Keto & Vegan Pumpkin Pie

This traditional recipe from the 1981Betty Crocker's Cookbook has been modified for #dairyfree, #glutenfree, #nutfree, & #vegan.

Heat oven to 425º

Makes 1 9” pie


2 Eggs

1 15 oz Can of Organic Pumpkin

1/3 Cup Keto Sugar

1 Can Evaporated Coconut Milk

2 teaspoons Pumpkin Pie Spice Mix

1 teaspoon Vanilla

1/2 teaspoon Salt

Spray a ceramic or pyrex pie container with olive or coconut oil. Mix all ingredients together with hand mixer. Pour into pie plate (you can use smaller containers as long a they are ceramic or pyrex) and Bake at 425º for 15 minutes.

Reduce oven temperature to 350º Bake until knife inserted in center comes out clean, 9” pie 45 minutes longer. Cool Serve with Whipped Cream topping #HappyThanksgiving

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