It’s pumpkin season but we wanted something a little different. This is baked in a standard loaf pan instead of a pie pan. It's is a little higher in carbs (about 6 per piece, depending on the brands you use). This is not a super sweet treat, add more sweetener if you like. We like ours topped with sugar-free whipped cream, but Keto ice cream would be great too. The crust is 1/2 recipe of our Almond Shortbread Cookies, there's always a roll in the freezer as it has so many uses. You could use Lolli's Cookie Clusters for the crust or finely chopped nuts similar to the famous pretzel jello recipe.
Keto Pumpkin Pie Filling
1 (15 oz.) can pure pumpkin puree (label should read 100% pumpkin; we use Libby's)
2 large eggs
1/2c sweetener (we use Splenda)
1/4 tsp. salt
1T pumpkin pie spice
1 tsp. ground cinnamon
1 tsp. gelatin powder (about 1/2 packet; we use Knox)
1c unsweetened almond or coconut milk
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1. Preheat oven to 400°. Combine all ingredients and blend until fully combined.
2. Pour mixture over uncooked crust and bake 20 minutes at 400°, then 30-40 minutes at 325°, or until center is set.
3. Cool completely before slicing. Serves 8.
Save 10% on Lolli's Cookie Clusters with code KETOFAM (lollisclusters.com)
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