Pumpkin Custard Pie Cups

Yields1 Serving
Sugar Free I Phase 4 Friendly
Ingredients
 1 egg
 ½ cup liquid egg whites
 ½ cup Pumpkin puree
 ½ cup pumpkin pie spice
 ½ drop SweetLeaf English Toffee stevia
 cinnamon, optional
Directions
1

Preheat oven to 350 degrees

2

Combine egg, egg whites, pumpkin, pie spice, and stevia in blender until well combined.

3

Pour batter into 4 silicone muffin tins.

4

Sprinkle cinnamon lightly on top.

5

Bake for 15 minutes.

6

Remove from oven and allow to cool.

7

Refrigerate at least 30 minutes.

Ingredients

Sugar Free I Phase 4 Friendly
Ingredients
 1 egg
 ½ cup liquid egg whites
 ½ cup Pumpkin puree
 ½ cup pumpkin pie spice
 ½ drop SweetLeaf English Toffee stevia
 cinnamon, optional

Directions

Directions
1

Preheat oven to 350 degrees

2

Combine egg, egg whites, pumpkin, pie spice, and stevia in blender until well combined.

3

Pour batter into 4 silicone muffin tins.

4

Sprinkle cinnamon lightly on top.

5

Bake for 15 minutes.

6

Remove from oven and allow to cool.

7

Refrigerate at least 30 minutes.

Pumpkin Custard Pie Cups

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