Crustless Pumpkin Pie Cups
Pumpkin pie cups with pecan streusel topping, perfect for individual servings and can be frozen.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Low Carb Recipe
Cuisine: American
Servings: 8
Author: Angela Roberts
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
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.
Carbohydrates: 7g | Protein: 3g | Fat: 7g | Fiber: 1g