This Mini crustless pumpkin pie recipe is perfect for anyone who is looking for a low carb pumpkin pie or a keto pumpkin pie. All the perfect pumpkin pie flavors that you love in a low carb, crustless version that are also mini!
Crustless Pumpkin Pie
I love homemade pumpkin pie from scratch. I will eat it for breakfast, snack, lunch, dinner or dessert. Ok so I should probably say that I would eat pumpkin pie all day long.
However I know that a traditional pumpkin pie are not low carb and with Thanksgiving coming I set out to create a pumpkin pie recipe that has ALL the flavors of pumpkin pie but was also a sugar free pumpkin pie to keep the carbs low. If you are looking for a full size low carb pumpkin pie that is keto friendly, check out this homemade keto pumpkin pie, that has an amazing crust.
I first tried to make a low carb pumpkin pie with crust, but to be honest it did not have the pumpkin crust texture that I love so much. I tried different flours and nothing gave me the flavors I was wanting so I went with crustless pumpkin pie. It came out PERFECT with the perfect pumpkin pie flavor once I took away the crust!
Looking for more Keto Holiday Recipe? Check these out!
- Cauliflower and Cheese
- Stuffed Mushrooms
- Keto Green Bean Casserole
- Mashed Cauliflower
- Cheesy Brussel Sprouts with Bacon
- Parmesan Asparagus
- Whole Roasted Cauliflower
- Green beans with bacon
Low Carb Pumpkin Pie
I know how I am when it comes to pumpkin pie. I have NO restraints and I will cut a HUGE piece of pie and call it a serving when it is really 2-3 servings worth. To make portion control and self restraint easier I made this Low Carb and Keto mini pumpkin pie recipe as individual servings.
Homemade or canned Pumpkin Puree
You can use homemade pumpkin puree or store bought pumpkin puree. Both will work for this recipe, I personally prefer to use homemade if I have some on hand or if I have the time to make some. If I don’t then I just use the canned.
I do however highly suggest using homemade pumpkin pie spice. It just tastes a whole lot better then the store bought one!
Crustless Pumpkin Pie Supplies
- 1 12 count muffin tin or 2 6 count muffin tins
- mixing bowl
Crustless Pumpkin Pie Ingredients
- pumpkin puree
- heavy cream
- pumpkin pie spice
- Lakanto Monkfruit
How to Make Mini Crustless Low Carb Pumpkin Pie
In a large bowl add the pumpkin puree and the eggs. Use a whisk and mix well.
Once mixed well add in the heavy cream and mix well.
Add in the pumpkin spice, salt and Lakanto monkfruit and mix well.
Spray a 12 count muffin tin with non stick cooking spray.
Pour the pumpkin pie into the muffin tins with an equal amount in each one.
Bake at 425 for 10 mins and then turn down to temperature to 350 and bake for another 30 mins.
Use a toothpick to check and make sure they are cooked completely. The toothpick will come out clean when they are. Once they are fully baked remove from the oven and let cool for 15 minutes.
Serve alone or topped with some Low Carb whipped cream!
Love pumpkin? Be sure to check out these low carb pumpkin recipes!
- Pumpkin Spice Creamer
- Pumpkin Spice Coffee
- Keto Pumpkin Pie Bars
- Pumpkin Spice Chaffle
- Pumpkin Chocolate Chip Chaffle
Love to bake? Here are some of our favorite tools to make it easier!
Mini crustless pumpkin pie recipe
- 1 3/4 cup pumpkin puree
- 1 cup heavy cream
- 2 eggs
- 2.5 tablespoon pumpkin pie spice
- 1/2 cup Lakanto Monkfruit
- 1/4 tsp salt
- In a large bowl add the pumpkin puree and the eggs. Use a whisk and mix well.
- Once mixed well add in the heavy cream and mix well.
- Add in the pumpkin spice, salt and Lakanto monkfruit and mix well.
- Spray a 12 count muffin tin with non stick cooking spray.
- Pour the pumpkin pie into the muffin tins with an equal amount in each one.
- Bake at 425 for 10 mins and then turn down to temperature to 350 and bake for another 30- 40 mins.
- Use a toothpick to check and make sure they are cooked completely. The toothpick will come out clean when they are. Once they are fully baked remove from the oven and let cool for 15 minutes.
- Serve alone or topped with some Low Carb whipped cream!
More Low Carb Desserts you will love!
Comments & Reviews
I’m not a big pumpkin pie fan, but these are absolutely wonderful. My husband also loves them also I making them for the second time today.
Sybil Leger says
Looks great, Keto
Hello! Made half a batch yesterday in mini muffin size, got 24 super delicious mini pumpkin pies! Loved the recipe, easy and yummy! Best of all, today still one pound less!!! First time eating pumpkin while on keto, thanks!!!
Lorna Lockton says
Just made the mini pumpkin pies…..wonderful! Thanks again for the recipe! Hubby loves them too!
They are awesome feel like I’m eating the real deal
Do you think I could freeze some of these for later?
im not sure how they would hold up I’ve never tried.
Did you end up freezing any? If so how did they turn out? Thanks!
Daryl Cosgrove says
Can I substitute Monkfruit with Swerve?
Crystal Hutchins says
If I only have the powdered form of swerve, how much can I use that, and how much should I use for this recipe?
I haven’t tried to use powder before, maybe someone else has tried and can let us know.
I had one 12 mini muffin pan and one 12 regular muffin pan. The regular size came out better. These are so good. Definitely check that pumpkin craving I get every fall.
Can I substitute swerve for the monk fruit?
What can I use instead of the monkfruit? I’m not a big fan of it but would love to try this if I can you a supplement.
my daughter hates the crust of pumpkin pie could I make this as a whole pie instead of 12 small ones and how long would I bake it.
yes you can and im not sure you would have to bake it until the pie doesn’t jiggle and a toothpick some out clean from the center.
Could I use 2% milk instead of heavy cream? Would it totally not work?
im sorry im not sure but if you try and it turns out well please let us know.
They turned out really good! Even hubby, who isn’t even that find of pumpkin pie loved these. My only concern was it took a whole lot longer to bake 😣
Michele Rhein says
Can I use Splenda instead of monkfruit?
yes you may
The cooking time was too long and they were hard to remove from the pan. Even so the mixture is good. I am going to try again with less time (maybe 10 minutes) and use aluminum cupcake papers.
I made these and baked them the time suggested. I did the toothpick check to make sure they were done, however, they did not set up well. They seemed a little jiggly. Also how do you store them?
It sounds like they could have used a few more minutes in the oven next time. I store them in the fridge.
Is the monkfruit the granular or brown sugar type?
Can this made with sweet potatoes?
I would believe so
I made these pumpkin mini’s, but found they didn’t set up really well. Thought they would be a bit firmer. I did bake in my stoneware, not sure if that is why they took way longer to bake. Otherwise the taste was good.
So delicious!!! They turned out even better than expected. My new favorite for all year round, not just for Thanksgiving.