Name: Pumpkin Custard Pie Cups Recipe
Prep time: 10 min
Cook time: 15 min
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)

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

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Prep Time 10

Cook Time 15

Refrigerate 30

Course Dessert

Cuisine Thanksgiving

Servings 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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Pumpkin Custard Pie Cups

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