Mini Keto Pumpkin Pie Recipe: The Perfect Low-Carb Holiday Dessert

Looking for a guilt-free way to indulge this fall? This Mini Keto Pumpkin Pie recipe is your new go-to dessert for the holidays or anytime you’re craving a low-carb treat. Packed with warming spices, smooth pumpkin filling, and a buttery almond flour crust, these individual pies check every box: delicious, easy to portion, and perfect for keto dieters. Whether you’re preparing a keto-friendly Thanksgiving menu or just want something comforting and healthy, you’re in for a treat.

Don’t miss our collection of fall keto dessert recipes that pair beautifully with these mini pies.

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Why You’ll Love These Mini Keto Pumpkin Pies

The ideal holiday dessert without the carb crash

Traditional pumpkin pie may be iconic, but it’s also a sugar-loaded trap. These mini keto pumpkin pies deliver all the cozy spice and smooth pumpkin goodness without kicking you out of ketosis. Made with low-carb ingredients like almond flour and sugar-free sweeteners, they’re ideal for anyone watching carbs or managing blood sugar.

Portion control made easy

One of the biggest pitfalls with holiday desserts? Overindulgence. These mini pumpkin pies come in perfect single-serving sizes, helping you stick to your macros without feeling deprived. Whether you serve them in a muffin tin or mini tart pans, each bite is packed with flavor and balance.

Family-friendly and freezer-ready treats

Even non-keto family members will love these! They taste just like the real thing—some say better—and the small size makes them great for lunchboxes or make-ahead desserts. Looking for inspiration? Try these portable low-carb snack options to round out your meal prep.

Ingredients Breakdown for Mini Keto Pumpkin Pie

Getting this recipe right starts with the right ingredients. Here’s a closer look at each component.

Almond flour crust: The keto-approved base

Instead of a traditional wheat crust, this recipe uses almond flour, which is low in carbs and gluten-free. It bakes into a perfectly buttery base that complements the smooth pumpkin filling. Add a bit of cinnamon and vanilla extract for even more depth.

Check out this almond flour-based recipe for another dessert that uses this keto staple.

Creamy pumpkin filling: Nutrients and flavor combined

The filling combines canned pumpkin, cream cheese, eggs, and a blend of pumpkin pie spices. Pumpkin is naturally low in carbs and rich in Vitamin A, making it a great addition to a keto diet. Be sure to use pure canned pumpkin—not pie filling with added sugars.

Keto sweeteners that work best in this recipe

To keep it sugar-free without sacrificing taste, go for keto-approved sweeteners like monk fruit, erythritol, or allulose. Each has its pros and cons, but monk fruit blends offer a smooth taste with no weird aftertaste.

Discover great ideas like this keto peanut butter fudge that also uses monk fruit sweetener.

Step-by-Step Guide to Making Mini Keto Pumpkin Pies

Ready to bake? Here’s how to bring this recipe to life, step by step.

Prepare the almond flour crust

In a bowl, mix almond flour, melted butter, cinnamon, and a pinch of salt. Press the mixture into the bottom and up the sides of a muffin tin or mini tart pans. Pre-bake for 8–10 minutes until lightly golden. This gives the crust a head start and helps it hold together when filled.

Mix the smooth, spiced pumpkin filling

Beat together cream cheese and sweetener until smooth. Add pumpkin, eggs, heavy cream, vanilla, and pumpkin pie spice. Whisk until creamy and pour the mixture into the pre-baked crusts. Don’t overfill, as the filling will rise slightly while baking.

Bake, chill, and top with whipped cream

Bake at 350°F (175°C) for 20–25 minutes or until the center is just set. Cool completely, then chill for at least 2 hours. Serve topped with sugar-free whipped cream or a sprinkle of cinnamon.

Don’t miss our sugar-free whipped cream tutorial that pairs perfectly with these pies.

Expert Tips and Substitutions

Perfecting this mini keto pumpkin pie recipe doesn’t require baking expertise—just a few smart tricks and options for customization.

Crustless option for ultra-low carbs

Want to cut even more carbs? Skip the almond flour crust altogether. Pour the pumpkin filling directly into greased silicone muffin molds or ramekins and bake. The texture remains creamy and delicious, and the carb count drops significantly. This option is great for meal prep or strict keto phases.

Don’t miss our crustless mini quiche idea for another savory low-carb no-crust option.

Dairy-free swaps for cream and cream cheese

For those avoiding dairy, you can substitute coconut cream for heavy cream and use dairy-free cream cheese alternatives like Kite Hill or Miyoko’s. The result? A delicious, creamy pie with a subtle coconut undertone—still keto-friendly and rich in flavor.

Looking for inspiration? Try our dairy-free keto chocolate mousse, which also uses coconut cream.

How to make your own pumpkin pie spice blend

Out of pumpkin spice? Mix your own! Combine cinnamon, nutmeg, ginger, and cloves in your desired ratio. Homemade blends let you control the flavor intensity and keep out added sugars or starches found in some store-bought blends.

Storing, Serving, and Freezing Tips

Mini keto pumpkin pies are not only tasty—they’re also super practical. Here’s how to make the most of them.

Make-ahead and freeze for busy seasons

Bake a double batch and store extras in the freezer. After baking and cooling, wrap each pie tightly in plastic wrap or use airtight containers. They’ll last up to 2 months in the freezer. Thaw overnight in the fridge and top with whipped cream just before serving.

How to reheat without ruining the texture

To reheat, pop them in the oven at 300°F for 10–12 minutes or microwave on low power for 30–45 seconds. Avoid overheating—they’re best slightly warm or chilled.

Best ways to serve for parties and gatherings

Serve these mini pies on a rustic wooden tray with whipped cream rosettes and a sprinkle of cinnamon. They make a perfect bite-sized dessert for holiday dinners, potlucks, or buffet-style brunches.

Check out our keto holiday brunch board for more display inspiration.

Mini Keto Pumpkin Pie Nutrition Facts

Nutrition is key for anyone on keto, and these pies won’t disappoint.

Net carbs and macro breakdown per serving

Each mini pie has approximately:

Nutrient	Amount per Pie
Calories	175–190 kcal
Net Carbs	3–4g
Fat	15–17g
Protein	4–5g

Perfectly balanced for keto, these pies offer just the right combination of healthy fats and minimal carbs.

How it fits into your daily keto meal plan

These pies are low enough in carbs to fit into most standard keto meal plans. Add them as a dessert to a protein-rich dinner or enjoy as an afternoon treat. They’re especially helpful for satisfying sweet cravings without spiking insulin levels.

Adjusting servings based on dietary needs

Need to lower the calorie count or fat? Use light cream cheese or reduce the crust thickness. Want more fiber? Add a teaspoon of ground flaxseed to the crust mixture.

Discover great ideas like these keto pumpkin muffins for another high-fiber fall treat.

Frequently Asked Questions (FAQ)

Final Thoughts on the Best Mini Keto Pumpkin Pie Recipe

Mini keto pumpkin pies are more than just a healthier dessert alternative—they’re a smart, satisfying solution for any occasion. Whether you’re celebrating Thanksgiving, meal prepping, or simply craving pumpkin spice, these low-carb treats are a must-have in your keto kitchen.

They’re easy to make, freezer-friendly, and endlessly customizable. Plus, they’re a great way to stay on track with your keto lifestyle without sacrificing holiday traditions.

Check out our Healthy Pumpkin Oatmeal Breakfast Cake for more festive ideas that fit your macros.

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