Low Carb Crust-less Mini Pumpkin Pies – Happy Autumn! 🍁 While I’m not thrilled to see the end of summer’s warmth, I do love the beautiful vibrant colors of fall, the smell of a good campfire, and the tastes of cold weather comfort foods. Mid-September every year, recipes galore for the most iconic fruit of the season begin to appear on most cooking blogs and fill every news feed. I’m highly susceptible to these gorgeous images of yummy pumpkin desserts and soups, and eagerly search for new recipes to add to my repertoire.
🍁 The holidays are difficult times for people trying to stick to one diet or another. I converted my Crust-less Mini Pumpkin Pies to make it as low carb as possible. These Low Carb Crust-less Mini Pumpkin Pies are perfect for those trying to stick to a low carb lifestyle yet still indulge in all the fabulous flavors of the season. 🍂
Perfect for my sons who gobble up the filling leaving the sad little shell behind. 😋 They look like cupcakes, but aren’t cake-like at all. Perfect with a plop of whipped cream on top!
Low Carb Crust-less Mini Pumpkin Pies
- 1 (15 oz.) can pumpkin puree
- 1/2 cup stevia, monk fruit, or Swerve
- 1/4 cup Swerve brown sugar sweetener
- 2 large eggs
- 2 tsp. vanilla extract
- 3/4 cup evaporated milk
- 2/3 cup unbleached flour
- 2 tsp. pumpkin pie spice + more for sprinkling
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Sugar-free Cool Whip or sugar-free whipped cream
Preheat oven to 350° degrees.
Using 2 – 12 cup muffin tins, line 18 of the wells with foil cupcake liners. Spray each with cooking spray. If you don’t have the foil liners, just spray each cup really well with oil or grease with shortening. Paper liners will stick too much to the baked pumpkin cups.
Cream together the sugars and eggs with a whisk or electric mixer. Beat in the pumpkin, vanilla, and evaporated milk. Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and mix well.
Fill each cup 1/2 full. Bake for twenty minutes and let cool completely then chill in the fridge for at least 30 minutes.
Top with cool whip or whipped cream and sprinkle more pumpkin pie spice on top to serve.
Makes 18 mini pies.
One of my favorite ways to find new recipes is to put a couple ingredients in the search field of DuckDuckGo.com and click on images. I found this one in several locations so I have no idea who came up with it, but it’s a winner. I made several changes, most importantly to the sweeteners. And 2 tsps vanilla extract – I’ve always thought more of that fabulous elixir is better than less.This dessert is extremely easy to make and tastes just like pumpkin pie without the crust. For another fabulous pumpkin dessert, check out my Low Carb Pumpkin Pie Crunch or the full calorie version Pumpkin Pie Crunch. It tastes just like fall, y’all!
Happy eating! 😊