Pumpkin Pie | Vegan Keto
SugarFree DairyFree GlutenFree Vegan/Keto Pumpkin Pie
Equipment
- 9" Pie Pan
Ingredients
Crust
- 1 cup Almond Flour
- ¼ cup Baking Mix
- 1 Tbsp Nevoso™ Crema Molto Dolce SWEET CREAMER
- 5 Tbsp Coconut Oil (melted)
Filling
- 2 cups Pumpkin Puree (canned)
- ¼ cup Baking Mix
- 4 Tbsp Nevoso™ HollyNog Holiday Spice Creamer
- 2 Tbsp Nevoso™ Pumpkin Pie Creamer
- 1 Tbsp Sweetener
- 2 Tbsp Cornstarch
Instructions
Crust
- In small mixing bowl combine Almond Flour, Donut/Baking Mix and Holly Nog Creamer. Stir together with spoon.
- Add melted Coconut Oil and stir. Mixture will be lumpy.
- Sprinkle mixture evenly into 9” greased Pie tin and press firmly, pushing the crust mixture up around the edges of the pan about half way.
- Bake at 350 for 10 minutes.
- Remove from oven and add Pie Filling.
Pie Filling
- Place Pumpkin Puree in mixing bowl.
- Beat on low speed with electric mixer until the powder is combined with pumpkin. Increase speed and mix until smooth.
- Spoon pumpkin mixture into Pie Crust and spread evenly.
- Bake at 350 for 30 to 40 minutes.
- Cool and cover before refrigerating.
Notes
Nutritional Info per serving:
12 Servings 6 NET CARBS Calories 121
Carbs 16
Fiber 10
Sugar 2
Protein 1
Fat 8
12 Servings 6 NET CARBS Calories 121
Carbs 16
Fiber 10
Sugar 2
Protein 1
Fat 8