Crustless Mini Pumpkin Pies



1 15 oz. Can Pumpkin Puree

1 13.5 oz. Can Coconut Milk

1/2 Tbsp. Pumpkin Pie Spice

1/2 tsp. Celtic Sea Salt

1/2 c. Granular Sweetener -- for sugar-free I recommend Birch Xylitol or Swerve

2 Large Eggs


1. Preheat oven to 425 degrees F.

2. In a medium bowl, using electric beaters, combine pumpkin, coconut milk, pumpkin pie spice, salt, stevia and sweetener until smooth.

3. Add eggs one at a time and mix just until incorporated.

4. Place eight oven-safe custard cups on baking sheet.

5. Fill each custard cup with scant 1/2 cup filling.

6. Bake 15 minutes then reduce oven temperature to 350 degrees F and continue baking 40-45 more minutes.

7. Cool completely on rack for 1 hour or until set.

8. Top with dairy free whipped cream, serve and enjoy!


Serving Size: 1 Pie

115 calories 9 g fat, 7 g carbs, 2 g fiber, 2 g protein