Mini Keto Pumpkin Pies – Easy & Crustless

I get asked about this recipe more than almost any other during fall, and the question is always the same: where are the spices? I left them out on purpose. Every teaspoon of pumpkin pie spice blend adds carbs that I’d rather spend elsewhere, and after making these for years, I actually prefer the clean pumpkin flavor without cinnamon and nutmeg competing for attention. If you want the spice (and I get it, some people do), half a teaspoon of pumpkin pie spice stirred into the batter works perfectly. Reader Nate tried exactly that and said it brought them closer to traditional pumpkin pie.

The base is simple: eggs, heavy cream, canned pumpkin puree, and Swerve confectioners. Five ingredients, one bowl, no crust to fuss with. I pour the batter into a 12-count muffin tin and bake at 375 for 40 to 50 minutes. No need for the two-temperature method some recipes call for (high heat first, then lower). I’ve tested both approaches and a steady 375 gives me the same set with less fiddling.

Here’s the part most people don’t expect: these taste completely different after a night in the fridge. Fresh from the oven, they’re soft and pudding-like, almost too delicate to pick up. After eight hours in the refrigerator, the texture firms into something much closer to actual pie filling. Sliceable, dense, cool. I honestly prefer them cold the next day, and so does my family. If you’re bringing these to a gathering, make them the night before.

Two readers (Nate and Beth) independently told me that switching to a silicone muffin pan changed everything for them. No cooking spray needed, and the pies release clean after about 10 minutes in the fridge. I started using silicone after reading their comments and they were right. If you’re fighting sticking issues with a metal pan, that’s the fix.

For the topping, I whip heavy cream with a little vanilla and Swerve until it holds soft peaks. A dollop on each chilled pie is all you need. If you’re looking for more pumpkin recipes to round out the season, my keto pumpkin pie has a proper crust, or try the keto pumpkin roll for something more dramatic. The keto pumpkin pie for one is great when I don’t want a full batch. And if pumpkin isn’t your thing, my keto coconut cream pie uses a similar custard approach with completely different flavor.

I mix everything in one bowl, pour it into a muffin tin, and bake. That’s genuinely all there is to it. But a few details make the difference between pies that stick and crack versus ones that release clean and look great.

Use a silicone muffin pan if you have one. Two of my readers tested this independently and both reported clean release without any cooking spray. If you’re using metal, grease it well and plan on chilling the pies for at least 10 minutes before unmolding. I fill each cavity about three-quarters full to leave room for a slight rise during baking.

The toothpick test works here, but don’t wait for bone-dry. A tiny bit of moisture on the toothpick is fine because these continue setting as they cool. Overbaking dries them out and you’ll see cracks across the top. I pull mine at 40 minutes and check every 3 to 4 minutes after that.

Once they’re baked, let them cool in the pan completely before refrigerating. The overnight fridge step isn’t optional if you want that firm, sliceable custard texture. If you love crustless desserts but sometimes want a proper base, my keto pie crust pairs well with this same filling.