Crustless Pumpkin Cups

This makes 12, and yes, you can substitute mashed sweet potato for pumpkin!

• 1 3/4 cup pumpkin puree
• 1 cup heavy cream 
• 2 eggs
• 2.5 tablespoons pumpkin pie spice
• 1/2 cup Monkfruit (make sure to taste as you add!)
• 1/4 tsp salt

1. In a large bowl, add the pumpkin puree and the eggs. Use a whisk and mix well.
2. Once mixed well, add the heavy cream and mix until well combined.
3. Add in the pumpkin spice, salt, and monkfruit and mix well.
4. Spray a 12-count muffin tin with non-stick cooking spray.
5. Pour the pumpkin pie into the muffin tins, filling each one evenly.
6. Bake at 425 for 10 mins, then reduce the temperature to 350 and bake for another 30-40 mins.
7. Use a toothpick to check that they are cooked through. The toothpick will come out clean when they are. 
8. Once they are fully baked, remove from the oven and let cool for 15 minutes

NOTE: I opted to use mini-silicone cups!

Serve alone or topped with some low-carb whipped cream