This Mini crustless pumpkin pie recipe is perfect for anyone who is looking for a low carb pumpkin pie or a keto pumpkin pie. All the perfect pumpkin pie flavors that you love in a low carb, crustless version that are also mini! This crustless pumpkin pie can be made without sugar substitutes and use sugar instead if you are not eating keto or low carb.
Crustless Pumpkin Pie
I love homemade pumpkin pie from scratch. I will eat it for breakfast, snack, lunch, dinner, or dessert. Ok, so I should probably say that I would eat pumpkin pie all day long.
However, I know that traditional pumpkin pies are not low carb and with Thanksgiving coming I set out to create a pumpkin pie recipe that has ALL the flavors of pumpkin pie but was also a sugar free pumpkin pie to keep the carbs low.
If you are looking for a full size low carb pumpkin pie that is keto friendly, check out this homemade keto pumpkin pie, that has an amazing crust.
I first tried to make a low carb pumpkin pie with crust, but to be honest it did not have the pumpkin pie crusts texture that I love so much. I tried different flours and nothing gave me the flavors I was wanting so I went with crustless pumpkin pie. It came out PERFECT with the perfect pumpkin pie flavor once I took away the crust!
This pumpkin pie recipe with no crust has all the perfect pumpkin and spices flavors you love of pumpkin pie without the crust.
Holiday Side Dish Recipes
- Cauliflower and Cheese
- Stuffed Mushrooms
- Keto Green Bean Casserole
- Mashed Cauliflower
- Cheesy Brussel Sprouts with Bacon
- Parmesan Asparagus
- Whole Roasted Cauliflower
- Green beans with bacon
What is Crustless Pumpkin Pie?
Crustless pumpkin pie is a variation of the traditional pumpkin pie that omits the crust. Instead of being baked in a pie crust, the filling is prepared and baked directly in a muffin tin, pie pan or pie dish, creating a smooth and custardy pumpkin dessert.
Why Is this the Best Crustless Pumpkin Pie Recipe?
- Easy to make. This recipe is mixed all in one bowl and then all you need is measuring cups, measuring spoons, and a muffin tin to bake them. Fewer dishes make for easy clean-up.
- Simple Ingredients. There are only 6 ingredients needed to make this easy crustless pumpkin pie recipe.
- Amazing taste. This pumpkin pie recipe without crust tastes just like pumpkin pie. It tastes so good that you won’t even miss the crust!
- Easy to adapt. While this recipe has monkfruit listed as the sweetener to use, you can use granulated white sugar if you are not low carb or keto.
Make The Holiday Easier!
Individual Serving Pumpkin Pie
I know how I am when it comes to pumpkin pie. I have NO restraints and I will cut a HUGE slice of pie and call it a serving when it is really 2-3 servings worth. To make portion control and self-restraint easier I made this Low Carb and Keto mini pumpkin pie recipe as individual servings.
Can I Make this Low Carb Pumpkin Pie Recipe with Sugar?
Yes, I originally created this recipe to be low carb and I used monkfruit sweetener. If you are not low-carb or keto and want to make this recipe, instead of using monkfruit sweetener you can use granulated white sugar in equal amounts.
Can I use sugar instead of Lakanto Monkfruit?
Yes. You can use granulated white sugar instead of Lakanto Monkfruit in this recipe, you will want to use the same amounts as the recipe calls for but use sugar instead.
Homemade or canned Pumpkin Puree?
You can use homemade pumpkin puree or store bought pumpkin puree. Both will work for this recipe, I personally prefer to use homemade if I have some on hand or if I have the time to make some. If I don’t then I just use the canned.
I do however highly suggest using homemade pumpkin pie spice. It just tastes a whole lot better than the store-bought one!
Can I use pumpkin Pie filling?
For this crustless pumpkin pie recipe, you want to use pumpkin puree. Do not use pumpkin pie filling.
How to Serve Crustless Pumpkin Pie
You can serve it plain or with various toppings. Common toppings include whipped cream, a sprinkle of cinnamon or nutmeg, a drizzle of caramel sauce, or a dollop of vanilla ice cream.
How to Store Crustless Pumpkin Pie
After the crustless mini pumpkin pies have been baked, remove them from the muffin tin and allow them to cool completely at room temperature.
Then, place any leftovers in a serving dish and cover it tightly with plastic wrap or aluminum foil or in a plastic storage container and store them in the refrigerator. They will stay fresh for about 3-4 days.
Can crustless pumpkin pie be frozen?
Yes. To freeze crustless mini pumpkin pie, ensure they have cooled entirely. Wrap them well with plastic wrap or aluminum foil, or place them in an airtight container.
Frozen, they will last for about 2-3 months. When ready to eat, thaw it in the refrigerator overnight.
Crustless Pumpkin Pie Supplies
- 1 12 count muffin tin or 2 6 count muffin tins
- whisk
- mixing bowl
- spatula
Crustless Pumpkin Pie Ingredients
- pumpkin puree
- heavy cream
- eggs
- pumpkin pie spice
- Lakanto Monkfruit. If you are not keto or low carb you can use granulated white sugar.
- salt
How to Make Mini Crustless Low Carb Pumpkin Pie
In a large bowl add the pumpkin puree and the eggs. Use a whisk and mix well.
Once mixed well add in the heavy cream and mix well.
Add in the pumpkin spice, salt and Lakanto monkfruit and mix well.
Spray a 12 count muffin tin with non stick cooking spray.
Pour the pumpkin pie into the muffin tins with an equal amount in each one.
Bake at 425 for 10 mins and then turn down to temperature to 350 and bake for another 30 mins.
Use a toothpick to check and make sure they are cooked completely. The toothpick will come out clean when they are. Once they are fully baked remove from the oven and let cool for 15 minutes.
Serve alone or topped with some Low Carb whipped cream!
Low carb pumpkin recipes!
- Pumpkin Spice Creamer
- Pumpkin Spice Coffee
- Keto Pumpkin Pie Bars
- Pumpkin Spice Chaffle
- Pumpkin Chocolate Chip Chaffle
Baking Supplies
Love to bake? Here are some of our favorite tools to make it easier!
Mini crustless pumpkin pie recipe
Ingredients
- 1 3/4 cup pumpkin puree
- 1 cup heavy cream
- 2 eggs
- 2.5 tablespoon pumpkin pie spice
- 1/2 cup Lakanto Monkfruit
- 1/4 tsp salt
Instructions
- In a large bowl add the pumpkin puree and the eggs. Use a whisk and mix well.
- Once mixed well add in the heavy cream and mix well.
- Add in the pumpkin spice, salt and Lakanto monkfruit and mix well.
- Spray a 12 count muffin tin with non stick cooking spray.
- Pour the pumpkin pie into the muffin tins with an equal amount in each one.
- Bake at 425 for 10 mins and then turn down to temperature to 350 and bake for another 30- 40 mins.
- Use a toothpick to check and make sure they are cooked completely. The toothpick will come out clean when they are. Once they are fully baked remove from the oven and let cool for 15 minutes.
- Serve alone or topped with some Low Carb whipped cream!
Video
More Low Carb Desserts you will love!
Comments & Reviews
Robin says
I’m not a big pumpkin pie fan, but these are absolutely wonderful. My husband also loves them also I making them for the second time today.
Sybil Leger says
Looks great, Keto
Nina says
Hello! Made half a batch yesterday in mini muffin size, got 24 super delicious mini pumpkin pies! Loved the recipe, easy and yummy! Best of all, today still one pound less!!! First time eating pumpkin while on keto, thanks!!!
Lorna Lockton says
Just made the mini pumpkin pies…..wonderful! Thanks again for the recipe! Hubby loves them too!
joanne says
They are awesome feel like I’m eating the real deal
Kay says
Do you think I could freeze some of these for later?
Stephanie says
im not sure how they would hold up I’ve never tried.
Mysti says
Did you end up freezing any? If so how did they turn out? Thanks!
Daryl Cosgrove says
Can I substitute Monkfruit with Swerve?
Stephanie says
yes
Crystal Hutchins says
If I only have the powdered form of swerve, how much can I use that, and how much should I use for this recipe?
Stephanie says
I haven’t tried to use powder before, maybe someone else has tried and can let us know.
Kay says
I had one 12 mini muffin pan and one 12 regular muffin pan. The regular size came out better. These are so good. Definitely check that pumpkin craving I get every fall.
Jennifer says
Can I substitute swerve for the monk fruit?
Stephanie says
yes
Nicole says
What can I use instead of the monkfruit? I’m not a big fan of it but would love to try this if I can you a supplement.
Stephanie says
swerve
Cheryl says
my daughter hates the crust of pumpkin pie could I make this as a whole pie instead of 12 small ones and how long would I bake it.
Stephanie says
yes you can and im not sure you would have to bake it until the pie doesn’t jiggle and a toothpick some out clean from the center.
Elizabeth says
Could I use 2% milk instead of heavy cream? Would it totally not work?
Stephanie says
im sorry im not sure but if you try and it turns out well please let us know.
Laura says
They turned out really good! Even hubby, who isn’t even that find of pumpkin pie loved these. My only concern was it took a whole lot longer to bake 😣
Michele Rhein says
Can I use Splenda instead of monkfruit?
Stephanie says
yes you may
Shellie says
The cooking time was too long and they were hard to remove from the pan. Even so the mixture is good. I am going to try again with less time (maybe 10 minutes) and use aluminum cupcake papers.
Debbie says
I made these and baked them the time suggested. I did the toothpick check to make sure they were done, however, they did not set up well. They seemed a little jiggly. Also how do you store them?
Stephanie says
It sounds like they could have used a few more minutes in the oven next time. I store them in the fridge.
Dawn says
Is the monkfruit the granular or brown sugar type?
Stephanie says
Monkfruit
Nmurray says
Can this made with sweet potatoes?
Stephanie says
I would believe so
Krista says
I made these pumpkin mini’s, but found they didn’t set up really well. Thought they would be a bit firmer. I did bake in my stoneware, not sure if that is why they took way longer to bake. Otherwise the taste was good.
Jennifer says
So delicious!!! They turned out even better than expected. My new favorite for all year round, not just for Thanksgiving.