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Keto Pumpkin Pie

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"Holiday Favorite Sugar-Free Dairy-Free Pumpkin Pie!"

Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

A delicious low carb pumpkin pie recipe that tastes as good or better than a regular high carb high sugar equivalent. My patients enjoy this pie crust-less even!

Ingredients You'll Need

1 (15 oz.) can (preferably organic) pumpkin puree (no sugar or other
2/3 cup xylitol (OR LESS – TASTE IT!)
Let the spices do the talking:
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
Freshly grated nutmeg (if you have it on hand)
4 oz. organic coconut cream
8 oz. unsweetened almond milk, original or vanilla flavor


Combine all the ingredients. I use a high speed blender.

Pour into a cooled almond pie crust.

Bake 15 minutes at 425 degrees.

Reduce heat to 350 degrees and bake for an additional 35 – 45 minutes.

Pairs Well With

homemade whip cream

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