Low Carb Individual Pumpkin Pies
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Are you looking for a delicious pumpkin pie recipe for the holidays this year, but still want to stay on track with your healthy, low-carb, or keto eating plan? These Low-Carb Individual Pumpkin Pies are for you! They are delicious, easy to make, and you won’t even notice the missing crust or sugar!
Part of my health journey has been creating an eating style that I can stick with for the long term. While that does mean making a few sacrifices here and there, it doesn’t mean that I deprive myself of anything…especially during the holidays. Even though I allow myself to eat a bit of everything, I still try to be good where I can.
If you’re looking for a few more low-carb recipe options, here are some others of mine:
Low Carb Lifestyle
One way I try and stay on track with my eating is to find alternatives to some of my favorite foods. I’m still in the early stages of eating low carb (only a year and a half in), so my list is short for regular foods that I’ve reimagined to fit better into my lifestyle. Honestly, since I focus more on portion control than elimination, the main things I’ve focused on finding lower carb options for are desserts and pasta…oh, pasta. I digress…
Sometimes, it’s better to just have a couple bites of the real deal. Like, if I were craving French silk pie, I don’t think I would necessarily mess around with finding a low carb option. Instead, I would just eat a couple (or a few) bites of the real deal. Or maybe I would just eat the filling itself and not the crust. To me, there is nothing that could possibly stand up to the deliciousness that is French silk pie…so why not enjoy a little of the real thing, instead of a lot of something not nearly as good??
These low carb individual pumpkin pies, though, are just as good as the real deal—I don’t even miss the crust! I’m kind of a weirdo, though, and normally like to eat pumpkin pie smothered with Cool Whip and scooped out of the crust anyway. There is just something about that cool filling that is so satisfying!
I also love the individual pumpkin pies because they’re so cute and they look like something special (even though they’re so easy to make). It’s nice, too, that they’re an individual serving, although, they’re healthy enough that you could eat 2 or 3 and still be fine for calories. They are still low carb enough for me, however, since they’re crustless and made with a sugar alternative that doesn’t affect blood sugar levels.
Supplies for Low Carb Pumpkin Pies:
List:
Ingredients for Low Carb Pumpkin Pies:
List:
1 can Pumpkin Puree (not pumpkin pie mix)
1 Cup heavy whipping cream
2 eggs
2.5 Tbsp pumpkin pie spice
½ cup Swerve granulated sweetener
¼ tsp salt
How to Make Low Carb Pumpkin Pies:
1. Pre-Heat oven to 425 degrees Fahrenheit
2. Add pumpkin puree and eggs to a mixing bowl—combine well using the whisk
3. Pour cream into the pumpkin and egg batter, whisking until well blended
4. Add pumpkin pie spice, salt, and swerve, mixing well
5. Place muffin tin liners into the 12 ct muffin tin, then pour a little less than 1/3 cup batter into each liner. If you have left over batter, you can even out each muffin liner.
6. Bake for 10 minutes at 425 and then drop the temp to 350 degrees and bake for another 30-40 minutes. I ended up splitting the difference and baking for 35 minutes.
7. Remove from the oven and allow to cool completely. Store in refrigerator in an airtight container. Top with whipped cream when you’re ready to eat!
*To make low-carb whipped cream, use whipping cream and add a small amount of 100% vanilla extract and swerve confectioners sugar to taste.
*Original recipe source found HERE.
One thing I love about the low carb individual pumpkin pies is that you can make them ahead of time! The holidays are so hectic, so anything I can do to save myself time day-of (or even a few days ahead), I’m thankful for.
I think this dessert would be lovely on a cake stand with a dome…or served out of a pretty baking dish like I did. If you didn’t want to use whipped cream on top, they would look and taste good with some swerve confectioners sugar sprinkled on top.
While there aren’t any foods that are off-limits to me on my health journey, I do try to save calories and carbs anywhere I can…especially when the healthy option tastes so good! Jason doesn’t even really care for pumpkin pie, and he has been raving about the low carb individual pumpkin pies. The flavor is so good and they’re just the right size to satisfy a sweet tooth. I will likely keep these on my list of low carb desserts to make regularly…not just for the holidays.
If you try making these low carb individual pumpkin pies, I would love to see them at your holiday celebrations! Share a picture of them in your Instagram stories and tag me when you do! You can find me on Instagram at @hilaryprall.
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