HAPPY CANADIAN THANKSGIVING! I am thankful for all my followers and readers this year! As I am so thankful to all my readers, I have designed the best Pumpkin pie of all time! It’s a PECAN PUMPKIN PIE ALL IN ONE! (But Keto style)
With a delicious pecan almond crust, this one is amazingly delicious!
I hope you all enjoy it and have a wonderful holiday!
Eating keto can becoming expensive. One of my goals as a keto recipe designer and personal cook are to keep my costs as low as possible. So here is a great dish that won’t hurt your wallet!
Try it out today! You can drop me a line on my website and tell me how you liked this recipe! Tag me in your pictures on facebook or instagram if you make it! I love seeing others cook my dishes!
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KETO PECAN CARAMEL PUMPKIN CRUNCH PIE
1 CUP ALMOND FLOUR
1 CUP GROUND PECANS
1 TBSP POWDERED ERYTHRITOL
¼ CUP MELTED BUTTER
DASH OF PINK HIMALAYAN SALT
2 CUPS ORGANIC PUMPKIN PUREE
1 TSP CINNAMON
1 TSP NUTMEG
1 TSP ALLSPICE
1 TSP GINGER
½ TSP GROUND CLOVES
2/3 CUP HEAVY WHIPPING CREAM
½ CUP POWDERED ERYTHRITOL
1 CUP WHOLE PECANS HALVED
1 BATCH OF KETO CARAMEL SAUCE FROM “THE BEST OF KETO COOKBOOK”
- Preheat oven to 375°F.
- Mix all of the crust ingredients together and press and mould into a greased pie plate. (I use a glass one)
- Placed all of the filling ingredients into a blender. Blend on puree for 20 seconds and then pour into unbaked crust.
- Top the pumpkin layer with the caramel sauce and spread out the pecans in the caramel evenly covering the top.
- Bake for 30-35 minutes until crust edges are golden and pie filling looks puffy.
- Let cool fully before serving or it will fall apart. I prefer to refrigerate mine for 12 hours at least before serving.
Fiber 5 g
TOTAL NET Carbohydrates 4g
*SUGAR ALCOHOLS ARE AUTOMATICALLY REMOVED FROM THE TOTAL CARBS AND ARE CONSIDERED ZERO NET CARBS.
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