Pumpkin pie is the star of the table when fall rolls around. You can have all the roasts, mashed things, casseroles, and cranberry mush you want, but once someone walks in with pumpkin pie? Everyone shuts up and gets their forks ready.

Now, if you’re doing keto or just trying to cut down the sugar, traditional pumpkin pie feels like a betrayal.

It’s loaded with sugar, the crust is just carbs wrapped in butter, and even a small slice can throw off your whole day.

But here’s the good news: you can have that cozy, spiced pumpkin flavor without breaking the plan.

These Keto Pumpkin Pie Tartlets with Almond Crust are small, snackable, with yummy pumpkin flavor. No grains. No added sugar. Just good stuff.

Why Make Tartlets Instead of a Full Pie?

Simple. They bake faster. They’re easier to portion. You don’t need a big pie pan or a huge oven. And honestly, they just look better when serving—especially for holidays or parties. Each person gets their own, no slicing mess, no fights over who got the biggest piece.

Plus, they freeze well. Which means you can batch them, stash them, and enjoy pumpkin pie in February when no one’s looking.

What You’ll Need

We’re keeping this straight-forward. No weird flours or hard-to-find ingredients. Here’s your shopping list, broken down:

For the Almond Crust:

1 ½ cups almond flour (not almond meal, unless you like it grainy)
2 tbsp powdered erythritol (like Swerve or Monkfruit blend)
¼ tsp salt
¼ cup melted butter (unsalted)
½ tsp vanilla extract

For the Pumpkin Filling:

¾ cup pumpkin puree (not pumpkin pie filling – double check the label)
¼ cup heavy cream
1 large egg
⅓ cup powdered erythritol (you can add a bit more if you like it sweeter)
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
Pinch of cloves (optional, but it makes it smell like autumn)
½ tsp vanilla extract

Tools You’ll Need

You don’t need a fancy kitchen setup, but a few tools help:

Mixing bowls (2 – one for crust, one for filling)
Whisk or hand mixer
Muffin tin (12-count)
Paper or silicone muffin liners
Spoon or small measuring cup for pressing the crust
Oven (obviously)

If you’ve got a food processor, it can speed up mixing the crust, but it’s totally doable by hand.

Making the Best keto Pumpkin pie tartlets almond crust

Step-by-Step: Making the Almond Crust

Let’s start with the base. This is your foundation. If the crust is off, the whole tartlet is off. But don’t stress—this one is nearly foolproof.

Preheat your oven to 350°F (175°C).
Let it heat up while you get everything else ready. Cold ovens are sneaky. Don’t trust ’em.
Mix the dry stuff first.
In a bowl, stir together almond flour, erythritol, and salt. Give it a little whisk to break up any clumps.
Add melted butter and vanilla.
Pour it in and mix until the dough starts coming together. It’ll feel a bit crumbly but sticky enough to press.
Line your muffin tin.
Use paper liners or silicone ones. Don’t skip this, unless you want to be scraping tartlet bits off the pan later. Trust me.
Scoop the dough.
Divide the mixture evenly into the muffin cups—about a heaping tablespoon each.
Press it down.
Use your fingers or the back of a spoon to press the dough into the bottom and up the sides. Doesn’t have to be perfect—rustic is good.
Par-bake the crust.
Bake for 7–8 minutes, just until the edges start to lightly brown. Don’t overbake—it’ll go back in later with the filling.

Take it out, let it cool a bit. While it’s resting, move on to the filling.

Step-by-Step: Making the Pumpkin Filling

Here’s where the magic happens. That creamy, spiced filling is what people come back for. And the best part? This version has all the flavor, none of the sugar crash.

In a clean bowl, whisk together pumpkin puree, cream, egg, and vanilla.
Add the sweetener and spices.
Erythritol, cinnamon, nutmeg, ginger, cloves. Give it a good whisk until smooth. No need to overthink it—just make sure it’s evenly mixed.
Taste test.
Optional but recommended. Dip a spoon in and try a tiny bit (raw egg alert). Adjust spices or sweetener if needed.

Fill and Bake

Now that the crust is ready and filling’s mixed, time to bring it all together.

Spoon the filling into each crust.
Fill just below the edge—about ¾ full. It’ll puff slightly while baking but won’t overflow unless you really overdo it.
Back in the oven it goes.
Bake for 18–22 minutes, or until the center is just set. A little jiggle is fine. Overbaking dries them out.
Cool completely.
Let the tartlets cool in the pan for 10–15 minutes, then move them to a rack or plate. If you try to eat them hot, the filling might still be too soft.
Chill time.
For best texture, pop them in the fridge for at least an hour. Even better overnight. The flavors settle, the filling firms up, and they taste amazing cold.

Optional Add-Ons

Want to take them up a notch? Try these (but still keep it keto):

Whipped cream – Just whip heavy cream with a bit of vanilla and erythritol. Don’t buy the canned stuff.
Chopped pecans – Toast ‘em in a dry pan, then sprinkle on top.
Pumpkin seeds – Roasted, salted ones add a nice crunch.
Dusting of cinnamon – Makes it look bakery-level with almost no effort.

Storage Tips

These tartlets store like a dream.

Fridge: 5–6 days in a sealed container.
Freezer: Up to 2 months. Wrap them individually if you don’t want to thaw the whole batch.
Reheat: Microwave 10–15 seconds or just eat them cold. Either way works.

They’re perfect for prepping ahead of time, especially for holidays or family dinners where you’re the only one eating low-carb. No one will even notice.

What Makes These Keto?

A few things help keep the carbs in check:

Almond flour crust: Instead of grain-based flour, which is carb-heavy, almond flour brings fat and flavor without the spike.
No sugar: We’re using powdered erythritol or monkfruit sweetener. You still get the sweetness, minus the blood sugar hit.
Pumpkin in moderation: Yes, pumpkin has carbs. But a small amount spread over multiple servings works fine in keto recipes.

Each tartlet comes out to about 3.5–4g net carbs depending on your ingredients and sweetener. Not bad for something that tastes like dessert from a fancy bakery.

How to Enjoy these

Let’s talk real situations where these tartlets shine:

Thanksgiving with non-keto family – You bring these. Nobody notices they’re sugar-free. You don’t feel left out. Win-win.
Mid-week treat – You’re having a rough Wednesday. You want dessert. One of these with a cup of tea? Total reset.
Impressing coworkers – Show up with a batch of these and wait for the “Wait…these are keto?!” comments.
Meal prep – Yes, dessert can be part of meal prep. Line them up in a container, grab one after dinner, feel zero guilt.

What to Watch Out For

Even simple recipes can trip people up. Here’s what to avoid:

Wrong pumpkin – Get pure pumpkin puree, not “pumpkin pie filling.” Pie filling is packed with sugar and carbs.
Overbaking – Once the tops look slightly dry and the center jiggles just a bit, they’re done. If you wait until they’re totally firm, they’ll be dry once cooled.
Skipping liners – Almond flour crusts stick like crazy. Use liners, always.
Too much sweetener – More isn’t always better. Too much erythritol can make the filling gritty or give that cooling aftertaste. Start with less—you can always adjust next time.

Conclusion

These keto pumpkin pie tartlets aren’t just a stand-in for the “real” thing, they are the real thing. They’re rich, full of flavor, and don’t taste like a compromise. They’re simple enough for weekday baking but fancy-looking enough for a holiday dessert table. No weird ingredients. No fake flavors. Just honest, cozy pie vibes in a smaller, keto-friendly package.

You’ll probably make them once and end up making them every few weeks once fall hits. They’re that easy. And let’s be real… eating pumpkin pie while staying in ketosis feels a bit like cheating the system, right?

Try them out. Tweak them to your taste. Make them your go-to fall dessert. You don’t have to give up your favorite flavors just because you’re eating low-carb. And if anyone at the table gives you a look? Just hand them one. Problem solved.