Description
Delicious low-carb pumpkin pie perfect for keto diets.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup heavy cream
- 3/4 cup erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 pre-made keto pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, heavy cream, erythritol, eggs, and vanilla.
- Add cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Pour the mixture into the keto pie crust.
- Bake for 45-50 minutes or until set.
- Let it cool before serving.
Notes
- Store leftovers in the refrigerator.
- Serve with whipped cream if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Keto Pumpkin Pie