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Keto & Gluten Free Pumpkin Pie Recipe

Combine the following ingredients well:

Materials

Pumpkin Pie

  • 4 ounces Fox Hill Kitchens Bread or bunz cubed
  • 1½ cups Heavy cream
  • ¼ cup Water or almond milk
  • 1 tablespoon Lemon juice (optional)
  • ⅓ cup Butter melted
  • 4 eggs
  • 1 cup Sweetener (we used allulose and @lakanto)
  • ¼ teaspoon Salt
  • 2 tablespoons Pumpkin spice blend
  • 3/4 cup Pumpkin puree
  • 1/2 teaspoon Vanilla (optional)

Nut Crust

  • 2½ cups Ground pecans (or walnuts)
  • 2 tablespoons Allulose or sweetener of choice
  • 4 tablespoons Melted butter
  • ¼ teaspoon Salt

Instructions

  • Preheat oven to 300 degrees.
  • Combine all ingredients using a blender, hand held 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).
  • Bake for 15-30 minutes or until set in the center.
  • Let sit to cool for at least 20 minutes. Can be enjoyed warm or cold. Cover and store in refrigerator. Reheating is fine.
  • NUT CRUST
  • Preheat the oven to 325 degrees.
  • Combine all ingredients and pulse in a blender or food processor to a fine, compressible consistency. Be careful not to  overprocess.
  • In a pie plate or tart form, gently press to form an even layer.
  • Bake for 10-15 minutes. Remove from the oven and cool, fill and bake as above.

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.