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.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Refrigerate 30 minutes mins
Course Dessert
Cuisine Thanksgiving
Serving: 1 Pie Cup Calories: 50 kcal
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
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