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Keto & Gluten Free Pumpkin Pie Recipe
Combine the following ingredients well:
Servings
Ingredients
Pumpkin Pie
Nut Crust
Servings
Ingredients
Pumpkin Pie
Nut Crust
Instructions
Pumpkin Pie
  1. Preheat oven to 300
  2. Combine all ingredients using a blender, handheld blender, or food processor until smooth. Pour into a pie plate, tart form, or individual ramekins. Pie plate or tart forms may be lined with precooked nut crust (recipe below).
  3. Bake for 15-30 minutes or until set in the center.
  4. Let sit to cool for at least 20 minutes. Can be enjoyed warm or cold. Cover and store in the refrigerator. Reheating is fine.
Nut Crust
  1. Preheat the oven to 325.
  2. Combine all ingredients and pulse in a blender or food processor to a fine, compressible consistency. Be careful not to overprocess.
  3. In a pie plate or tart form, gently press to form an even layer.
  4. Bake for 10-15 minutes. Remove from the oven and cool, fill and bake as above.
Recipe Notes

Can easily be made ahead of time.

Lightly sweetened whipped cream is a delicious topping. Feel free to substitute coconut cream for dairy free. Sweetener can be reduced or increased to personal tastes.

Tip: if pie filling is warmed, slightly, in a microwave or double boiler before pouring into a baking container, it will cook more evenly and quickly.

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