Mini Keto Pumpkin Pie Bites

Name: Mini Keto Pumpkin Pie Bites
Prep time: 15 min
Cook time: 18 min
Total time: 153 min
Ingredients: For the Crust:; 1 ½ cups almond flour; 3 tbsp melted butter (unsalted); 2 tbsp powdered erythritol (or monk fruit sweetener); ½ tsp cinnamon; Pinch of salt; For the Pumpkin Filling:; ¾ cup pumpkin puree (not pumpkin pie filling); 4 oz cream cheese (softened); 1 large egg; ¼ cup powdered erythritol; 1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg & cloves); ½ tsp vanilla extract; Pinch of salt; Optional Topping:; Sugar-free whipped cream; Dash of cinnamon or nutmeg

These Mini Keto Pumpkin Pie Bites are the perfect little treats for fall — creamy, cozy, and full of that classic pumpkin spice flavor we all crave when the weather cools down. Think of them as mini cheesecakes with a pumpkin twist, wrapped up in a buttery almond flour crust. They deliver all the comfort of pumpkin pie but in a low-carb, bite-sized form that’s perfect for snacking, sharing, or serving at holiday gatherings.

Why You’ll Love These Mini Pumpkin Bites

There’s something irresistible about a dessert that’s both indulgent and guilt-free. These keto pumpkin pie bites are perfectly portioned, rich in flavor, and super easy to make — no complicated pie dough or rolling required. You’ll love how the spiced pumpkin filling pairs with the buttery crust, creating a melt-in-your-mouth experience that tastes just like fall.

Whether you’re prepping for Thanksgiving, meal planning for the week, or simply craving a pumpkin dessert that fits your keto goals, these little bites deliver every time.

Ingredients You’ll Need

For the Crust

1 ½ cups almond flour
3 tbsp melted butter (unsalted)
2 tbsp powdered erythritol (or monk fruit sweetener)
½ tsp cinnamon
Pinch of salt

For the Pumpkin Filling

¾ cup pumpkin puree (not pumpkin pie filling)
4 oz cream cheese, softened
1 large egg
¼ cup powdered erythritol
1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
½ tsp vanilla extract
Pinch of salt

Optional Topping

Sugar-free whipped cream
Dash of cinnamon or nutmeg

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C). Line a mini muffin pan with paper liners or grease it well with butter or coconut oil.

Step 2: Make the Crust

In a small bowl, mix almond flour, melted butter, erythritol, cinnamon, and salt until a crumbly dough forms. Press about 1 tablespoon of the mixture into the bottom of each muffin cup, pressing it down firmly to create a crust. Bake for 5–7 minutes until lightly golden, then set aside to cool.

Step 3: Prepare the Filling

In a medium bowl, beat together the softened cream cheese and pumpkin puree until smooth and creamy. Add erythritol, pumpkin spice, vanilla extract, egg, and a pinch of salt. Mix until fully combined and velvety.

Step 4: Fill and Bake

Spoon the pumpkin mixture evenly into the prepared crusts. Bake for 15–18 minutes or until the centers are set but still slightly jiggly.

Step 5: Cool and Chill

Allow the bites to cool completely, then refrigerate for at least 2 hours (or overnight) for the best texture and flavor. This helps the filling firm up and develop that luscious, creamy consistency.

Step 6: Add the Finishing Touch

Before serving, top each bite with a swirl of sugar-free whipped cream and a light sprinkle of cinnamon or nutmeg.

Tips for Success

Don’t skip chilling time: It’s essential for the perfect cheesecake-like texture.
Use pure pumpkin puree: Avoid canned pumpkin pie filling, which contains added sugars.
Make ahead: These store beautifully in the fridge, making them great for parties or meal prep.
Crust variation: You can replace almond flour with crushed pecans for a nutty twist.
Want dairy-free? Use dairy-free cream cheese and coconut oil in place of butter.

Substitutions and Variations

Sweetener options: Powdered erythritol, allulose, or monk fruit blends work best for a smooth texture.
Spice it up: Add a pinch of ginger or allspice for extra warmth.
Coconut twist: Mix in a tablespoon of shredded coconut into the crust for added flavor.
Chocolate lovers: Drizzle sugar-free chocolate over the top before serving for a fun twist.

@leslielulham

Serving Suggestions

These mini pumpkin pie bites are delightful all on their own, but they’re even better when paired with:

A warm cup of keto-friendly coffee or chai latte
A dollop of whipped cream or a drizzle of sugar-free caramel sauce
Fresh berries for a fruity balance

They also make the perfect addition to dessert platters or as a holiday treat for guests who follow a low-carb lifestyle.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze them, place the bites on a baking sheet in a single layer and freeze until solid, then transfer to a zip-top bag or container. They’ll keep for up to 2 months — just thaw in the fridge before serving.

Frequently Asked Questions

Can I make these without a crust?
Yes! The filling bakes beautifully on its own. Simply pour the pumpkin mixture directly into greased muffin cups and bake.

Can I use coconut flour instead of almond flour?
Coconut flour absorbs more moisture, so it’s not a 1:1 substitute. If you must use it, reduce the amount to about 1/3 cup and add an extra tablespoon of butter.

Can I make these ahead of time for a party?
Absolutely! They’re actually better after a day in the fridge since the flavors meld together beautifully.

Can I use store-bought whipped cream?
Yes, but check for added sugars. A homemade sugar-free whipped cream is quick and perfectly keto-friendly.

What’s the best way to serve them at room temperature?
If you want to serve them soft and creamy, take them out of the fridge 15–20 minutes before serving.

Do these taste like real pumpkin pie?
Yes! The creamy filling and spiced flavor are just like traditional pumpkin pie — no one will guess they’re keto.

A Fall Favorite You’ll Make Again and Again

These Mini Keto Pumpkin Pie Bites combine everything you love about fall baking — warm spices, creamy filling, and cozy flavors — in a perfectly portioned, low-carb form. They’re easy to make, fun to share, and satisfy your sweet cravings without any guilt. Whether it’s for Thanksgiving or just a chilly autumn evening, these little bites of pumpkin bliss will win everyone over, keto or not.