Step 1

Recipe Steps

steps 6

20 min

Step 1

Preheat the oven to 350°F/175°C. Lightly grease 2 individual ramekins with butter or cooking spray and set them aside. Cut the cold butter into cubes. In a mixing bowl, combine the pumpkin puree, heavy whipping cream, egg, pumpkin pie spice, vanilla extract, and Swerve Confectioner’s Sugar Substitute. Whisk until smooth and well-mixed.

Step 2

Divide the pumpkin filling evenly among the prepared ramekins, filling each about 2/3 full.

Step 3

In a separate bowl, add the almond flour, brown sugar substitute and the cold, cubed butter. Using a fork or pastry cutter, cut the butter into the almond flour mixture until it resembles coarse crumbs. Fold in the chopped pecans until evenly distributed.

Step 4

Sprinkle the crumble topping evenly over the pumpkin filling in each ramekin.

Step 5

Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is set.

Step 6

Allow the pumpkin crisps to cool slightly before serving. Enjoy warm or at room temperature. Store any leftovers covered in the refrigerator for up to 3 days.

Step 2

Recipe Steps

steps 6

20 min

Step 1

Preheat the oven to 350°F/175°C. Lightly grease 2 individual ramekins with butter or cooking spray and set them aside. Cut the cold butter into cubes. In a mixing bowl, combine the pumpkin puree, heavy whipping cream, egg, pumpkin pie spice, vanilla extract, and Swerve Confectioner’s Sugar Substitute. Whisk until smooth and well-mixed.

Step 2

Divide the pumpkin filling evenly among the prepared ramekins, filling each about 2/3 full.

Step 3

In a separate bowl, add the almond flour, brown sugar substitute and the cold, cubed butter. Using a fork or pastry cutter, cut the butter into the almond flour mixture until it resembles coarse crumbs. Fold in the chopped pecans until evenly distributed.

Step 4

Sprinkle the crumble topping evenly over the pumpkin filling in each ramekin.

Step 5

Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is set.

Step 6

Allow the pumpkin crisps to cool slightly before serving. Enjoy warm or at room temperature. Store any leftovers covered in the refrigerator for up to 3 days.

Step 3

Recipe Steps

steps 6

20 min

Step 4

Recipe Steps

Step 5

Recipe Steps

Step 6

steps 6

20 min

Step 7

Step 1

Preheat the oven to 350°F/175°C. Lightly grease 2 individual ramekins with butter or cooking spray and set them aside. Cut the cold butter into cubes. In a mixing bowl, combine the pumpkin puree, heavy whipping cream, egg, pumpkin pie spice, vanilla extract, and Swerve Confectioner’s Sugar Substitute. Whisk until smooth and well-mixed.

Step 8

Step 1

Preheat the oven to 350°F/175°C. Lightly grease 2 individual ramekins with butter or cooking spray and set them aside. Cut the cold butter into cubes. In a mixing bowl, combine the pumpkin puree, heavy whipping cream, egg, pumpkin pie spice, vanilla extract, and Swerve Confectioner’s Sugar Substitute. Whisk until smooth and well-mixed.

Step 9

Preheat the oven to 350°F/175°C. Lightly grease 2 individual ramekins with butter or cooking spray and set them aside. Cut the cold butter into cubes. In a mixing bowl, combine the pumpkin puree, heavy whipping cream, egg, pumpkin pie spice, vanilla extract, and Swerve Confectioner’s Sugar Substitute. Whisk until smooth and well-mixed.

Step 10

Preheat the oven to 350°F/175°C. Lightly grease 2 individual ramekins with butter or cooking spray and set them aside. Cut the cold butter into cubes. In a mixing bowl, combine the pumpkin puree, heavy whipping cream, egg, pumpkin pie spice, vanilla extract, and Swerve Confectioner’s Sugar Substitute. Whisk until smooth and well-mixed.

Step 11

Step 2

Divide the pumpkin filling evenly among the prepared ramekins, filling each about 2/3 full.

Step 12

Step 2

Divide the pumpkin filling evenly among the prepared ramekins, filling each about 2/3 full.

Step 13

Divide the pumpkin filling evenly among the prepared ramekins, filling each about 2/3 full.

Step 14

Divide the pumpkin filling evenly among the prepared ramekins, filling each about 2/3 full.

Step 15

Step 3

In a separate bowl, add the almond flour, brown sugar substitute and the cold, cubed butter. Using a fork or pastry cutter, cut the butter into the almond flour mixture until it resembles coarse crumbs. Fold in the chopped pecans until evenly distributed.

Step 16

Step 3

In a separate bowl, add the almond flour, brown sugar substitute and the cold, cubed butter. Using a fork or pastry cutter, cut the butter into the almond flour mixture until it resembles coarse crumbs. Fold in the chopped pecans until evenly distributed.

Step 17

In a separate bowl, add the almond flour, brown sugar substitute and the cold, cubed butter. Using a fork or pastry cutter, cut the butter into the almond flour mixture until it resembles coarse crumbs. Fold in the chopped pecans until evenly distributed.

Step 18

In a separate bowl, add the almond flour, brown sugar substitute and the cold, cubed butter. Using a fork or pastry cutter, cut the butter into the almond flour mixture until it resembles coarse crumbs. Fold in the chopped pecans until evenly distributed.

Step 19

Step 4

Sprinkle the crumble topping evenly over the pumpkin filling in each ramekin.

Step 20

Step 4

Sprinkle the crumble topping evenly over the pumpkin filling in each ramekin.

Step 21

Sprinkle the crumble topping evenly over the pumpkin filling in each ramekin.

Step 22

Sprinkle the crumble topping evenly over the pumpkin filling in each ramekin.

Step 23

Step 5

Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is set.

Step 24

Step 5

Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is set.

Step 25

Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is set.

Step 26

Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is set.

Step 27

Step 6

Allow the pumpkin crisps to cool slightly before serving. Enjoy warm or at room temperature. Store any leftovers covered in the refrigerator for up to 3 days.

Step 28

Step 6

Allow the pumpkin crisps to cool slightly before serving. Enjoy warm or at room temperature. Store any leftovers covered in the refrigerator for up to 3 days.

Step 29

Allow the pumpkin crisps to cool slightly before serving. Enjoy warm or at room temperature. Store any leftovers covered in the refrigerator for up to 3 days.

Step 30

Allow the pumpkin crisps to cool slightly before serving. Enjoy warm or at room temperature. Store any leftovers covered in the refrigerator for up to 3 days.