This recipe is designed to teach everyone how to make quick and easy low carb pumpkin pie that is sugar free, gluten free and keto friendly
Course Dessert
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Servings 9inch pie
Ingredients
1cup pumpkin puree
1cupevaporated milk
1largeroom temperature egg
1/4cup monkfruit sweetener or sweetener of choice
1/2tspground cinnamon
1/4tspground ginger
1/4tspnutmeg
Crust
1 1/2 cupalmond meal/flour
1/8tspsalt
1/4cupmonkfruit sweetener, or sweetener of choice
1/4cup butter, melted
1tspvanilla extract
Instructions
Preheat oven to 350 degrees.
Crust
Combine all crust ingredients in a 9 inch pie pan. Use a fork to fully combine all ingredients
Firmly press crust evenly across pie pan until bottom of pie pan is fully and evenly covered. Place in refrigerator until ready to use
Pumpkin Pie Filling
In a medium mixing bowl whisk together pumpkin puree, evaporated milk and egg until fully combined
Add sweetener and spices until spices are fully incorporated.
Remove crust from fridge and pour pie filling evenly into prepared crust. Use a spatula to even out the top if needed.
Bake for 45 minutes or until the center is fully set. Let cool for 10 minutes then place in refrigerator until ready to serve. Slice and top with sugar free whipped cream.