This Keto Low Carb Pumpkin Pie formula is going to take your breath away on how divine it tastes and simple to make. Tastes as great (if worse) than an exemplary pumpkin pie. Your visitors won't be frustrated!
Since Fall has formally graced us with her essence I have such huge numbers of desires for everything and everything pumpkin. We simply needed to try out this formula before the special seasons to you know, *cough*, test the formula out as a sanity check. 😉
We have pumpkin cooler bars, pumpkin flavor lattes, PUMPKIN EVERYTHING. There is a valid justification for it. IT IS FABULOUS FOR YOU.
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Ingredients
Pumpkin Pie Filling
- 1 (15 oz.) can pure pumpkin puree (NOT pumpkin pie filling)
- 2 large eggs
- 1/2 cup erythritol
- 1/4 tsp. salt
- 1 tbsp. pumpkin pie spice, no sugar added
- 1 tsp. ground cinnamon
- 1 cup unsweetened almond milk (you can subsitute any milk you prefer)
- 1 tsp. pure liquid stevia (optional)
Low Carb Pie Crust
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 large eggs
- 1/4 cup butter or coconut oil for dairy-free
Instructions
- Preheat oven to 425 F.
- Pulse all low carb pie crust ingredients into a medium bowl or food processor. Pulse together until mixture forms a ball.
- Press pie crust ball into a 8 inch pie pan.
- Blend all pumpkin pie filing ingredients in a mixing bowl with a whisk. Pour pumpkin pie filling into pie crust
- Bake for 15 minutes then reduce heat to 350 F. and continue baking for approximately 35-45 minutes, or until pie is set and cooked through. Keep an eye on the crust edges. If they begin to brown too much cover with aluminum foil.
For more detail : bit.ly/2pZxmpX
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