Name: Keto Pumpkin Pie
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 1/2 c. almond flour -; 3 tbsp. coconut flour -; 1/4 tsp. baking powder -; 1/4 tsp. kosher salt -; 4 tbsp. butter, melted -; 1 large egg, beaten -; 1 (15-oz.) can pumpkin puree -; 1 c. heavy cream -; 1/2 c. packed keto-friendly brown sugar, such as Swerve -; 3 large eggs, beaten -; 1 tsp. ground cinnamon -; 1/2 tsp. ground ginger -; 1/4 tsp. ground nutmeg -; 1/4 tsp. ground cloves -; 1/4 tsp. kosher salt -; 1 tsp. pure vanilla extract -; Whipped cream, for serving (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Keto Pumpkin Pie

1. 1 1/2 c. almond flour -

2. 3 tbsp. coconut flour -

3. 1/4 tsp. baking powder -

4. 1/4 tsp. kosher salt -

5. 4 tbsp. butter, melted -

6. 1 large egg, beaten -

7. 1 (15-oz.) can pumpkin puree -

8. 1 c. heavy cream -

9. 1/2 c. packed keto-friendly brown sugar, such as Swerve -

10. 3 large eggs, beaten -

11. 1 tsp. ground cinnamon -

12. 1/2 tsp. ground ginger -

13. 1/4 tsp. ground nutmeg -

14. 1/4 tsp. ground cloves -

15. 1/4 tsp. kosher salt -

16. 1 tsp. pure vanilla extract -

17. Whipped cream, for serving (optional) -

How to cook deliciously - Keto Pumpkin Pie

1. Stage

Preheat oven to 350°. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Add melted butter and egg and stir until a dough forms. Press dough evenly into a 9” pie plate, then use a fork to poke holes all over crust.

2. Stage

Bake until lightly golden, 10 minutes.

3. Stage

In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour pumpkin mixture into par-baked crust.

4. Stage

Bake until filling is slightly jiggly in the middle and crust is golden, 45 to 50 minutes.

5. Stage

Turn off oven and prop door open. Let pie cool in oven for 1 hour, then refrigerate until ready to serve.

6. Stage

Serve with whipped cream, if desired.