Pumpkin Custard Pie Cups

Pumpkin Custard Pie Cups

Rate It: 
Average: 3.8 (8 votes)
Oil Free and Sugar Free and Low Carb
Calories per serving: 
50
Servings: 
4
Ingredients: 

1 egg
1/2 c. liquid egg whites
1/2 c. pumpkin puree
1/2 tsp. pumpkin pie spice
2 dropperfuls SweetLeaf English Toffee stevia 
cinnamon, optional

Directions: 
  1. Preheat oven to 350 degrees.
  2. Combine egg, egg whites, pumpkin, pie spice, and stevia in blender until well combined.
  3. Pour batter into 4 silicone muffin tins.
  4. Sprinkle cinnamon lightly on top.
  5. Bake for 15 minutes.
  6. Remove from oven and allow to cool.
  7. Refrigerate at least 30 minutes.