90 Second Keto Pumpkin Pie

90 Second Keto Pumpkin Pie

90 Second Keto Pumpkin Pie

This recipe is designed to teach everyone how to make 90 second keto pumpkin pie.
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Course: Dessert
Prep Time: 2 minutes
Cook Time: 2 minutes
Servings: 1 mini pie



  • 2 TBS coconut flour (14 TBS)
  • 1/2 TBS brown sugar sweetener (7 grams)
  • 1/4 tsp maple extract
  • 2 tsp butter, melted and cooled


  • 2 oz keto vanilla yogurt or use plain keto yogurt plus 1/4 tsp vanilla extract
  • 1 large egg
  • 1 TBS pumpkin puree (15 grams)
  • 2 TBS granulated sweetener (25 grams)
  • 3/4 tsp dry pumpkin pie spice or use ground cinnamon, ground ginger and ground nutmeg


  • Lightly grease a 6 oz microwave safe ramekin. Place the crust ingredients in the ramekin. Use a fork to stir until combined and no lumps. Press the crust evenly throughout the bottom of the ramekin. Set aside. Place the filling ingredients in a separate bowl.
  • Whisk the filling together until combined and smooth. Pour the filling over the crust. Place ramekin on a paper plate to avoid bubbling over. (This bubbles up while it cooks.) Microwave on high 1 1/2 to 2 minutes or until the center is set. Remove from the microwave and place on a cooling rack.
  • Allow to cool at room temperature for 15 minutes. Transfer to the refrigerator and chill 15 to 20 minutes or until completely cooled. Remove from the refrigerator and top with toppings of choice when ready to eat.

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