Low Carb Pumpkin Pie | Easy Keto Dessert
Recipe: https://recipestripper.com/recipes/96a4c57a-2c0e-491f-a9e8-55268dab6c48
Original source: https://twosleevers.com/low-carb-pumpkin-pie/
Recipe image: https://twosleevers.com/wp-content/uploads/2019/10/Keto-Pumpkin-Pie-900-x-680.jpg

This Low Carb Pumpkin Pie is the ultimate answer to your keto Thanksgiving woes! Its the perfect pumpkin pie for the holidays!
Yield: 8
Prep time: PT10M
Cook time: PT50M
Total time: PT60M

Ingredients
- 1 cup Superfine Almond Flour
- 2 tablespoons Powdered Swerve
- 1/4 cup Coconut Oil (melted)
- 3  Eggs
- 1/2 cup Heavy Whipping Cream (or almond milk for dairy-free)
- 2/3 cup Powdered Swerve (or low carb sweetener of choice)
- 15 ounces canned pumpkin puree
- 1.5 teaspoons Pumpkin Pie Spice
- 1 teaspoon Vanilla extract
- 1/2 cup Heavy Whipping Cream

Instructions
1. Preheat the oven to 350F.
2. [Make The Pie Crust] In a small bowl, mix together almond flour and powdered Swerve.
3. [Make The Pie Crust] Pour in the melted coconut oil and mix well until you have a crumbly mixture.
4. [Make The Pie Crust] Tip the mixture into a 9-inch shallow pie pan. Use your fingers to pat the pie crust evenly into the bottom and then work your way up the sides.
5. [Make The Pie Crust] Once the mixture is evenly spread through the pan, use the tines of a fork to prick the bottom of the crust.
6. [Make The Filling] Whisk together the 3 eggs. Add cream, Truvia, canned pumpkin purée, pumpkin pie spice, vanilla extract and whisk it all together. Pour it into the formed pie crust.
7. [Make The Filling] Bake at 350F for 40-50 minutes. The center will still be a little jiggly. You may need to cover the sides with foil if the sides of the crust start to brown too much.
8. [Make The Filling] Chill for 6-8 hours and serve with additional whipped cream.