All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 tablespoons butter, melted ½ cup finely chopped pecans ½ cup stevia sugar substitute (such as Truvia®) ½ teaspoon ground cinnamon 1 pinch salt 1 (15 ounce) can pumpkin puree 4 large eggs ¾ cup granular sucralose sweetener (such as Splenda®) ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ¼ teaspoon ground cloves

Nutrition Info

138.7 calories carbohydrate: 15.2 g cholesterol: 100.6 mg fat: 10.5 g fiber: 2.5 g protein: 4.4 g saturatedFat: 3.1 g servingSize: - sodium: 203.5 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
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. Pour filling into pie crust.
Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.

1 10-inch pie

Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.