Low Carb  Pumpkin Pie

This Low Carb Pumpkin Pie is the ultimate answer to your keto Thanksgiving woes. It is, without a doubt, the perfect pumpkin pie for the holidays and you won't even know it's low carb.

What you'll need: 

– Superfine Almond Flour – Powdered Swerve – Coconut Oil – Eggs – Heavy Whipping Cream – Powdered Swerve – Canned Pumpkin Puree – Pumpkin Pie Spice – Vanilla Extract – Heavy Whipping Cream

Make the Pie Crust

1. Mix together almond flour and powdered Swerve. 2. Pour in the melted coconut oil and mix well until you have a crumbly mixture. 3. Tip the mixture into a 9-inch shallow pie pan. Use your fingers to pat the pie crust evenly into the bottom and then work your way up the sides. 4. Once the mixture is evenly spread through the pan, use the tines of a fork to prick the bottom of the crust.

Make the Filling

1. Whisk together the 3 eggs. Add cream, Truvia, canned pumpkin purée, pumpkin pie spice, vanilla extract and whisk it all together. Pour it into the formed pie crust. 2. Bake at 350F for 40-50 minutes. The center will still be a little jiggly. You may need to cover the sides with foil if the sides of the crust start to brown too much. 3. Chill for 6-8 hours and serve with additional whipped cream.

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