Easy Keto Low Carb Pumpkin Pie Recipe (Sugar-Free, Gluten-Free)

Easy Keto Low Carb Pumpkin Pie Recipe (Sugar-Free, Gluten-Free)

1 hour
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.
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