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–+ servings
Mini Crustless Pumpkin Pies
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Low Carb Mini Crustless Pumpkin Pies

A low carb, low calorie version of the holiday favorite!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Meal Type: Dessert
Carb Range: 6g -15g
Cooking Method: Oven
Servings: 12
Calories: 65kcal
Author: Dee (Low Carb & Tasty)

Ingredients

  • 16 oz Canned Pumpkin
  • ⅔ cup Lakanto Monk Fruit Sweetener or other low carb sugar substitute
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¾ tsp Nutmeg
  • 3 Large Eggs , slightly beaten
  • ⅔ cup Evaporated Milk
  • ¼ cup Heavy Cream

Instructions

  • Preheat oven to 350 degrees. Arrange baking cups on cookie sheet.
  • Combine pumpkin, sugar substitute, cinnamon, ginger and nutmeg with mixer. Add eggs and beat lightly until just combined. Gradually stir in evaporated milk and heavy cream; mix well.
  • Carefully pour mixture into baking cups.
  • Bake for 30 minutes or until a knife inserted into the center comes out clean. Move cups to wire rack to cool. Refrigerate at least 2 hours before serving.

Nutrition

Serving: 1Mini Pie | Calories: 65kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 53mg | Sodium: 33mg | Fiber: 4g | Sugar: 3g | Net Carbs: 7g

Equipment

Silicone Baking Cups
Silicone Baking Cups
Blender/Mixer
Blender/Mixer

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