KETO PUMPKIN PIE

EASY

INGREDIENTS

COCONUT CRUST – ¾ cup Coconut Flour – 2 large Eggs – ⅓ cup Coconut Oil – ¼ tsp Salt PUMPKIN FILLING – 1 can Pumpkin Puree – 2 large Eggs – ¼ cup Almond Milk – ¼ cup Heavy Cream – ½ cup Erythritol – 2 tsp Pumpkin Pie Spices

Combine Base Ingredients

In a large mixing bowl, add the coconut flour, beaten eggs, melted coconut oil, and salt.

1

Mix With a Spoon

Combine the low-carb coconut flour pie crust with a spoon. The dough is wet at first and dries as you go.

2

Forming A Dough Ball

It shouldn't take more than 90 seconds to be able to form a large, smooth, coconut flour dough ball.

3

Roll The Dough Ball

Place the dough ball onto a piece of parchment paper, press another piece of parchment paper on top.

4

Roll The Pie Crust

Roll the dough as regular pie crust. Refrigerate the rolled dough for 10 minutes on a flat board. It will slightly harden and make it easier to flip over on the pan.

5

Remove Parchment Paper

Remove the top layer of parchment paper off the rolled pie crust and flip it over onto the pan.

6

Place Pie Crust In Pan

Remove the parchment paper and press the dough in the center to go in the pan. It will crack. Gather pieces of dough to fill holes and press them with your fingertips.

7

Smoothen Pie Crust

Use a spoon to flatten the patched-together pieces of crust. Tap them at first, then slide the spoon.

8

Prepare Crust For Baking

Decorate the edges of the crust by pressing them with two fingers. Then prick the crust with a fork. Bake it for 10 minutes in an oven preheated to 350°F (180°C).

9

Prepare Pumpkin Filling

Stir the pumpkin puree, pumpkin pie spices, sugar-free sweetener, beaten eggs, almond milk, heavy cream into a mixing bowl.

10

Mix Pumpkin Filling

Use a whisk to combine the Keto Pumpkin Filling ingredients to reach a smooth and uniform consistency.

11

Take Pie Crust Out

Once the coconut pie crust is baked, take it out of the oven and let it cool down for a few minutes.

12

Pour Pumpkin Filling

Once the coconut flour pie crust has cooled down, pour the pumpkin filling. Bake again for 40-55 minutes.

13

Cool Pie Down

Let the pie cool down on a cooling rack for a few hours. Then slice it and eat it as is, or with a dollop of coconut cream.

14

KETO PUMPKIN PIE

NET CARBS FAT PROTEIN

 3.7 grams

10.2 grams

4.2 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 8 Slices

Prep: 25 Minutes Cook: 80 Minutes

SWIPE UP FOR PRINTABLE RECIPE

SIMILAR RECIPES