Mini Keto Pumpkin Pies – Easy & Crustless
Published November 1, 2020 • Updated March 15, 2026
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I skip the crust and the spice on purpose with these low carb crustless pumpkin pies, and what you get is pure pumpkin custard that sets up beautifully overnight in the fridge.
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.
How to Make Mini Crustless Pumpkin Pies
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.
Keto Pumpkin Pie Ingredients
3 egg -
1 cup heavy cream
-
1 (15oz) can 100% pumpkin puree
-
1/2 cup confectioners Swerve or use sweetener of choice
-
1/4 teaspoon salt
Keto Whipped Cream Ingredients
-
1 cup heavy whipping cream
-
1 teaspoon vanilla extract
-
1 tablespoon confectioners Swerve or use sweetener of choice
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 375 degrees and spray cooking oil into a 12 count muffin pan.
Mix ingredients
In a large bowl, mix all the ingredients until smooth and combined.
Distribute & bake
Evenly distribute the pumpkin batter between the 12 cavities. Bake at 375 degrees for 40-50 minutes or until an inserted toothpick comes out clean.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why doesn't this recipe have pumpkin pie spice?
I left it out on purpose. Every teaspoon of pumpkin pie spice blend adds carbs, and after years of making these, I actually prefer the clean pumpkin flavor on its own. The eggs, cream, and pumpkin do the work without needing cinnamon and nutmeg to carry the taste. That said, if you want the traditional spice flavor, half a teaspoon stirred into the batter is all you need.
Should I use a silicone or metal muffin pan?
I switched to silicone after two of my readers (Nate and Beth) both told me their pies released perfectly without any cooking spray. They were right. Silicone lets you skip the greasing entirely, and the pies pop out clean after about 10 minutes in the fridge. If you only have a metal pan, grease it generously and chill before unmolding.
Can I make these dairy-free?
I've tested full-fat coconut milk in place of the heavy cream and it works well. The flavor shifts slightly toward coconut, but the texture stays creamy and the pies set up the same way overnight. For the whipped topping, coconut cream (the thick layer from a chilled can) whips up nicely with a little sweetener.
What's the texture difference fresh versus refrigerated overnight?
Fresh from the oven, these are soft and pudding-like. Almost too delicate to pick up without a spoon. After a night in the fridge, the texture completely changes. They firm into a dense, sliceable custard that's much closer to traditional pie filling. I prefer them cold, and I think most people will too once they try both.
Can I make this as a full-size pie instead of muffin tin?
I've poured this same batter into a 9-inch pie dish and it works. You'll need to extend the bake time to about 45 to 55 minutes since the deeper fill takes longer to set. The toothpick test still applies. I like the muffin tin version for portion control, but a full-size crustless pie is great if you're serving a crowd. Try it alongside my keto apple pie for a two-pie spread.
How do I store leftover mini pumpkin pies?
I keep mine in an airtight container in the fridge for up to 5 days, and they taste better on day 2 and 3 than fresh from the oven. You can freeze them too. I lay them in a single layer on a sheet pan to freeze solid, then transfer to a freezer bag. Thaw in the fridge overnight before serving.
Can I use a different sweetener instead of Swerve?
I've made these with allulose and with monk fruit blends and both work. Allulose gives a slightly softer set since it doesn't crystallize the way erythritol does, but the flavor is cleaner. Just adjust the amount based on your sweetener's equivalence to sugar. I stick with Swerve confectioners because the texture is the most consistent for me.
What other keto desserts pair well with these for a holiday spread?
I usually set these next to something chocolatey for contrast. My keto chocolate mousse takes about 10 minutes and gives you a completely different flavor profile. For fruit lovers, my keto strawberry pie is bright and fresh next to the warm pumpkin flavor.
Fall means pumpkin everything in my house – from pumpkin bread to pumpkin rolls. These mini pumpkin pies keep you in the game during Thanksgiving and Halloween. The miniature size makes portion control easy, and you get all the fall flavors while staying low carb. Plus, you can find everything you need at the grocery store.
I make these for holiday parties – Thanksgiving, Christmas, whenever people come over. Guests have no idea they’re low in sugar and carbs.
I stirred in cinnamon before baking. Couldn't help it, even though the recipe skips the spice entirely. Overnight in the fridge and it came out so smooth I kept checking if I'd actually messed something up. Flavor was warmer than expected, almost diner-pie territory. Now I need to make a plain batch to get what Annie means by 'pure pumpkin custard.'
Cinnamon will do that. Go plain next - the pumpkin flavor is stronger without it than you'd think.
Tried subbing half the heavy cream with full-fat coconut cream for a dairy-sensitive friend, and the custard set up firmer, silkier somehow. Ended up preferring that version. Four batches in and I'm still doing the coconut swap.nnIf you're using a metal muffin tin, run a thin offset spatula around each cup right out of the oven while still warm, then refrigerate overnight. They pop out clean the next morning, no tearing. The pumpkin flavor holds its own without any added spice, which I appreciate.
Coconut cream has way more fat than coconut milk, no surprise it sets up tighter. Four batches is a real answer. The offset spatula on warm metal works - I mostly just use silicone pans now.
Room temp eggs matter here, pulled mine out 30 min before and the custard was smoother across all 12 cavities. And the overnight rest is real. 4 hours and they won't release as cleanly.
Should've put the egg note in the recipe from the start. Cold eggs throw off the set. And 4 hours is really just the floor, not the target.
My grandmother used to make pumpkin custard in ramekins, no crust, just the filling. I always thought it was her thing, some old-fashioned shortcut. These taste exactly like that. The overnight set in the fridge, that silky dense texture with nothing to get in the way of the pumpkin. Two years keto and I stopped expecting recipes to actually hit like that. This one did.
Your grandmother knew. No crust, no spice blend, just pumpkin custard that has to set overnight. That's the whole recipe.
One note for anyone who's had these stick: I switched from a metal pan to a silicone muffin tray and they slide right out clean, no tearing. I also stirred in half a teaspoon of pumpkin pie spice and the spice level was much closer to an actual pumpkin pie. Refrigerated overnight and the texture completely changed, way more set and custard-like than straight from the oven.
Half a tsp is low enough it won't change the macros much. And yeah, overnight is a completely different pie, I always tell people to make these the day before if they can.
If you use a silicone muffin pan, skip the cooking spray entirely. Mine released clean after 10 minutes in the fridge without any of the sticking I get with metal pans. Worth the swap if you have one.
Silicone works great for these. The custard needs to set before it'll release cleanly anyway, so the fridge step does double duty.
Not sure how this is "pumpkin pie" without any spices in it. I've looked through the recipe, the printable but don't see any spices in this recipe at all.
You can definitely add the pumpkin pie spice. I was just trying to decrease the overall carbs. LOL