INSTANT POT

PUMPKIN PIE

LOW CARB RECIPE

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WHY YOU'LL LOVE IT

This perfect Keto Pumpkin Pie makes a lovely low carb pumpkin pie made in your Instant Pot or Pressure cooker. This is an easy pour and cook dessert that will be a healthy addition to your holiday table!

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INGREDIENTS

Eggs Heavy Whipping Cream- or you can substitute almond milk for a dairy-free version Erythritol- Feel free to substitute Swerve, Truvia, Splenda, or any sweetener of your choice Canned Pumpkin Puree- Make sure you're grabbing the plain pumpkin puree, not the pumpkin pie mix. Pumpkin Pie Spice Vanilla Extract

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STEP 1

Whisk together two eggs.

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STEP 2

Add heavy cream, Erythritol, pumpkin puree, pumpkin pie spice, and vanilla and whisk together.

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STEP 3

Grease 6 x 3 baking pan (coat it well!), cover the bottom of the pan with parchment paper, and transfer mixture to pan and cover.

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STEP 4

Add water to the pressure cooker or Instant Pot and place the pan on the steamer rack.

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STEP 5

Cook on high pressure for 20 minutes and let steam release for 10 minutes. Remove lid carefully to avoid water dripping onto pie and chill for 6-8 hours.

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STEP 6

Serve with whipped cream for a perfect finish!

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