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Showing posts from November 24, 2017

Keto Pumpkin Custard Pie

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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, 'store' in …