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Hello there, welcome to our recipe blog site. Here you can obtain an overview on exactly how to make really delicious MINI PUMPKIN PIES – LOW CARB, KETO, GLUTEN & SUGAR FREE dishes. The manufacturing process is extremely easy, you just need to adhere to the approaches that we have created on this web page. The following are the stages of how to prepare MINI PUMPKIN PIES – LOW CARB, KETO, GLUTEN & SUGAR FREE. Please follow the directions well.

I’m sure you are here because you or someone you know loves pumpkin. Welcome! It’s been a pumpkin filled September at Joy Filled Eats and I’m happy to share the bounty.

About a week ago I decided to throw caution to the wind and make this last week of September Pumpkin Week. I shared on Facebook and encouraged my readers to sign up for my newsletter so they wouldn’t miss a recipe. You can do that here too by the sign-up bar on the right or bottom of the screen or by clicking ‘free ebook’ at the top.

Pumpkin Filling:

  • 1/2 cup pumpkin puree
  • 3 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
  • 2 tbsp beaten egg (or carton egg whites)
  • 1 tbsp heavy cream
  • 1/2 tsp cinnamon

Mini Tart Shells:

  • 1.5 cup almond flour
  • 1.5 tsp coconut flour
  • 3 tbsp butter
  • 2 tsp cold water


  1. Make the tart shells. Preheat oven to 350. Mix the ingredients in a food processor until the dough comes together. Divide into 18 pieces and press into the holes of a well greased mini muffin tin. Prick the base of each with a fork. Bake for 6 minutes. Cool for 10 minutes.
  2. Mix together the pumpkin filling ingredients. Spoon into the prepared tart shells. Bake for 12 minutes or until they no longer jiggly when lightly shaken

For full instructions please see :

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