Ya'll getting ready for Thanksgiving? I know, I know everyone skipped to Christmas,
including yours truly. Yes I hung the Christmas decorations up already...they make me happy and Lord knows we need some happy in our lives now!
Ok, here's this kick butt recipe for Keto Pumpkin Pie.
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Step 1 is we need to make our Almond Flour Pie Crust. You can look up a recipe for a Coconut Flour version, but in our opinion this is the best one.
And now for our filling.
1 15-oz can Pumpkin puree
1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
2 large Egg (at room temperature)
2/3 cup Powdered Erythritol
2 tsp Pumpkin pie spice
1/4 tsp Sea salt
1 tsp Vanilla extract (optional)
1 tsp Blackstrap molasses (optional)
Make the almond flour pie crust according to the directions above.
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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