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Keto pumpkin recipe mini pies with almond flour crust and sugar-free whipped cream on white plate

Mini Keto Pumpkin Pie Recipe Low Carb

These Mini Keto Pumpkin Pies deliver all the classic fall flavors with only 2 net carbs each. Featuring an almond flour crust, creamy pumpkin filling, and sugar-free whipped cream, this keto pumpkin recipe is perfectly portioned, holiday-ready, and guilt-free.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Calories: 123
Ingredients Method Notes

Ingredients
  

Almond Flour Crust:
  • 3/4 cup almond flour
  • 1/8 tsp salt
  • 2 tbsp keto sweetener Swerve, erythritol, or monk fruit
  • 3 tbsp butter softened (or coconut oil for dairy-free)
Pumpkin Filling:
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice or cinnamon, nutmeg, ginger, cloves blend
  • 1/3 cup powdered sweetener
  • 1/2 cup heavy cream
  • 2 oz cream cheese softened
Sugar-Free Whipped Cream:
  • 1/2 cup heavy cream
  • 2 tbsp powdered sweetener

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with silicone liners or grease well.
  2. Mix almond flour, salt, sweetener, and softened butter until mixture resembles wet sand.
  3. Press 1 tbsp crust mixture into each muffin cup. Bake 10-12 minutes until golden.
  4. In blender or mixer, combine pumpkin puree, eggs, vanilla, pumpkin spice, and powdered sweetener. Blend until smooth.
  5. Add heavy cream and softened cream cheese. Blend until silky and uniform.
  6. Pour filling into pre-baked crusts. Bake 20-25 minutes until centers are set but slightly wobbly.
  7. Cool completely, then refrigerate at least 1 hour.
  8. Whip 1/2 cup cream with 2 tbsp sweetener until stiff peaks form.
  9. Top chilled pies with whipped cream before serving.

Notes

Always pre-bake crusts to avoid soggy bottoms. Use room temperature cream cheese and eggs for smoother filling. Do not overmix filling or it may crack during baking.