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Pumpkin Pie Pecan Streusel
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4.75 from 4 votes

Crustless Pumpkin Pie Cups

Pumpkin pie cups with pecan streusel topping, perfect for individual servings and can be frozen.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Low Carb Recipe
Cuisine: American
Servings: 8
Author: Angela Roberts

Ingredients

Ingredients for Filling

  • 2 cups pumpkin puree
  • 3/4 cups Swerve Granulated
  • 4 ounces cream cheese softened
  • 1 tablespoon pumpkin pie spice
  • 1 cup milk your choice I use Fairlife whole milk
  • 1 teaspoon maple or vanilla extract
  • dash salt
  • baking spray

Ingredients for Pecan Streusel

Kitchen Tools

  • small ramikens
  • small jars

Instructions

  • Preheat oven to 350 degrees F. 180 C.
  • Whip cream cheese to make sure it's very softened. Add in pumpkin, pumpkin pie spice, milk, salt.
  • Mix well. I like to use a blender.

Make Pecan Streusel

  • Heat small frying pan. Melt butter.
  • Add brown sugar, almond flour, pecans.
  • Mix together, allowing some of the almond flour to clump to make a little to make streusel.

Assemble

  • You can do this two ways. You can put the streusel on the bottom or put the streusel on top. When you put it on bottom, it's more like a pumpkin pie. On top, it's more like a pumpkin streusel.
  • Bake at 350 Degrees f. (180 C.) for 20 to 25 minutes. Check at 15 minutes. Cover with foil if already golden.

Nutrition

Carbohydrates: 7g | Protein: 3g | Fat: 7g | Fiber: 1g