The Ultimate No-Fail Low Carb Keto Pumpkin Pie

The Ultimate No-Fail Low Carb Keto Pumpkin Pie

from lowcarbspark.com
60 min
8 servings

Ingredients

  • 1 recipe pumpkin pie crust
  • 15 oz pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 cup sweetener (SoNourished)
  • 3 large eggs
  • 3/4 cup heavy whipping cream
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves
  • 1/2 tsp salt

Directions

  1. 1

    In your food processor or a bowl add the pumpkin puree, eggs, and sweetener. Pulse until well combined.

  2. 2

    Pour the heavy whipping cream, spices and salt over the pumpkin mixture and blend again until smooth.

  3. 3

    Pour the filling over the pie crust. Try to release the air bubbles by gently tapping the pie pan on the counter.

  4. 4

    Heat the oven to 425F / 220C and bake for 15 minutes. Reduce the oven temperature to 375F and bake for another 40-45 minutes. You know that the pie is ready when it looks set, but it is still jiggly in the middle (like jello).

  5. 5

    Allow the pie to cool at room temperature for at least 2 hours. Cut into eight slices and serve like so or topped with freshly whipped sugar-free cream.