Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.
Ingredients
- 2 tablespoons butter , melted
- 0.5 cups finely chopped pecans
- 0.5 cups stevia sugar substitute , such as Truvia®
- 0.5 teaspoons ground cinnamon
- 1 pinch salt
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
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3
Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
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4
Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
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5
Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.
Nutrition Facts
Per serving
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