Crustless Keto Pumpkin Pies
Pies & desserts are one of my favorite things.  I’m always trying to concoct some sort of keto version of desserts that I love… pumpkin pie, for example!
Servings Prep Time
16slices 15minutes
Cook Time
40-45minutes
Servings Prep Time
16slices 15minutes
Cook Time
40-45minutes
Instructions
  1. Preheat oven to 450 degrees fahrenheit.
  2. Grease pie pans (or other baking dishes) with coconut oil.
  3. Beat eggs in a large mixing bowl.
  4. Add in stevia, salt, cinnamon, nutmeg, ginger, cloves, & allspice.
  5. Mix well, then add pumpkin & cream & almond milk.
  6. Stir until fully mixed.
  7. Pour into pie pans (or other baking dishes).
  8. Sprinkle cinnamon on top.
  9. Bake for 15 minutes at 450, then reduce heat to 350 and bake for another 25-30 minutes, or until edges are golden brown & starts cracking, and a toothpick will come out clean, when poked in the center. Please note that if using smaller baking dishes, bake times might be less, so keep an eye on them!
  10. Let cool & enjoy!
Recipe Notes

 

*Nutritional information is based on a serving size of 1/16 of the recipe.

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