Since our family is not that big, and a complete pumpkin pie would be too much, I decided to make some little ones. I found these small pie moulds that are prefect for it. My daughter loved it! She seemed to be a big fan of the pumpkin spice season.



For the crust
  • 2 cups almond flour 
  • 2 Tbs butter
  • 2 Tbs granulated erythritol 
  • 2 eggs
  • Pinch of Himalayan salt 

For the pie filling

  • 1 cup butternut squash puree
  • 1/4 cup heavy cream
  • 1/3 cup golden erythritol
  • 2 eggs
  • 2 tsp Pumpkin spice*

*If you don’t have pumpkin spice, you can use:

  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp ground cloves


  1. Preheat the oven to 350 °F / 175 °C. 
  2. Start by preparing the crust. In a large bowl, add all the ingredients and mix.
  3. Devide the dough into 4 small crust moulds, press well against the edges.
  4. Bake the moulds with dough in the preheated oven for 20 minutes, until the crust starts to look golden.
  5. Take the crusts out of the oven and set aside.
  6. Prepare the pie filling. Mix all the ingredients in a large bowl and fill up the pies.
  7. Bake in the preheated oven for 40-45 minutes until filling is slightly jiggly in the middle and crust is golden.
  8. Let the pies cool down for another hour before serving.

For my Dutch keto fam:

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