Mini Vegan Low Carb Peanut Butter Pumpkin Pies

Mini Vegan Low Carb Peanut Butter Pumpkin Pies

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Well, guys, I made more pies. This time around, I decided to fill the standard pie crust with a low carb peanut butter pumpkin filling that more or less, rocked my socks off. Why peanut butter and pumpkin? Because it’s an amazing flavor combination! I thought about adding a layer of chocolate underneath the filling…and this will probably happen next time I’m feeling adventurous. These mini low carb peanut butter pumpkin pies are certainly going to be on my Thanksgiving menu.

I’m sure you’re wondering how I plan on having a million and fifty pies at this mythic low carb Thanksgiving I’ve built up in my head… Well, I’m going to make one batch of low carb pie dough, and then split it evenly between apple and pumpkin pies. Boom. Problem solved. Or, I’ll make two batches of dough and then make even more ridiculous treats. I’m not worried either way – I’m not working the Wednesday before, so I’ll have plenty of time for baking!

Mini Low Carb Peanut Butter Pumpkin Pies | A delicious and adorable LCHF Thanksgiving treat!

Notes on baking vegan mini low carb peanut butter pumpkin pies:

  • Yes, these are 6.3g of net carbs each, but trust me… they’re totally worth it!
  • You could reduce the carbs by making these even smaller – try making tiny little pies in a muffin tin with a little dollop of filling, if you’re super concerned.
  • The sweetener I’ve been using for the last couple of years is from Lakanto. I say this every time, but it really is my favorite sweetener. If you choose to buy it from their website, you can save 20% with the code MEATFREEKETO.
  • I used 1/4 cup of sweetener, but if you want things a little but on the sweeter side, I’d recommend adding an extra tablespoon or two.
  • In theory, you could totally make this into a full sized 9″ low carb peanut butter pumpkin pie by doubling the recipe (so, one full batch of dough, and double the filling).
  • I garnished these by taking a bit of pie dough, folding some cinnamon in (to make swirls!), cutting out little pumpkin shapes, and baking those tiny “cookies” for ten minutes at 350. You can just pop the fully cooked tiny pumpkin on once the pies are out of the oven. So fancy!
  • This recipe is vegan AND gluten-free, which is always fun!
  • Keep in mind, when calculating net carbs, those from erythritol are treated like fiber.
  • I strive to provide accurate nutritional information, but please keep in mind that different brands have different nutritional values, so your calculations may vary!

Mini Low Carb Peanut Butter Pumpkin Pies | A delicious and adorable LCHF Thanksgiving treat!

 

 

Mini Low Carb Peanut Butter Pumpkin Pies | A delicious and adorable LCHF Thanksgiving treat!

 



5 thoughts on “Mini Vegan Low Carb Peanut Butter Pumpkin Pies”

  • Hi! You and your website are amazing, thank you so much! 🙂 This is making going keto as a vegan a lot easier. I was wondering what kind of flaxseed you use? I want to make this for Thanksgiving.

    • Hi Diane! The proportions are different because this recipe doesn’t make a full pie. You’ll notice that if you double the crust recipe here, it’s virtually the same as the one in the link (with the exception of the coconut oil/butter substitute, but those are interchangeable here). 🙂

      So, if you want to make a full pie, you can double or triple the filling as well (depending on how deep you want to make it – it would be quite shallow if only doubled).