Keto Pumpkin Custard Pie
A Pumpkin Custard Pie is one of my favorite childhood desserts. My mom's flaky pie crust is 2nd to NONE.... but now that I'm Keto, I had to make some changes. The crust I made, I borrowed from Low Carb Maven Flakey Low Carb Crust It turned out delicious! I suggest covering the edges for the entire baking time of this pie. I felt that the edges got too dark, although it still tasted great! So, now for the insides of this pie: Preheat oven to 425* 2 c. Pumpkin Puree 1 c. powdered Erythritol (I 'powder' mine in a coffee bean grinder.) 1 pkt. Knox Gelatin 2 eggs + 1 egg yolk (yolk left from crust recipe) 1 c. Heavy Cream Whisk all ingredients together until smooth. Pour into pie crust and sprinkle heavily with Cinnamon. Bake at 425* for 15 minutes. Then turn down the oven temperature to 375* and bake for 40 more minutes. (or until knife comes out clean.) Enjoy warm or cold (my preference!), topped with real whipped cream! (If you have any leftover