Low Carb Mini Pumpkin Pie

Low Carb Mini Pumpkin Pie

Ingredients

• 1 cup hazelnuts ((ground))
• 3 tbsp butter ((ground))
• 3 tbsp erythritol
• 1 dash salt
• 1 large eggs
• 1 cup pumpkin purée
• 1/2 tbsp pumpkin pie spice
• 1/4 tsp ceylon cinnamon
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream
• 1/2 cup cream cheese
• 1/4 tsp vanilla bean seeds
• 1 tsp powdered gelatin

Instructions

1. Preheat the oven to 390°F (200°C).
2. Prepare a tin muffin pan and grease it a little.
3. In a medium bowl, mix all the crust ingredients, except the egg.
4. In a small bowl, scramble the egg and add it to the mixture.
5. Mix well.
6. Press the mixture into the bottoms of the muffin pan.
7. Bake for 10 minutes.
8. Let the crusts cool down, leaving them inside the pan.