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Thanksgiving is a time to be grateful for all you have in life and enjoy delicious, seasonal foods with friends and family. However, what happens if you’re living a Keto lifestyle? Does this mean all your favorite Thanksgiving foods are now off-limits? This recipe for Keto Pumpkin Pie will show you that while keeping a keto diet, you can still have your pie and eat it. We have carefully created this dish with an almond flour crust, freshly roasted pumpkin purée, and a magical pumpkin pie spice blend we all know and love. So make this pie and share it with all your friends and family at your next Thanksgiving celebration and be grateful for your Keto lifestyle.
- 1/2 cup Almond Flour
- 2 tablespoons Natvia Sweetener
- ¼ teaspoon Salt
- ¼ Cup Unsalted Butter, softened
- Cooking spray To coat the pie dish.
- 1 kg Pumpkin, peeled and cut into medium dice.
- 1/2 cup Natvia Sweetener
- 2 teaspoons Pumpkin Spice Blend
- ½ teaspoon Salt
- 1 teaspoon Mixed Essence
- 120 ml Coconut Cream
- 2 Eggs, room temperature & beaten
In a bowl, mix Almond flour, Natvia, and salt together, then add in the soften butter until it becomes a crumbly texture. Rolling up your sleeves and getting into the bowl with your hands will not only be relaxing but provide you with the best texture.
Spray a pie dish with cooking spray. Press the crust into the shape of the dish, ensuring the thickness is evenly distributed throughout the dish.
Poke holes with a fork and place back into the fridge for 30 minutes to help avoid the crust from shrinking.
Remove from the fridge and par-bake the crust or 10 minutes.
Remove from the oven and let cool completely while you make your pumpkin filling.
Using a medium-sized bowl add the pumpkin, Natvia, spice blend, salt, mixed essence, toss and coat everything together.
Overlap 2 squares of foil large enough to wrap up all the pumpkin. Add the pumpkin mix into the foil, wrap everything up into a parcel with the seam side facing up. Place the pumpkin parcel onto a baking sheet and bake in the oven for 30 minutes until the pumpkin is fork tender.
Remove the pumpkin from the oven, wrap it & allow it to cool for 5 minutes.
Place the pumpkin into a large bowl and mash up the pumpkin with a large fork until smooth. Add the coconut cream, and eggs, then taste for sweetness and add more if necessary.
Once the pumpkin mixture is a smooth paste, scoop the mixture into the crust, smooth out the top, and bake for 45 minutes. Cover with foil if the crust starts to brown too early to protect it from burning.
Once the top starts to turn golden and has a firm but jiggly in the center, remove it from the oven and let it cool at room temperature for 1 hour. Place into the refrigerator for another hour, then slice in 12 pieces and serve.
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