- 1 Can 796 ml Pumpkin Puree
- 1/2 Cup Full Fat Canned Coconut Milk liquid drained off
- 2 Eggs
- 1/2 Cup Swerve Brown Sugar
- 1 Tsp Cinnamon
Place the can of coconut milk in the fridge for 2 hours or overnight. Preheat oven to 350 F. Then separate the liquid coconut milk from the cream by opening the refrigerated can (upside down) and pouring off the liquid. Then use a large mixing bowl and mixer to mix the pumpkin puree with the coconut cream, eggs, swerve brown sugar and cinnamon. Mix until well combined.
Line 12 muffin tin spots with silicone or tin foil muffin liners. Fill each of the spots with the pumpkin pie mixture. Bake for 18 - 20 minutes, or until firm. Let the pies cool completely before removing them from the liners. Serve with dairy free whipped cream.
This recipe makes 12 Crustless Keto and Dairy Free Mini Pumpkin Pies.
Calories: 43kcal | Carbohydrates: 7.2g | Protein: 2g | Fat: 2g | Fiber: 1.4g