If you're looking for a delicious dessert that fits your low-carb lifestyle, these Low Carb Mini Pumpkin Pies are just what you need! I remember making pumpkin pie with my grandma, Betty, every fall. We’d sit in the kitchen, laughing and tasting the filling straight from the bowl. Now, you can enjoy that same warm, cozy feeling with this easy keto pumpkin pie recipe that the whole family will love.
Why You’ll Love It
- They're super easy to make and perfect for any occasion.
- You can whip them up in no time, even on busy days.
- They're sugar-free, so you can indulge without the guilt.
- These mini pies are perfect for portion control.
Pure Comfort
These pies are pure comfort food. The creamy pumpkin filling combined with warm spices will make your heart sing. Plus, they’re a delightful treat during the holidays or any chilly evening.
What You Need
- 1 1 cup pumpkin puree (8 oz) – Use canned or homemade; avoid pumpkin pie filling.
- 1/2 1/2 cup unsweetened almond milk – Coconut milk can be used for a dairy-free option.
- 1/4 1/4 cup erythritol (or preferred sweetener) – Adjust sweetness to taste.
- 2 2 large eggs – Room temperature for best mixing.
- 1 1 tsp vanilla extract – For added flavor.
- 1 1 tsp pumpkin pie spice – Or use a mix of cinnamon and nutmeg.
- 1/2 1/2 tsp salt – Enhances the flavors.
Time to Cook
Prep: 15 minutes | Cook: 25 minutes | Total: 40 minutes | Difficulty: Easy | Make-Ahead: Yes, they can be made a day in advance.
Steps to Make It
- Preheat your oven to 350°F. This will help get your mini pies baking evenly and make your kitchen smell amazing.
- In a large bowl, combine the pumpkin puree, almond milk, erythritol, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until smooth and creamy, ensuring there are no lumps.
- Grease a muffin tin with cooking spray or line it with paper liners. This will help your mini pies come out easily after baking.
- Pour the pumpkin mixture evenly into each muffin cup, filling them about three-quarters full. You’ll see the beautiful orange color of the filling already!
- Bake in the preheated oven for about 25 minutes, or until the edges are set and the centers are slightly jiggly. They will firm up as they cool.
- Remove the mini pies from the oven and let them cool in the tin for 10 minutes. Then, gently transfer them to a wire rack to cool completely. This step is crucial for the right texture.
Make It Perfect
- For a creamier texture, blend the filling with an immersion blender.
- Serve with a dollop of whipped cream or sugar-free whipped topping for extra indulgence.
- These mini pies can be stored in the fridge for up to 5 days.
Mix It Up
- Add a pinch of nutmeg for an extra flavor kick.
- Try adding chopped pecans or walnuts on top before baking for a crunchy texture.
Perfect Partners
- Pair with a warm cup of coffee or tea.
- Serve alongside a scoop of sugar-free vanilla ice cream.
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FAQs
Can I make these mini pies ahead of time?
Absolutely! You can make them a day in advance and store them in the fridge.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 5 days.
Can I freeze these mini pumpkin pies?
Yes, they freeze well! Just wrap them tightly and store for up to 2 months.
What can I substitute for erythritol?
You can use stevia or monk fruit sweetener, adjusting the amount to taste.
Are these pies truly low carb?
Yes! They are made with low-carb ingredients, making them perfect for a keto diet.
Conclusion
These Low Carb Mini Pumpkin Pies are a delightful treat that everyone can enjoy. With their creamy filling and warm spices, they’re sure to become a family favorite. So gather your loved ones and enjoy these easy keto pumpkin pies together!
Low Carb Mini Pumpkin Pies
Equipment
- Muffin Tin
Ingredients
Ingredients
- 1 cup pumpkin puree Use canned or homemade; avoid pumpkin pie filling.
- 1/2 cup unsweetened almond milk Coconut milk can be used for a dairy-free option.
- 1/4 cup erythritol Adjust sweetness to taste.
- 2 large eggs Room temperature for best mixing.
- 1 tsp vanilla extract For added flavor.
- 1 tsp pumpkin pie spice Or use a mix of cinnamon and nutmeg.
- 1/2 tsp salt Enhances the flavors.
Instructions
- Preheat your oven to 350°F. This will help get your mini pies baking evenly and make your kitchen smell amazing.
- In a large bowl, combine the pumpkin puree, almond milk, erythritol, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until smooth and creamy, ensuring there are no lumps.
- Grease a muffin tin with cooking spray or line it with paper liners. This will help your mini pies come out easily after baking.
- Pour the pumpkin mixture evenly into each muffin cup, filling them about three-quarters full. You’ll see the beautiful orange color of the filling already!
- Bake in the preheated oven for about 25 minutes, or until the edges are set and the centers are slightly jiggly. They will firm up as they cool.
- Remove the mini pies from the oven and let them cool in the tin for 10 minutes. Then, gently transfer them to a wire rack to cool completely. This step is crucial for the right texture.