Keto Pumpkin Pie
A keto twist on holiday favorite! Makes 2 pies!
PREP TIME
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COOK TIME
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INGREDIENTS
9
Yield: 2 pies
Ingredients
- 222 Pumpkin Zucchini Keto Crusts
- 2/3 cup2/3 cup2/3 cup Monk Fruit Sweetener (Norbu)
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt
- 2 tsp2 tsp2 tsp Pumpkin Pie Spice
- 222 Eggs, room temperature
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1/3 cup1/3 cup1/3 cup Heavy Cream (Whipping Cream)
- 1 tsp1 tsp1 tsp Unsalted Butter, room temperature
- 15 oz15 oz15 oz Pumpkin Purée
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Process
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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My Notes:
About This Recipe
Show nutritional information
Baked Goods Desserts Gluten Free Grain Free Keto Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 771 |
| Fat: | 35 g |
| Carbohydrates: | 105 g |
| Protein: | 15 g |
| Cholesterol: | 157 g |
| Sodium: | 732 mg |
| Fiber: | 11 g |
| Sugars: | 78 g |
| Sugar Alcohol: | 0 g |
| Calculated per 2 pies. | |
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