Keto Pumpkin Pie
Ingredients
The filling
-
2
cups
roasted pumpkin
-
1
cup
coconut milk fat
-
⅓
cup
coconut oil
-
1
tablespoon
maple syrup
-
¼
teaspoon
vanilla stevia
-
1
tablespoon
pumpkin pie spice
-
⅛
teaspoon
celtic sea salt
The crust
-
1
Low Carb Almond Flour Pie Crust
or baked Gluten Free Pie Crust
Instructions
- Set the pumpkin aside on a plate.
- Melt the coconut milk fat and coconut oil in a medium pot until liquefied.
- Stir in the pumpkin and maple syrup until the mixture is very warm.
- Transfer the mixture to a Vitamix and puree on high speed until very smooth.
- Blend in the vanilla stevia, pumpkin pie spice, and salt.
- Transfer the mixture into the Low Carb Almond Flour Pie Crust.
- Refrigerate for 2 hours to set.
- Serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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