Pumpkin Pie Cups
SERVINGS: 6 CUPS
Creamy, spiced, and perfectly portioned, these pumpkin pie cups are a cozy fall treat without the need for an oven. Layered with a nutty crust and cool pumpkin filling, they’re great for holiday tables or everyday indulgence.
Ingredients:
Filling
¾ cup canned pumpkin puree
½ cup cream cheese, softened
¼ cup heavy cream
2 tbsp monk fruit sweetener
½ tsp pumpkin pie spice
½ tsp vanilla extract
Crust
¾ cup almond flour
2 tbsp coconut oil, melted
1 tbsp unsweetened cocoa powder
1 tbsp powdered monk fruit sweetener
Instructions
1. Mix: Mix all crust ingredients and press into the bottoms of 6 small serving cups.
2. Beat: In a bowl, beat together all filling ingredients until smooth and fluffy.
3. Chill: Spoon or pipe filling over crust layers. Chill for at least 1 hour.
4. Optional: Top with sugar-free whipped cream and a dusting of cinnamon before serving.
NUTRITION Per Serving % of Daily Value
Calories 250 —
Total Fat 22.1g —
Saturated Fat 9.9g —
Polyunsaturated Fat 0.9g —
Monounsaturated Fat 6.9g —
Trans Fat 0g —
Cholesterol 45mg —
Sodium 100mg ~4%
Total Carbohydrates 9.7g —
Dietary Fiber 2.6g —
Total Sugars 2.3g —
Protein 5.1g —
Vitamin A 240mcg ~27%
Vitamin C 2.3mg ~3%
Vitamin D 0.1mcg ~1%
Potassium 180mg ~4%
Calcium 80mg ~6%
Iron 1.2mg ~7%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
