Mini Keto Pumpkin Pie Recipe
This Mini Keto Pumpkin Pie Recipe is a delightful treat that brings the flavors of fall into a bite-sized dessert. Perfect for holiday parties or as a convenient snack, these mini pies are not only delicious but also low in carbs. With their creamy pumpkin filling and buttery almond crust, they offer all the satisfaction of traditional pumpkin pie without the guilt.
Why You’ll Love This Recipe
- Keto-Friendly: Enjoy a classic dessert without worrying about carbs, making it ideal for keto dieters.
- Easy to Prepare: With simple ingredients and straightforward steps, you’ll have these mini pies ready in no time.
- Versatile Serving Options: Great for gatherings or meal prep; freeze individual servings for later enjoyment.
- Rich Flavor: The combination of pumpkin puree and spices creates a warmth that makes this pie irresistible.
- Perfect Portion Size: Mini servings mean you can enjoy a sweet treat while keeping your portions in check.
Tools and Preparation
To make this Mini Keto Pumpkin Pie Recipe, you’ll need some essential tools to ensure success in the kitchen.
Essential Tools and Equipment
- Muffin tin
- Silicone baking cups or nonstick cooking spray
- Mixing bowl
- High-powered blender or stand mixer
- Hand or stand mixer
Importance of Each Tool
- Muffin tin: Helps create perfectly shaped mini pies with even baking.
- High-powered blender or stand mixer: Ensures smooth mixing of filling ingredients for the best texture.
- Hand or stand mixer: Ideal for whipping cream quickly to achieve stiff peaks.
Ingredients
For this delicious Mini Keto Pumpkin Pie Recipe, gather the following ingredients:
For the Crust
- 3/4 cup finely ground almond flour
- 1/8 teaspoon salt
- 2 tablespoons keto approved sweetener (I use Swerve)
- 3 tablespoons butter
For the Filling
- 3/4 cup organic pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/3 cup powdered sweetener (Swerve Confectioners)
For the Whipped Cream Topping
- 1/2 cup heavy whipping cream
- 2 oz cream cheese
- 2 tablespoons powdered sweetener
How to Make Mini Keto Pumpkin Pie Recipe
Step 1: Preheat the Oven
Preheat your oven to 350 degrees. Line a muffin tin with silicone baking cups or spray it with nonstick cooking spray to prevent sticking.
Step 2: Make the Crust
In a medium-sized bowl, combine:
1. 3/4 cup finely ground almond flour,
2. 1/8 teaspoon salt,
3. 2 tablespoons keto approved sweetener,
4. 3 tablespoons melted butter.
Stir until well combined, resembling wet sand. Press one tablespoon of this mixture evenly into the bottom of each muffin cup.
Step 3: Bake the Crust
Place the muffin tin in the oven and bake for 10-12 minutes, until golden brown.
Step 4: Prepare the Filling
While the crust bakes, blend together:
1. 3/4 cup organic pumpkin puree,
2. 2 large eggs,
3. 1 teaspoon vanilla extract,
4. 2 teaspoons pumpkin pie spice,
5. 1/3 cup powdered sweetener.
Use a high-powered blender or stand mixer until smooth.
Step 5: Add Cream Cheese
Add:
1. 1/2 cup heavy whipping cream,
2. 2 oz cream cheese.
Blend again until completely smooth.
Step 6: Fill Muffin Cups
Pour the pumpkin filling into each baked crust until nearly full.
Step 7: Bake Again
Return to oven and bake for an additional 20-25 minutes, or until set with a slight wobble in the center.
Step 8: Chill
Allow to cool before chilling in the refrigerator for at least one hour before serving.
Step 9: Make Whipped Cream
In a large bowl, combine:
1. 1/2 cup heavy cream,
2. 2 tablespoons powdered sweetener.
Whip using a hand or stand mixer until stiff peaks form.
Step 10: Serve
Top each mini pie with a dollop of whipped cream before serving and enjoy your delightful creations!
How to Serve Mini Keto Pumpkin Pie Recipe
These delightful mini keto pumpkin pies are perfect for any occasion, especially during the fall season. They can be served in various ways to enhance their flavor and presentation.
With Whipped Cream
- A dollop of keto whipped cream complements the rich pumpkin filling perfectly, adding a light and airy texture.
On a Festive Platter
- Arrange the mini pies on a decorative platter with autumn-themed garnishes like cinnamon sticks or fall leaves for an inviting presentation.
Paired with Coffee or Tea
- Serving these pies alongside a warm cup of coffee or herbal tea creates a cozy atmosphere that’s perfect for gatherings.
Topped with Nuts
- Sprinkle some chopped pecans or walnuts on top of the whipped cream for added crunch and flavor.
As Part of a Dessert Sampler
- Include mini keto pumpkin pies in a dessert sampler along with other keto-friendly treats for a variety of flavors.
How to Perfect Mini Keto Pumpkin Pie Recipe
To ensure your mini keto pumpkin pies turn out perfectly every time, consider these helpful tips.
- Use Fresh Ingredients: Always opt for fresh pumpkin puree rather than canned for better flavor and texture.
- Blend Thoroughly: Ensure all ingredients are well-blended to create a smooth filling that bakes evenly.
- Monitor Baking Time: Keep an eye on the baking time; overbaking can lead to cracks in the filling.
- Chill Before Serving: Allowing the pies to chill for at least an hour helps them set properly and enhances their flavor.
- Experiment with Spices: Feel free to adjust the pumpkin pie spice according to your taste preferences for a personalized touch.
- Store Properly: Keep any leftovers in an airtight container in the refrigerator for up to five days.
Best Side Dishes for Mini Keto Pumpkin Pie Recipe
Pairing side dishes with your mini keto pumpkin pies can elevate your meal experience. Here are some great options:
- Spiced Pecans: Crunchy pecans tossed in cinnamon and erythritol make a delightful complement.
- Cheese Platter: A selection of cheeses adds savory contrast; consider aged cheddar or creamy brie.
- Green Salad: A fresh salad with mixed greens, avocado, and vinaigrette provides balance against the sweetness of the pie.
- Roasted Brussels Sprouts: This side dish is deliciously caramelized and offers a nice textural contrast.
- Cauliflower Mash: Creamy cauliflower mash serves as a low-carb alternative to traditional mashed potatoes.
- Bacon-Wrapped Asparagus: This savory dish adds an elegant touch while keeping it keto-friendly.
Common Mistakes to Avoid
Making mini keto pumpkin pies can be a delightful and rewarding experience, but a few common mistakes can lead to less-than-perfect results.
- Skipping the crust prep: Not properly mixing or pressing the crust can result in a crumbly base. Ensure it’s combined well and firmly pressed into the muffin cups.
- Overbaking the filling: Baking too long can lead to dry pies. Keep an eye on them; the filling should have a slight wobble when done.
- Using regular sweeteners: Regular sugar will not yield keto-friendly results. Stick to keto-approved sweeteners for best flavor and texture.
- Not chilling before serving: Serving immediately can affect the texture. Allow the mini pies to chill for at least an hour for optimal taste.
- Ignoring ingredient temperatures: Using cold cream cheese can lead to lumps in your filling. Make sure it’s at room temperature for a smooth mixture.
Storage & Reheating Instructions
Refrigerator Storage
- Store mini keto pumpkin pies in an airtight container.
- They will last up to 5 days in the refrigerator.
Freezing Mini Keto Pumpkin Pie Recipe
- Freeze individual servings wrapped tightly in plastic wrap and then placed in a freezer-safe container.
- They will stay fresh for up to 3 months.
Reheating Mini Keto Pumpkin Pie Recipe
- Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warmed through.
- Microwave: Heat on medium power for 20-30 seconds, checking frequently to avoid overheating.
- Stovetop: Place in a skillet over low heat, cover, and warm gently, stirring occasionally.
Frequently Asked Questions
Here are some common questions about this delicious mini keto pumpkin pie recipe.
Can I make this Mini Keto Pumpkin Pie Recipe dairy-free?
Yes, you can substitute butter with coconut oil and use dairy-free cream cheese alternatives for a dairy-free version.
How do I know when the mini pies are done?
The filling should be set with a slight wobble in the center. It will firm up as it cools.
What sweeteners work best for this Mini Keto Pumpkin Pie Recipe?
Keto-friendly sweeteners like Swerve or erythritol are excellent choices that maintain sweetness without added carbs.
Can I customize this Mini Keto Pumpkin Pie Recipe?
Absolutely! You can add nuts, chocolate chips, or different spices according to your preferences.
Final Thoughts
This mini keto pumpkin pie recipe is not only healthy but also incredibly delicious. Perfect for holiday gatherings or cozy nights at home, these delightful treats offer endless customization options. Try adding your favorite flavors or toppings!
Mini Keto Pumpkin Pie Recipe
- Total Time: 50 minutes
- Yield: Makes approximately 12 mini pies 1x
Description
Indulge in the flavors of fall with this Mini Keto Pumpkin Pie Recipe—a delightful, guilt-free treat perfect for holiday gatherings or cozy evenings at home. These mini pies feature a creamy pumpkin filling made with wholesome ingredients, nestled in a buttery almond crust, allowing you to enjoy the essence of traditional pumpkin pie without compromising your low-carb lifestyle. Easy to prepare and customizable, these individual servings are ideal for sharing or savoring alone. Top them with a dollop of whipped cream or serve alongside warm beverages for an irresistible dessert experience that everyone will love.
Ingredients
- 3/4 cup finely ground almond flour
- 1/8 teaspoon salt
- 2 tablespoons keto-approved sweetener
- 3 tablespoons butter
- 3/4 cup organic pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/3 cup powdered sweetener
- Whipped cream (for topping)
Instructions
- Preheat oven to 350°F (175°C) and prepare a muffin tin with silicone cups or cooking spray.
- In a bowl, combine almond flour, salt, sweetener, and melted butter; mix until it resembles wet sand. Press into muffin cups.
- Bake crusts for 10-12 minutes until golden brown.
- Blend pumpkin puree, eggs, vanilla extract, spices, and powdered sweetener until smooth.
- Add cream cheese and heavy whipping cream; blend until fully combined.
- Fill baked crusts with pumpkin mixture and bake for another 20-25 minutes until set.
- Chill pies in the refrigerator for at least an hour before serving with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (55g)
- Calories: 180
- Sugar: 2g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
