Keto Pumpkin Pie

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!

What you'll need: 

– Eggs – Heavy Whipping Cream – Erythritol – Canned Pumpkin Puree – Pumpkin Pie Spice – Vanilla Extract – Heavy Whipping Cream

How to make Keto Pumpkin Pie

1. Whisk the 2 eggs, add all remaining ingredients in the order listed. 2. Grease a pan and cover the bottom with parchment paper.  3. Pour mixture in the pan. 4. In the inner liner of your instant pot place 1.5 cups of water. 5. Place a steamer rack on top of it and place the pan on the rack.

How to make Keto Pumpkin Pie

6. Cover the pan with aluminum foil. 7. Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes.  8. Remove lid carefully, not allowing the water on the lid to fall into the pudding. 9. Chill for 6-8 hours and serve with additional whipped cream.

For whole recipe and other nutritional information, click the link below!