Pumpkin Pie Crunch



-1 15 oz can of pumpkin
-1/2 cup of heavy cream
-1/4 cup of swerve brown sugar
-1/4 cup of bocca sweet sugar
-2 tsp of pumpkin pie seasoning
-2 tsp of cinnamon 
-2 tsp of pure vanilla extract
-2 eggs

What to use

Muffin tins
Rolling pin
Kitchen plastic wrap
Food coloring 

How to

(Optional) Prepare the short break cookie mix as directed place in plastic and Refrigerate for up to 2 hours 


Prepare the magic bar cookie mix as instructed on package


Grease muffin pan


Make magic bar mix into 18 balls, flatten balls and mold to muffin tin by pressing down to make sure they are not to thick in the muffin tin 


Bake at 350 for 8-10 minutes 


Prepare filling mix:

Mix pumpkin, heavy cream, brown sugar, white sugar, pumpkin pie seasoning, vanilla extract, cinnamon mix well.  This is when I taste test to make sure it’s perfect and finally mix in the eggs


Fill the muffin tins with the pumpkin mix 


sprinkle the top of each with Keto Candy Girl Pumpkin Pecan cookie mix


Top with a sliver of butter 


(Optional) Add unbaked shortbread shaped cookie on top


bake for 25 minutes.  


Baking times may vary with different ovens.  When you can insert a toothpick and it comes out clean it is ready.  Serve warm with a scoop of keto ice cream


4 net carbs per serving


Short bread cookie shapes:  to make your mini crunch pies more festive separate the cookie mix and add food coloring and use mini cookie cutters to cut festive shaped to add to the top of your crunch pies.  Remember to roll them thin as they will get expand as you bake them.  


You can also bake the mini cookies separately and place on top of each mini pie.