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Keto Pumpkin Pie Tartlets with Almond Crust Recipe

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Mini pumpkin pies with a buttery almond flour crust. Low carb, sugar-free, and full of warm fall flavors. Perfect for anyone on keto or cutting back on sugar.

Ingredients

Scale

For the Crust:

  • 1 ½ cups almond flour

  • 2 tbsp powdered erythritol

  • ¼ tsp salt

  • ¼ cup melted unsalted butter

  • ½ tsp vanilla extract

For the Filling:

  • ¾ cup pumpkin puree (not pie filling)

  • ¼ cup heavy cream

  • 1 large egg

  • ⅓ cup powdered erythritol

  • 1 tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ¼ tsp ground ginger

  • Pinch of ground cloves (optional)

  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C).

  • Line a 12-cup muffin tin with paper or silicone liners.

  • In a bowl, mix almond flour, sweetener, and salt.

  • Stir in melted butter and vanilla until crumbly dough forms.

  • Press dough into each muffin cup, forming a base and sides.

  • Bake crusts for 7–8 minutes until lightly golden. Let cool slightly.

  • In another bowl, whisk pumpkin puree, cream, egg, sweetener, spices, and vanilla.

  • Spoon filling into crusts, about ¾ full.

  • Bake for 18–22 minutes until centers are just set.

  • Cool completely, then chill for at least 1 hour before serving.

Notes

  • Use only plain pumpkin puree, not sweetened or spiced pie filling.

  • Let them chill fully for best texture.

  • These freeze well! Wrap and store for up to 2 months.

  • Add whipped cream or toasted pecans on top if you’d like.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-pumpkin-pie-tartlets-almond-crust/