Keto-Friendly Pumpkin Pie

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  • 1 (15-oz.) can pumpkin puree
  • 1/2 cup Swerve (erythritol sugar substitute)
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs
  • 12 ounces heavy cream
  • 1 (9-inch) gluten-free pie shell


Preheat oven to 350°F.
Combine first five ingredients and mix well. Add cream until just combined; do not over mix.
Pour into pie shell and bake for about an hour or until a knife inserted into the middle comes out clean.


Those following a keto diet should eliminate the pie shell or not eat the crust.

Recipe from Central Market Poulsbo - Culinary Resource Center
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