Pumpkin Pie Bites 2
Pumpkin Pie Bites 2

Pumpkin Pie Bites

Recipes   Gluten Free     Seasonal     Sweets    


  • 1/2 cup pumpkin puree
  • 1/3 cup Swerve Granular
  • 1 large egg, room temperature
  • 3 tbsp heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1/2 cup almond flour
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/4 tsp xanthan gum
  • Pinch salt


  1. Preheat the oven to 350F and line a mini muffin pan with 16 silicone or parchment mini muffin liners.
  2. In a medium bowl, whisk together the pumpkin, Swerve, egg, whipping cream, and vanilla extract. Whisk in the almond flour, spice, baking powder, xanthan gum, and salt until well combined.
  3. Divide the mixture between the mini muffin cups and bake 15 to 20 minutes, until puffed but just barely set. Remove from the oven and let cool in the pan. (They will sink as they cool and they are supposed to. You want them to be dense like the center of a pumpkin pie!).
  4. Refrigerate at least 1 hour before serving. Top with lightly sweetened whipped cream, if desired.

    Mini Pumpkin Pie Bites
    Nutrition Facts

    Serving Size 1 bite

    Servings 16

    Calories 35
    Total Fat 3g
    Total Saturated Fat 1g
    Cholesterol 15mg
    Sodium 30mg
    Total Carbs 5g
    Dietary Fiber <1g
    Sugars <1g
    Added Sugar 0g
    Swerve 4g
    Protein 1g
    Net Carbs: <1g