Mini Keto Pumpkin Pie Recipe
This Mini Keto Pumpkin Pie Recipe is an irresistible treat that’s perfect for any fall gathering or holiday party. These bite-sized delights are not only delicious but also keto-friendly, making them a fantastic option for anyone watching their carb intake. They are easy to store and can be frozen for later enjoyment, ensuring you have a sweet treat ready whenever the craving strikes!
Why You’ll Love This Recipe
- Easy to Make: The recipe is straightforward, requiring just a few simple steps that anyone can follow.
- Keto-Friendly: Enjoy the flavors of pumpkin pie without the guilt, as these mini pies are low in carbs and sugar-free.
- Perfect for Sharing: These mini pies are great for potlucks and gatherings, allowing everyone to indulge without straying from their diet.
- Deliciously Flavorful: The combination of pumpkin puree and warm spices delivers that classic fall flavor in every bite.
- Versatile Serving Options: Serve them at parties, freeze them for later, or enjoy them as a quick dessert anytime.
Tools and Preparation
Before you begin making your mini keto pumpkin pies, gather the essential tools to make the process smooth and efficient.
Essential Tools and Equipment
- Muffin tin
- Silicone baking cups or nonstick cooking spray
- Medium-sized bowl
- High-powered blender or stand mixer
- Hand or stand mixer
Importance of Each Tool
- Muffin tin: Perfectly shapes your mini pies and allows for even baking.
- High-powered blender or stand mixer: Ensures a smooth filling consistency that blends all ingredients seamlessly.
- Hand or stand mixer: Ideal for whipping cream quickly to achieve those stiff peaks needed for topping.
Ingredients
This mini keto pumpkin pie recipe requires the following ingredients:
- 3/4 cup finely ground almond flour
- 1/8 teaspoon salt
- 2 tablespoons keto approved sweetener (I use Swerve)
- 3 tablespoons butter
- 3/4 cup organic pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/3 cup powdered sweetener (Swerve Confectioners)
- 1/2 cup heavy whipping cream
- 2 oz cream cheese
- 1/2 cup heavy cream
- 2 tablespoons powdered sweetener
How to Make Mini Keto Pumpkin Pie Recipe
Step 1: Preheat the Oven
Preheat your oven to 350 degrees. Prepare your muffin tin by lining it with silicone baking cups or spraying it with nonstick cooking spray.
Step 2: Make the Crust
In a medium-sized bowl, combine:
3/4 cup finely ground almond flour
1/8 teaspoon salt
2 tablespoons keto approved sweetener (I use Swerve)
3 tablespoons butter
Stir until well combined; the mixture should resemble wet sand. Press one tablespoon of this mixture evenly into the bottom of each muffin cup. Bake in the preheated oven for 10–12 minutes until golden brown.
Step 3: Prepare the Filling
While the crust bakes, make your filling by blending together:
3/4 cup organic pumpkin puree
2 large eggs
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/3 cup powdered sweetener (Swerve Confectioners)
Blend until smooth. Next, add:
1/2 cup heavy whipping cream
2 oz cream cheese
Blend again until the mixture is perfectly smooth.
Step 4: Fill and Bake
Pour the filling into each muffin cup, filling nearly to the top. Bake for 20–25 minutes until set but still slightly wobbly in the center. Chill in the fridge for at least an hour before serving.
Step 5: Make Keto Whipped Cream
In a large bowl, combine:
1/2 cup heavy cream
2 tablespoons powdered sweetener
Whip using either a hand or stand mixer until stiff peaks form.
Step 6: Serve
Top each mini pie with a dollop of whipped cream before serving and enjoy your delightful keto treat!
How to Serve Mini Keto Pumpkin Pie Recipe
Serving mini keto pumpkin pies is a delightful way to impress your guests at any gathering. These bite-sized treats are perfect for holiday celebrations or cozy family dinners. Here are some creative serving suggestions to elevate your dessert experience.
With Whipped Cream
- Serve each mini pie topped with a generous dollop of keto whipped cream for a creamy contrast that enhances the pumpkin flavor.
Add a Sprinkle of Cinnamon
- Dust a little cinnamon on top of the whipped cream to add an extra layer of warmth and spice, making the dish even more inviting.
Serve with Fresh Berries
- Pair these mini pies with a side of fresh berries like raspberries or strawberries for a refreshing touch that balances the richness of the pie.
Flavorful Ice Cream Alternatives
- Offer sugar-free vanilla or coconut ice cream as a scoopable option. This will add creaminess and complement the pumpkin perfectly.
Drizzle with Sugar-Free Caramel Sauce
- A light drizzle of sugar-free caramel sauce can take these pies to the next level, adding sweetness and depth without compromising on your keto diet.
Chocolate Shavings on Top
- For chocolate lovers, adding a sprinkle of dark chocolate shavings can enhance both flavor and presentation, making it visually appealing.
How to Perfect Mini Keto Pumpkin Pie Recipe
To make sure your mini keto pumpkin pie recipe turns out perfectly every time, consider these helpful tips:
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Use Fresh Pumpkin Puree: While canned is convenient, using fresh pumpkin can elevate the flavor profile significantly.
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Check Oven Temperature: Ensure your oven is accurately preheated to avoid undercooking or overcooking the filling. An oven thermometer can help with this.
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Don’t Overmix: When blending the filling, mix just until smooth; overmixing can introduce air, causing cracks in the filling as it cools.
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Cool Before Serving: Allow the mini pies to cool completely before serving. This helps them set properly and improves their texture.
Best Side Dishes for Mini Keto Pumpkin Pie Recipe
Pairing side dishes with your mini keto pumpkin pies can enhance your dessert spread. Here are some delicious options to consider:
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Keto Cheesecake Bites: These rich bites provide another creamy dessert option that complements the flavors of pumpkin.
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Stuffed Mushrooms: A savory starter that adds variety to your meal while keeping it low carb and flavorful.
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Roasted Brussels Sprouts: Their nutty flavor pairs beautifully with sweet desserts, providing a nice contrast on your plate.
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Cauliflower Mash: This creamy side dish makes for a great low-carb alternative to traditional mashed potatoes and works well alongside any holiday feast.
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Zucchini Noodles: Lightly sautéed zucchini noodles offer a fresh addition that’s also satisfying without adding carbs.
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Bacon-Wrapped Asparagus: This crispy treat brings crunch and savoriness that balances out the sweetness of the mini pies wonderfully.
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Creamed Spinach: Rich and creamy, this dish adds indulgence while keeping everything within your keto guidelines.
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Keto Garlic Breadsticks: Made from almond flour, they are perfect for those who want something savory next to their sweet treat.
Common Mistakes to Avoid
When making a mini keto pumpkin pie recipe, it’s easy to make some common mistakes that can affect the final outcome. Here are a few you should watch out for:
- Skipping the crust prep – Not properly mixing the almond flour and butter can lead to a crumbly crust. Ensure everything is combined until it resembles wet sand for better texture.
- Overbaking the filling – Baking too long can cause dryness. Keep an eye on your mini pies and remove them when they are set but still slightly wobbly in the center.
- Not chilling before serving – Serving immediately may result in a warm filling that doesn’t hold together well. Allow at least an hour of chilling to achieve the best texture.
- Using the wrong sweetener – Not all sweeteners behave the same way in baking. Stick to keto-approved sweeteners like Swerve for optimal results.
- Ignoring ingredient temperature – Using cold cream cheese or heavy cream can lead to lumps in your filling. Allow them to come to room temperature for a smooth blend.
Storage & Reheating Instructions
Refrigerator Storage
- Store mini keto pumpkin pies in an airtight container.
- They will last for up to 4 days in the refrigerator.
Freezing Mini Keto Pumpkin Pie Recipe
- Freeze individual servings in freezer-safe containers or plastic wrap.
- They can be stored for up to 3 months.
Reheating Mini Keto Pumpkin Pie Recipe
- Oven – Preheat to 350°F and warm for about 10 minutes until heated through.
- Microwave – Heat on low power in short intervals, checking frequently, until warm.
- Stovetop – Place in a pan over low heat, covering with a lid until warmed.
Frequently Asked Questions
This section answers common queries about the mini keto pumpkin pie recipe.
How do I make a mini keto pumpkin pie recipe without eggs?
You can substitute each egg with 1/4 cup of unsweetened applesauce or mashed banana for binding, but this may affect texture.
Can I use different sweeteners in my mini keto pumpkin pies?
Yes, feel free to experiment with other keto-friendly sweeteners, but ensure they measure similarly to Swerve for best results.
What if I don’t have almond flour?
Coconut flour can be used as an alternative; however, use it sparingly as it absorbs more moisture than almond flour.
How long does it take to make the mini keto pumpkin pie recipe?
The total time required is approximately 2 hours and 42 minutes, including preparation and chilling time.
Final Thoughts
This mini keto pumpkin pie recipe is not only delicious but also incredibly versatile. You can customize it by adding nuts or using different spices based on your preferences. It’s perfect for holiday gatherings or enjoying as a satisfying dessert anytime!
Mini Keto Pumpkin Pie Recipe
- Total Time: 1 hour 5 minutes
- Yield: Makes approximately 12 mini pies 1x
Description
Indulge in the flavors of fall with this Mini Keto Pumpkin Pie Recipe, a delightful treat that brings together the classic taste of pumpkin pie in a low-carb format. Perfect for holiday gatherings or cozy family dinners, these mini pies are not only guilt-free but also incredibly easy to make. With a nutty almond crust and a creamy pumpkin filling spiced to perfection, they offer a satisfying dessert option for anyone watching their carb intake. Plus, they can be stored or frozen for later enjoyment, ensuring you have a sweet treat whenever the craving strikes.
Ingredients
- 3/4 cup almond flour
- 1/8 teaspoon salt
- 2 tablespoons keto approved sweetener
- 3 tablespoons butter
- 3/4 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/3 cup powdered sweetener
- 1/2 cup heavy whipping cream
- 2 oz cream cheese
- 1/2 cup heavy cream
- 2 tablespoons powdered sweetener
Instructions
- Preheat oven to 350°F and prepare a muffin tin with silicone baking cups or nonstick spray.
- Mix almond flour, salt, sweetener, and melted butter; press into muffin cups and bake for 10–12 minutes.
- Blend pumpkin puree, eggs, vanilla, pumpkin pie spice, and powdered sweetener until smooth; add heavy cream and blend again.
- Fill crusts with the mixture and bake for 20–25 minutes until set but slightly wobbly.
- Chill for at least an hour before serving topped with whipped cream.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 mini pie (45g)
- Calories: 150
- Sugar: 2g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
