This mini low carb pumpkin pie recipe is a delicious and easy keto dessert. Each mini crustless pumpkin pie has only 5.6g net carbs so indulge without guilt. Only a few ingredients for this healthy snack or dessert.
You might also like this low carb mini pumpkin pie in the microwave.
My son recently shared with me that he loves pumpkin pie. Who knew? Not me. So I had to make this mini low carb pumpkin pie recipe for dessert tonight. (Note this recipe has been updated 10/19).
Did I mention I’m not much of a baker? It’s actually a blessing because I love baked goods and would eat everything I make if I was good. However this recipe is so simple, even I can make it.
How many carbs in pumpkin?
Pure pumpkin is actually a healthy food. It’s high in vitamins A, C and E as well as well as fiber and potassium. One cup of cooked pumpkin has only 9g of net carbs. Learn more in the article about pumpkin nutrition.
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.
Crustless sugar free pumpkin pie ingredients
These crustless pumpkin pies are really easy to make because you only need a few ingredients. Of course you need canned pumpkin and make sure it just contains pumpkin… not pumpkin pie mix. The other ingredients are eggs, pumpkin pie spice, cinnamon, Swerve sweetener, vanilla and almond milk.
Mini Low Carb Pumpkin Pies Recipe
To make these mini keto pumpkin pies you first mix all of the ingredients in a bowl. Add the eggs first and whisk to break them up. Then add everything else. Whisk or beat with a mixer until nice and smooth.
Spray your ramekins and pour the batter into them. Bake in a 425°F oven for 15 minutes. Then lower the temperature of the oven to 325°F for 45 minutes. Thanks it!
Serving Size and Ramekins 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.
Low Carb Mini Pumpkin pie Notes
- I used Swerve but you could use regular sugar or your sweetener of choice.
- If you wanted to add a 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 350F oven for about 10 minutes. After that you just pour the pumpkin mixture and bake as directed in the recipe below.
- Or you can check out my friend Mira’s keto pie crust recipe!
I hope you like this simple yet tasty low carb treat. It’s not only delicious, it’s good for you too. Enjoy! (Note I have recalculated this recipe today and the nutritional information for 1 mini pumpkin pie is:
69 cals / 2.6g fat / 7.9g carbs / 2.3g fiber / 3.5g protein = 5.6g net carbs
Mini Low Carb Pumpkin Pie Recipe
- 1 can (15oz) pumpkin puree (just pumpkin)
- 1 cup almond milk, unsweetened
- 1/2 cup Swerve sweetener or sugar
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- whipped cream topping (optional)
Preheat oven to 425F degrees.
In a large bowl whisk eggs to break up.
Add the pumpkin, almond milk, sweetener, spices and vanilla and whisk to combine until nice and smooth
Divide mixture into 6 sprayed ramekins.
Bake for 15 minutes in the 425°F oven.
Then lower oven temperature to 350F and continue to bake for 45 minutes.
Let cool for 1 hour.
Add whipped topping or refrigerate if you prefer it cold (we do!)