Keto/Low Carb Crustless Easy Pumpkin Pie

Mix together:

1 – 1.5 cup Confectioners Swerve – adjust the sweetness to your taste

1 tsp salt

4 tsp Pumpkin pie spice

4 large eggs

1 large 29 ounce can Pure Pumpkin

2 cans (13.5 oz each) coconut cream (365 Whole Foods Brand)

½ tsp Xanthan Gum

1-3 teaspoons Liquid Stevia – adjust the sweetness to your taste

1 tsp Vanilla

Spray a large baking dish or two pie dishes with cooking spray oil. Pour the pumpkin pie mixture into the dish. Bake at 425*F for 15 minutes. Reduce temperature to 350*F and bake for another 40-50 minutes or until the center is set and a toothpick or knife comes out clean. The time to cook will depend on your cooking dish. Cool for two hours. Scoop it out with a spoon and serve in a small bowl with Keto Whipped Cream.

Keto Whipped Cream

1 pint – 1 quart of heavy whipping cream, or 1-2 cans of coconut cream.

½ – 1 tsp vanilla

Add 1-2 TBSP Confectioners Swerve – adjust the sweetness to your taste

½ tsp of Cream of Tarter

Beat with an electric mixer until thick. Serve with the Keto Crustless Easy Pumpkin Pie.

Author Dr. Lynne Mielke Dr. Mielke takes a whole-person approach and uses specialized testing to determine the underlying cause of each person’s health condition.