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–+ servings

Keto Mini Crustless Pumpkin Pie

A delightful low-carb twist on classic pumpkin pie, perfect for holidays or a guilt-free treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Low Carb
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 can 15oz pumpkin puree (not pumpkin pie filling)
  • 1 cup unsweetened almond milk Coconut milk can be used as a substitute.
  • 1/2 cup Swerve brown sugar sweetener
  • 2 large eggs Whisk until well-beaten.
  • 1 1/2 teaspoons pumpkin pie spice Adjust for intense flavor.
  • 1/2 teaspoon ground cinnamon Consider adding nutmeg for extra flavor.
  • 1/2 teaspoon vanilla extract
  • optional Whipped cream topping Optional for serving.

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. In a medium or large bowl, whisk the eggs until well-beaten.
  3. Add the pumpkin puree, almond milk, Swerve, pumpkin pie spice, cinnamon, and vanilla extract. Whisk until everything is smooth and well combined.
  4. Spray six ramekins with nonstick cooking spray and evenly distribute the mixture into each one.
Baking
  1. Bake in the preheated oven for 15 minutes.
  2. After 15 minutes, reduce the oven temperature to 350°F and continue baking for an additional 30 minutes. Check after 25 minutes to ensure they don’t burn.
  3. Once done, remove the ramekins from the oven and allow them to cool for an hour.
Serving
  1. Serve with whipped cream on top, or refrigerate and enjoy chilled.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 8gProtein: 4gFat: 15gSaturated Fat: 2gSodium: 150mgFiber: 2gSugar: 1g

Notes

Store leftovers in an airtight container in the fridge for up to five days, or freeze for up to three months. Thaw in the fridge before enjoying. Reheat gently in the microwave.

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