Keto Pumpkin Pie (Edit recipe)

A keto twist on holiday favorite! Makes 2 pies!
Difficulty:
Intermediate
Show nutritional information
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
Calculated per 2 pies.

Yield: 2 pies

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Ingredients

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
  1. 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.
  2. Separate frozen crusts with a knife or spatula then allow crusts to thaw on a flat surface
  3. Carefully place each crust in a pie dish and make cuts on the crust edges with kitchen scissors (helps to fold the crust)
  4. Bake each crust in a pie dish at 350 for 7 minutes to lightly brown
  5. Thoroughly combine all ingredients except the butter and pumpkin puree
  6. Once combined, add in butter and pumpkin puree and mix together
  7. Pour half of the mixture into each pie dish
  8. Place foil around exposed crust edges and bake at 350 for 50 minutes
  9. Cool and top with whipped cream!

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