Keto Pumpkin Pie (Edit recipe)

kboshfood

7 recipes
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A keto twist on holiday favorite! Makes 2 pies!

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Original Recipe

PREP TIME

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COOK TIME

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INGREDIENTS

9

Yield: 2 pies

Ingredients

2 Pumpkin Zucchini Keto Crusts
2/3 cup Monk Fruit Sweetener
1/4 tsp Sea Salt
2 tsp Pumpkin Pie Spice
2 Eggs, room temperature
1 tsp Vanilla Extract
1/3 cup Heavy Whipping Cream
1 tsp Butter, Unsalted, room temperature
15 oz Pumpkin Purée

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 F. Line a cookie sheet with parchment paper. Scoop the dough onto the sheet (about 2 tbsp) and bake for 10 minutes or until the edges are golden brown.
Separate frozen crusts with a knife or spatula then allow crusts to thaw on a flat surface
Carefully place each crust in a pie dish and make cuts on the crust edges with kitchen scissors (helps to fold the crust)
Bake each crust in a pie dish at 350 for 7 minutes to lightly brown
Thoroughly combine all ingredients except the butter and pumpkin puree
Once combined, add in butter and pumpkin puree and mix together
Pour half of the mixture into each pie dish
Place foil around exposed crust edges and bake at 350 for 50 minutes
Cool and top with whipped cream!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	701
Fat:	31 g
Carbohydrates:	103 g
Protein:	11 g
Cholesterol:	117 g
Sodium:	622 mg
Fiber:	11 g
Sugars:	78 g
Sugar Alcohol:	0 g
Calculated per 2 pies.