Preheat Oven: Preheat your oven to 350°F (175°C). Prepare the muffin tin by spraying it with non-stick cooking spray or lining it with muffin liners.
Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, almond milk, eggs, and vanilla extract until smooth.
Add Dry Ingredients: Add the sugar substitute, pumpkin pie spice, and salt to the wet mixture. Whisk thoroughly to combine and ensure there are no lumps.
Fill Muffin Tin: Pour the pumpkin mixture into the prepared muffin tin, filling each cup about 3/4 full.
Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the edges are set but the center is still slightly jiggly.
Cool: Remove the muffin tin from the oven and let the pies cool in the tin for about 10 minutes. Then, transfer them to a wire rack to cool completely. They will firm up as they cool.
Serve: Serve the crustless pumpkin pies chilled or at room temperature. Optional: top with a dollop of whipped cream or a sprinkle of cinnamon.
Variations & Tips
Consistency: If you prefer a firmer texture, you can add an additional egg or a bit more pumpkin pie spice for a stronger flavor.
Storage: These can be stored in the refrigerator for up to 5 days, making them a great make-ahead dessert option.
