Name: Keto Pumpkin Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butter, melted - 2 tablespoons; Finely chopped pecans - ½ cup; Stevia sugar substitute (such as Truvia®) - ½ cup; Ground cinnamon - ½ teaspoon; Salt - 1 pinch; Pumpkin Puree - 1 (15 ounce) can; Eggs - 4 large; Granular sucralose sweetener (such as Splenda®) - ¾ cup; Ground ginger - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Ground allspice - ¼ teaspoon; Ground cloves - ¼ teaspoon

Ingredients for - Keto Pumpkin Pie

1. Butter, melted 2 tablespoons

2. Finely chopped pecans ½ cup

3. Stevia sugar substitute (such as Truvia®) ½ cup

4. Ground cinnamon ½ teaspoon

5. Salt 1 pinch

6. Pumpkin Puree 1 (15 ounce) can

7. Eggs 4 large

8. Granular sucralose sweetener (such as Splenda®) ¾ cup

9. Ground ginger ½ teaspoon

10. Ground nutmeg ¼ teaspoon

11. Ground allspice ¼ teaspoon

12. Ground cloves ¼ teaspoon

How to cook deliciously - Keto Pumpkin Pie

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.

3 . Stage

Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).

4 . Stage

Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.

5 . Stage

Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.