumpkin spice blend. You can find many of the ingredients for this recipe in my Amazon store if you are interested.
Low Carb Mini Pumpkin Pie Recipe
In a large bowl, mix together the pumpkin, coconut flour, egg yolk, sweetener, cream and spice. Then take your containers (which I discuss below) and divide the butter between them. Microwave for 30 seconds to melt the butter. Then swirl the butter around the container to effectively grease them. Dump the excess in the batter and mix well. You can just grease the containers and melt the butter separately but make sure to put it in the batter.
Divide the batter between your baking dishes and smooth the top. Place in the microwave and cook for 30 seconds. Depending on the size of the baking dish, it will take anywhere from 30 seconds to a minute and a half. If you are dividing this recipe in two like I did, it will take 30 seconds. If you make this into one bigger portion it will take longer. You want to cook it so the middle is still a little moist, that way the pie won’t be too dry.
Baking dishes and serving sizes
If you make this recipe into 1 serving it will fit nicely in a large size ramekin. I found that I was satisfied when I split it into 2 servings and it was less carbs of course. So I suggest using smaller ramekins to make two. I also tried it in these white cups above. To fill it up I had to double the recipe (4 small servings) and it didn’t cook as easily.
The last batch I made I used little glass dessert cups pictured below and they were very similar in size to the small ramekins. If you are just making this for yourself I would stick to the ramekins. Note too that you only need 30 seconds for the smaller size and 60 seconds for the large size ramekin. Don’t overcook them.
How many carbs in whipped cream?
I like my pumpkin pie with whip cream. If you make your own it would have less carbs. Use heavy whipping cream and whip it up with your mixer and some sweetener. If you buy the kind in the canister (which I did today). There are 1g net carbs per 2 tablespoons of the whipped cream in the canister. I figured about that much on top of the smaller portion was worth it.
Well I hope you like this low carb mini pumpkin pie as much as I did. I really, really liked them. Especially with the extracts so if you have a good one on hand, give it a try. Or just stick with the pumpkin pie spices which are also delicious. The nutritional information for 1 smaller serving without whipped cream is:
127 cals / 11.3g fat / 4.2g carbs / 1.8g fiber / 2.3g protein = 2.4g net carbs
Low Carb Mini Pumpkin Pie
One bite and you will be hooked on this low carb mini pumpkin pie. Especially because it it only takes 5 minutes from start to finished and has 2.4g net carbs per serving!
- 1 tablespoons butter
- 1 egg yolk
- 1 tablespoons coconut flour
- 4 teaspoon sweetener (I use Swerve)
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoons heavy cream
- 2 tablespoons pure pumpkin
Using two small ramekins, divide the butter between both and microwave for 30 seconds.
Meanwhile in a large bowl, mix together the egg yolk, coconut flour, sweetener, pumpkin pie spice, cream and pumpkin.
When the butter is melted, swirl around ramekin to essentially grease the inside and pour the excess butter in the batter. If you wish you can just spray the ramekins with cooking spray and melt the butter separately. Just pour the melted butter in the batter and mixl well.
Divide the mixture into the two ramekins and microwave for 30 seconds. Check to see if they are done. You want the middle to be a bit moist so it doesn't over cook. If it needs more cooking, just cook for 10 seconds more until done.
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