I perfected Keto Mini Pumpkin Pie Bites that are crustless and low carb, baked as individual ramekins from a simple custard base and finished with homemade whipped cream.

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I’ve been obsessing over tiny desserts and these crustless mini pumpkin pies are the kind of thing I make when I want big pumpkin taste with less fuss. They’re all about pumpkin puree and a touch of heavy whipping cream for that silky feel, no crust to get in the way.

Think of them as a mashup of my Keto Mini Pumpkin Pie Bites and the Crustless Pumpkin Pie Recipe my friends won’t stop asking about. They’re a little experimental, not perfect, but wildly tasty and kind of sneaky.

Try one and you’ll see why I keep making them.

Ingredients

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Pumpkin puree: Rich in fiber and vitamin A, low fat, gives classic pumpkin flavor
Eggs: Provide protein and structure, help set the custard, sometimes create air bubbles
Heavy whipping cream: Adds richness, fat and creaminess, raises calories but tastes amazing
Powdered erythritol: Sweetens without carbs, zero sugar, can cool your mouth slightly, keto friendly
Cream cheese optional: Makes filling denser and silkier, adds fat and tang, very indulgent
Vanilla extract: Small addition, heightens sweetness perception, makes flavors rounder, use real vanilla if possible
Pumpkin pie spice: Blends cinnamon, cloves, nutmeg; adds warm spice, little calories, big flavor boost

Ingredient Quantities

1 (15 oz) can pumpkin puree, not pumpkin pie filling

3 large eggs room temp

1 cup heavy whipping cream

3/4 cup powdered erythritol (Swerve) or other granular keto sweetener, adjust to taste

1 1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

Optional: 4 oz cream cheese, softened, for a richer creamier filling

For whipped cream topping: 1/2 cup heavy whipping cream, 2 tablespoons powdered erythritol, 1/2 teaspoon vanilla extract

Pinch ground cinnamon or extra pumpkin pie spice for sprinkling

How to Make this

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1. Preheat oven to 350 F and grease a 12 cup muffin tin well with butter or nonstick spray so the crustless pies pop out easy.

2. If using cream cheese, beat 4 oz softened cream cheese with 3/4 cup powdered erythritol until smooth and no lumps; if not using cream cheese just whisk the sweetener into the pumpkin in the next step.

3. In a large bowl combine 1 (15 oz) can pumpkin puree, 3 large room temp eggs, 1 cup heavy whipping cream, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt. Add the sweetened cream cheese mixture now if you made it, or add the 3/4 cup powdered erythritol and whisk until totally smooth. Use an electric mixer for easiest results.

4. Taste the batter and adjust sweetness or spice if needed. Powdered erythritol is less gritty than granulated, so use that for best texture. Room temp ingredients help the filling blend silky, so try not to use straight from the fridge.

5. Spoon the filling into the prepared muffin cups about 3/4 full. Tap the pan on the counter once to release any air bubbles.

6. Bake at 350 F for about 18 to 25 minutes, until the edges look set and the centers still have a slight jiggle. Do not overbake or the minis will get dry and rubbery. A toothpick will come out mostly clean with a few moist crumbs.

7. Let the mini pies cool in the tin to room temp, then refrigerate for at least 2 hours to fully set. They slice and taste much better cold.

8. Meanwhile make the whipped cream: whip 1/2 cup heavy whipping cream with 2 tablespoons powdered erythritol and 1/2 teaspoon vanilla until soft peaks form. Chill until ready to use.

9. Serve each mini pumpkin pie topped with a dollop of the whipped cream and a pinch of ground cinnamon or extra pumpkin pie spice. Store leftovers covered in the fridge for up to 4 days, or freeze for longer.

Equipment Needed

1. Oven, preheat to 350 F
2. 12-cup muffin tin, greased well so the minis pop out easy
3. Large mixing bowl
4. Electric hand mixer (best) or a sturdy whisk if youre doing it by hand
5. Measuring cups and spoons
6. Rubber spatula for scraping the bowl and smoothing tops
7. Ice cream scoop or large spoon to portion batter evenly
8. Cooling rack and space in the fridge to chill the pies for at least 2 hours

FAQ

Q: How many mini pies does this recipe make? A: About 12 using a standard 12 cup muffin tin. If you use a 24 cup mini muffin pan youll get roughly 24 smaller bites but they will bake a bit faster and need less time.

Q: What oven temp and bake time should I use? A: Bake at 350 F for about 20 to 25 minutes for 12 cup minis, until the centers are just set with a slight jiggle. If you added the optional cream cheese or used larger molds add 3 to 5 more minutes and watch closely.

Q: How do I know when they are done? A: The edges will be set and slightly puffed, the center should have a faint wobble. A toothpick in the center should come out with moist crumbs not runny batter. They'll firm up more as they cool and chill.

Q: Can I swap the powdered erythritol for regular sugar or another sweetener? A: Yes you can use 3/4 cup granulated sugar instead, or use another granular sweetener following its conversion chart. Remember taste varies so adjust to your liking and carbs will be higher with sugar.

Q: Is the optional cream cheese worth using and how do I add it? A: Totally worth it if you want a richer creamier filling. Beat softened 4 oz cream cheese with the pumpkin until smooth before adding eggs and cream, you may need a couple extra minutes baking time.

Q: How should I store or freeze the minis and what about the whipped topping? A: Store in an airtight container in the fridge for up to 4 days. To freeze, flash freeze on a tray then transfer to a freezer bag for up to a month, thaw in the fridge overnight. Add the whipped cream topping right before serving for best texture.

Crustless Mini Pumpkin Pie Recipe Substitutions and Variations

Pumpkin puree: swap with butternut squash puree or mashed sweet potato, same amount as pumpkin. Sweet potato is a bit sweeter so you might cut back on sweetener a tad.
Heavy whipping cream: use canned coconut cream (full fat), chill and scoop the thick cream, same amount. Will add a mild coconut note. If you want a less rich filling, half and half works but the texture will be thinner.
Powdered erythritol (Swerve): use powdered monk fruit sweetener or powdered allulose, same amount. If you only have granular erythritol pulse it in a blender till powder so it wont be grainy. Allulose browns better, monk fruit can have a slight aftertaste.
Eggs: for an egg free version try 3/4 cup silken tofu blended until totally smooth, it gives a custardy set. Or make three chia eggs using 3 tablespoons ground chia or flax plus 9 tablespoons water, let them gel, but the texture will be a bit grainy and firmer.

Pro Tips

1) Get everything room temp, seriously. Cube the cream cheese and microwave 6–8 seconds if needed, let eggs sit in warm water for 5 minutes and let the cream warm up on the counter. Cold stuff makes the filling grainy and lumpy, and trying to fix it later is a pain.

2) Dont overbake — pull them when the edges look set and the centers still have a little jiggle. Ovens vary so start checking a few minutes early, and rotate the pan halfway if your oven has hot spots. The pies will finish setting as they cool.

3) If you hate that cooling or gritty feel from erythritol, use the powdered version or blend in a little allulose or a touch of liquid sweetener. You can also blitz the batter in a blender for 10 seconds to fully smooth the sweetener and get a silkier mouthfeel.

4) For easy popping and prettier results, use a silicone muffin tin or very well greased metal cups, chill the minis until firm, then slide a small offset spatula or butter knife around the edges before popping them out. Freeze for 15–20 minutes if you want perfectly clean edges fast.

Crustless Mini Pumpkin Pie Recipe

Recipe by Francis Mead

0.0 from 0 votes

I perfected Keto Mini Pumpkin Pie Bites that are crustless and low carb, baked as individual ramekins from a simple custard base and finished with homemade whipped cream.

Servings

servings

Calories

249

kcal

Equipment: 1. Oven, preheat to 350 F
2. 12-cup muffin tin, greased well so the minis pop out easy
3. Large mixing bowl
4. Electric hand mixer (best) or a sturdy whisk if youre doing it by hand
5. Measuring cups and spoons
6. Rubber spatula for scraping the bowl and smoothing tops
7. Ice cream scoop or large spoon to portion batter evenly
8. Cooling rack and space in the fridge to chill the pies for at least 2 hours

Ingredients

1 (15 oz) can pumpkin puree, not pumpkin pie filling
3 large eggs room temp
1 cup heavy whipping cream
3/4 cup powdered erythritol (Swerve) or other granular keto sweetener, adjust to taste
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
Optional: 4 oz cream cheese, softened, for a richer creamier filling
For whipped cream topping: 1/2 cup heavy whipping cream, 2 tablespoons powdered erythritol, 1/2 teaspoon vanilla extract
Pinch ground cinnamon or extra pumpkin pie spice for sprinkling

Directions

Preheat oven to 350 F and grease a 12 cup muffin tin well with butter or nonstick spray so the crustless pies pop out easy.
If using cream cheese, beat 4 oz softened cream cheese with 3/4 cup powdered erythritol until smooth and no lumps; if not using cream cheese just whisk the sweetener into the pumpkin in the next step.
In a large bowl combine 1 (15 oz) can pumpkin puree, 3 large room temp eggs, 1 cup heavy whipping cream, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt. Add the sweetened cream cheese mixture now if you made it, or add the 3/4 cup powdered erythritol and whisk until totally smooth. Use an electric mixer for easiest results.
Taste the batter and adjust sweetness or spice if needed. Powdered erythritol is less gritty than granulated, so use that for best texture. Room temp ingredients help the filling blend silky, so try not to use straight from the fridge.
Spoon the filling into the prepared muffin cups about 3/4 full. Tap the pan on the counter once to release any air bubbles.
Bake at 350 F for about 18 to 25 minutes, until the edges look set and the centers still have a slight jiggle. Do not overbake or the minis will get dry and rubbery. A toothpick will come out mostly clean with a few moist crumbs.
Let the mini pies cool in the tin to room temp, then refrigerate for at least 2 hours to fully set. They slice and taste much better cold.
Meanwhile make the whipped cream: whip 1/2 cup heavy whipping cream with 2 tablespoons powdered erythritol and 1/2 teaspoon vanilla until soft peaks form. Chill until ready to use.
Serve each mini pumpkin pie topped with a dollop of the whipped cream and a pinch of ground cinnamon or extra pumpkin pie spice. Store leftovers covered in the fridge for up to 4 days, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.