Ask your guests what they look forward to most at Thanksgiving and we know you are going to get a few “pumpkin pie!” answers! This gluten free and keto pumpkin pie recipe is a game changer when it comes to accommodating a family with dietary restrictions. So let’s dive in!
To make this gluten free and keto pumpkin pie recipe you will need the following:
For the Filling:
For the Crust:
This keto pumpkin pie recipe is our absolute favorite because of how easy it is! It’s literally just as easy as measure, blend, bake!
First, Preheat the oven to 325 ℉
Combine all crust ingredients in a blender or food processor to a fine, compressible consistency.
Note: Be careful not to over process.
In a pie plate or tart form, add mix and gently press to form an even layer.
Bake for 10-15 minutes.
Remove from the oven and set aside to cool.
Turn oven down to 300℉ to prepare for the second round of baking.
Combine all ingredients (and optional ingredients) for the filling using a blender, hand held blender, or food processor until smooth.
Pour into a pie plate that has cooled crust from previous steps.
Ensure the oven has cooled down to 300℉ before baking again.
Bake for 15-30 minutes, until set in the center.
We love to make, and eat, this keto pumpkin pie recipe, let us know if you do too! Remember to share your photos of with us on Instagram and Facebook @foxhillkitchens
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