Ingredients:

  • 1/2 cup (60g) super-fine almond flour
  • 2 tbsp (28g) melted unsalted butter
  • 1 tbsp (12g) granulated erythritol or monk fruit sweetener
  • 1/4 tsp (1.5g) salt
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/2 cup (120g) canned pumpkin puree
  • 1/3 cup (65g) powdered sweetener (Swerve or monk fruit)
  • 2 large (100g) eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) pumpkin pie spice
  • 1/4 tsp (1g) salt

Instructions:

  1. Preheat oven to 325°F (160°C). In a small bowl, combine almond flour, melted butter, sweetener, and salt. Stir until a damp, sandy texture forms.
  2. Spoon about 1 tablespoon of the crust mixture into each of 12 lined muffin cups and press firmly into the bottom. Bake for 5 minutes to set, then remove from oven.
  3. In a large bowl, beat softened cream cheese and powdered sweetener until smooth and airy.
  4. Mix in pumpkin puree, vanilla extract, pumpkin pie spice, and salt until the color is consistent.
  5. Lower mixer speed and add eggs one at a time, mixing just until combined to avoid incorporating too much air.
  6. Divide batter evenly among pre-baked crusts, filling each about 3/4 of the way. Bake for 18–22 minutes until edges are set but centers have a slight jiggle.
  7. Cool in the pan for 30 minutes, then refrigerate for at least 2 hours to allow the texture to set.