Amazing Keto Pumpkin Pie

There’s nothing like a delicious and decadent Keto Pumpkin Pie to celebrate the cozy flavors of fall, especially on Thanksgiving Day.

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The same classic pumpkin pie you’re used to without all the carbs. The perfect combination of creamy, spicy pumpkin in every bite. See Recipe

INGREDIENTS

– Coconut oil – Eggs – Pure pumpkin puree – Stevia glycerite – Pumpkin pie spice Full Ingredients

In a large bowl, lightly whisk the eggs. Then add in the pumpkin, Pumpkin pie spice, stevia, and vanilla, whisk until well mixed.

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Shake the can of coconut milk and measure 1 cup, adding it to the pumpkin mixture, whisking to fully combine. Once blended add in the coconut flour.

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Transfer the mixture to the greased pie plate.

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Bake until golden and the center appears set. Check by using a toothpick inserted so it comes out a little moist, but free of batter.

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TIPS

[{"selector":"#anim-28cca2ae-df1c-4265-88f8-0086ee31fe7f","keyframes":{"opacity":[0,1]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-49eb846a-1d3b-4e7c-b455-19d60af0ff82","keyframes":{"transform":["translate3d(0px, -448.3613%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Storage - Store keto friendly pumpkin pie in a pie keeper for up to 2 days. Store in the fridge, covered, for up to 4 days. Store in an airtight container in the freezer for up to 3 months. See Recipe

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