Dessert

KETO pumpkin pie --low carb, sugar free, gluten free is for Dessert.

KETO pumpkin pie --low carb, sugar free, gluten free takes 20 minutes to prepare.

KETO pumpkin pie --low carb, sugar free, gluten free takes 70 minutes to cook.

KETO pumpkin pie --low carb, sugar free, gluten free makes 8 servings.

The ingredients for KETO pumpkin pie --low carb, sugar free, gluten free are:

Pie Crust=
1.5 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
1/2 tsp Baking Powder
1/4 tsp Pink Himalayan Sea Salt
1/3C powdered Pyure
3 tbsp Butter, salted --softened
1 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
1 tsp maple extract
1 TBsp Ghee --for greasing the pan

Filling=
1 tsp Cinnamon, ground
1 can Libby's 100% Pure Pumpkin Puree
1/2C heavy whipping cream
2 large Egg, fresh, whole, raw
2/3C powdered Pyure
2 tsp Pumpkin Pie spice
1/4 tsp Pink Himalayan Sea Salt
1 tsp Vanilla Extract

Here is how you make KETO pumpkin pie --low carb, sugar free, gluten free:

1st make the crustPreheat oven to 375*butter a 9" pie pan with the gheeIn a medium mixing bowl combine almond flour, cinnamon,baking powder, salt and Pyure. Using a wisk, mix the ingredients together. Next cut the butter into the dry mixture until forms course crumbs.add egg, vanilla and maple extract and stir until the dough forms a ball.Transfer the dough into the prepared pan, and press down until it covers the bottom and sides of pan.* wetting you fingers with cold water keeps the dough from sticking.flute edges if desired.Use a fork to poke holes all over crust so no bubbles form.Place in oven and bake for 12 minutes, take out and cover edges with foil so they don't burn. Place back in oven and cook for an additional 5-8 minutes--until the crust is a beautiful golden brown.Allow it to cool completely before filling.Filling=Once the crust is done reduce oven temp to 325*combine all Filling ingredients at medium/low speed--don't over mix.Once crust is ready pour filling into crust. Gently tap on the counter to release any air bubbles.Bake for 40-50 minutes until the pie is almost set, but a little jiggly in the middle. * do check on the pie at 30 minutes as some ovens cook faster than others. Cool completely on the counter, then refrigerate at least an hour before slicing, or make a day ahead of time and just store it in the fridge.Serving Size: 8 slicesNumber of Servings: 8Recipe submitted by SparkPeople user HAT_WRIGHT.

The nutritional information for KETO pumpkin pie --low carb, sugar free, gluten free is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 279.7

• Total Fat: 24.2 g
• Cholesterol: 105.5 mg
• Sodium: 109.6 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 5.0 g
• Protein: 8.2 g

The dietary needs meet for KETO pumpkin pie --low carb, sugar free, gluten free is Low Carb