Name: Mini Keto Crustless Pumpkin Pie for Guilt-Free Fall Indulgence
Prep time: 15 min
Cook time: 45 min
Total time: 120 min
Ingredients: 1 cup Pumpkin Puree (Use pure pumpkin, not pie filling.); 1 cup Almond Milk (Can substitute with coconut milk for a dairy-free option.); 3/4 cup Swerve Brown Sugar Sweetener (Use any keto-friendly sweetener if desired.); 3 large Eggs (Do not substitute for best texture.); 2 teaspoons Pumpkin Pie Spice (Can substitute with a mix of cinnamon and nutmeg.); 1 teaspoon Ground Cinnamon (Extra pie spice can be a good alternative.); 1 teaspoon Vanilla Extract (Swap for almond extract for a twist.); 1 cup Whipped Cream (Optional, can skip if avoiding dairy.)

As the cool autumn breeze wafts through the air, I can’t help but feel a wave of nostalgia for all the warm, spiced treats that define this season. Enter the Mini Keto Crustless Pumpkin Pie—a delightful, guilt-free dessert that captures the essence of fall in every bite. With its creamy texture and harmonious blend of pumpkin goodness and delightful spices, this recipe is not only perfect for satisfying cravings, but it also caters to your dietary needs with ease. Whether you’re gathering friends for an afternoon treat or simply treating yourself after a long day, these little pies are a crowd-pleaser and incredibly easy to whip up. Ready to indulge in a slice of autumn? Let’s dive into this scrumptious recipe!

Why is This Pie a Must-Try?

Deliciously Guilt-Free: With the Mini Keto Crustless Pumpkin Pie, you can indulge without the worry of carbs weighing you down.

Seasonal Flavor: The warm spices and creamy pumpkin create a nostalgic flavor profile that’s perfect for fall baking.

Creative Variations: Experimenting is half the fun! Feel free to swap in coconut milk or play with different sweeteners to find your ideal taste.

Impress Your Guests: These individual servings look chic and are sure to dazzle your friends at gatherings.

Quick and Simple: From mixing to baking, you’ll be enjoying this delectable dessert in no time—perfect for busy weeknights!

Versatile Serving Options: Top with whipped cream, fresh berries, or even crushed nuts for a delightful finish. Try serving them alongside your favorite homemade soups for a complete fall feast!

Mini Keto Crustless Pumpkin Pie Ingredients

Prepare to fall in love with this delightful treat!

For the Pie Filling

Pumpkin Puree – Essential for that rich, creamy base; make sure to choose pure pumpkin, not pie filling.
Almond Milk – Adds moisture and creaminess; swap for coconut milk if you prefer a dairy-free option.
Swerve Brown Sugar Sweetener – Low-carb sweetener that won’t spike your blood sugar; feel free to substitute with any keto-friendly sweetener.
Eggs – Critical for binding the ingredients together; avoid substitutions for the best texture.
Pumpkin Pie Spice – Infuses that warm, aromatic flavor; you can replace with a mix of cinnamon and nutmeg if needed.
Ground Cinnamon – Enhances the spices and profiling depth; extra pie spice can be a good alternative if desired.
Vanilla Extract – Elevates flavor with a hint of sweetness; swap for almond extract for an intriguing flavor twist.

Optional Topping

Whipped Cream – Adds a luscious finish; feel free to skip if you are strictly avoiding dairy.

With these carefully selected ingredients, your mini Keto Crustless Pumpkin Pie will be a heartwarming testament to all things autumn!

Step‑by‑Step Instructions for Mini Keto Crustless Pumpkin Pie

Step 1: Preheat Your Oven
Begin by preheating your oven to 425°F (220°C). This high temperature helps create that perfect texture for your mini Keto Crustless Pumpkin Pies. While the oven warms up, prepare the baking area and gather your ramekins, ensuring you have everything ready for the next steps.

Step 2: Mix Ingredients Thoroughly
In a medium mixing bowl, combine the eggs, pumpkin puree, almond milk, Swerve brown sugar sweetener, pumpkin pie spice, ground cinnamon, and vanilla extract. Use a whisk to mix the ingredients until the batter is smooth and uniform—this ensures a creamy filling for your pies. This delicious mixture is the heart of your mini Keto Crustless Pumpkin Pie.

Step 3: Prepare the Ramekins
Lightly spray six ramekins with nonstick cooking spray to prevent the pies from sticking. Ensure that each ramekin is well-coated, which will make it easy to enjoy the delightful pumpkin goodness later. Setting up your ramekins now will keep your baking process streamlined and quick.

Step 4: Fill and Bake
Evenly distribute the prepared batter among the six ramekins, filling them about three-quarters full to allow for some rising. Place the filled ramekins in the preheated oven and bake at 425°F for 15 minutes. You’ll know they are ready when they start to puff up and the tops are lightly golden.

Step 5: Lower the Temperature
After 15 minutes, reduce the oven temperature to 350°F (175°C) without opening the door. Continue to bake for an additional 25-30 minutes, watching closely as the edges set while the centers may still jiggle slightly. This gradual change in temperature is key for the texture of your mini Keto Crustless Pumpkin Pie.

Step 6: Cool and Serve
Once the baking time is up, carefully remove the ramekins from the oven and let them cool on a wire rack for at least 1 hour. Cooling is crucial, as it allows the filling to set further. After they have cooled, you can serve them warm with a dollop of whipped cream or refrigerate them for later enjoyment—either way, they will be a delightful treat!

Expert Tips for Mini Keto Crustless Pumpkin Pie

Whip Eggs Properly: Ensure your eggs are well whisked to incorporate air for a light, fluffy texture. This makes a huge difference in the final result of your mini Keto Crustless Pumpkin Pie.
Cooling is Key: Don’t rush the cooling process; allowing the pies to cool fully will help them maintain their shape and creamy texture without cracking.
Watch Your Baking Time: Check for doneness early to prevent overcooking. Ideally, the edges should be set, while the center remains slightly jiggly for that perfect custard-like consistency.
Use Ramekins Wisely: Make sure not to overfill your ramekins; fill them about three-quarters full to allow room for rising.
Experiment with Flavors: Feel free to elevate your pies by trying different sweeteners or adding a pinch of nutmeg alongside the pumpkin pie spice! 👩‍🍳

Mini Keto Crustless Pumpkin Pie Variations

Feel free to make this delightful dessert your own with these exciting twists and substitutions!

Dairy-Free: Swap almond milk for coconut milk to create a tropical flavor that perfectly complements the pumpkin.
Sweetener Options: Experiment with erythritol or monk fruit sweetener for a different taste while keeping things low-carb.
Nutty Topping: Top the pies with crushed pecans or walnuts for a delightful crunch and added richness that pairs beautifully with the filling.
Chocolate Chip: Add sugar-free chocolate chips into the mixture for a delightful twist that adds sweetness and texture to every bite!
Pumpkin Spice Mix: If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, and ginger for a flavor that’s equally cozy.
Extra Creamy: Fold in a dollop of coconut cream or cream cheese into the filling before baking for an indulgently creamy consistency.
Heat It Up: Add a pinch of cayenne pepper or a dash of chili powder to the batter for a surprising kick that contrasts beautifully with the sweet pumpkin flavor.
Fruit Infusion: Mix in a handful of fresh or frozen blueberries for a burst of flavor and a delightful pop of color in the pies.

No matter how you choose to customize your mini Keto Crustless Pumpkin Pie, it’s sure to become a cherished addition to your recipe collection. If you’re looking for more delicious ways to enjoy pumpkin this season, why not also try pairing it with your favorite homemade soups? Your autumn meal just got even cozier!

Make Ahead Options

These Mini Keto Crustless Pumpkin Pies are perfect for meal prep and can save you valuable time during busy fall weeks! You can prepare the batter up to 24 hours in advance by mixing the ingredients and refrigerating them in an airtight container. Keep your ramekins ready by lightly spraying them with nonstick cooking spray ahead of time. When you’re ready to bake, simply pour the chilled batter into the ramekins and follow the previously detailed baking steps. For even more flexibility, you can bake the pies and then refrigerate them for up to 3 days or freeze them for up to 1 month. Just reheat in the oven before serving to ensure they stay just as delicious!

Storage Tips for Mini Keto Crustless Pumpkin Pie

Fridge: Store any leftover mini Keto Crustless Pumpkin Pie in the refrigerator for up to 3 days. Ensure they are covered with plastic wrap or in an airtight container to keep them fresh.

Freezer: For longer storage, wrap the pies tightly in plastic wrap, then in aluminum foil, and freeze for up to 1 month. Thaw in the fridge overnight before serving.

Reheating: To enjoy your mini pies warm, reheat in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes, until warmed through.

What to Serve with Mini Keto Crustless Pumpkin Pie?

Add the perfect finishing touch to your fall dessert with these delightful pairings.

Creamy Whipped Cream: A dollop of whipped cream adds indulgence and balances the spiced pumpkin flavor, elevating each bite.
Fresh Berries: Bright, tart berries like raspberries or blueberries provide a refreshing contrast to the warm pie, lightening the experience.
Roasted Pecans: Crunchy, nutty pecans sprinkled atop enhance the texture and bring an earthy richness that complements the pie’s sweetness beautifully.
Sugar-Free Chocolate Chips: A sprinkle of chocolate chips introduces an unexpected layer of flavor and adds a touch of sweetness for chocolate lovers.
Coffee or Tea: A warm cup of coffee or herbal tea pairs beautifully, balancing the sweetness and creating a cozy autumn atmosphere.
Spiced Apple Cider: Serve alongside a glass of warm spiced apple cider for a quintessential fall pairing that harmonizes perfectly with the pumpkin notes.
Pumpkin Soup: Start your meal with a creamy pumpkin soup to create a delightful fall-themed dinner experience that flows right into dessert.
Chai Latte: The warming spices in a chai latte mirror those in the pie, making this beverage a delightful companion on a chilly day.
Cheesecake Mousse: For indulgent dessert lovers, a lighter cheesecake mousse offers a sweet, creamy contrast to the pie without overwhelming.

These pairings will create an inviting and festive meal that leaves your guests feeling warm and satisfied!

Mini Keto Crustless Pumpkin Pie Recipe FAQs

What type of pumpkin puree should I use?
Absolutely, using canned pure pumpkin puree (not pumpkin pie filling) is essential for the best results! Look for a brand that lists only pumpkin on the ingredients label. It’s the star of your mini Keto Crustless Pumpkin Pie, providing the rich, creamy foundation and authentic flavor.

How should I store the Mini Keto Crustless Pumpkin Pies?
After baking, your delicious mini Keto Crustless Pumpkin Pies can be stored in the fridge for up to 3 days. Simply cover them with plastic wrap or place them in an airtight container to maintain their texture. If you want to enjoy them later, wrap them tightly in plastic and aluminum foil, and they can be frozen for up to 1 month!

Can I freeze the Mini Keto Crustless Pumpkin Pies?
Certainly! To freeze, first let them cool completely. Then, wrap each ramekin tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy them, thaw in the refrigerator overnight. For a quick heat-up, microwave for about 10-15 seconds or place in a preheated oven at 350°F for about 10 minutes.

What if my pie cracks while baking?
Very good question! To help avoid cracks, make sure you’re not rushing the cooling process. Gradual cooling is key. Additionally, consider placing the ramekins in a water bath, which will help maintain a consistent temperature and moisture level in the oven. Always be careful not to overbake; the center should still have a slight jiggle when you take them out.

Can I make this recipe dairy-free?
Absolutely! If you want to keep things dairy-free, simply substitute almond milk with coconut milk. It adds a delightful tropical twist that pairs beautifully with the pumpkin spice flavors. Also, feel free to skip the whipped cream topping if you’re avoiding dairy altogether.

Is this recipe suitable for pets or those with allergies?
While most ingredients in the Mini Keto Crustless Pumpkin Pie are safe for human consumption, it’s important to be cautious with feeding pets human food. Dogs can safely enjoy small bits of plain pumpkin, but avoid the sweeteners and other ingredients. Always consult your vet before introducing new foods to your pet’s diet. If there are known allergies, substitute accordingly and enjoy the recipe with safe alternatives.