Mini Low Carb Pumpkin Pie Perfect for Student Life
Okay guys, we can’t welcome this Fall weather in without baking something pumpkin right?! We know our Student’s here at The Reserve love all things healthy. So, this week we are bringing you the most delicious yet healthy pumpkin pie recipe. Perfect for a single serving or to share with your friends.
1 can (15oz) pumpkin puree (just pumpkin)
1 cup almond milk, unsweetened
1/2 cup Swerve sweetener or sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
whipped cream topping (optional)
Preheat oven to 425F degrees.
In a large bowl whisk eggs to break up.
Add the pumpkin, almond milk, sweetener, spices and vanilla and whisk to combine until nice and smooth
Divide mixture into 6 sprayed ramekins.
Bake for 15 minutes in the 425°F oven.
Then lower oven temperature to 350F and continue to bake for 35 minutes.
Let cool for 1 hour.
Add whipped topping or refrigerate if you prefer it cold (we recommend whipped coconut cream)