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Pumpkin Custard Pie Cups

Pumpkin Custard Pie Cups

Pumpkin Custard Pie Cups

Dietary
Oil Free
Sugar Free
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. 
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