If you LOVE pumpkin pie, I’ve got a treat for you! Mini Crustless Pumpkin Pies
Oil, butter, gluten free and vegan optional and totally yummy. The whole batch clocks in at 500 calories and 14 grams of fat and 18 grams of protein. One 1/8th slice of traditional Pumpkin Pie is about 325 calories and 15 grams of fat and 6 grams of protein.
Ingredients
- 1 can pumpkin puree (15 oz)
- 1 cup milk of choice (240 ml)
- 2 1/2 tsp pure vanilla extract
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup oat flour (34 grams)
- 1/2 cup erythritol or granulated sugarfree sweetener of choice + extra stevia to taste (optional, I like mine extra sweet!)
- 1 egg white (46 grams) or 1 TB flax for vegan option
- 2 tbsp Iced Oatmeal Cookie Cocoa Bar In A Jar (28 grams)
Instructions
- Preheat oven to 400 F, and line 2 muffin pans with 18 liners. In a a large mixing bowl or blender, whisk/combine all ingredients well. Pour into the muffin liners 3/4 of the way full, and bake 22-25 minutes. They should be browned at the edges and slightly gooey in the center after baking. Allow to cool completely before transferring uncovered to the fridge to “set” for an additional hour (if you please), during which time they will firm up firm up and chill up if you prefer your pies cold. Top with your favorite whipped cream, ice cream and/or chopped nuts and enjoy!
Macros for each mini pie (not including carbs from erythritol (Swerve) used:
28 calories .8f/4c/1p
Saved in MFP CBJ Crustless Mini Pumpkin
