Keto Pumpkin Pie

All of The Tradition, None of The Carbs
a freshly baked pumpkin pie with cinnamon and monk fruit
Number of Servings: 
12
Recipe Source: 

Ingredients

Keto Pie Crust

Keto Pumpkin Pie Filling

 

 

Directions

Keto Pie Crust

  1. In food processor add almond flour, coconut flour, xanthan gum, and sea salt. Pulse until fully combined.
  2. Add butter and cream cheese, pulse for a few seconds until crumbly.
  3. Add egg and vinegar and pulse until dough just comes together.
  4. Place dough on cling wrap, flatten to 14 inch thick, wrap, and freeze for at least 1 hour.
  5. Preheat oven to 325.
  6. Slightly thaw frozen pie dough and place in 9-inch pie pan. Using fork, place small holes on the bottom of the pie dough.
  7. Bake for 8 to 10 minutes.
  8. Set aside to cool.

Pumpkin Pie Filling

  1. In a bowl, combine Organic Monk Fruit Sweetener, flax seed meal, cinnamon, nutmeg, and ginger.
  2. In a stand mixer, combine pumpkin puree, eggs, heavy cream, and vanilla monk fruit.
  3. Add dry ingredients to the stand mixer and combine until uniform.

​Baking the Pie

  1. Pour pumpkin puree into par baked pie crust and cover with aluminum foil.
  2. Bake for 30 minutes, remove aluminum foil and bake for an additional 10 minutes.

Contributor

NOW Foods

NOW Foods makes natural products that empower people to lead healthier lives.