Keto Pumpkin Pie
"Holiday Favorite Sugar-Free Dairy-Free Pumpkin Pie!"
Serves 6 | Prep Time | Cook TimeWhy 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
Directions
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
