Pumpkin Pie

Pumpkin Pie

The classic. The O.G. The best of the best. Pumpkin pie. Try out this low carb (crust included!) pumpkin pie recipe. It’ll be the star of the show!

Filling -
6 tbsp Impact Monk Fruit & Allulose Blend
6 tbsp Impact Monk Fruit & Erythritol Blend
1 ½ tsp cinnamon
½ tsp Impact Utah Mineral Sea Salt (Fine)
½ tsp ginger
2 eggs
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk

Crust -
Pie Crust:
1 cup Impact Keto Wheat Flour
10 tbsp cold butter
½ tsp Impact Utah Mineral Sea Salt (Fine)
2-4 tbsp ice water

1. Preheat oven to 400 degrees.
2. In a food processor combine Impact Keto Wheat Flour, butter, and salt. Process for 5-10 seconds. Add in ice water one tbsp at a time until clumps start to form. Remove dough from the food processor and form dough into a ball. Cover and place in the refrigerator for at least an hour.
3. Once chilled, remove from the refrigerator and roll out until ⅛ inch thick. Place crust into pie pan.
4. In a mixing bowl combine sweeteners, cinnamon, salt and ginger. Whisk until well combined. Add the pumpkin puree and the eggs and stir until smooth.
5. Slowly add the evaporated milk to the pumpkin mixture while whisking. Once fully combined, pour into the unbaked pie crust. Cover with foil and place in the oven.
6. Bake at 400 for 15 minutes. After 15 min reduce the temperature to 325 and continue baking for 30 -40 minutes or until the middle is just set. When there is about 15-20 minutes left of baking, remove foil from the top and finish baking uncovered.
7. Serve with copious amounts of whipped cream (obviously 🙄)
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