Amazing Low Carb Mini Pumpkin Pies With 1 Bite
Irresistible Low Carb Mini Pumpkin Pies are perfectly portioned, keto-friendly, and sugar-free treats that bring all the cozy pumpkin spice flavors of fall without the guilt. These crustless mini pies are rich, creamy, and satisfying—ideal for holidays, potlucks, or anytime you want a healthier indulgence.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 10-12 mini pies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 1 cup (240g) pumpkin puree (unsweetened)
- 2 large eggs
- 1/3 cup (70g) granulated erythritol or monk fruit sweetener
- 1/2 cup (120ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
- Optional topping: unsweetened whipped cream or sugar-free whipped topping
Instructions
- Preheat oven to 350°F (175°C). Prepare a muffin tin with liners or non-stick spray.
- In a large bowl, whisk pumpkin puree, eggs, and sweetener until smooth.
- Whisk in heavy cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until fully combined.
- Spoon batter into muffin cups, filling each about 3/4 full.
- Bake 25–30 minutes, until centers are just set with a slight jiggle.
- Let cool in the tin 10 minutes, then transfer to a rack.
- Refrigerate at least 1 hour before serving.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugar and carbs.
- Do not overbake—slight jiggle in the center gives the best texture.
- Room-temperature eggs and cream help create a smoother custard.
- Line muffin tins with silicone cups for easy release.
- Chill before serving to enhance flavor and firmness.
Nutrition
- Serving Size: 1 mini pie
Find it online: https://bakerslider.com/low-carb-mini-pumpkin-pies/