Keto and Dairy Free Mini Pumpkin Pies
These 5 Ingredient Crustless Keto and Dairy Free Mini Pumpkin Pies are the Perfect Dessert for the Holidays! Skipping the Crust makes this recipe so much Quicker. The Silky Smooth individual Keto Pumpkin Pies Can be Whipped up in Under 1/2 and Hour and are a Super Easy to Make version of your favourite Holiday Dessert!
Recipe Tips For Making Perfect Individual Crustless Dairy Free & Keto Pumpkin Pies:
– Make sure to use Pumpkin Puree and Not Pumpkin Pie Filling. The filling contains Wheat!
– Oven safe ramekins can be used instead of the silicone or tin foil muffin tin liners, if needed.
– This recipe makes a moderately sweet pumpkin pie. If you like your pie to be extra sweet, you can add an extra 1/4 cup of sweetener.
– Nutmeg can be added to this recipe if desired. Add 1/2 Tsp or add 1 Tsp of Pumpkin Pie Spice.
– Any granulated sweetener can be used instead of the swerve brown sugar, if needed.
– The remainder of the coconut cream can be used to make Keto Coconut Whipped Cream. Just add 2 Tbsp of Powdered Swerve and mix with a mixer until stiff peaks form.
How to Make Keto and Dairy Free Mini Pumpkin Pies
To make these easy Keto and Dairy Free Mini Pumpkin Pies, you start by putting the can of coconut milk in the fridge for 2 hours or overnight. Preheat your oven to 350 F, then separate the liquid coconut milk from the cream by opening the refrigerated can (upside down) and pouring off the liquid.
Then use a large mixing bowl and mixer to mix the pumpkin puree with the coconut cream, eggs, swerve brown sugar and cinnamon. Mix until well combined. Line 12 muffin tin spots with silicone or tin foil muffin liners. Fill each of the spots with the pumpkin pie mixture. Bake for 18 – 20 minutes, or until firm. Let the pies cool completely before removing them from the liners.
WHAT IS THE KETOGENIC DIET?
If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.
On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
Keto and Dairy Free Mini Pumpkin Pies {No Crust}
This recipe for Keto and Dairy Free Mini Pumpkin Pies makes the the Perfect Easy to Make Keto & Dairy Free Dessert to Quickly Whip up for any Occasion! Everyone knows the Filling is the best part of Pumpkin Pie, so there’s no need to mess with making Crust. The Individual pies only have 43 Calories per Pie, which makes them guilt free. Make sure to use Pumpkin Puree and NOT Pumpkin Pie Filling because the pie filling has Wheat flour in it!
If you Love Easy Low Carb Recipes that only use a few ingredients, then you’ll want to try out these Keto Chaffle Batter Blueberry Muffins. They’re Easy to Make Ahead of Time for School or Work Lunches. They also Make a Perfect Low Carb Breakfast or Grab and Go Snack for Busy Afternoons.
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Keto and Dairy Free Mini Pumpkin Pies
“These 5 Ingredient Crustless Keto and Dairy Free Mini Pumpkin Pies are the Perfect Dessert for the Holidays! Skipping the Crust makes this recipe so much Quicker. The Silky Smooth individual Keto Pumpkin Pies Can be Whipped up in Under 1/2 and Hour and are a Super Easy to Make version of your favourite Holiday Dessert! “
Ingredients
1 Can 796 ml Pumpkin Puree
1/2 Cup Full Fat Canned Coconut Milk (liquid drained off)
2 Eggs
1/2 Cup Swerve Brown Sugar
1 Tsp Cinnamon
Directions
1. Place the can of coconut milk in the fridge for 2 hours or overnight. Preheat oven to 350 F. Then separate the liquid coconut milk from the cream by opening the refrigerated can (upside down) and pouring off the liquid. Then use a large mixing bowl and mixer to mix the pumpkin puree with the coconut cream, eggs, swerve brown sugar and cinnamon. Mix until well combined.
2. Line 12 muffin tin spots with silicone or tin foil muffin liners. Fill each of the spots with the pumpkin pie mixture. Bake for 18 – 20 minutes, or until firm. Let the pies cool completely before removing them from the liners. Serve with dairy free whipped cream.
This recipe makes 12 Crustless Keto and Dairy Free Mini Pumpkin Pies.
Recipe Notes:
– Make sure to use Pumpkin Puree and Not Pumpkin Pie Filling. The filling contains Wheat Flour!
– Oven safe ramekins can be used instead of the silicone or tin foil muffin tin liners, if needed.
– Any granulated sweetener can be used instead of the swerve brown sugar.
– The remainder of the coconut cream can be used to make Keto Coconut Whipped Cream. Just add 2 Tbsp of Powdered Swerve and mix with a mixer until stiff peaks form.
NUTRITIONAL INFO
1 Batch of Keto and Dairy Free Mini Pumpkin Pies = 12 Servings
1 Serving / 1 Mini Pumpkin Pie =
43 Calories | 2.2 g Fat | 7.2 g Carbs | 1.4 g Fibre | 2 g Protein
5.8 g Net Carbs
Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Other Keto Friendly/Low Carb Recipes:
If you Love this Keto and Dairy Free Mini Pumpkin Pies Recipe, check out some of my other Keto Friendly Recipes Here:
- Keto Pumpkin Spice Coffee Cake
- Blueberry Batter Chaffle Muffins
- Low Carb Pumpkin Cinnamon Rolls
- Keto Strawberry French Toast Muffin Cups
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Keto and Dairy Free Mini Pumpkin Pies
- 1 Can 796 ml Pumpkin Puree
- ½ Cup Full Fat Canned Coconut Milk (liquid drained off)
- 2 Eggs
- ½ Cup Swerve Brown Sugar
- 1 Tsp Cinnamon
- Place the can of coconut milk in the fridge for 2 hours or overnight. Preheat oven to 350 F. Then separate the liquid coconut milk from the cream by opening the refrigerated can (upside down) and pouring off the liquid. Then use a large mixing bowl and mixer to mix the pumpkin puree with the coconut cream, eggs, swerve brown sugar and cinnamon. Mix until well combined.
- Line 12 muffin tin spots with silicone or tin foil muffin liners. Fill each of the spots with the pumpkin pie mixture. Bake for 18 - 20 minutes, or until firm. Let the pies cool completely before removing them from the liners. Serve with dairy free whipped cream.
- This recipe makes 12 Crustless Keto and Dairy Free Mini Pumpkin Pies.
V Rock
The two sizes of canned pumpkin I find in the store are 29 ounces/822g (large can) or 15oz/425g(smaller can). Does this recipe use the smaller can ( one pie size) or the larger can (two pie size). If neither is correct, could you give how many cups of pumpkin you used?
officially gluten free
It’s the bigger can I believe. The one I use is just slightly over 3 cups.
V
Thank you!