Best Pumpkin keto pie

Keto 542 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0
Best Pumpkin keto pie
  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Pumpkin is probably the coziest vegetable. After all, the pumpkin ripening season is in the fall. Just when you want to spend your evenings at home under a blanket, with a mug of delicious tea and a piece of fragrant pie. Pumpkin keto pie fits perfectly into such a cozy evening.

Ingredients

Directions

  1. Peel and seed the pumpkin. Cut into small pieces and place in a saucepan. By the way, the smaller the pieces, the faster it will be ready.
  2. Add the cream, butter and a pinch of salt to the pumpkin and bring to a boil over medium heat. Do not move far from the stove, as the mixture will boil very quickly.
  3. Leave on the stove with the lid closed for about 20 minutes, stirring occasionally. The pumpkin should be soft
  4. When the pumpkin is done, remove the pot from the heat and use a hand or hand blender to make the pumpkin puree.
  5. Add flour, shavings, lemon zest, baking powder, spices to the mashed potatoes and mix. In case you don't have nutmeg and ginger on hand, cinnamon will be more than enough.
  6. In a separate bowl, beat the eggs well, about 2 minutes. If the pumpkin you are cooking is neutral in taste and not very sweet, then you can add a little sweetener to the eggs.
  7. Now stir in the pumpkin puree with a wooden spoon into the eggs and stir well.
  8. Pour the resulting dough into a baking dish and place in an already preheated oven (200 ° C) for 20-30 minutes. The cake should brown well. Check readiness with a toothpick.

Best Pumpkin keto pie



  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Pumpkin is probably the coziest vegetable. After all, the pumpkin ripening season is in the fall. Just when you want to spend your evenings at home under a blanket, with a mug of delicious tea and a piece of fragrant pie. Pumpkin keto pie fits perfectly into such a cozy evening.

Ingredients

Directions

  1. Peel and seed the pumpkin. Cut into small pieces and place in a saucepan. By the way, the smaller the pieces, the faster it will be ready.
  2. Add the cream, butter and a pinch of salt to the pumpkin and bring to a boil over medium heat. Do not move far from the stove, as the mixture will boil very quickly.
  3. Leave on the stove with the lid closed for about 20 minutes, stirring occasionally. The pumpkin should be soft
  4. When the pumpkin is done, remove the pot from the heat and use a hand or hand blender to make the pumpkin puree.
  5. Add flour, shavings, lemon zest, baking powder, spices to the mashed potatoes and mix. In case you don't have nutmeg and ginger on hand, cinnamon will be more than enough.
  6. In a separate bowl, beat the eggs well, about 2 minutes. If the pumpkin you are cooking is neutral in taste and not very sweet, then you can add a little sweetener to the eggs.
  7. Now stir in the pumpkin puree with a wooden spoon into the eggs and stir well.
  8. Pour the resulting dough into a baking dish and place in an already preheated oven (200 ° C) for 20-30 minutes. The cake should brown well. Check readiness with a toothpick.

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