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Pumpkin Pie

Pumpkin Pie

Makes: 1 x 9 inch pie

Prep: 10 min   Cook: 10 + 15 min

INGREDIENTS

1 cup + 2 tablespoons (280 g) 36% cream

10.8 oz or 1¼ cup (308 g) unsweetened canned pumpkin

3 tablespoons (28 g) gluten flour

1 large egg (50 g)

1/2 cup (120 g) unsweetened coconut milk

2 1/2 cups (212 g) KetoCuisine™

2 tablespoons (20 g)  melted butter

Pinch of cinnamon

Pinch of nutmeg

Pinch of cloves

Other ingredients: sweetener of choice (if desired)

DIRECTIONS 

  1. Preheat oven to 400º F

  2. Use 1 tablespoon (10 g) of butter to coat pie plate

  3. Set aside half the cream for whipped topping 

  4. Blend all remaining ingredients together

  5. Add a pinch of cinnamon, nutmeg, cloves and (sweetener)

  6. Pour into prepared pie plate

  7. Bake in oven 10 minutes at 400º F

  8. Reduce heat to 325º F and continue cooking  for approx. 15 minutes

  9. Pie is ready when inserted knife comes out clean

  10. Whip cream that was set aside

  11. Serve with whipped cream

PER 1/8 PIE

Calories: 387.5 | Protein: 5.79 g | Fat: 37.5 g | Net Carb: 6.72 g |  Ratio: 3:1

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