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| YUMMMM, whipped cream on top! |
There is one recipe I loved making before I changed to the LCSF lifestyle, pumpkin pie cupcakes!! They were tasty little cupcakes that tasted like the insides of the pie. Topped with whipped cream, they were delicious!
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| I think Great Value brand needs to sponsor me!! |
A little boy with an upset tummy on the weekend means a momma that has time on her hands in the house on a COLD fall day. So, time to try to lower the carbs, cut out the sugar and try to recreate this recipe!!
Crustless Pumpkin Pies Low Carb Sugar Free
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| All of the wet ingredients |
2- 15oz cans of pumpkin puree
2/3 cup splenda
1 cup whole whipping cream
4 eggs
2 tablespoons vanilla
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| Dry ingredients |
7 tablespoons coconut flour
2-3 tablespoons pumpkin pie spice (I love the strong flavor, but 2T would be enough)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
All mixed together
Preheat oven to 350 degrees Fahrenheit. Mix wet ingredients in one bowl and dry ingredients in another. Mix together. Grease muffin pan with cooking spray. I use an ice cream scoop to measure into muffin pan. Bake for 20 minutes until a toothpick comes out clean. Let them cool completely. They will sink in, they don't have a dome top.
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| A scoop of mix in each spot |
I had 19 mini pies in the batch. Each pie (no topping) is 90 calories, 7g carbs and 1g sugar (the originals had 120 calories, 22g carbs, 14g sugar each, so not a bad change)
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| The final result looks like a cross of a muffin and cupcake |
Make homemade whipped cream with whole whipping cream and a tablespoon of powdered sweetener or splenda, mix until peaks form.
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