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Celebrate the change of seasons the right way with these super delicious mini keto pumpkin pie cups!
One mini pumpkin pie only has 1.8g net carbs and they’re actually pretty easy to make as well!
They’re absolutely perfect to serve for guests who will probably never guess that they’re keto-friendly or just as a comforting snack for you and your family.
Tip: These little guys can be frozen as well – that way you’ll only have to put in the work once and you’ll always have a great dessert or snack on hand!
OTHER KETO TREATS AND SWEETS:
Keto Vanilla Milkshake Coffee Keto Fat Bombs Keto Mascarpone Mousse Keto Coconut Bars Keto Pecan Pie Mug Cake Keto Peanut Butter Cookies
MINI KETO PUMPKIN PIES INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
The right almond flour can make or break a recipe, especially when it comes to baking.
That’s why I highly recommend using defatted almond flour.
It’s very different from most other kinds of almond flours out there as it has most of its natural fat content removed and thus behaves very differently compared to other kinds of almond flour and is much better suited for most keto baking recipes.
Most brands simply sell finely ground almond meal as almond flour, which can be fine for some recipes and is cheaper, but it has more calories (by a lot) and is not the best fit for most keto baking recipes.
It has more fat and can cause recipe failures because of this, like melted cookies.
Defatted almond flour like this one from Sukrin, is much lower in calories, has a naturally high protein content and – most importantly – is the best replacement for wheat flour I’ve ever come across (and I’ve tried a lot).
Why erythritol?
In my opinion, erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.
look for a gluten-free version without corn starch for paleo-friendly option or make your own one
Xanthan gum acts as a keto-friendly thickening agent and will make your cookies softer and chewy (just as cookies should be, in my humble opinion!)
You don’t have to use xanthan gum, you can also use guar gum and locust bean gum in the same ratio. (Depending on what’s easier to find in your region.)
If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
1 TL cinnamon
½ TL ginger (ground)
½ TL allspice (ground)
¼ TL cloves (ground)
¼ TL nutmeg (ground)
HOW TO MAKE THE MINI KETO PUMPKIN PIES:
Add the cream cheese and butter into a bigger bowl and melt both in your microwave for about 30-60 seconds.
If you don't have a microwave, add the butter and cream cheese into a small pot or pan and melt them on your stove.
Mix well and set the bowl aside for now.
☝︎ The cream cheese tends to boil up faster than the butter (which should be avoided if possible) and it may seem that the butter hasn't completely melted yet when you take the bowl out of your microwave.
This shouldn't be a problem though, as the butter usually melts very fast once you start to stir and it gets incorporated into the hot cream cheese very well.
Mix the dry ingredients in a middle-sized bowl.
Add the egg yolks to the slightly cooled butter & cream cheese mixture and stir until everything is well mixed.
Add the dry ingredients to the butter & cream cheese mixture as well and fold them in with a spatula until you get a smooth dough.
Beat the egg with a whisk or a hand mixer until it is slightly frothy and add it to a small saucepan.
Add the remaining ingredients for the pumpkin pie filling to the saucepan as well and set the heat to medium.
Heat everything while stirring constantly, until you get a smooth mix.
Set the pumpkin pie filling aside for now.
Separate the dough into two parts and place the first part between two sheets of parchment paper.
Roll it out until it’s about 0.2″/5mm thick and cut out the dough using a 3"/7.5cm circle-shaped cookie cutter.
Repeat this process until no dough is left.
Preheat your oven to 350°F/180°C.
Grease your muffin pan with a good amount of butter and place one mini pie crust into each cup.
Carefully press the dough into place.
Add about a tbsp of the pumpkin pie filling into each pie crust.
☝︎ You'll need 18 cups for this recipe, this means you should have either 3 standard 6-cup muffin pans or one standard 12-cup muffin pan + one 6-cup muffin pan on hand.
Place the muffin pans on two baking trays and bake your mini keto pumpkin pies in your preheated oven for about 12-14 minutes.
☝︎ The mini pumpkin pies are ready when the edges have taken on a light golden brown color.
The mini pumpkin pies on the upper baking tray will most likely be done earlier than those on the lower baking tray.
So if the pumpkin pies on the lower baking tray still lock very pale compared to the pies on the upper tray, leave them in the oven for 2-3 minutes longer.
Let the mini pumpkin pies cool down completely and place them in your fridge afterward.
Let them chill in your fridge for at least an hour - this way they'll taste best!
Cover your low carb mini pumpkin pies with plastic wrap and store them in your fridge for up to 3 days.
Alternatively, you can also freeze your pies - this way you only have to put in the work once and you'll always have a great dessert or snack on hand!
To do this, wrap them tightly in a layer of plastic wrap and a layer of aluminum foil.
Freeze them and let them thaw overnight in your fridge when you want to eat them.
The mini pumpkin pies will keep for up to a month in your freezer.
Serving Size 1 mini pie
Servings 18
- Amount Per Serving
- Calories 117
- % Daily Value *
- Total Fat 9.5g15%
- Total Carbohydrate 1.8g1%
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the cream cheese and butter into a bigger bowl and melt both in your microwave for about 30-60 seconds.
If you don't have a microwave, add the butter and cream cheese into a small pot or pan and melt them on your stove.
Mix well and set the bowl aside for now.
☝︎ The cream cheese tends to boil up faster than the butter (which should be avoided if possible) and it may seem that the butter hasn't completely melted yet when you take the bowl out of your microwave.
This shouldn't be a problem though, as the butter usually melts very fast once you start to stir and it gets incorporated into the hot cream cheese very well.
Mix the dry ingredients in a middle-sized bowl.
Add the egg yolks to the slightly cooled butter & cream cheese mixture and stir until everything is well mixed.
Add the dry ingredients to the butter & cream cheese mixture as well and fold them in with a spatula until you get a smooth dough.
Beat the egg with a whisk or a hand mixer until it is slightly frothy and add it to a small saucepan.
Add the remaining ingredients for the pumpkin pie filling to the saucepan as well and set the heat to medium.
Heat everything while stirring constantly, until you get a smooth mix.
Set the pumpkin pie filling aside for now.
Separate the dough into two parts and place the first part between two sheets of parchment paper.
Roll it out until it’s about 0.2″/5mm thick and cut out the dough using a 3"/7.5cm circle-shaped cookie cutter.
Repeat this process until no dough is left.
Preheat your oven to 350°F/180°C.
Grease your muffin pan with a good amount of butter and place one mini pie crust into each cup.
Carefully press the dough into place.
Add about a tbsp of the pumpkin pie filling into each pie crust.
☝︎ You'll need 18 cups for this recipe, this means you should have either 3 standard 6-cup muffin pans or one standard 12-cup muffin pan + one 6-cup muffin pan on hand.
Place the muffin pans on two baking trays and bake your mini keto pumpkin pies in your preheated oven for about 12-14 minutes.
☝︎ The mini pumpkin pies are ready when the edges have taken on a light golden brown color.
The mini pumpkin pies on the upper baking tray will most likely be done earlier than those on the lower baking tray.
So if the pumpkin pies on the lower baking tray still lock very pale compared to the pies on the upper tray, leave them in the oven for 2-3 minutes longer.
Let the mini pumpkin pies cool down completely and place them in your fridge afterward.
Let them chill in your fridge for at least an hour - this way they'll taste best!
Cover your low carb mini pumpkin pies with plastic wrap and store them in your fridge for up to 3 days.
Alternatively, you can also freeze your pies - this way you only have to put in the work once and you'll always have a great dessert or snack on hand!
To do this, wrap them tightly in a layer of plastic wrap and a layer of aluminum foil.
Freeze them and let them thaw overnight in your fridge when you want to eat them.
The mini pumpkin pies will keep for up to a month in your freezer.
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
MORE KETO TREATS AND SWEETS:
Keto Snickers Bars Keto Tiramisu Mousse Pumpkin Pie Keto Mug Cake Keto Shortbread Cookies Keto Ferrero Rocher Fat Bombs Keto Chocolate Milkshake
Hello there!
I'm Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
Click here, to learn more about me.
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