This mini keto crustless pumpkin pie recipe is a delicious and easy sugar free dessert. Each mini keto pumpkin pie has only 5.6g net carbohydrates which is much lower than traditional pumpkin pie so indulge without guilt. Only a few ingredients for this healthy keto dessert.
You might also like one of these keto pumpkin desserts!
My son recently shared with me that he loves pumpkin pie. Who knew? Not me. So I had to make this mini keto crustless pumpkin pie recipe for dessert tonight and will keep it in mind for the holiday season.
Did I mention I’m not much into baking? It’s actually a blessing because I love baked goods and would eat everything I make. However this recipe is so simple, even I can make it and it’s great for a low carb diet. There is no crust so no flour involved and therefore gluten free too.
Is pumpkin keto friendly? How many carbs does it have?
Pure pumpkin is actually a healthy food and keto friendly. It’s high in vitamins A, C and E as well as well as fiber and potassium. One cup has only 9g of net carbs. Learn more about the nutrition here.
One note when buying canned pumpkin, make sure that it only contains pumpkin and note that brands can differ in their carb count. The brand I used from Aldi has 16g net carbs per cup.
Simple recipe ingredients I used.
This keto pumpkin pie recipe is really easy to make because you only need a few ingredients. Of course you need canned pumpkin puree. That means it just contains pumpkin and nothing else and not to be confused with canned pumpkin pie filling.
The other ingredients are eggs, pumpkin pie spice, cinnamon, Swerve sweetener, vanilla and unsweetened almond milk. If you want a richer flavor you can substitute heavy cream for the almond milk. Or try coconut milk if you are dairy free.
How to make a mini keto crustless pumpkin pie.
Step 1: Preheat the oven to 425°F. Then to make these mini crustless pies first get out a medium sized mixing bowl, add the eggs and whisk to break them up.
Step 2: Then add pumpkin puree, pumpkin pie spices, cinnamon, vanilla and unsweetened almond milk. Whisk or beat with a mixer until the batter is nice and smooth.
Step 3: Spray your ramekins with nonstick cooking spray and pour the pumpkin pie mixture into them. Place them on a baking tray and then bake in a 425°F oven for 15 minutes.
Step 4: Next lower the temperature of the oven to 350°F for bake 45 minutes.
Step 5: Take them out of the oven and let them cool for an hour and then place them in the refrigerator for an hour or so until they have chilled sufficiently.
Step 6: Cover the uneaten pies with plastic wrap and store in the refrigerator. (Please scroll down to view and print the recipe card.)
Serving size and the ramekins I used.
This recipe should make 6 good size ramekins. You only need to fill the them to a little over half full.
I used two 3.5″ diameter ramekins and two 4″ diameter ramekins because I only had 2 of the smaller size and I needed 6.
I measured them using the inner diameter. The larger ramekins made two servings each for me so all in all I got 6 servings for this recipe.
Recipe Tips and Notes
- I used Swerve but you could use regular sugar or another granulated sugar substitute. I love Swerve brown sugar sweetener and that might go nice in this recipe as well.
- If you wanted to add a low carb pie crust you could finely chop some nuts like pecans or hazelnuts and add a little melted butter and sweetener. Or use almond flour with the butter and sweetener. Then you would press the mixture into the ramekins and bake in a 350°F oven for about 10 minutes. After that you just pour the pumpkin mixture and bake as directed in the recipe below.
- If you’d like to make a crust for these pies, try my friend Taryn’s keto pie crust. Or you can check out my friend Mira’s keto pie crust recipe!
You can add a little store bought whipped cream on top if you want but it’s not necessary. Or try making some homemade pumpkin spice whipped cream that I made for my hot chocolate recipe.
I hope you like this simple yet tasty crustless sugar free pumpkin pie. It’s not only delicious, it’s good for you too. And you don’t have to wait for the holidays. You can eat it all year round … even for breakfast! Enjoy. (Check out my web story here)
Note I have recalculated this recipe today and the nutritional information for 1 ramekin serving is: 69 calories
2.6g fat / 7.9g carbs / 2.3g fiber / 3.5g protein = 5.6g net carbs
Mini Keto Crustless Pumpkin Pie Recipe
These mini crustless low-carb pumpkin pies are a delicious and easy treat. Each serving has only 4g net carbs so indulge in this low carb dessert.
- 1 can (15oz) pumpkin puree (not pie filling)
- 1 cup almond milk, unsweetened
- ½ cup Swerve sweetener or sugar
- 2 large eggs
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- whipped cream topping (optional)
- Preheat oven to 425°F degrees.
- In a medium sized or large bowl, whisk eggs to break them up.
- Add the pumpkin, almond milk, sweetener, spices and vanilla and whisk to combine until nice and smooth .
- Spray 6 ramekins with nonstick cooking spray and then spoon the mixture into each of them.
- Bake for 15 minutes in the 425°F oven.
- Then lower oven temperature to 350°F and continue to bake for 45 minutes. NOTE one reader said hers was done after 30 minutes so check on yours as you are cooking it so it doesn't burn.
- Take out of the oven and let cool for 1 hour.
- Add whipped topping or refrigerate if you prefer it cold (we do!)
- I used Swerve sweetener to keep this recipe low carb and sugar free but you could use regular sugar if you don't care about that or another granulated sugar substitute if you wish.
- If you wanted to add a low carb pie crust you could finely chop some nuts like pecans or hazelnuts and add a little melted butter and sweetener. Then you would press the mixture into the ramekins and bake in a 350°F oven for about 10 minutes. After that you just pour the pumpkin mixture and bake as directed in the recipe above.
Note I have recalculated this recipe today and the nutritional information for 1 mini pumpkin pie is: 69 calories
2.6g fat / 7.9g carbs / 2.3g fiber / 3.5g protein = 5.6g net carbs
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 69Unsaturated Fat: 0g
You might also like these other keto pumpkin recipes – no bake cheesecake, pumpkin, sausage & kale soup, protein smoothie.
Tried this recipe with stevia and it was not a hit…..
Hi Kim, I’m sorry it didn’t go over well. I really like Swerve sweetener for sugar free baking. There are so many other good sweeteners around you might want to try them. Stevia does have a bit of an odd taste. My husband doesn’t like it either.
I made these according to recipe but they strand up. They seemed to have flattened and shrank. I don’t know what I did wrong. I’m so disappointed
HI Jennie, I’m not sure want you mean by strand up. However they do flatten and shrink a bit from the sides. I think that is normal. If you look at my pictures you can see that mind pull from the sides too. It should take away from the taste though. Please let me know if that is what you are talking about and maybe I can help you.
Has anyone added protein powder to this recipe?
I’m sorry if I didn’t see it, but I’m curious if anyone has frozen them so they keep longer? I’m the only one who is likely to eat these, and I don’t want to eat one a day. If you have frozen them, how do they do when defrosted?
Hi Jolene, I have not tried to freeze them. They only problem I can see is that they might be a bit watery. I think if you defrosted them overnight in the refrigerator they should work fine. I’ll try to do a test run next time I make them. Maybe someone else will pipe in with their experience.
The post states “ Bake in a 425°F oven for 15 minutes. Then lower the temperature of the oven to 325°F for 45 minutes.” But the actual recipes says 450 then lower to 350, which is correct?
My apologies Wendy. The actual recipe is correct and it should be 350°F. I’ve fixed the post. Thank you for bringing that to my attention and I hope you like it!
Sadly these were pretty disappointing. I upped the pumpkin spice to 2 teaspoons but in the end product you can barely taste it. I saw a recipe extremely similar to this one and it calls for 2.5 Tablespoons of pumpkin spice, and now I know why. This is barely sweet as well. First time I’ve ran into something not being sweet enough for me on a low carb recipe.
I tried one with whipped cream and extra pumpkin spice sprinkled on it but still not great. Honestly because it only hints at the expected flavor, I end up just craving pumpkin pie, and being very unsatisfied by the time I’m done eating this. :/
Hi Kate, I’m sorry you didn’t like the recipe. This is a very simple recipe and you can easily change the amount of spice and sweetener if you wish. Sorry it didn’t work out for you.
I’m so excited to find these gluten-and-dairy free pumpkin pies, which will be just what we need for this year’s Thanksgiving, wow! We don’t do Swerve so will use coconut sugar – I can’t wait to share these with my family.
This was really good! I made it in a regular pie pan, and the timing was still fine. Just seemed like it needed a little more sweetener. I made a simple “crust” with chopped pecans, 4 Tbs butter, and .5 tsp Swerve, and put it in the bottom only. Exactly what I was needing for the upcoming holidays. Thanks!
So glad you liked it! Thanks for coming back and sharing your tips!
Can’t wait to try this, thanks.
Can i use heavy whipping cream instead of the almond milk?
Hi Stephanie, yes you can. I hope you like it!
Can you use a regular 9inch pie pan??
Hi Natalie, I don’t see why not but the cooking time might be longer. Please let me know how it turns out if you do.
Could you use a liquid stevia as the sweetener?
Hi Nikki, the only problem I can see with using liquid stevia is that the powdered sweetener acts to absorb some of the liquid in this dish like a flour would. So the liquid stevia might make it so it won’t cook thoroughly or may take longer. But it might work fine. I’m sorry I don’t know for sure.
This is such a easy and delicious dessert. I absolutely love the flavor and simplicity. Can’t wait to give this pie a try.
Pumpkin pie for one!? It’s like you read my mind. I was looking for single serving pies and this is absolutely perfect! Looks absolutely delicious and tempting
I love how easy these are! My kids are going to love having their own little pie for dessert. Also I appreciate how this is keto friendly!
Could you use sweet potato?
Hi Deidra, if you don’t care about carbs I think that would work!
Mini desserts are always perfect for holiday entertaining! And I love how easy these are to make with minimal ingredients. I have pumpkin puree just waiting for a dessert like this!
What a wonderfully easy, nutritious … and yet satisfyingly delicious fall dessert! Easy enough to whip up in a few minutes before dinner, so it bakes merrily away and is magically ready later for dessert – yay! And what a cute idea this would be to serve for Thanksgiving, so each person gets their own little dessert!
Marisa F. Stewart
I love this idea! Individual desserts have always been my favorite – they make it seem special for the individual. We are pumpkin lovers and we can now enjoy a tasty dessert that’s also low carb. YAY! I’m glad I found this recipe.
OMG these are absolutely delicious!!!!
I love pumpkin pie and I was really hoping that I would like this recipe.
Well I didn’t like it…. I LOVED IT!!!!!
Thank you so much, already telling everyone about it!!!👍❤️
Pumpkin pie without the crust is my dream! I don’t eat a low carb diet but I’m not a fan of the crust under a pumpkin pie – so soggy! – so this recipe is perfect! Thanks for sharing!
One of the best entertainers to celebrate fall. I mean, look at these pies – they are amazing! And I am sure all of my guests will think the same – just need ot make the pies first 🙂
Thanks for this great keto recipe! I am trying to keep my diet mostly keto and it can be difficult craving sweets and this dessert is perfect! Thanks!
Oh I just can’t get enough of pumpkin recipes! I would love this mini low carb pumpkin pie recipe for my dessert today. Looks really scrumptious. Can’t wait to g=have a bite!
I made this tonight and it was absolutely amazing! I am thrilled to find something so low calorie that felt like a true dessert. Thank you sooo much for this! Baking time for me was way to long. I checked it with 15 minutes still left and the pies were already over baked. Not burnt, so still super yummy. Just wanted to put that out there for others, just in case. I will definitely be making this again.
Hi Molls, so glad you liked it and thanks for stopping back and sharing your tips. I’ve added a note in my recipe so others will check it at earlier.
Hello! Can I use regular milk with this?
Hi Nour, you can if you don’t care about carbs. Regular milk has quite a few carbs that is why I use almond milk. But like I said if you don’t care it will be fine. I hope you like it!
Hi Denise, did you use sweetened or unsweetened almond milk?
Hi Tina, thanks for bringing that to my attention. I’ll go fix the recipe card…..I used unsweetened, plain almond milk. Good luck!
Hi Denise, I just saw this wonderful dessert and really want to try it but my daughter is allergic to nuts can I substitute the almond milk for coconut milk instead?
Hi Yolanda you can, however it might give it a bit of a coconut taste. Thought personally would like that, some might not. Good luck!
i need to buy some ramekins for this wonderful low carb recipe. please email me with what size ramekin you use in ozs.
Thanking you in advance.
To be honest, I am not sure what the size is. I measured them and they are 4.5″ in diameter and hold about 8 liquid oz. Hope that helps!
Can you make these in muffin tins? Need to make many for a party
I have never done that Bianca but I think you could. I would use cupcake liners though to make sure they keep their shape. I’m in the mood for these so I will try them tonight and get back to you to see if it works ok?
Hi Bianca, I made these today in a muffin tin. I took them out 5 minutes early because they were smaller than the ramekins, but I probably didn’t have to. This batch made 10 regular size muffins. I used both cupcake liners and I tried one without. I greased it really good and it came out fine. The ones with the liner were a bit soggy. Please let me know if you have any questions.
Could you put that in a mini deep purple or po late.
Hi Kathy, I’m not sure what you mean. If you could elaborate I would to help you in any way I can.
Hey Denise! These tasty little pies were the most popular link at last week’s Savoring Saturdays! We’ll be featuring them and this weekend’s party. Can’t wait to see what you have to share this weekend. 😉
That’s awesome! Thanks!
Ruth - Exploramum
That is an awesome bowl of soup – the cream finishes it off so well
Oh I just got a can of pumpkin on the clearance rack this weekend. I know what I am going to make with it now!
Thanks for sharing on Tasty Tuesdays Linky. Hope to see you will join us again next week.
This looks so yummy. I love pumpkin but I went gf and dairy free last year. This is a great cheat for me.