Keeping your diet plan over the vacations is no simple job. For those following a ketogenic (keto for brief) diet plan, Thanksgiving needs a strategy. It does not need avoiding dinner-time customs like pumpkin pie. Here’s a keto-friendly dish we believe you’ll like.

Pumpkin Pie with Almond Flour Crust

Serves: 8/ Preparation time: 30 minutes/ Overall time: 1 hour 30 minutes

CRUST
2 cups blanched almond flour
1/4 teaspoon sea or kosher salt
1/4 teaspoon baking soda
4 tablespoons well-chilled saltless butter cut into pieces
1 egg

FILLING
1 15- ounce can pumpkin puree
3/4 teaspoon stevia (about 1 little package) focused powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 egg yolks
1 big egg
2/3 cup heavy light whipping cream

To make crust: Butter a 9-inch pie plate and pre-heat the oven to 350 degrees.
Location the flour, baking soda, butter and salt in a food mill and pulse numerous times.

Include the egg. Pulse till the mix forms a ball.
Press (this is a damp dough and does not present) the dough uniformly into a 9-inch pie meal. Work all of it the method up the sides and flute to produce an ornamental edge.
With a fork, puncture the crust numerous times over the bottom and sides, then line with foil and include pie weights or dried beans. Bake for 12-15 minutes. Get rid of the foil and pie weights. Bake another 10 minutes or till the bottom is simply dry. Get rid of from oven while preparing the filling.

To make the filling: In a big bowl, blend together the pumpkin, stevia, cinnamon, ginger, cloves, and nutmeg. Blend in the egg yolks, egg and heavy light whipping cream. Spoon filling into ready crust. Bake about 30 minutes or till filling is set. If fluted edges brown to rapidly, cover with foil. Get rid of from oven and cool. Serve pie with a dollop of whipped cream if preferred. Adjusted from numerous dishes.

Adjusted from numerous dishes.

Evaluated by Susan Selasky for the Free Press Test Kitchen Area.

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