KETO PUMPKIN PIE
THIS MEAL IS FOR DESSERT
Prep Time: 20 mins | Cooking Time: 65 mins | Serves: 10 people | Difficulty: Moderate
COOKING INSTRUCTIONS- Preheat oven to 200/400.
- Soften butter and cream cheese and in a medium sized bowl, add stevia and combine with a hand mixer.
- Add in eggs, ground cinnamon, ginger and cloves, baking powder and beat until smooth. Then add non sweetened pumpkin puree and combine until smooth.
- 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.
- 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
- In a 20cm cake tin, push the nut mix across the surface to form a crust and pour batter in and spread to edges
- 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
- Cut into ten slices and serve with a squirt of whipped cream.
INGREDIENTSClick on the ingredients to view related recipes.
- Cream Cheese - Full Fat
- 200 grams
- Butter
- 50 grams
- Stevia - Granulated
- 1/2 cup
- Cinnamon - Ground
- 1 1/4 teaspoons
- Cloves - Ground
- 1/2 tsp
- Ginger - Dried and ground
- 1/4 tsp
- Baking Powder
- 1 tsp
- Eggs
- 2 large
- Pumpkin Puree
- 300 grams
- Nuts - Almonds, Mac, Cashews, Walnuts
- 225 grams
- Oil - Coconut
- 3 Tbs
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