Keto Pumpkin Pie

Pamela Zink
  
A keto twist on holiday favorite! Makes 2 pies! Click here for a video tutorial on our YouTube channel!
  • 2 Pumpkin Zucchini Keto Crusts
  • ⅔ cup monk fruit sweetener
  • ⅕ tsp sea salt
  • 2 tsp pumpkin pie spice
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ⅓ cup heavy cream
  • 1 tsp butter, room temperature
  • 1 can, 15 oz pumpkin puree
  1. Preheat oven to 350
  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!

*Temperature/Cooking time may vary so watch carefully

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