Mini crustless pumpkin pie recipe
This Mini crustless pumpkin pie recipe is perfect for anyone who is looking for a low carb pumpkin pie or a keto pumpkin pie. All the perfect pumpkin pie flavors that you love in a low carb, crustless version that are also mini!
In a large bowl add the pumpkin puree and the eggs. Use a whisk and mix well.
Once mixed well add in the heavy cream and mix well.
Add in the pumpkin spice, salt and Lakanto monkfruit and mix well.
Spray a 12 count muffin tin with non stick cooking spray.
Pour the pumpkin pie into the muffin tins with an equal amount in each one.
Bake at 425 for 10 mins and then turn down to temperature to 350 and bake for another 30 mins.
Use a toothpick to check and make sure they are cooked completely. The toothpick will come out clean when they are. Once they are fully baked remove from the oven and let cool for 15 minutes.
Serve alone or topped with some Low Carb whipped cream!
Serving: 1pie | Calories: 95kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 69mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5892IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg