Pumpkin Pie Custard Cups

Here’s a sweet and simple recipe for PURE approved Pumpkin Pie Custard Cups…
  • 1 egg
  • 1/2 c. liquid egg whites
  • 1/2 c. pumpkin puree
  • 1/2 tsp. pumpkin pie spice
  • 2 dropperfuls SweetLeaf English Toffee stevia
  • cinnamon, optional


  1. Preheat oven to 350 degrees.
  2. Combine egg, egg whites, pumpkin, pie spice, and stevia in blender until well combined.
  3. Pour batter into 4 silicone muffin tins.
  4. Sprinkle cinnamon lightly on top.
  5. Bake for 15 minutes.
  6. Remove from oven and allow to cool.
  7. Refrigerate at least 30 minutes.

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