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Low Carb Pumpkin Pie Cups - Cozy Flavor in Perfect Portions

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup pumpkin puree (unsweetened; not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 2/3 cup full-fat canned coconut milk or heavy cream
  • 1/3 cup granular erythritol or monk fruit blend (or to taste)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch of cloves)
  • 1/8 teaspoon fine sea salt
  • Optional: 1 tablespoon almond flour for a slightly thicker texture
  • Optional toppings: unsweetened whipped cream, crushed pecans, a dusting of cinnamon

Method
 

  1. Prep the oven: Preheat to 325°F (163°C). Set a rack in the center. Lightly grease a 12-cup muffin tin or line with silicone liners for easy release.
  2. Whisk the wet ingredients: In a bowl, whisk pumpkin puree, eggs, coconut milk or cream, and vanilla until smooth and well combined.
  3. Add sweetener and spices: Whisk in erythritol or monk fruit, pumpkin pie spice, and salt. If using, whisk in almond flour. The mixture should be silky and pourable.
  4. Taste and adjust: Sweeten to your preference. Keep in mind that sweetness mellows slightly after baking and chilling.
  5. Fill the cups: Divide the batter evenly among the muffin wells, filling each about 3/4 full.
  6. Optional water bath: For the smoothest texture, place the muffin pan on a rimmed baking sheet and pour hot water onto the sheet (not into the muffin wells) to create a shallow bath. This helps prevent cracking.
  7. Bake: Bake 18–24 minutes, until the edges are set and the centers still have a slight jiggle. Do not overbake.
  8. Cool: Let the cups cool in the pan 15 minutes, then transfer to a rack. They will continue to set as they cool.
  9. Chill for best texture: Refrigerate at least 2 hours or overnight. Serve chilled or at cool room temperature with your favorite low-carb topping.