Ingredients

The following ingredients have 4 Servings
  • 1 can (15oz) pumpkin puree (not pie filling)
  • 1 cup almond milk, unsweetened
  • 1/2 cup Swerve sweetener or sugar
  • 2 large eggs
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • whipped cream topping (optional)

Instruction

  • Preheat oven to 425°F degrees.
  • In a medium sized or large bowl, whisk eggs to break them up.
  • Add the pumpkin, almond milk, sweetener, spices and vanilla and whisk to combine until nice and smooth .
  • Spray 6 ramekins with nonstick cooking spray and then spoon the mixture into each of them.
  • Bake for 15 minutes in the 425°F oven.
  • Then lower oven temperature to 350°F and continue to bake for 45 minutes. NOTE one reader said hers was done after 30 minutes so check on yours as you are cooking it so it doesn't burn.
  • Take out of the oven and let cool for 1 hour.
  • Add whipped topping or refrigerate if you prefer it cold (we do!)