Keto Pumpkin Pie Recipe With Pecan Crust

If they begin to get too dark cover the edges with foil.

Keto pumpkin pie recipe with pecan crust. Pumpkin pie with maple pecan crumble tasty for the crust you ll be using almond flour as your main ingredient instead of wheat flour or all purpose flour. Scrape the inside of the pumpkin to remove the stringy fibers. Crimp the edges with a fork if preferred.

Add melted butter and sweetener to the pecans and blend until mixed thoroughly. Similar to traditional pumpkin pies i first bake the pie at 425 degrees for the first 15 minutes and then lower the temperature to 350 and bake the pie for an additional 30 35 minutes until the pie fully bakes. Step 4 combine pumpkin puree eggs sweetener ginger nutmeg allspice and cloves in a bowl and mix completely.

To use real pumpkin rather than canned pumpkin cut one large pumpkin in half. Pecans give this crust that lovely golden brown colour rather than a pale yellow crust. Put one cup of frozen pecan pieces into a blender or food processor and pulse until the pecans are reduced to about the size of lentils.

Place the two halves cut side down in a roasting pan along with 2 cups of water. Pour pumpkin pie filling into prepared pie crust. In a large bowl beat the pumpkin puree two whole eggs and one egg white sweetener molasses almond milk sugar and seasonings.

Scoop the inside of the pumpkin out and puree with a blender or food processor. In a large bowl mix together beaten eggs pumpkin puree and pumpkin pie spice. Press the crust into a pie tin and bake for 10 minutes.

Once the pie has fully cooled you can add the topping. This is the one i used. Raise the oven temp to 400 and bake for 10 minutes.