Keto Crustless Pumpkin Pie
1 (15 oz) can pure pumpkin puree
2 large eggs
1/2 cup 1:1 monkfruit sweetener
1/4 teaspoon salt
1 Tablespoon pumpkin spice
1 teaspoon ground cinnamon
1 cup whole milk or heavy cream
truwhip keto whipped topping
- Preheat oven to 425 degrees F
- Whisk all ingredients together in a mixing bowl. Pour into an oiled 8×8 pan or pie pan if you’d like.
- Bake for 15 minutes then reduce heat to 350 degrees F. Continue baking for another 35-40 minutes, or until pie is set and cooked through. The knife should come out clean at the center..
- Serve with a dollop of truwhip keto whipped topping!
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