Easy Keto Low Carb Pumpkin Pie Recipe (Sugar-Free, Gluten-Free)
Calories 480kcal
Ingredients
- 1 pie crust (recipe Almond flour, or your favorite pie crust recipe)
- 15 ounces pumpkin purée
- 1/2 cup heavy cream (recipe Almond flour, or your favorite pie crust recipe)
- 2 large eggs (recipe Almond flour, or your favorite pie crust recipe)
- 2/3 cup erythritol (recipe Almond flour, or your favorite pie crust recipe)
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract (recipe Almond flour, or your favorite pie crust recipe)
- 1 teaspoon blackstrap molasses (recipe Almond flour, or your favorite pie crust recipe)
Instructions
- Make the sweet almond flour pie crust according to the directions here.Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth.
- (Don't overmix.)When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C).
- Cool the crust on the counter for at least 10 minutes, longer if you have time.Pour the filling into the crust.
- Gently tap on the counter to release air bubbles.Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center.
- (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done.
- It should still jiggle a bit in the center, like a custard before it sets.) Cool completely on the counter, then refrigerate at least an hour before slicing.
- Pie can be refrigerated overnight.
Originally posted 2019-02-20 18:37:44.
