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Velvety Keto Pumpkin Pie

Keto Pumpkin Pie

This keto-friendly, low-carb pumpkin pie recipe will be a hit at the holiday office party, family gathering, or anywhere else you’d like to bring it.          

Scale

Ingredients

Crust: 

Pie Filling:

Instructions

  1. Preheat oven to 350 F.
  2. Combine all the dry ingredients for the crust in one bowl and the wet ingredients in another bowl. Gently add the wet ingredients to the dry ingredients and mix until well-incorporated.
  3. Press the mixture into a pie plate, evenly, allowing the mixture to sneak up the sides of the dish and start to take shape of a pie crust. Set aside.
  4. Combine all the dry ingredients for the filling in one bowl and the wet ingredients in another bowl. Gently add the wet ingredients to the dry ingredients and mix until well-combined.
  5. Pour the mixture into the prepared pie plate and spread evenly. Bake for 60-65 minutes.
  6. Can be served warm, at room temperature, or refrigerated until ready to be eaten. Top with homemade whipped cream (using heavy whipping cream) or whipped coconut cream!

Nutrition

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