Keto pumpkin pie

Tammy Marie Soety

"Low-Carb Pumpkin Pie"

subheading: Ingredients:

FOR THE PIE CRUST

• 1 cup Almond Flour

• 2 tablespoons Powdered Swerve

• ¼ cup Coconut Oil melted

subheading: FOR THE FILLING:

• 3 eggs

• ½ cup Heavy Whipping Cream or almond milk for dairy-free

• ⅔ cup Powdered Swerve or low carb sweetener of choice

• 15 ounces canned pumpkin puree

• 1.5 teaspoons Pumpkin Pie Spice

• 1 teaspoon Vanilla extract

•

subheading: INSTRUCTIONS:

• Preheat the oven to 350F.

subheading: MAKE THE PIE CRUST:

• In a small bowl, mix together almond flour and powdered Swerve.

• Pour in the melted coconut oil and mix well until you have a crumbly mixture.

• Tip the mixture into a 9-inch shallow pie pan. Use your fingers to pat the pie crust evenly into the bottom and then work your way up the sides.

• Once the mixture is evenly spread through the pan, use the tines of a fork to prick the bottom of the crust.

subheading: MAKE THE FILLING:

• Whisk together the 2 eggs. Add cream, Truvia, canned pumpkin purée, pumpkin pie spice, vanilla extract and whisk it all together. Pour it into the formed pie crust.

• Bake at 350F for 40 to 50 minutes. The center will still be a little jiggly. You may need to cover the sides with foil if the sides of the crust start to brown too much.

• Chill for 6 to 8 hours and serve with additional whipped cream.

• This Low-Carb Pumpkin Pie is the ultimate answer to your keto Thanksgiving woes! It is, without a doubt, the perfect pumpkin pie for the holidays and you won't even know its low carb!

• Recipe From: "Two Sleevers"

6 Net Carbs , Servings: 8 slices, 285 Cal,

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