Keto Pumpkin Pie for One
Published November 15, 2020 • Updated March 15, 2026
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I make this single serve keto pumpkin pie when I want warm pumpkin spice without committing to a full-size dessert. The almond flour crust actually holds together, and the custard filling sets up at 325 degrees without going rubbery.
I started making this for myself on Sunday nights. Not for a special occasion or a holiday, just because I wanted pumpkin pie and didn’t want to make an entire one. The problem with most single-serve pie recipes is the crust. It either crumbles apart the second you try to lift a slice, or it’s so dense it tastes like a protein bar. This crust holds. The ratio of almond flour to coconut flour with a pinch of xanthan gum gives it enough structure to pick up without falling apart, but it’s not tough.
I tested this at 350 degrees early on and the filling came out rubbery. 325 is the number, and it took me four batches to land there. The filling sets up custard-y in the center without that bouncy texture you get from too much heat. It takes about 20 minutes, though mine is usually done closer to 16-18. You’ll know because the center will be lightly wobbly but not liquid.
The xanthan gum is the one ingredient I get the most questions about. Too much and the crust pulls gummy. Too little and it crumbles before you get it out of the pan. I left the measurement as a ‘large pinch’ on purpose because the window is small and brand-dependent. Start with less than you think you need.
If you want to skip the crust entirely, I have a crustless mini pumpkin pie version that saves you a few carbs and about five minutes of prep. And if you’re making a full-size pie for the table, my keto pumpkin pie uses the same spice ratios scaled up. The flaky keto pie crust works if you want something more traditional for the full-size version.
One reader tip that I’ve started using myself: freeze the butter for 10 minutes before cutting it into the dry ingredients. With only 2 teaspoons of butter in this recipe, your hand heat warms it up fast, and cold butter makes a cleaner press into the pan. Small detail, but it matters at this scale.
I’ve had readers tell me they batch these out on Sundays, making three or four at a time and storing them in the fridge for the week. The crust stays crisp through day three if you reheat in a 300-degree oven instead of the microwave. If you’re into small-batch baking, my keto pumpkin roll is another one that scratches the pumpkin itch without making a week’s worth of dessert.
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Pie Crust Ingredients
1/4 cup almond flour -
2 teaspoons coconut flour
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1 tablespoon golden monk fruit
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large pinch of xanthan gum
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large pinch of salt
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2 teaspoons unsalted butter, chilled and cubed
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mini pie pan
Pumpkin Pie Filling Ingredients
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1/4 cup pumpkin puree
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2 tablespoons heavy whipping cream
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1 tablespoon golden monk fruit
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1 teaspoon pumpkin pie spice
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1/8 teaspoon salt
Step by Step Instructions
Step by Step Instructions
Mix the crust
In a small bowl, add all the ingredients for the pie crust. Cut butter into the ingredients with a fork until coarse crumbles form.
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
Can I freeze this pie?
I've frozen these and they hold up for about 2-3 months wrapped tightly in plastic wrap. The filling thaws fine overnight in the fridge. The crust softens a little but 10 minutes in a 300-degree oven crisps it right back up. I usually make a batch of four and freeze three.
Can I skip the crust to lower the carbs?
I do this sometimes when I want something faster. Just grease your mini pan, pour in the filling, and bake at the same temp for about 15 minutes. It sets up like a little low carb pumpkin custard. You save a few carbs and skip the almond flour entirely.
Can I double or triple this recipe to make a batch?
I multiply everything by four regularly and it works fine. No ratio adjustments needed. Just line up your mini pans and divide the filling evenly. If you're into small-batch baking, my small batch sugar cookies scale the same way.
Is canned pumpkin keto-friendly?
I use canned pumpkin puree in this and it's about 2-3 net carbs per quarter cup, which is what this recipe calls for. The key is grabbing pure pumpkin, not the pie filling mix. I buy Libby's pure pumpkin. The pie filling version has added sugar and spices you don't want.
What toppings work on this?
I usually eat mine plain, but a dollop of whipped cream is the obvious choice. I've also done a sprinkle of chopped pecans and a dusting of cinnamon on top. A drizzle of sugar-free caramel works too if you want to dress it up. My coconut cream pie uses a similar whipped topping if you want ideas.
Can I make this nut-free with only coconut flour?
I've tried it with all coconut flour and the crust comes out denser and more crumbly. Coconut flour absorbs way more liquid than almond flour, so you need to adjust the butter up. My recommendation is to stick with the almond-coconut blend for the best texture, but if nuts are off the table, use 3 tablespoons coconut flour and add an extra teaspoon of butter.
Can I use a different sweetener instead of golden monk fruit?
I've tested this with erythritol and allulose and both work. Erythritol can have a slight cooling effect in the filling but it's subtle. Allulose browns a touch more, which I actually like for the crust. Whatever you use, match the sweetness level to the golden monk fruit amount. I wouldn't use liquid stevia here because the dry ingredients need the bulk.
Can I use this crust with other fillings?
I've used it with strawberry filling and it holds up just as well. The almond flour-coconut flour ratio is really about structure, not flavor, so it pairs with almost anything. My keto apple pie and keto strawberry pie use different crusts, but this one would work in a mini version of either.
It’s difficult to stay on track around the holidays where there are temptations and your favorite holiday treats everywhere in sight. But don’t cave in during Thanksgiving or Christmas dinner just because the dessert table is flooded with your favorite pies and goodies. Be smart. Plan ahead. And make yourself this pumpkin pie for one!
This single-serve pumpkin pie takes 30 minutes to make. As you are getting ready to go over to your mom’s for turkey dinner and you know there won’t be any delicious sugar-free pies for you to taste, then quickly make your own holiday dessert to bring!
My husband saw the mini pie pan come out of the oven and immediately tried to negotiate half. Had to explain that single-serve means single-serve. The custard at 325 set up clean without that rubbery edge I've gotten from every other keto pumpkin recipe I've tried.
I've tried at least three single-serve keto pumpkin recipes looking for something that tastes like pie, not pudding. The crust is what sets this apart. The others either crumbled when I tried to get a slice out or just tasted like pressed almond flour. This one held together, and the custard filling set up at 325 the way a real custard should. Didn't expect the texture to be that close.
Kept putting this off because I assumed a single-serve keto pie was going to be more sad than satisfying. The almond flour crust held together better than most full-size keto desserts I've made, and the custard set up cleanly at 325. A little annoyed I waited so long.
Made four of these at once on Sunday (just multiplied everything by four, worked out fine) and stored them covered in the fridge. The crust actually holds its texture through day three if you give it 10 minutes in a 300-degree oven instead of microwaving. Worth the extra step. Late-night pumpkin craving: solved.
Yeah, oven only. The microwave just gums up the crust. Frozen batch does the same trick too.
Tried probably six keto pumpkin pie recipes and this almond/coconut flour crust ratio is the first one that actually behaves like a real crust. The filling sets up too, not the mousse situation I keep running into with every other single-serve version. One thing: go light on the xanthan gum or you'll get a gummy pull and it ruins it.
Yeah, the xanthan gum is the one variable I kept loose on purpose. Too much and it pulls gummy, too little and the crust crumbles before you get it out of the pan. Sounds like you found the window.
I've made probably six different single-serve keto pumpkin pie recipes at this point, and the crust is always where they fall apart (literally). This one holds. The xanthan gum in the crust is doing something the others skip, and 325 for 20 minutes is the right call. I've had filling set rubbery at higher temps. This one came out clean, custard-y in the center, crust intact. Officially retired the others.
Rubbery filling is almost always heat. I tested at 350 early on and nope. 325 takes longer but the texture is completely different.
Third time making this in three weeks and I still get a little surprised when the crust holds together. Something about that warm spiced filling in a tiny pan just settles me. Sunday nights, me and this little pie. It's become a thing.
'Settles me' is a good way to put it. Something about the warm spice in a tiny pan that's just yours.
Freeze the butter for 10 minutes before cutting it into the crust mixture and it presses into the pan so much cleaner. Mine kept crumbling the first time until I figured that out.
Good call on the extra chill time. The butter in this one is so small (just 2 teaspoons) that it warms up fast from hand heat. Ten minutes in the freezer buys you more working time.
Can you make the crust with any other fruit pie for just one person. I would like to make a strawberry /rhurbarb mini pie for one person and I love your crust but I don't know how to work with the stawberry /rhurbarb.
Yes, it would work with any filling.
Very good pie. The crust is easy to work with, plus I didn't find it had a mouth drying effect as some breakfast buns do. The filling was bang on. I only had 1/2 each night and enjoyed every bite.
It's a keeper?
Thanks Carol! I'm glad you enjoyed this pumpkin pie recipe!