As fall approaches and the festive spirit of pumpkin season begins to flourish, embracing healthier dessert options can make the transition all the more delightful. Enter the low-carb crustless pumpkin pie, baked conveniently in a muffin tin. This recipe offers a guilt-free indulgence that aligns perfectly with low-carb and keto diets, making it a fantastic alternative for those looking to maintain their nutritional goals without sacrificing the seasonal joy of pumpkin desserts. By eliminating the crust, this version cuts down significantly on carbs and simplifies the preparation process, ensuring that anyone, regardless of their culinary skill level, can whip up this treat effortlessly.
Crafted with a blend of rich pumpkin puree, a harmonious mix of spices, and natural sweeteners, each mini pie is a celebration of autumnal flavors. The use of everyday ingredients like heavy cream and eggs enriches the texture, making each bite satisfyingly creamy. These crustless pumpkin pies, portioned perfectly in a muffin tin, bake into beautifully set, individual servings that are ideal for personal indulgence or sharing at seasonal gatherings. Whether you’re catering to a crowd with dietary preferences or simply seeking a sweet treat that won’t derail your diet, these pumpkin pies promise to be a delightful highlight of the season.
Low Carb Crustless Pumpkin Pie
Servings: 8
Ingredients
1 (15 oz) can of pumpkin puree
2/3 cup of a sugar substitute (like erythritol or stevia)
1/2 cup heavy cream
1/4 cup unsweetened almond milk
2 large eggs
1 tsp vanilla extract
2 tsp pumpkin pie spice
1/4 tsp salt
Directions
