Keto Pumpkin Pie

Name: Keto Pumpkin Pie
Total time: 270
Yield: 8
Ingredients: 2 tablespoons butter, melted; 0.5 cup finely chopped pecans; 0.5 cup stevia sugar substitute (such as Truvia®); 0.5 teaspoon ground cinnamon; 1 pinch salt; 1 (15 ounce) can pumpkin puree; 4 large eggs; 0.75 cup granular sucralose sweetener (such as Splenda®); 0.5 teaspoon ground ginger; 0.25 teaspoon ground nutmeg; 0.25 teaspoon ground allspice; 0.25 teaspoon ground cloves

Recipe by Linda Nofsinger from allrecipes.com

Dessert 5 Hr. 30 Mins.

Ingredients

8 servings

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2 tablespoons butter, melted
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0.5 cup finely chopped pecans
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0.5 cup stevia sugar substitute (such as Truvia®)
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0.5 teaspoon ground cinnamon
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1 pinch salt
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1 (15 ounce) can pumpkin puree

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4 large eggs
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0.75 cup granular sucralose sweetener (such as Splenda®)
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0.5 teaspoon ground ginger
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0.25 teaspoon ground nutmeg
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0.25 teaspoon ground allspice
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0.25 teaspoon ground cloves

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.