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Low Carb Pumpkin pie

Low Carb Pumpkin pie

Yields
  • Prep time-15 minutes
  • Cook time- 45 minutes
  • Servings- 12 slices
Ingredients (Filling)
  • 1 -15oz Can Pumpkin Puree
  • ½ Cup Heavy Cream
  • 2 Large Eggs (room temp)
  • 1/3 - Cup Stevia
  • 2 Tsp. Pumpkin Pie Spice
  • ½ Tsp. Cinnamon
  • ¼ Tsp. Salt
  • 1 Tsp. Vanilla Extract
  • 2/3 Cup SkinnyMe Chocolates, Chopped
Ingredients (Crust)
  • 2 ½ Cup Almond Flour
  • ¼ Cup Stevia
  • ¼ Tsp. Salt
  • ¼ Cup Ghee (measured as a solid, then melted)
  • 1 Large Egg
  • ½ tsp. Vanilla Extract
Directions

For crust: Pre heat oven to 350 degrees and grease a 9 inch round pan.

Add all dry ingredients to a bowl and mix.

In a small separate bowl mix the vanilla in with the egg.

Add ghee to the dry mixture first, mix well. Next add the egg mixture. Mix well.

Press the dough into the greased pan. Poke holes in the surface to prevent bubbling. Bake 10-12 minutes or until golden brown.

Once crust is cooked, set aside to cool.

For the filling: Mix all ingredients, except chocolate, together, combine well.

Pour batter into crust. Sprinkle the chocolate chips on top.

Bake pie for 40-50 minutes. It should be jiggly in the middle and the crust should be golden brown. In order to not burn crust you can cover with the foil.

Check frequently throughout cooking to make sure the crust is the desired color. Cool completely. Refrigerate for 24 hours before slicing.

Enjoy!