Keto/Low Carb Crustless Easy Pumpkin Pie
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.