Servings: 12 mini pies
Calories: 177kcal
Ingredients
Crust
- 1 cup hazelnuts ground
- 3 tbsp. butter or coconut oil
- 3 tbsp. erythritol
- 1 dash salt
- 1 large egg
Filling
- 1 large egg
- 1 cup pumpkin puree
- 5 tablespoon erythritol
- ½ tablespoon pumpkin pie spice
- ¼ teaspoon Ceylon cinnamon
- 1 teaspoon vanilla extract
- 1 dash salt
- ½ cup heavy whipping cream or coconut cream
Topping
- ½ cup cream cheese
- ½ cup heavy whipping cream
- 2 tablespoon powdered erythritol or a bit of stevia extract
- 1 teaspoon vanilla extract
- ¼ teaspoon vanilla bean seeds
- 1 teaspoon gelatine powder
Instructions
Crust
- Preheat the oven to 390°F (200°C). Prepare a tin muffin pan and grease it a little.
- In a medium bowl, mix all the crust ingredients, except the egg. In a small bowl, scramble the egg and add it to the mixture. Mix well.
- Press the mixture into the bottoms of the muffin pan. Bake for 10 minutes. Let the crusts cool down, leaving them inside the pan.
Filling
- Keep the oven temperature at 390°F (200°C).
- In a medium bowl beat the egg. Add in pumpkin puree, vanilla, spices, and sweetener. Mix well.
- In a separate bowl, beat the heavy whipping cream. Add it slowly to the pumpkin mixture and fold in until thoroughly combined.
- Pour the filling on the crusts sitting in the muffin pan. Bake for 15 minutes, then lower the oven temperature to 350°F (175°C) and bake for another 20 minutes. Let the mini pies cool completely.
Topping
- Soak the gelatine in a coupe of tablespoons of hot water. Using a stand electric mixer, beat the heavy whipping cream. Slowly add in cream cheese, sweetener and spices. Mix well on medium speed. In the end, add the gelatine and mix well. Let the topping sit in the fridge for a couple of hours.
- When the mini pies are cooled, and the topping firm, spoon the latter onto each of the mini pies. Do so before ready to serve.
Nutrition
Calories: 177kcal
Did you make this? Tag us on instagram!We love seeing what you’ve made! Tag us on Instagram @mysweetketo or leave a comment & rating below.