mini pumpkin pie
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Low Carb Pumpkin Pie Recipes

It is a mini pumpkin pie recipe with no sugar and dairy products providing low carbs.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Keyword: cabbage salad recipe, Low Carb, Pumpkin Pie
Calories: 194kcal
Author: Gouher Munshi

Equipment

Ingredients

Ingredients for Crust

  • 1/2 Cup Almond Flour
  • 1/3 Cup Coconut Flour
  • 1/4 Cup Butter Dairy Free (Option: Butter Or Coconut Oil)
  • 1.5 tbsp Keto Sweetener Or Monksweet
  • 1/2 tsp Vanilla Extract

Ingredients: Pumpkin Pie Filling

  • 1/2 Cup Coconut Flour
  • 1/2 Cup Baking Powder
  • 1/2 Cup Keto Sweetener/ Monksweet
  • 6 Eggs
  • 3/4 Cup Canned Pumpkin
  • 2 tsp Pumpkin Pie Spice
  • 1/3 Cup Vanilla Almond Milk (Unsweetened)
  • 1/3 Cup Avocado Oil
  • 2 tbsp Flax Meal

Instructions

Crust

  • Preheat oven on 325 degrees F.
  • In a food processor or deep mixing bowl, mix almond, and sweetener, coconut flour, vanilla, and coconut oil or melted butter.
  • Mix everything until combined. Get a consistency of like wet sand.
  • Press the bottom of the mold using fingers.
  • Press the mold using your finger in the pie pan or cupcake liners. You can use a half tablespoon of crust mixture for every mini pie, but it can vary and depend on how much thick crust you like.
  • Bake the crust for 15 minutes for making small pies and set for a longer time for bigger pie cooking.

Filling

  • Take a deep bowl and merge all ingredients.
  • Combine all without any lump. If you have lumps, then keep it for 10 minutes to dissolve it.
  • Make portions of the batter and add on top of the pre-baked crust.
  • Bake it at 325 degrees F for 30 minutes to make mini pies.
  • Once it cooked, let it cool down and refrigerate it for one hour and serve chilled.