1 (15 oz) can of pumpkin puree
2/3 cup of a sugar substitute (like erythritol or stevia)
1/2 cup heavy cream
1/4 cup unsweetened almond milk
2 large eggs
1 tsp vanilla extract
2 tsp pumpkin pie spice
1/4 tsp salt
Directions
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.
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