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
- Preheat oven to 350
- 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!
*Temperature/Cooking time may vary so watch carefully