The Perfect Holiday Keto Pumpkin Pie Everyday Ketogenic


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Preheat oven to 350. Start by making your crust. Start by processing pecans in a food processor until they are in large pieces. Add in the remaining crust ingredients and process until crumbly. Press into a prepared pie pan and bake for for 10 minutes. Remove crust from the oven and raise the temperature to 400.


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Step by Step Directions. STEP 1: Preheat the oven to 350°F. In a large mixing bowl, combine the almond flour, sweetener and melted butter. Mix until well combined. STEP 2: Spoon the mixture into a greased 9-inch pie pan or tart pan and press it evenly into the bottom of the pan and up the sides. Bake for 10 minutes.


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Add the sugar free maple syrup, heavy cream, and vanilla extract to the pumpkin mixture and whisk until everything is thoroughly incorporated. Pour the pumpkin filling into the parbaked pie crust. Bake the pie for 40-50 minutes at 350° F or just until the center of the filling jiggles as one. Do not overbake.


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Turn the heat up to medium, and stir continuously, until it thickens and begins to simmer. Remove from the heat and transfer the filling into a large mixing bowl. Let cool for 2 minutes, before using a stick blender to blend well, until smooth and creamy. Let cool for 5 minutes. Preheat the oven to 180C/350F.


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Press the crust into a pie tin and bake for 10 minutes. Set aside while you make the filling. Filling: In a large bowl, beat the pumpkin puree, two whole eggs and one egg white, sweetener, molasses, almond milk, sugar, and seasonings. Once smooth, pour into the prepared crust. Raise the oven temp to 400° and bake for 10 minutes.


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Make and bake the pecan walnut pie crust. Make the keto pumpkin pie filling. Pour the pie filling into the pie crust after it is done baking. Bake the low carb pumpkin pie until done. A toothpick will come out clean when it is done. Once fully baked remove from the oven and let cool for 15 minutes.


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Preheat oven to 350 degrees. Lightly grease 8-9 inch pie plate and set aside. In a medium bowl whisk together coconut flour, sweetener and salt. In a small bowl beat the eggs, coconut oil and vanilla together. Fold into dry ingredients and let sit for a couple of minutes.


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Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan. Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C). Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely.


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Preheat oven to 350 F. Combine all the dry ingredients for the crust in one bowl and the wet ingredients in another bowl. Gently add the wet ingredients to the dry ingredients and mix until well-incorporated.


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Using a hand mixer on medium speed, blend for one minute. Pour the filling mixture into the pre-cooked pie crust and place back in the oven for 20 minutes. In the meantime, prepare the pecan topping. Whisk the egg and add the chopped pecans, maple syrup and cinnamon. Mix to combine.


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Roll out pie crust into a roughly 13-inch circle, between two sheets of parchment paper. Feel free to lightly dust with coconut flour as needed. Transfer to the pan, using the parchment paper as an aid. Crimp the edges (or simply trim). Refrigerate and preheat oven to 400°F/200°C while you make the filling.


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Fresh ingredients are healthier than canned foods due to BPA exposure . To use real pumpkin rather than canned pumpkin, cut one large pumpkin in half. Scrape the inside of the pumpkin to remove the stringy fibers. Place the two halves cut side down in a roasting pan along with 2 cups of water. Bake the pumpkin for 90 minutes.


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Preheat oven to 350F. Combine coconut flour, swerve, salt and pecans. In a separate bowl combine eggs, butter, coconut oil, vanilla extract and stevia glycerite. Add the dry ingredients to the wet ingredients, stir until fully combined. Line a 9" pie plate with parchment paper and press crust into the bottom.


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Add all of the crust ingredients to a medium-sized bowl, and mix until crumbly. Once crumbly, use your hands to form a ball of dough. Then coat a 4-inch bowl with baking spray and add the dough to the bowl.


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Combine all of the pecan ingredients in a small bowl and stir until coated. Spread the nuts out on a cookie sheet and toast at 375 degrees (F) for 8 - 10 minutes or until crunchy. Remove from the oven and cool for 5 minutes. Sprinkle the cooled nuts evenly over the top of the pie before cutting and serving.


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Raise the oven to 450 degrees. In a large mixing bowl using an electric mixer set to medium speed, combine the pumpkin puree, heavy whipping cream, eggs, sugar substitute, vanilla extract, and spices. Mix all the ingredients until thoroughly combined. Pour the pie filling into the cooked and cooled pie crust.