Keto Pumpkin Pie Cups: A Low-Carb Fall Dessert You’ll Love

Pumpkin pie is a holiday classic—but if you’re following a keto lifestyle, the traditional version is packed with sugar and carbs. The good news? You don’t have to miss out on the cozy flavors of pumpkin spice. These Keto Pumpkin Pie Cups deliver all the creamy, spiced goodness you crave, in an easy-to-make, low-carb format that’s perfect for portion control.

Whether you’re preparing a fall dessert for the family, looking for a quick make-ahead snack, or planning your Thanksgiving menu, these single-serve cups are the answer.

Why You’ll Love This Recipe

1. Low-Carb & Keto-Friendly – Only a few net carbs per serving.

2. Simple Ingredients – No complicated specialty products.

3. Perfect Portions – Made in ramekins or small jars for easy serving.

4. Make Ahead Friendly – Store in the fridge for up to 4 days.

Ingredients

• 1 cup pumpkin puree (unsweetened, canned or fresh)

• 2 large eggs

• ½ cup heavy cream

• ⅓ cup powdered erythritol (or preferred keto sweetener)

• 1 tsp vanilla extract

• 1 tsp cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger

• ¼ tsp ground cloves

• Pinch of salt

• Optional: sugar-free whipped cream for topping

Instructions

1. Preheat oven to 350°F (175°C).

2. Mix ingredients: In a large bowl, whisk together pumpkin puree, eggs, heavy cream, erythritol, vanilla, and spices until smooth.

3. Pour into cups: Divide mixture evenly into 4–6 greased ramekins or oven-safe jars.

4. Bake: Place ramekins in a baking dish, then fill dish with hot water halfway up the sides (water bath method). Bake for 30–35 minutes, or until custard is set but slightly jiggly in the center.

5. Cool and chill: Let cool, then refrigerate for at least 2 hours.

6. Serve: Top with sugar-free whipped cream and a sprinkle of cinnamon before serving.

Nutrition (per serving, makes 6)

• Calories: ~145

• Fat: 11g

• Protein: 5g

• Net Carbs: 4g

Tips for Success

• Don’t skip the water bath: It helps prevent cracking and keeps the texture silky.

• Sweetener swaps: Monk fruit, allulose, or stevia blends work too. Adjust sweetness to taste.

• Make it dairy-free: Use coconut cream instead of heavy cream.

• Garnish ideas: Add a pecan on top or a dusting of cocoa for extra flair.

Serving Ideas

• Enjoy warm out of the oven for a custard-like treat.

• Chill overnight for a firmer, pie-like texture.

• Pair with keto coffee for the ultimate fall breakfast-for-dessert moment.

Final Thoughts

Keto Pumpkin Pie Cups are proof that you don’t have to give up holiday favorites when living low-carb. With wholesome ingredients and bold pumpkin spice flavor, they’re a dessert that feels indulgent without the carb crash.

Make a batch this weekend and keep them on hand for a guilt-free treat whenever the craving strikes.