Turkey Day Prep: Pumpkin Pie for the Keto Crowd

1. Preheat oven to 400 degrees F.
2. Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
3. In another bowl whisk the remaining ingredients together until combined.
4. Pour the dry and wet mixture into a food processor.
5. Add the cubed butter. Process by pulsing until it looks like crumbles.
6. Spray a pie plate with cooking spray and pour crumbles into pie plate.
7. Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
8. Using a fork randomly make holes into the bottom of the crust.
9. Bake the crust 10 minutes or until golden.
10. Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
11. Take crust out of the oven, cool completely, and add your filling.

Easy Low Carb Keto Pumpkin Pie

• 1 15-oz can Pumpkin puree
• 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
• 2 large Eggs (at room temperature)
• 2/3 cup Powdered erythritol (Truvia)
  
• 2 tsp Pumpkin pie spice
• 1/4 tsp Sea salt
• 1 tsp Vanilla extract (optional)
• 1 tsp Blackstrap molasses (optional)

1. Beat together all ingredients at medium-low speed, until smooth. (Don’t over mix.)

2. When the pie crust is done baking, reduce the oven temperature to 325 degrees F. Cool the crust on the counter for at least 10 minutes, longer if you have time.

3. Pour the filling into the crust. Gently tap on the counter to release air bubbles.

4. Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust starts to brown too much, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)