Baking with pumpkin offers up a ton of possibilities for flavor combinations, but for this time of year, the combination of maple, pecan and pumpkin just can’t be beat.  I love that these little low carb pumpkin pies are portioned for the perfect serving and can be dressed up easily for a platter for a gorgeous addition to your holiday table or individually plated and decorated.

These Maple Pecan Low Carb Pumpkin Pie Tartlets are the answer to your holiday pumpkin dessert dilemma! Full of spice with rich pecan flavor and a hint of maple, these creamy low carb pumpkin pies can’t be beat.  Perfectly portioned out for you and all dolled up with whipped cream and pecans, they make for on gorgeous plate of dessert!

DifficultyBeginnerYields12 ServingsTotal Time45 mins

Crust
 ¾ cup Almond flour
 ¾ cup Pecans
 1 ½ tbsp Monk-fruit sweetener
 4 ½ tbsp Butter - melted
 ¾ tsp Salt
 ¼ tsp Cinnamon
Filling
 1 cup Pumpkin puree
 2 Eggs
 1 tbsp Coconut flour
 ¼ tsp Salt
 1 tsp Cinnamon
 ¼ tsp Ginger
 Ground clove
 Black pepper
 ¼ cup Monk-fruit sweetener
 1 tbsp Sugar free maple syrup
 ½ cup Heavy whipping cream
 ½ tsp Vanilla
 ¼ tsp Maple extract
 Toasted Pecans for serving
 Whipped cream for serving

1

Preheat oven to 375 degrees. Spray a muffin tin with cooking spray or grease well with coconut oil. You are not using liners so make sure everything is greased up! Set aside.

2

Combine all ingredients for crust except butter into a food processor and pulse until pecans are fine and combined. Add butter and pulse a few times until the crust started lumping together. Divide crust mixture evenly between the 12 muffin cups, about 2 tablespoons per cup. Press the crust mixture firmly into the bottoms of the muffin cups. Bake for 10 minutes.

3

While crusts are baking, let make the filling! Combine all the ingredients for the filling into a large bowl and whisk till completely combined and smooth. That it!

4

Divide filling evenly between the 12 muffin cups and bake for another 20-25 minutes or until the centers of the tarts are set….they should jiggle slightly but not be loose.

5

Cool completely before removing from pan. When removing, run a knife around the edges of the tarts to loosen before removing. Serve with whipped cream and garnish with chopped toasted pecans! These can also be prepared and baked ahead of time and stored in the fridge.

Nutrition Facts

Serving Size 1

Servings 12


Amount Per Serving
Calories 175Calories from Fat 144
% Daily Value *
Total Fat 16g25%
Saturated Fat 5g25%
Cholesterol 52mg18%
Sodium 247mg11%
Potassium 84mg3%
Net Carbohydrate 4g2%
Dietary Fiber 2g8%
Sugars 1g
Protein 3g6%

Vitamin A 69.9%
Vitamin C 1%
Calcium 3.8%
Iron 4.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Crust
 ¾ cup Almond flour
 ¾ cup Pecans
 1 ½ tbsp Monk-fruit sweetener
 4 ½ tbsp Butter - melted
 ¾ tsp Salt
 ¼ tsp Cinnamon
Filling
 1 cup Pumpkin puree
 2 Eggs
 1 tbsp Coconut flour
 ¼ tsp Salt
 1 tsp Cinnamon
 ¼ tsp Ginger
 Ground clove
 Black pepper
 ¼ cup Monk-fruit sweetener
 1 tbsp Sugar free maple syrup
 ½ cup Heavy whipping cream
 ½ tsp Vanilla
 ¼ tsp Maple extract
 Toasted Pecans for serving
 Whipped cream for serving

Directions

1

Preheat oven to 375 degrees. Spray a muffin tin with cooking spray or grease well with coconut oil. You are not using liners so make sure everything is greased up! Set aside.

2

Combine all ingredients for crust except butter into a food processor and pulse until pecans are fine and combined. Add butter and pulse a few times until the crust started lumping together. Divide crust mixture evenly between the 12 muffin cups, about 2 tablespoons per cup. Press the crust mixture firmly into the bottoms of the muffin cups. Bake for 10 minutes.

3

While crusts are baking, let make the filling! Combine all the ingredients for the filling into a large bowl and whisk till completely combined and smooth. That it!

4

Divide filling evenly between the 12 muffin cups and bake for another 20-25 minutes or until the centers of the tarts are set….they should jiggle slightly but not be loose.

5

Cool completely before removing from pan. When removing, run a knife around the edges of the tarts to loosen before removing. Serve with whipped cream and garnish with chopped toasted pecans! These can also be prepared and baked ahead of time and stored in the fridge.

Maple Pecan Pumpkin Pie Tartlets

Give These Recipes A Try

Baking with pumpkin offers up a ton of possibilities for flavor combinations, but for this time of year, the combination of maple, pecan and pumpkin just can’t be beat.  I love that these little low carb pumpkin pies are portioned for the perfect serving and can be dressed up easily for a platter for a gorgeous addition to your holiday table or individually plated and decorated.

These Maple Pecan Low Carb Pumpkin Pie Tartlets are the answer to your holiday pumpkin dessert dilemma! Full of spice with rich pecan flavor and a hint of maple, these creamy low carb pumpkin pies can’t be beat.  Perfectly portioned out for you and all dolled up with whipped cream and pecans, they make for on gorgeous plate of dessert!

Print Recipe
Maple Pecan Pumpkin Pie Tartlets
Course Dessert
Cuisine American, Keto
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Crust
Filling
Course Dessert
Cuisine American, Keto
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Crust
Filling
Instructions
  1. Preheat oven to 375 degrees. Spray a muffin tin with cooking spray or grease well with coconut oil. You are not using liners so make sure everything is greased up! Set aside.
  2. Combine all ingredients for crust except butter into a food processor and pulse until pecans are fine and combined. Add butter and pulse a few times until the crust started lumping together. Divide crust mixture evenly between the 12 muffin cups, about 2 tablespoons per cup. Press the crust mixture firmly into the bottoms of the muffin cups. Bake for 10 minutes.
  3. While crusts are baking, let make the filling! Combine all the ingredients for the filling into a large bowl and whisk till completely combined and smooth. That it!
  4. Divide filling evenly between the 12 muffin cups and bake for another 20-25 minutes or until the centers of the tarts are set….they should jiggle slightly but not be loose.
  5. Cool completely before removing from pan. When removing, run a knife around the edges of the tarts to loosen before removing. Serve with whipped cream and garnish with chopped toasted pecans! These can also be prepared and baked ahead of time and stored in the fridge.
Recipe Notes

Nutrition Facts
Serving Size 1
Servings Per Container 12

Amount Per Serving
Calories 175 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 5g 25%
Trans Fat g
Cholesterol 52mg 17%
Sodium 247mg 10%
Total Carbohydrate 4g 1%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Give These Recipes A Try