Low Carb Mini Pumpkin Pies Perfect for the Holidays

We’ve got you covered with Thanksgiving dessert. Your family and friends will love this twist on a classic pumpkin pie dish made low carb and bite-size! Made with our Keto Shortbread Mix, we guarantee it will be a hit! Recipe + photo by @cleaneaterr 

What You’ll Need for the Crust: 

-1 bag of Keto and Co Shortbread Cookie Mix

-1  cup of butter

-1 egg


What You’ll Need for the Filling:

-3 Tbsp + 1 tsp Wondrose Sugar Replacer 

-1 tsp ground cinnamon

-1/4 tsp ground ginger

-1/4 tsp ground nutmeg

-pinch of ground cloves

-pinch of salt

-1/2 cup + 2 Tbsp canned pumpkin puree

-2 Tbsp almond milk

-2 eggs

-Mini muffin tray


Cooking Instructions: 

  1. Preheat your oven to 400 F degrees. 
  2. First, make your crust. In a medium bowl mix together Keto and Co Shortbread Cookie Mix with 1 egg and 1 cup of butter until well combined.
  3. Shape the dough into a ball and refrigerate while you make your filling.
  4. Next, make your filling. Stir together all of the filling ingredients with a whisk and set aside.
  5. Remove the dough from the fridge and grab a prepared mini muffin tray. 
  6. Using a small cookie scoop or spoon, scoop dough into the muffin pan. Using your fingers gently push it into a cup. 
  7. Pour the pumpkin filling mixture into each of the cups. 
  8. Bake for 10 minutes at 400 F, then turn the oven down to 325 F for another 10 minutes. 
  9. Let them cool completely and enjoy! 

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