Name: Mini Keto Crustless Pumpkin Pie - A Guilt-Free Autumn Treat
Prep time: 15 min
Cook time: 40 min
Total time: 115 min
Ingredients: 1 cup Pumpkin Puree (Ensure it’s pure pumpkin; avoid pie filling.); 1/2 cup Almond Milk (Substitute with coconut milk for a dairy-free option.); 1/2 cup Swerve Brown Sugar Sweetener (Can swap with erythritol.); 3 large Eggs (Fresh eggs work best.); 1 tsp Pumpkin Pie Spice (Feel free to adjust for your spice preference.); 1 tsp Ground Cinnamon (Freshly ground enhances flavor.); 1 tsp Vanilla Extract (Pure vanilla is always best.); 1 cup Whipped Cream (Use coconut cream for a dairy-free alternative.)

With the crisp air of autumn settling in, it’s time to bring the cozy flavors of the season into our kitchens. I simply adore whipping up a Mini Keto Crustless Pumpkin Pie, which not only satisfies my cravings for warm spices and creamy pumpkin but is also a guilt-free treat! This recipe is a game changer—perfect for both those adhering to a low-carb lifestyle and anyone looking to indulge without the calories. With its quick prep time and the flexibility to cater to various dietary needs, you’ll find yourself reaching for these delightful mini pies again and again. Will you serve them at your next gathering or savor them on a quiet evening? Let’s dive in!

Why is this pie a must-try?

Guilt-Free Indulgence: Enjoy the classic flavors of pumpkin pie without compromising your diet, as these mini pies are low-carb and keto-friendly.
Quick and Easy: Preparation is a breeze with simple ingredients, making it the perfect last-minute dessert for busy weeknights or festive gatherings.
Customizable: With options for dairy-free and alternative sweeteners, everyone can savor this fall favorite—no dietary restriction will be left out!
Crowd-Pleasing Flavor: The rich, spiced pumpkin filling captures the essence of autumn, sure to impress family and friends.
Perfect Texture: Experience the delightful contrast of creamy filling and a slightly jiggly center that melts in your mouth—pure bliss!

Mini Keto Crustless Pumpkin Pie Ingredients

For the Filling

Pumpkin Puree – Ensure it’s pure pumpkin for the best flavor and moisture; avoid pie filling!
Almond Milk – Acts as a creamy binder; substitute with coconut milk for a dairy-free option.
Swerve Brown Sugar Sweetener – Low-carb sweetness that fits perfectly into this dessert; can swap with erythritol.
Eggs – Essential for binding and setting the pie; fresh eggs work best.
Pumpkin Pie Spice – This blend brings warm, comforting flavors; feel free to adjust for your spice preference.
Ground Cinnamon – Adds depth and warmth; freshly ground enhances flavor even more!
Vanilla Extract – A touch of sweetness that brightens the filling; pure vanilla is always best.

For the Topping (Optional)

Whipped Cream – A dollop of this light topping adds a creamy finish; use coconut cream for a dairy-free alternative.

With these simple yet essential ingredients, you’ll create a delicious mini Keto Crustless Pumpkin Pie that’s sure to bring joy to your table this autumn!

Step‑by‑Step Instructions for Mini Keto Crustless Pumpkin Pie

Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for the initial bake to achieve that perfect crustless pie texture. While the oven heats, gather your mixing bowl and whisk, preparing for the mixing stage.

Step 2: Whisk the Eggs
In a medium bowl, crack in the eggs and whisk them vigorously until they are frothy and well combined. This should take about 1-2 minutes. The frothiness will help incorporate air into your mini Keto crustless pumpkin pie filling, enhancing its creamy texture.

Step 3: Mix the Filling
Add the pumpkin puree, almond milk, Swerve brown sugar sweetener, pumpkin pie spice, ground cinnamon, and vanilla extract to the eggs. Mix these ingredients together thoroughly until smooth and creamy, ensuring there are no lumps. This step should take about 2-3 minutes, and the mixture should be a rich, golden color.

Step 4: Prepare the Ramekins
Lightly spray six ramekins with nonstick cooking spray to prevent sticking. Ensure they are evenly coated, as this will help release the mini pies after baking. Arrange the ramekins on a baking sheet for easy transport in and out of the oven.

Step 5: Fill the Ramekins
Carefully pour the creamy pumpkin filling into each ramekin, filling them about three-quarters full to allow for slight puffing during baking. Use a ladle or measuring cup for precision, ensuring they are evenly filled for consistent baking.

Step 6: Bake at High Temperature
Place the filled ramekins in the preheated oven and bake at 425°F (220°C) for 15 minutes. This step helps set the mini Keto crustless pumpkin pie edges, giving them that delightful firmness. Keep an eye on them; you want them to be slightly puffed up when the time is up.

Step 7: Lower the Temperature
After 15 minutes, reduce the oven temperature to 350°F (175°C) without opening the oven door. Continue baking the mini pies for an additional 25-30 minutes. Check for a gently jiggly center and firm edges—this indicates they are perfectly baked and ready.

Step 8: Cool the Pies
Once baked, carefully remove the ramekins from the oven and allow them to cool on a wire rack for at least 1 hour. This cooling period is essential for enhancing the texture of your mini Keto crustless pumpkin pie, as it helps stabilize the filling and improve slicing.

Step 9: Serve
When ready to serve, top your mini pies with a dollop of whipped cream if desired. These delicious treats are best enjoyed chilled or at room temperature, offering a delightful taste of autumn with every bite!

Storage Tips for Mini Keto Crustless Pumpkin Pie

Fridge: Store the cooled mini Keto crustless pumpkin pies in the refrigerator in an airtight container for up to 3 days. This keeps them fresh and maintains flavor.

Freezer: For longer storage, these mini pies can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then aluminum foil to prevent freezer burn.

Thawing: To enjoy, simply transfer them to the fridge to thaw overnight before serving, and reheat if desired.

Reheating: If you prefer them warm, reheat in the oven at 350°F (175°C) for about 10 minutes, or until heated through.

Make Ahead Options

These Mini Keto Crustless Pumpkin Pies are perfect for meal prep enthusiasts seeking convenience without sacrificing flavor! You can prepare the filling up to 24 hours in advance by mixing the pumpkin puree, eggs, almond milk, and sweeteners. Simply refrigerate the mixture in an airtight container to maintain freshness and prevent browning. When you’re ready to bake, pour the prepped filling into greased ramekins and follow the baking instructions as detailed. You can also bake the pies in advance and store them in the refrigerator for up to 3 days; just top with whipped cream before serving for a delightful, ready-to-enjoy treat that saves time on busy weeknights!

What to Serve with Mini Keto Crustless Pumpkin Pie

Savoring the delightful warmth of autumn is easier when you create a meal that complements your comforting desserts!

Whipped Cream Delight: A dollop of sweet, fluffy whipped cream enhances every bite, adding a lightness and creaminess that contrasts beautifully with the rich pumpkin flavor.
Cinnamon-Spiced Coffee: This cozy beverage mimics the spiced notes of the pie, making each sip a perfect accompaniment to the sweet treat.
Roasted Brussels Sprouts: Their crispy edges and earthy flavor add a savory contrast, balancing the sweetness of the pie beautifully.
Cranberry Sauce: A touch of tartness brings vibrancy to your plate, offering a refreshing counterpoint to the spiced pumpkin filling.
Fresh Berries: A mix of strawberries and blueberries serves as a refreshing palate cleanser, providing a burst of freshness alongside the rich dessert.
Chocolate Almond Milk: For a fun, low-carb drink option, this creamy chocolate treat will satisfy your sweet tooth while blending seamlessly with the pie’s flavors.
Spiced Apple Chips: Crunchy and fragrant, these healthy snacks offer a delightful texture that echoes the flavors of autumn.

Imagine pairing your Mini Keto Crustless Pumpkin Pie with these delightful options, creating a wonderful atmosphere for family gatherings or cozy evenings!

Mini Keto Crustless Pumpkin Pie Variations

Feel free to explore these delightful alternatives and make this recipe uniquely yours!

Dairy-Free: Substitute almond milk with coconut milk for a rich, creamy texture without the dairy.
Sweetness Swap: Use alternative sweeteners like stevia or monk fruit for a different flavor profile that still keeps it low-carb.
Spice it Up: Add a dash of nutmeg or ginger to enhance the warmth and complexity of the pumpkin flavor.
Nutty Flavor: Include a tablespoon of unsweetened almond butter into the filling for a delightful nutty twist that boosts creaminess.
Chocolate Drizzle: Melt some dark chocolate and drizzle it on top before serving for a luxurious chocolate-pumpkin treat.
Mini Cheesecakes: Combine cream cheese with the filling for a richer flavor and a texture reminiscent of creamy cheesecakes.
Add some zest: For a fresh twist, try incorporating some orange zest into your filling; it perfectly complements the pumpkin and spices!
Heat it up: If you’re a spice lover, mix in a pinch of cayenne or red pepper flakes for an intriguing kick that adds depth to each bite.

With so many ways to personalize this recipe, you’ll always have a comforting treat ready for any occasion! And if you’re looking for something extra special, consider serving it alongside a warm cup of chai tea or even a scoop of coconut whipped cream for that indulgent touch. Happy baking!

Expert Tips for Mini Keto Crustless Pumpkin Pie

Pumpkin Selection: Always choose pure pumpkin puree, not the pie filling, to ensure a delicious and authentic flavor in your mini Keto crustless pumpkin pie.
Temperature Control: Avoid opening the oven door during baking; fluctuating temperatures can lead to uneven baking and cracks in your pies.
Cooling Time: Don’t skip the hour of cooling; letting the pies rest stabilizes the filling, enhancing texture and flavor when served.
Ramekin Prep: Generously spray the ramekins with nonstick cooking spray to prevent sticking, ensuring easy removal of these tasty treats.
Storage Tips: These pies can be made ahead and stored in the refrigerator for up to two days—just wait to add whipped cream until serving!

Mini Keto Crustless Pumpkin Pie Recipe FAQs

How do I choose the best pumpkin puree?
Always opt for pure pumpkin puree rather than pumpkin pie filling. Look for brands that list “pumpkin” as the only ingredient on the label. Fresh or canned pumpkin works beautifully, but ensure there are no additives or sugars for the best flavor in your mini Keto crustless pumpkin pie.

What is the best way to store the mini pies?
Once cooled, store your mini Keto crustless pumpkin pies in an airtight container in the refrigerator for up to 3 days. If you want to make them ahead of time, they can also be wrapped tightly and frozen for up to 2 months. Just remember to let them cool completely before wrapping, to avoid condensation creating ice crystals.

Can I freeze the mini Keto crustless pumpkin pies?
Absolutely! To freeze, wrap each cooled mini pie tightly in plastic wrap, then in aluminum foil to prevent freezer burn. This double wrapping keeps them delicious for up to 2 months. When you’re ready to enjoy, thaw them in the refrigerator overnight and reheat if you prefer them warm.

What should I do if the pies crack while baking?
Cracking can happen with custard-based pies. To prevent this, try baking the mini Keto crustless pumpkin pies in a water bath. Fill a larger baking dish with hot water and place your ramekins in it before baking. This gentle heat helps regulate the temperature and prevents cracks from forming.

Are there any dietary restrictions I should consider?
These mini pies are friendly for those following a keto, low-carb, gluten-free, and can be adapted for dairy-free diets by using coconut milk instead of almond milk and leaving out the whipped cream. If you have allergies to nuts or eggs, consider alternatives such as using flaxseed meal for egg replacements, but this may alter the final texture.