Hands down, the only pie my hubby will eat these days!

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.

Servings: 8

1 (15 oz) can of pumpkin puree

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare the muffin tin by spraying it with non-stick cooking spray or lining it with muffin liners.

Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, almond milk, eggs, and vanilla extract until smooth.

Add Dry Ingredients: Add the sugar substitute, pumpkin pie spice, and salt to the wet mixture. Whisk thoroughly to combine and ensure there are no lumps.

Fill Muffin Tin: Pour the pumpkin mixture into the prepared muffin tin, filling each cup about 3/4 full.

Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the edges are set but the center is still slightly jiggly.

Cool: Remove the muffin tin from the oven and let the pies cool in the tin for about 10 minutes. Then, transfer them to a wire rack to cool completely. They will firm up as they cool.

Serve: Serve the crustless pumpkin pies chilled or at room temperature. Optional: top with a dollop of whipped cream or a sprinkle of cinnamon.

Consistency: If you prefer a firmer texture, you can add an additional egg or a bit more pumpkin pie spice for a stronger flavor.

Storage: These can be stored in the refrigerator for up to 5 days, making them a great make-ahead dessert option.