If you want a new, but classic recipe all at once, you’re going to love these keto mini pumpkin pies. These keto-friendly pumpkin pies are rich and creamy, hitting all of the right buttons. Top them with some keto whipped cream and floor friends and family with how good keto can truly be.
Do you plan on sticking to your keto lifestyle during Thanksgiving or the holidays? I know that some people will take a break for Christmas and Thanksgiving day, but stick to their guns throughout the rest of the holidays. However, others want to stay on track even for Thanksgiving and Christmas day. This means no Mashed Sweet Potatoes, Pumpkin Cheesecake Muffins, Peppermint White Russian, or Green Bean Casserole. That takes dedication! Whichever way you choose to go, these Keto Mini Pumpkin Pies have you covered.
I just had to create a keto pumpkin dessert, and voila – this sugar-free pumpkin pie idea was born. Enjoy!
Top Tips For The Perfect Keto Mini Pumpkin Pies
- How to tell if they’re finished – Since this keto-friendly pumpkin pie has no crust, you just need to make sure the filling is finished. You can accomplish this by inserting a toothpick into the middle of one of the pumpkin cupcakes and if it comes out clean, you’re good to go.
- Use coconut milk in place of heavy cream – If you’re wanting a replacement for the heavy cream, you can try the same amount of full-fat coconut milk. I’ve not tried it this way yet, but coconut milk has always worked well in place of heavy cream in other recipes.
- Make it vegan – You can skip the eggs and use full-fat coconut milk instead if you want to go the vegan route with these mini pumpkin pies.
- Add a crust – I don’t prefer a crust as I feel it takes away from the pumpkin dessert. However, there are tons of keto dessert crusts you could try. Choose your favorite and add it to the bottom of the cupcake tin before adding in the pumpkin pie filling.
- Top them with keto whipped cream – Make your own keto whipped cream by combining 1 cup heavy cream, 1 tablespoon Swerve confectionary sweetener, and 1 teaspoon vanilla in a large bowl. Use a hand mixer to whip until stiff peaks form. Use right away or store in the fridge/freezer for later use.
- Use other toppings – You can use toppings such as keto caramel sauce, keto blueberry sauce, cherry sauce, strawberry sauce, keto chocolate drizzle, etc. All are great additions if desired.
Is There a Difference Between Canned Pumpkin Puree and Pumpkin Pie Filling?
Yes, there is a huge difference. If a recipe calls for canned pumpkin, do not use pumpkin pie filling. You will absolutely hate the way the recipe turns out. Canned pumpkin is simply 100% pumpkin that has been pureed. Pumpkin pie filling is a gelatinous mixture, flavored to taste like a pumpkin dessert.
Is There a Non-Dairy Substitute for Evaporated Milk?
In this recipe, I use heavy cream and not evaporated milk like most pumpkin pie recipes call for. However, heavy cream is still dairy. Therefore, you could use full-fat coconut milk in place of the heavy cream if desired. Of course, I have not attempted this substitution with this specific recipe.
- Fridge – Store in a sealed container for up to 3 days.
- Freezer – Store in an airtight container in the freezer for up to 2 months.
Keto Mini Pumpkin Pies
- 1 3/4 cup pumpkin puree
- 2 eggs
- 1 cup heavy cream
- 2 tbsp pumpkin pie
- 1/2 cup monk fruit sweetener
- 1 tsp vanilla extract
- 1/8 tsp salt
- Preheat oven to 425 degrees F. Line a muffin tin with cupcake liners and set aside.
- In a large bowl, mix the pumpkin puree, pumpkin pie spice, eggs, salt, vanilla extract, and sweetener.
- Stir in the heavy cream and make sure to mix well. Pour the mixture into each muffin liner. This recipe should make about 12 individual pumpkin pies.
- Bake for 10 minutes and then reduce the oven temperature to 350 degrees F and bake for an additional 30 minutes.
- Let the pumpkin pies cool completely before refrigerating. Place in the fridge for two hours before enjoying. Enjoy with keto whipped cream, if desired!