Keto Pumpkin Pie Bites
These Mini Pumpkin Pies will be the cutest treat you serve this fall. They are the perfect handheld two-bite sweet to satisfy your pumpkin craving. This easy pumpkin pie bites recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I’m sure you are here because you or someone you know loves pumpkin. Welcome! It’s been a pumpkin filled September at Joy Filled Eats and I’m happy to share the bounty.
About a week ago I decided to throw caution to the wind and make this last week of September Pumpkin Week. I shared on Facebook and encouraged my readers to sign up for my newsletter so they wouldn’t miss a recipe. You can do that here too by the sign-up bar on the right or bottom of the screen or by clicking ‘free ebook’ at the top.
Pumpkin week is winding to a close with one last recipe. After this one, I can hold off on pumpkin until I make my husband a pumpkin pie for Thanksgiving. In case you missed my other Pumpkin Week recipes here they are:
- Easy Pumpkin Bread Recipe with Pecans
- Easy Pumpkin Soup Recipe
- Pumpkin Ice Cream Bars
- Pumpkin Drop Biscuit Recipe
- these cute Mini Pumpkin Pies
I always wait until Thanksgiving to make a full-sized pumpkin pie but tiny little Pumpkin Tarts seem appropriate as soon as Labor Day fades away. Here in New Jersey, we consider the summer beach season. Which begins Memorial Day weekend and lasts until Labor Day. If Labor Day signals the end of summer that means the day after Labor Day is fall, right?
Mini Pumpkin Pies in a Muffin Tin
It’s easy to make Mini Pumpkin Pies in a Muffin Tin. It is the same as making a full-sized pumpkin pie but easier because you don’t need to roll out the crust. I just give the crust ingredients a whirl in the food processor, drop scoops in my muffin tin with a small cookie sheet, and press them down and up the sides with a tart tamper. It only takes a few minutes. My tart tamper is one of the kitchen gadgets I only use a few times a year but it is so helpful when I do need it that I haven’t been able to get rid of it when I pare down my gadget drawer. My gadget drawer is packed full and it’s the largest drawer in my kitchen. I love them all from the garlic slicer to the cherry pitter and the many assorted spatulas.
The only tricky part can be removing them if you don’t use aluminum liners. I don’t mind because I like the look of the bare crust on these but if you aren’t careful the crust can crumble. Chilling them until cold helps it stay intact. As does greasing the muffin pan well.
Bite Size Pumpkin Pie
Once you make the crust you only need to stir together the ingredients for the filling for these mini pumpkin pies. I did this in a small bowl with a whisk. Then you divide the filling between the crusts and pop it in the oven. If you have a little extra filling do not overfill the pies, just bake it in a small ramekin and use it to taste test.
I hope you enjoy these bite-sized mini pumpkin pies! For a full sized pie try my crustless Keto Pumpkin Pie Recipe!
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Mini Pumpkin Pies
Ingredients
Pumpkin Filling:
- 1/2 cup pumpkin puree
- 3 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tbsp beaten egg (or carton egg whites)
- 1 tbsp heavy cream
- 1/2 tsp cinnamon
Mini Tart Shells:
- 1.5 cup almond flour
- 1.5 tsp coconut flour
- 3 tbsp butter
- 2 tsp cold water
Instructions
- Make the tart shells. Preheat oven to 350. Mix the ingredients in a food processor until the dough comes together. Divide into 18 pieces and press into the holes of a well greased mini muffin tin. Prick the base of each with a fork. Bake for 6 minutes. Cool for 10 minutes.
- Mix together the pumpkin filling ingredients. Spoon into the prepared tart shells. Bake for 12 minutes or until they no longer jiggly when lightly shaken.
- Chill until cold. Run a small thin knife around the edge of each pie to loosen the mini pies from the muffin tin.
- Alternatively, you may bake these in greased mini aluminum muffin liners.
Notes
Nutrition
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Can I use a ready made pie crust for these?
Sure, but the nutrition facts would be different.
Can I use maple syrup in place of the sweetener? If so, how much should I use?
Maybe. Since I haven’t tested it I don’t want to guarantee it will work. Try 1.5 times the amount and you may need extra egg.
Do these freeze well?
Yes
Can i use swerve sugar replacement for the sugar?
And is it 2 beaten eggs with yolks and whites?
Yes, try 1.5 times the amount. And yes, 2 whole eggs.
Is it 2 whole eggs or 2 tablespoons of a beaten egg?
2 tablespoons of a beaten egg.
2 eggs? Recipe says 2Tablespoons beaten eggs
2 tablespoons egg is correct. That is probably one medium egg. Since most people buy large or extra large I needed to classify.
Should the butter be cold or room temperature?
I use cold butter.
What is the serving size?
The nutrition facts are for one. At 79 calories and 1 net carb per piece, a serving can be 3 or 4. Up to you.
If I use aluminum liners, do I need to grease the liners?
I’d probably spray them with cooking spray just to be on the safe side.
The recipe states 1 1/2 tsp coconut flour but in the comments you referred to a 1:1 ratio. Should this read 1 1/2 cup coconut flour? Thank you, can’t wait to try this!
No no. Please only use 1 1/2 tsp coconut flour.
I don’t have a mini muffin pan, will it work if I double the recipe and make normal muffin size pies?
It would but I’m not sure how easy they would be to remove from the pan. I’d use aluminum liners or make this into bars instead.
Can you substitute all coconut flour instead of the almond flour?
No, that wouldn’t be a 1:1 substitution. I’m not sure if it would work. You could make them crustless though. Definitely use liners if you do.
Aww these look so so yummy and I just love little bite sized desserts like this
Can I use a blender. I do not have a good processor.
Yes, the blender will definitely work for the filling. You may have to mix the crust by hand using softened butter.
What type of pumpkin purée do you use?
The canned type is fine. If you have fresh pumpkin puree you can use that.
Thank you! One more question, the only mini muffin pan I have is made of silicone, do you think this would work for this recipe?
Hmmm.. I’m afraid the crust might crumble when you try to pop them out. I’d use an aluminum liner.
What did you use for the top, the cream little decorative part? Thinking of making them for a church function.
Its just a little whipped cream and cinnamon 😊
The recipe looks yummy! What is the oven temperature to bake the shells at?
350. I just edited the recipe. Sorry about that!