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!

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https://thebestofketocom.wordpress.com/2019/10/12/keto-pecan-caramel-pumpkin-crunch-pie

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!

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KETO PECAN CARAMEL PUMPKIN CRUNCH PIE

• Servings: ”8″
• Time: ”4″
• Difficulty: ”Medium”

INGREDIENTS

CRUST

1 CUP ALMOND FLOUR

1 CUP GROUND PECANS 

1 TBSP POWDERED ERYTHRITOL

¼ CUP MELTED BUTTER

DASH OF PINK HIMALAYAN SALT

PIE FILLING

2 CUPS ORGANIC PUMPKIN PUREE

3 EGGS

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”

Directions

1. Preheat oven to 375°F.
2. Mix all of the crust ingredients together and press and mould into a greased pie plate. (I use a glass one)
3. Placed all of the filling ingredients into a blender. Blend on puree for 20 seconds and then pour into unbaked crust.
4. Top the pumpkin layer with the caramel sauce and spread out the pecans in the caramel evenly covering the top.
5. Bake for 30-35 minutes until crust edges are golden and pie filling looks puffy.
6. Let cool fully before serving or it will fall apart. I prefer to refrigerate mine for 12 hours at least before serving.

MACRONUTRIENTS

Fat      28g     

Protein      8g 

Carbohydrates      21g    

Fiber       5 g   

TOTAL NET Carbohydrates      4g

*SUGAR ALCOHOLS ARE AUTOMATICALLY REMOVED FROM THE TOTAL CARBS AND ARE CONSIDERED ZERO NET CARBS.

TRY MY BUTTTERFINGER CRISPY CRUNCH PIE!

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