Low Carb Keto Pumpkin Pie

 

My favorite pie is pumpkin and one I enjoy year round.  When I embarked on a low carb lifestyle I was determined to figure out a way to make a low carb pie that was not only delicious but good for me too.  I think I did a pretty good job coming up with this recipe.  It starts with a low carb nut flour crust and finishes with sugar free fluffy whipped cream.  Oh yeah baby!

 

Low Carb Pie Crust

 

1 1/4 cups almond flour

1/4 cup melted butter

1 egg

1/2 tsp salt

1 packet stevia sweetener

 

Combine ingredients in a bowl and mix until combined.  Press dough into a 8 or 9 inch pie plate.  Bake at 375° for 8 to10 minutes until crust is lightly browned.

 

Low Carb Pumpkin Pie

 

1 low carb pie crust

1 15 oz. can pumpkin puree

1 cup heavy whipping cream

3/4 cup sweetener

2 Tbs. melted butter

3 eggs

2 tsp. pumpkin pie spice

 

In a large mixing bowl place pumpkin, whipping cream, sweetener and butter.  Mix well.  Add eggs and spice.  Continue stirring until well combined.  Pour into pie crust and bake at 350° for 40 to 50 minutes until center is set.

 

Sugar Free Whipped Cream

 

1 cup heavy whipping cream

2 or 3 packets of stevia sweetener

 

Place cream and stevia into a cold mixing bowl and beat until stiff peaks just begin to form.  Do not overbeat.  Keep refrigerated.

 

Enjoy your Thanksgiving and a slice of pie.  Maybe even two slices.