This keto pumpkin pie takes just 5 minutes to make! It's gluten free, sugar free, and requires no oven. And, best of all, is that this pie tastes anything but healthy. The pie crust is tender and buttery, and the filling is super smooth and filled with cinnamon pumpkin flavors. Plus, this sugar free pumpkin pie is just one of the best easy keto fall desserts you can make!
THE BEST KETO PUMPKIN PIE
If you've ever wanted pumpkin pie but didn't want to take the time to make one - or just didn't need an entire pie - this keto pumpkin pie recipe is the answer.
It takes just 5 minutes to make the crust and filling - and that's from scratch! And the process of making this keto pie recipe could not be any easier. Basically, all you have to do is add the ingredients to 2 separate bowls, and then mix them until they combine.
Then, it's up to you if you want to eat this as a no bake keto pie or not. We'll talk more about this a little later on though.
Anyway, this mini pumpkin pie is seriously as good as my regular Keto Pumpkin Pie recipe! So, if you want to make an entire pie to serve for the holidays, I highly recommend checking that out.
By the way, if you've made my 5 Minute Keto Pecan Pie, this recipe is super similar to that one. And if you haven't tried it yet, I highly suggest making it next.
So, to make this mini keto pumpkin pie, you'll need pretty much all the same ingredients that you'd use to make my regular one.
And they are all basic keto baking ingredients that you might have on hand.
Here's what you'll need of the keto pie crust:
- 2 Tbsps salted butter, melted
- ½ Cup blanched almond flour (I toasted mine)
- 3 Tbsps confectioners swerve
- Pinch of cinnamon
- Pinch of salt
By the way, if you have these ingredients on hand, you can make my low carb chocolate pie recipe next!
And for the sugar free filling:
- ½ Cup pure pumpkin
- 1 ½ Tbsps Vanilla Protein Powder (I like to use a whey casein mix)
- ½ Tsp vanilla extract
- 3 Tbsps Confectioners Swerve
- ½ Tsp pumpkin pie spice
- Pinch of salt
Now, as you can see, I like to use a whey and casein blend for the protein powder. Any will work, but I have that I get the best results with the whey casein mix.
Also, you might've noticed that all of the ingredients we'll be using are gluten free. So, this is not only is this a sugar free pumpkin pie recipe, but it's gluten free pumpkin pie recipe too.
Oh, and if you end up having to go to the store to get any of the ingredients, pick up some extra pumpkin puree so you can make these Keto Pumpkin Donuts!
Keeping The Pie Crust Keto & Low Carb
Alright, so to make this pie crust keto and low carb we'll be using almond flour as the main ingredient. And almond flour has just 2 net carbs per ¼ cup serving, which makes it one of the lowest carb flour options out there.
With that said though, if you don't want to use almond flour - or have an almond allergy - you can substitute it with an equal amount of walnut flour or sunflower seed flour. Both are low carb, gluten free, and keto friendly flours that will work just as well to make the pie crust.
With that said, DO NOT use coconut flour in place of almond - it is a super absorbent flour that will cause the crust to dry out, and it is not an equal substitute.
MAKING THIS A SUGAR FREE PIE
So, as I mentioned earlier, this is a sugar free pumpkin pie. But it has all the sweetness that a "normal" pumpkin pie has!
And to give this pie a touch of sweetness - without adding carbs - I used Confectioners Swerve for the pie crust and filling. Swerve has 0 calories, 0 sugar, and is the perfect sweetener for the keto diet.
However, another keto friendly sweetener that you can use for this recipe is Lakanto's Powdered Monk Fruit Sweetener. This monk fruit sweetener is comparable to Swerve and is an excellent substitution for it in this recipe. So, if Monk Fruit is the only thing you've got, don't worry, you can totally use it as a 1:1 substitute for Swerve.
HOW TO MAKE KETO PUMPKIN PIE IN 5 MINUTES
Ok, so making this keto pumpkin pie is beyond easy and way quicker than making an entire pie.
And in 5 minutes from now, you'll have a delicious keto dessert that you can either enjoy yourself or split with anyone lucky enough to be in the kitchen.
Now, gather your ingredients, and let's get baking!
STEP 1: MAKING THE CRUST
First, we're going to make the almond flour pie crust from scratch.
So, you're going to start by adding all of the crust ingredients - the melted butter, almond flour, confectioners swerve, cinnamon, and salt - to a medium sized bowl and mix them until crumbly.
Then, once they're combined and crumbly, you can use your hands to mix them to form a ball of dough.
Next, coat a 4-inch bowl with baking spray and add the dough ball to it. Use your fingers to press the dough out to cover the bottom and side of the bowl to make a pie crust shape. And don't worry if the dough is a little crumbly while you do this.
After a crust is formed, microwave it in 3, 30-second intervals, and then put the crust in the freezer while you make the filling - the freezing just helps the crust cool down, and set faster.
By the way, if you want to make this a no bake keto pumpkin pie recipe you can just skip the microwaving.
STEP 2: MAKING THE FILLING
Ok, so while the crust is chilling, let's make the filling.
First, add all of the filling ingredients - the pumpkin puree, protein powder, vanilla extract, confectioners swerve, pumpkin pie spice, and salt - to a small bowl.
Then mix all of the ingredients until they're well combined and you have a smooth filling.
STEP 3: COMPLETING THE PIE
Now, take the pie crust out of the freezer and evenly pour the filling into the crust.
Then you can either dig right in and start eating your keto pumpkin pie like that, or you can put it in the freezer for 10-15 minutes to let the flavors develop even more.
Whatever you decide to do, it will be delicious, so enjoy!
STORING THIS MINI KETO PUMPKIN PIE
So, this keto pumpkin pie has about 2 ideal servings. And each serving has 5 NET CARBS.
And, honestly, it is so rich and satisfying that I only eat about a fourth of the pie every time I make it. With that said though, since it stores so well - and is even tastier leftover - I eat the rest of the pie for the next three days!
Now, to store the pie you can either cover the bowl with plastic wrap. or transfer the pie to an airtight container. Stored like one of those two ways it will last in the fridge for up to 4 days!
Then whenever you want some low carb pumpkin pie deliciousness, just take it out and dig in!
Also, I'm not going to lie; I've been eating some of this leftover pie for breakfast with my Keto Pumpkin Spice Latte. The combination is incredible.
WRAPPING IT ALL UP
Well, that is how to make pumpkin pie keto - and in just 5 minutes to boot!
This sugar free pie is so quick and easy to whip up and will leave you perfectly satisfied. You seriously won't believe how legit this pie recipe is and how spot on the taste and texture of the filling and crust are. I actually was surprised myself just how good it turned out.
Anyway, I hope you enjoy this easy keto pie recipe as much as I do.
If you try it leave a comment below, and let me know what you think!
KETO SWEETS FOR FALL
If you like baking during the fall, I have some more keto sweets that are seasonal favorites.
Give one of these recipes a try next:
- Keto Apple Cider Donuts
- Keto Pumpkin Cheesecake
- Keto Pumpkin Bread
- Keto Pumpkin Spice Fat Bombs
- Keto Candied Pecans
- Keto Candy Bars
5 Minute Keto Pumpkin Pie | Healthy, Gluten Free, & No Sugar Added
This keto pumpkin pie takes just 5 minutes to make, and there's no oven needed! The crust is tender and buttery, and the filling is super smooth and filled with cinnamon pumpkin flavors. Plus, this sugar free pumpkin pie is one of the best easy keto fall desserts you can make!
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Microwave
- Cuisine: Keto Low carb
2 Tbsps (28g) salted butter, melted
½ Cup (56g) blanched almond flour (I toasted mine)
3 Tbsps (24g) confectioners swerve
Pinch of cinnamon
Pinch of salt
Sugar free filling:
½ Cup (120g) pure pumpkin
1 ½ Tbsps (10g) Vanilla Protein Powder (I like to use a whey casein mix)
½ Tsp (2g) vanilla extract
3 Tbsps (25g) Confectioners Swerve
½ Tsp pumpkin pie spice
Pinch of salt
- Add all of the crust ingredients to a medium-sized bowl, and mix until crumbly. Once crumbly, use your hands to form a ball of dough.
- Then coat a 4-inch bowl with baking spray and add the dough to the bowl. Use your fingers to press the dough out into the shape of a pie crust - it's ok if it's a little crumbly as you do this.
- Microwave the crust in 3, 30-second intervals, and then freeze the crust while you make the filling.
- Now, in a small bowl, add all of the filling ingredients. Mix them until they're well combined, and then pour the filling into the crust.
- Eat the pie straight out of the bowl, or freeze it for 10-15 minutes to let the flavors develop even further.
- Store in the refrigerator.
The scale up function does not update grams.
- Serving Size: ½ Pie
- Calories: 312.5
- Fat: 26.5
- Carbohydrates: 10.5
- Fiber: 5.5
- Protein: 11
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