Pumpkin Custard Pie Cups
Oil Free and Sugar Free and Low Carb
Calories per serving:
1/2 c. liquid egg whites
1/2 c. pumpkin puree
1/2 tsp. pumpkin pie spice
2 dropperfuls SweetLeaf English Toffee stevia
- 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.