Ingredients:

  • 1.5 cups (150g) superfine almond flour
  • 3 tbsp (42g) melted unsalted butter
  • 2 tbsp (25g) erythritol or monk fruit sweetener
  • 0.5 tsp (2g) ground cinnamon
  • 0.25 tsp (1g) salt
  • 8 oz (225g) full-fat cream cheese, softened
  • 0.5 cup (120g) pumpkin puree
  • 0.33 cup (65g) powdered monk fruit sweetener
  • 2 large (100g) eggs
  • 1 tsp (2g) pumpkin pie spice
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and prepare a 12-slot mini muffin tin with parchment paper or non-stick spray.
  2. In a small bowl, combine almond flour, melted butter, sweetener, cinnamon, and salt; mix until it resembles wet sand.
  3. Spoon 1 tablespoon of crust mixture into each tin slot and press firmly into the bottom and sides.
  4. Bake crusts for 5–7 minutes until edges are lightly golden, then remove and cool slightly.
  5. Beat softened cream cheese and powdered sweetener on high speed until smooth and aerated.
  6. Reduce mixer speed to medium and blend in pumpkin puree, vanilla extract, and pumpkin pie spice.
  7. Add eggs one at a time, mixing on low speed only until combined to avoid incorporating excess air.
  8. Divide filling evenly among pre-baked crusts and bake for 15–18 minutes until edges are set but centers have a slight wobble.
  9. Cool in pan for 10 minutes, transfer to a wire rack to cool completely, then refrigerate for at least 2 hours to set the texture.