Keto Mini Crustless Pumpkin Pie 🎃
A creamy, spiced pumpkin delight with a healthy, low-carb twist.
Equipment
- Oven
- Mixing Bowl
- Whisk
- Spray Bottle
- Ramekins
Ingredients
- 15 oz Pumpkin Puree not pie filling
- 1 cup Unsweetened Almond Milk
- 0.5 cup Swerve Brown Sugar Sweetener
- 2 large Large Eggs
- 1.5 teaspoons Pumpkin Pie Spice
- 0.5 teaspoon Ground Cinnamon
- 0.5 teaspoon Vanilla Extract
- Whipped Cream optional, for topping
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, whisk the eggs until well combined.
- Add pumpkin puree, almond milk, sweetener, spices, and vanilla; whisk until smooth.
- Spray 6 ramekins with nonstick spray and evenly distribute the mixture.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and bake for an additional 30 minutes, checking at 25 minutes.
- Remove from oven and let cool for 1 hour.
- Serve topped with whipped cream or chill and enjoy cold.
Notes
Feel free to add whipped cream on top or chill for a cold treat. This recipe is perfect for a low-carb dessert.
