Mini Keto Pumpkin Pie : Low-Carb, Sugar-Free, and Perfectly Portable

If you’re searching for the ultimate fall dessert without the sugar spike, these Mini Keto Pumpkin Pies are about to become your seasonal favorite. Packed with cozy pumpkin spice flavor and a creamy, custardy texture, this low-carb pumpkin recipe is ideal for those following a keto or low-sugar lifestyle. Plus, the individual portions make them perfect for holidays, parties, or late-night cravings.

These keto-friendly pumpkin pies are sweetened naturally, made with almond flour or crustless for fewer carbs, and baked to perfection in muffin tins for a grab-and-go treat that fits your macros. Whether you’re looking for a crustless pumpkin pie, a sugar-free pumpkin pie, or just a healthy fall treat, this recipe has you covered.

Want more pumpkin inspiration? Check out our Pumpkin Cheesecake Cookies or Mini Pumpkin Bread with Cinnamon Swirl.

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Why You’ll Love These Mini Low-Carb Pumpkin Pies

These adorable little pies deliver all the creamy comfort of traditional pumpkin pie—without the high sugar and carb load. Here’s why they’re worth making again and again:

• Only 2–3 net carbs per serving
• Gluten-free, grain-free, and sugar-free
• Perfect portion control
• Easy to batch prep and freeze
• Delicious warm or chilled

Want to impress at your next gathering? Add these to your Thanksgiving family dinner alongside Pumpkin Twists or Pumpkin Cheesecake Truffles.

Ingredients for Keto Pumpkin Pie Bites

This mini keto pumpkin pie recipe uses simple, clean ingredients to keep things low-carb without sacrificing flavor.

For the Pie Filling:

• 1 cup canned pumpkin (not pumpkin pie filling)
• 2 large eggs
• 1/3 cup granulated monk fruit or erythritol
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp pumpkin pie spice
• Pinch of salt

Optional Almond Flour Crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp monk fruit or keto sweetener
• Pinch of cinnamon

Skip the crust entirely for a low carb pumpkin pie crustless version. Want another crustless idea? Try Crustless Cottage Cheese Egg Bake.

How to Make Mini Keto Pumpkin Pies

These bite-sized pies are easy to prep, bake, and store. Here’s how to do it step-by-step:

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line a muffin tin with silicone or parchment paper liners for easy removal.

2. Optional: Make the Crust

If using a crust, mix almond flour, melted butter, and sweetener. Press about 1–2 teaspoons into each liner and press down firmly. Bake for 6–7 minutes until lightly golden.

3. Mix the Filling

In a medium bowl, whisk together the canned pumpkin, eggs, sweetener, almond milk, vanilla, pumpkin pie spice, and salt until smooth.

4. Fill and Bake

Pour the pumpkin filling evenly over each crust (or directly into liners if making them crustless). Bake for 22–25 minutes or until the centers are just set.

5. Cool and Chill

Allow to cool in the pan for 10 minutes before transferring to a wire rack. Chill in the refrigerator for at least an hour before serving.

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Keto Pumpkin Pie Tips and Tricks

• Use canned pumpkin, not pumpkin pie mix—it contains added sugars.
• Don’t overbake—they’ll continue to set as they cool.
• Add a dollop of sugar-free whipped cream for extra flair.
• Want a stronger spice flavor? Add extra cinnamon or nutmeg to the filling.

Variations and Flavor Twists

Crustless Pumpkin Pies

Omit the almond flour crust entirely for a low carb pumpkin pie crustless dessert with even fewer carbs.

Coconut Milk Swap

Replace almond milk with full-fat canned coconut milk for a richer, dairy-free version.

Spiced Pumpkin Cheesecake

Mix in a few tablespoons of softened cream cheese for a more decadent, cheesecake-style texture. Or, make the Pumpkin Cheesecake Cookies next.

Chocolate Pumpkin

Add a swirl of melted dark chocolate or cocoa powder to make it a decadent low-carb dessert.

Storage and Meal Prep Tips

These mini keto pumpkin pies are freezer-friendly and ideal for meal prep:

• Store in the refrigerator for up to 5 days in an airtight container.
• Freeze for up to 2 months. Thaw overnight in the fridge or reheat gently in the microwave.
• Perfect for holiday prep or low-carb dessert trays.

Looking for more freezer-friendly breakfasts and snacks? Try our Freezer Breakfast Sandwiches or Pumpkin Baked Oatmeal.

How to Serve Mini Keto Pumpkin Pies

Serve chilled or slightly warm with:

• A dollop of keto whipped cream
• Crushed pecans or pumpkin seeds on top
• A drizzle of sugar-free maple syrup
• A dash of cinnamon or nutmeg

Pair with a cozy fall drink like Pumpkin Spice Cold Brew or Lavender Lemonade for balance.

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FAQs About Keto-Friendly Pumpkin Pie

Are these truly keto?

Yes. Each pie has about 2–3g net carbs when made with monk fruit and almond flour.

Can I use stevia instead of monk fruit?

Yes, but stevia is much sweeter, so adjust to taste or use a 1:1 blend.

Can I make this into a full-sized pie?

You can! Just pour the batter into a 9-inch pie dish with or without crust and bake 35–40 minutes.

Can I serve these warm?

Definitely, though the texture is creamiest when fully chilled.

More Low-Carb Pumpkin Recipes You’ll Love

If you’re on a fall-themed low-carb baking kick, you’ve got to try:

• Pumpkin Protein Muffins
• Pumpkin Cottage Cheese Pancakes
• Pumpkin Truffles
• Pumpkin Bread with Chocolate Chips
• Crustless High-Protein Egg Bake

Final Thoughts: The Best Mini Keto Pumpkin Pie Recipe

This mini keto pumpkin pie recipe proves you don’t need sugar or carbs to enjoy a delicious fall dessert. Whether you make them with almond flour crust or go crustless for a low carb pumpkin pie, they’re a satisfying, comforting treat with all the traditional flavors of the season—just keto-friendly.

Perfect for portion control, dessert tables, or sneaking one out of the fridge when no one’s looking.

Ready to bake? Don’t forget to explore more keto dessert recipes here.

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