Pumpkin Cream Pie

Pumpkin Cream Pie

Basic Information

• Servings: 4
• Serving Size: 1 slice
• Difficulty: 3
• Budget: 3
• Prep Time: 20
• Cook Time: 0
• Total Time: 20
• Meal Type: Main Dish

Diet Types

• Keto
• Low-Carb
• Gluten-Free
• Vegetarian
• DASH
• Intermittent Fasting
• Halal
• Kosher

Equipment

• - Medium bowl
• - Pie dish

Ingredients

1. 1 cup pumpkin puree (unsweetened)
2. 1 cup heavy cream
3. 2 tablespoons erythritol
4. 1 teaspoon pumpkin spice
5. 1/2 cup almond flour (for crust)
6. 2 tablespoons coconut oil, melted (for crust)

Directions

1. - In a medium bowl, mix almond flour and coconut oil; press into a pie dish to form a crust.
2. - Whip heavy cream with erythritol and pumpkin spice until stiff, then fold in pumpkin puree.
3. - Spread over crust and refrigerate for 4 hours until set; slice into 4 pieces.
4. - Serve chilled.

Storage

Refrigerate in an airtight container for up to 3 days.

Nutrition

• Calories: 280
• Protein: 4g
• Fat: 26g
• Carbs: 5g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A