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Keto Pumpkin Pie
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Servings
8
Ingredients
2
cups
roasted pumpkin
1
cup
coconut milk
fat,
from 2 cans
β
cup
coconut oil
1
tablespoon
maple syrup
ΒΌ
teaspoon
vanilla stevia
1
tablespoon
pumpkin pie spice
β
teaspoon
celtic sea salt
1
blind baked
Low Carb Almond Flour Pie Crust
or baked
Gluten Free Pie Crust
Instructions
Place pumpkin on a plate and set aside
In a
medium pot
, melt coconut milk fat and coconut oil until liquefied
Stir in pumpkin and maple syrup until mixture is very warm
Transfer mixture to a
vitamix
and puree on high speed until very smooth
Blend in vanilla stevia, pumpkin pie spice, and salt
Transfer mixture into
Low Carb Almond Flour Pie Crust
Refrigerate for 2 hours to set
Serve
Prep Time
15
minutes
mins
Fridge Time
2
hours
hours
Cook Time
10
minutes
mins
Total Time
2
hours
hrs
25
minutes
mins
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Equipment
Measuring Utensils
Medium Pot
Vitamix
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!