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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.