Pumpkin Pie Recipe

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.
A keto version of traditional pumpkin pie made with our KetoBakes Pie Crust will be the perfect
addition to your Thanksgiving table. We recommend pairing this pie with a homemade
whipped cream made by whipping ½ cup heavy cream and 2 tbsp of our PopSweet sweetener
product. We guarantee you’ll keep coming back to this recipe again and again.