KETO PUMPKIN PIE



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KETO PUMPKIN PIE

THIS MEAL IS FOR DESSERT

Prep Time: 20 mins | Cooking Time: 65 mins | Serves: 10 people | Difficulty: Moderate


COOKING INSTRUCTIONS

  1. Preheat oven to 200/400.
  2. Soften butter and cream cheese and in a medium sized bowl, add stevia and combine with a hand mixer.
  3. Add in eggs, ground cinnamon, ginger and cloves, baking powder and beat until smooth. Then add non sweetened pumpkin puree and combine until smooth.
  4. You can buy pumpkin puree in a can but the carbs should be less than 9g per 100g. Or you can steam fresh pumpkin and puree in a blender or processor.
  5. In a small food processor add 225g nuts (I use cashews, walnuts and almonds) and 3 Tablespoons of coconut oil and blitz until nuts are still chunky but small enough to combine and make a crust
  6. In a 20cm cake tin, push the nut mix across the surface to form a crust and pour batter in and spread to edges
  7. Place in the oven preheated to 200/400 and cook for 15 minutes, then reduce to 150/300 and cook for a further 50 minutes and remove
  8. Cut into ten slices and serve with a squirt of whipped cream.