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These mini low carb pumpkin pies are a delicious and easy treat. Each serving has only 4g net carbs so indulge in this Paleo pumpkin dessert.

Mini Low Carb Pumpkin Pie Recipe

These mini low carb pumpkin pies are a delicious and easy treat. Each serving has only 4g net carbs so indulge in this Paleo pumpkin dessert.
Course Dessert
Cuisine American
Keyword canned pumpkin, mini dessert, pumpkin pie
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 69 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 can (15oz) pumpkin puree (just pumpkin)
  • 1 cup almond milk, unsweetened
  • ½ cup Swerve sweetener or sugar
  • 2 large eggs
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla
  • whipped cream topping (optional)

Instructions

  1. Preheat oven to 425F degrees.

  2. In a large bowl whisk eggs to break up.

  3. Add the pumpkin, almond milk, sweetener, spices and vanilla and whisk to combine until nice and smooth

  4. Divide mixture into 6 sprayed ramekins.

  5. Bake for 15 minutes in the 425°F oven.

  6. Then lower oven temperature to 350F and continue to bake for 45 minutes. NOTE one reader said hers was done after 30 minutes so check on yours as you are cooking it so it doesn't burn.

  7. Let cool for 1 hour.
  8. Add whipped topping or refrigerate if you prefer it cold (we do!)