Flaky, crispy crust--creamy, spiced pumpkin filling! Mmmm! No one will ever know it's KETO! Don’t forget to add some keto whipped cream on top!
1 KetoBakes Butterflake Pie Crust
1 - 15oz can pumpkin
½ cup heavy cream
1/8 tsp salt
2/3 cup PopSweet, or sweetener of choice
2 tsp pumpkin pie spice
2 tsp vanilla extract
Preheat oven to 340. Mix and bake the Butterflake Pie Crust for two crusts 12 minutes or according to the package directions and cool. The following filling is enough for ONE pie. Double this filling recipe to fill both crusts.
In a large bowl, mix the pumpkin, heavy cream, sweetener, eggs, pumpkin pie spice and vanilla until smooth.
Pour into the pie shell and bake for 40-50 minutes, or until the center is set, but still jiggly.
Remove from oven and cool on the counter. Then chill in the fridge for at least 1 hour before serving.
Keto Whipped Cream: Whip (with electric beater) 1 cup heavy cream with 1 tsp vanilla and ¼ cup PopSweet until stiff peaks form.