Mini Keto Pumpkin Pie
A delightful low-carb twist on classic pumpkin pie, combining creamy pumpkin filling with warm spices in a nutty almond or coconut flour crust.
Ingredients
For the Crust
- 1.5 cups almond flour Can substitute with coconut flour.
- 0.25 cups melted butter Use unsalted for best results.
- 1 pinch salt
For the Filling
- 1 can pumpkin puree (15 oz) Use pure pumpkin puree, not pumpkin pie filling.
- 0.5 cups low-carb sweetener Options include erythritol, monk fruit, or stevia.
- 1 teaspoon vanilla extract
- 2 large eggs Use at room temperature for best results.
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ginger
- 0.25 teaspoon nutmeg
- 0.33 cups heavy cream or coconut cream Use for a creamier texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the almond flour, melted butter, and pinch of salt until it resembles wet sand. Press into mini pie pans to form the crust.
- Bake for about 10-12 minutes until lightly golden, then let cool.
- In a mixing bowl, whisk together the pumpkin puree, low-carb sweetener, vanilla extract, eggs, cinnamon, ginger, and nutmeg until smooth.
- Fold in the heavy cream gently until combined.
- Pour the pumpkin filling into the cooled crusts evenly.
Baking
- Bake the mini pies for 25-30 minutes, or until the filling is set but slightly jiggles in the center.
- Cool for at least 30 minutes before serving.
Serving
- Serve chilled or at room temperature. Optional: top with whipped cream.
Notes
Let the eggs and cream come to room temperature for a smoother filling. Avoid overmixing the filling to prevent cracks in the pie.