Ingredients:
- 1 ½ cups (180g) super-fine almond flour
- 3 tbsp (42g) melted unsalted butter
- 2 tbsp (25g) granulated erythritol or allulose
- ¼ tsp (1.5g) fine sea salt
- 1 cup (245g) canned pumpkin puree
- 4 oz (113g) full-fat cream cheese, softened
- 2 large (100g) room temperature eggs
- ½ cup (120ml) heavy cream
- ½ cup (95g) granulated allulose or monk fruit blend
- 1 tsp (2g) ground cinnamon
- ½ tsp (1g) ground ginger
- ¼ tsp (0.5g) ground cloves
- ¼ tsp (0.5g) ground nutmeg
- 1 tsp (5ml) pure vanilla extract
Instructions:
- Preheat your oven to 325°F (160°C).
- In a small bowl, combine almond flour, melted butter, sweetener, and salt.
- Press about 1 tablespoon of the crust mixture firmly into the bottom and slightly up the sides of each mini muffin cup.
- Bake the crusts for 5-7 minutes until they smell nutty and look pale gold.
- Beat the softened cream cheese until smooth.
- Gradually add the pumpkin puree, eggs, and sweetener to the cream cheese, mixing until no lumps remain.
- Stir in the heavy cream, vanilla extract, cinnamon, ginger, cloves, and nutmeg until the batter is glossy and thick.
- Divide the filling evenly among the pre-baked mini crusts.
- Bake for 20-25 minutes until the edges are set and slightly puffed, while the center retains a very slight jiggle.
- Remove from the oven and cool completely in the pan to allow the custard to set.