THE BEST KETO PUMPKIN PIE (WITH OUR FLAKY PIE CRUST!)
THE BEST KETO PUMPKIN PIE (WITH OUR FLAKY PIE CRUST!)

THE BEST KETO PUMPKIN PIE (WITH OUR FLAKY PIE CRUST!) #dessert #keto #pumpkin

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I don’t comprehend you, however International Maritime Organization pie is simply too abundant of a classic to play around with! and then, superbly spiced and improbably flavoursome, you’ll realize that this keto version varies very little from the tradition in each style and texture.

Supreme and beautiful results, certainly deserve your Thanksgiving table!

Plus, you’ll be happy to listen to that creating this keto pie isn’t significantly tough in the slightest degree. although like every custard-type afters, simply be conscious of a number of details below to make sure the proper slice. Read on!

INGREDIENTS

FOR THE PIE CRUST

  • 1 batch our keto pie crust

FOR THE PUMPKIN PIE FILLING

  • 2/3-1 cup golden erythritol xylitol or allulose*
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • pinch ground cloves
  • dash black pepper freshly ground
  • 3 eggs
  • 425 g pumpkin puree (1 15-ounce can)
  • 1 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
THE BEST KETO PUMPKIN PIE (WITH OUR FLAKY PIE CRUST!)
THE BEST KETO PUMPKIN PIE (WITH OUR FLAKY PIE CRUST!)

INSTRUCTIONS

  1. See recipe video for guidance on the pie crust!
  2. Lightly butter a 9 inch pie pan. Roll out pie crust into a roughly 13-inch circle, between two sheets of parchment paper. Feel free to lightly dust with coconut flour as needed. Transfer to the pan, using the parchment paper as an aid. Crimp the edges (or simply trim). Refrigerate and preheat oven to 400°F/200°C while you make the filling.
  3. Mix together in a small bowl the sweetener, salt and spices. Set aside.
  4. Lightly beat the eggs in a large bowl. Add in the pumpkin puree, heavy cream, vanilla extract and continue to beat until thoroughly incorporated. Beat in the sweetener and spices mix.
  5. Place the refrigerated pie pan on a baking tray and cover the edges with aluminum foil (to prevent over browning). Pour in the pumpkin filling and bake for 50-65 minutes, uncovering the edges around minute 40.
  6. A few things to note: the filling didn’t begin to rise for me until about minute 35, and with sugar alcohols the pie will appear to still not be set even after 60 minutes. Having said that, a toothpick inserted 2-inches from the edges should come out barely moist, and the center should still be jiggly.
  7. Allow the pie to cool completely at room temperature, as it will continue to cook and set while cooling. I also always like my pumpkin pie best after a couple hours in the fridge.

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