Keto Pumpkin Pie
Traditional pumpkin pie made with our Pie Crust will be the perfect addition to your Thanksgiving table. We recommend topping this pie with a homemade whipped cream made by whipping ½ cup heavy cream, vanilla and 2 tbsp of our PopSweet sweetener product. We guarantee you’ll keep coming back to this recipe again and again.
KB Mixes Needed:
Butterflake Pie Crust,
Ingredients:
½ package Butterflake pie crust
1 15oz can pumpkin purée (pure pumpkin, not filling mix)
½ cup heavy cream
1/8 tsp salt
2/3 cup PopSweet
2 eggs
2 tsp pumpkin pie spice
2 tsp pure vanilla extract
Directions:
1. Preheat oven to 325.
2. Mix and bake a 9” pie crust as directed and let cool.
3. Using a whisk, combine everything in a large bowl and mix until completely combined. Pour into the pre-made pie crust.
4. Bake for 40-50 minutes or until the center is set, but still jiggly. Cover with foil if
necessary to prevent further browning.
5. Remove from oven and let cool to room temp, then place in the fridge for at least 1 hour before serving.
