Go Back
+ servings
keto mini pumpkin pie up close with whipped cream on top.
Print Recipe
5 from 1 vote

Keto Mini Pumpkin Pies

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 95kcal


  • 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!


Calories: 95kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 49mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6096IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg