Description
Mini Keto Crustless Pumpkin Pie offers a low-carb, gluten-free twist on a classic autumn dessert. Made with pumpkin puree, unsweetened almond milk, and a brown sugar substitute, this recipe creates individual servings in ramekins. Perfect for those following a keto lifestyle, these pies bake until creamy inside with a gently set top, finished with optional whipped cream.
Ingredients
- 1 can (15oz) pumpkin puree (not pumpkin pie filling)
- 1 cup almond milk, unsweetened
- 1/2 cup Swerve brown sugar sweetener
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- Whipped cream topping (optional)
Instructions
- Preheat oven to 425°F.
- In a medium or large bowl, whisk eggs to break them up.
- Add pumpkin, almond milk, sweetener, spices, and vanilla; whisk until smooth.
- Spray 6 ramekins with nonstick cooking spray and pour the mixture evenly into each.
- Bake for 15 minutes at 425°F.
- Reduce oven temperature to 350°F and bake for an additional 30 minutes, checking at 25 minutes.
- Remove from oven and let cool for 1 hour.
- Serve with whipped topping or refrigerate for a chilled dessert.
Notes
If almond milk isn’t available, use coconut milk for a nut-free alternative. Substitute Swerve with other keto-friendly sweeteners as needed. Make ahead by preparing pies a day in advance; refrigerate covered and serve chilled or at room temperature. If pies crack, it’s likely they baked too long—check early. Store leftovers in an airtight container up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 80
- Sugar: 2g
- Sodium: 90mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg