MINI KETO CRUSTLESS PUMPKIN PIE - to try

 

• 1 can (15oz) pumpkin puree (just pumpkin)
• 1 cup almond milk, unsweetened
• 1/2 cup Swerve sweetener
• 2 large eggs
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla
• whipped cream topping (optional)

INSTRUCTIONS

1. Preheat oven to 425F degrees.
2. In a medium sized or large bowl, whisk eggs to break them up.
3. Add the pumpkin, almond milk, sweetener, spices and vanilla and whisk to combine until nice and smooth .
4. Spray 6 ramekins with nonstick cooking spray and then spoon the mixture into each of them.
5. Bake for 15 minutes in the 425°F oven.
6. Then lower oven temperature to 350°F and continue to bake for 45 minutes. NOTE one reader said hers was done after 30 minutes so check on yours as you are cooking it so it doesn't burn.
7. Take out of the oven and let cool for 1 hour.
8. Add whipped topping or refrigerate if you prefer it cold (we do!)

NOTES

• I used Swerve sweetener to keep this recipe low carb and sugar free but you could use regular sugar if you don't care about that or another granulated sugar substitute if you wish.
• If you wanted to add a low carb pie crust you could finely chop some nuts like pecans or hazelnuts and add a little melted butter and sweetener. Then you would press the mixture into the ramekins and bake in a 350°F oven for about 10 minutes. After that you just pour the pumpkin mixture and bake as directed in the recipe above.

Note I have recalculated this recipe today and the nutritional information for 1 mini pumpkin pie is: 69 calories
2.6g fat / 7.9g carbs / 2.3g fiber / 3.5g protein = 5.6g net carbs

https://mylifecookbook.com/mini-low-carb-pumpkin-pies/