Keto Pumpkin Pie Recipe

By Primal Kitchen Recipes

Keto Pumpkin Pie Recipe

Ingredients

To make the grain-free pie crust:

• 1 1/2 cups almond flour

• 1/4 cup Swerve

• 1/4 tsp. salt

• 1/4 cup unsalted butter, melted

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To make the pumpkin pie filling:

• 1 can pumpkin puree

• 1/2 cup heavy cream

• 2 eggs

• 1/3 cup Swerve Confectioners

• 1 scoop Primal Kitchen Collagen Fuel (any variety)

• 1 tsp. pumpkin spice

• 1/4 tsp. salt

Instructions

• Preheat the oven to 325ºF.

• In a large mixing bowl, add almond flour, Swerve, and salt. Stir to combine. 

• Add melted butter to almond flour mixture. Stir.

• Dump the almond flour mixture into a 9-inch pie dish. Use clean fingers to spread the pie crust out so it covers the bottom and halfway up the sides of the pie dish. Use the bottom of a glass to help you press the pie crust into the pie dish so it's even. Use a fork to poke holes in the pie crust.

• Bake pie crust in the preheated oven for 10 minutes. 

• In a clean mixing bowl, add all pumpkin pie filling ingredients. Whisk together with a handheld mixer or a wire whisk until combined. 

• Pour the pie filling into the partially baked pie crust.

• Bake the pie for 40–50 minutes or until the center is set. Insert a toothpick in the center, and if it comes out clean, the pie is ready. 

• Allow the pie to cool completely (it should firm up a bit as it cools) before slicing. Serve with a dollop of whipped cream, if desired.