Warm pumpkin spice in a single serve keto pumpkin pie — no committing to a full-size dessert, and just 7.9g net carbs. The almond flour crust actually holds together, and the custard filling sets up smooth 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.
In a small bowl, add all the ingredients for the pie crust. Cut butter into the ingredients with a fork until coarse crumbles form.
3
The crust
Press crust into a 4 inch mini pie plate. Set aside.
4
Mix the filling
In a small bowl, mix together all the ingredients for the pumpkin pie filling.
5
Pour filling
Pour the filling on top of the crust. Bake at 325 degrees for about 20 minutes or until the filling has set and is lightly wobbly. Let cool on a wire rack before eating.
Nutrition
Per serving: 1 mini pie
Calories
367
Fat
31.2g
Protein
7.3g
Total carbs
14.8g
Fiber
6.9g
Net carbs
7.9g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
I’m mostly pleased with this. Crust needs more pressure than the instructions say, though. Mine crumbled on the first pull until I started packing the almond flour against the pan edges. Custard at 325 sets clean.
There’s this warm, almost caramel-y smell off the crust in the first few minutes, before the pumpkin spice takes over. My daughter followed her nose in from another room and just stood there watching the timer. She doesn’t usually care about baking. She ate half the custard with a spoon before I could stop her and called it ‘like a really fancy pudding cup,’ which is not wrong and not the review I expected. Made this three times in July because I had leftover pumpkin puree and didn’t want to commit to a full pie heating up the kitchen, and the 325 bake is so gentle the house barely notices it. The almond flour crust was the part I was most skeptical about, that mix with a little coconut flour, but it holds its shape without crumbling, which is harder than it sounds for something this small. I’ve overbaked it twice figuring out the window between jiggly-but-done and overdone. Narrower than I thought at this temperature. Not quite five stars until I nail that timing, but I’ll keep making it.
“Fancy pudding cup” from a kid who doesn’t usually notice baking. Lauren, I start checking at 18 minutes and pull it when the outer ring looks set even if the center still looks wet. That underdone look is misleading at 325.
The pumpkin spice smell when the oven opened was out of proportion to how small this thing is. Good sign. I went in nervous about the crust because almond flour just crumbles when you unmold it in every other recipe I’ve tried. Pressing it into the mini pan was easy enough, and it came out in one piece when I ran a knife around the edge.nnFilling was almost suspiciously simple, just mix and pour, but the custard set at 325 like it was supposed to. Center still wobbled at 20 minutes and I almost put it back in. Didn’t need to. It firmed up as it cooled, which is just how custard works.nnFinding the mini pie pan took longer than actually making it. Been keto two months and this is the first dessert that actually worked on the first try.
Forty minutes reading about xanthan gum to convince myself it was worth tracking down. Custard set clean at 325, no wobble. Does the crust hold up if you assemble a few hours ahead?
A few hours ahead is fine. The bottom softens a little where the custard sits, but nothing dramatic. If you want it crisp again, 10 minutes at 300 brings it back.
I don’t own a 4 inch pie pan so I used a ceramic ramekin, and the crust still pressed in and held together. The bottom came out a little thicker than it probably should be, but it baked through at 325 and held up when I ate it with a spoon. I also couldn’t find golden monk fruit so I used regular. Filling tasted fine, nothing weird. I wasn’t expecting both swaps to work, honestly. But the custard set and didn’t go rubbery, which was my main worry going in. I’ll keep doing it this way until I actually buy the right pan.
Regular monk fruit works fine here. The golden only affects color, a slightly warmer look to the custard. Nothing you’d notice taste-wise. Thicker crust in a ramekin actually holds up better against a spoon anyway.
I gave up on pumpkin pie when I went keto and this just gave it back to me (the custard set perfectly, not rubbery like I was afraid of), only knocked a star because I want to try doubling the cinnamon next time.
I don’t actually own a mini pie pan (just a few ramekins I use for custard), so wondering if sloped sides matter for pressing in the crust. Will it still hold together in a straight-sided dish, or does that shape help it set?
Ramekins work fine. The sloped sides don’t do anything for structure – that’s the xanthan gum. Just press the crust up the sides a little higher than you think you need to.
Made six of these for a spring dinner and the friend who cannot stand ‘keto food’ ate two of them and then texted me asking how the crust holds together like that (she does not bake, which made this genuinely funny). That clean slice out of the mini pan, I keep thinking about it.
Non-keto friend eating two and texting about the crust is the real review. I make a batch of six when people are coming over, batter divides evenly across the pans.
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.
Ha, ‘single-serve’ is optimistic around here too. The 325 matters more than people expect, most custard recipes run too hot and that’s when you get rubber.
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.
Yeah, most single-serve pumpkin recipes just skip the crust entirely and call it a custard. The almond/coconut flour ratio took a while to land on – coconut flour alone never held.
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.
‘A little annoyed I waited so long’ is my favorite type of review. Whipped cream and a dust of cinnamon next time if you want to push it over the edge.
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.
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.
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.
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.
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?
