Pumpkin Custard Pie Cups Recipe
Pumpkin pie without the crust and without any of the guilt. This sugar-free, low carb, keto-friendly recipe will satisfy that pumpkin pie craving this thanksgiving holiday.
5 from 3 votes
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Refrigerate 30 minutes mins
Course Dessert
Cuisine Thanksgiving
Servings 4 People
Calories Per Serving
Serving: 1 Pie CupCalories: 50kcal
Ingredients
- 1 egg
- 1/2 c. liquid egg whites
- 1/2 c. pumpkin puree
- 1/2 tsp. pumpkin pie spice
- 2 dropperfuls drops vanilla or english toffee stevia
- cinnamon optional
Instructions
- Preheat oven to 350 degrees.
- Combine egg, egg whites, pumpkin, pie spice, and stevia in blender until well combined.
- Pour batter into 4 silicone muffin tins.
- Sprinkle cinnamon lightly on top.
- Bake for 15 minutes.
- Remove from oven and allow to cool.
- Refrigerate at least 30 minutes.
Keyword healthy pumpkin pie, low carb pumpkin pie, no crust pumpkin pie, Pumpkin Custard Pie Cups, pumpkin pie substitute
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