Holiday Keto Pecan Glazed Pumpkin Pie

I’ve created yet another low carb recipe to help you stay on track. Do you know why? Because I want you to have absolutely no excuses for cheating during the holidays. My keto pecan glazed pumpkin pie can grace any holiday table and offer a delicious and healthy treat for all your guests.

Long gone are the days when I used to load my holiday table with high carb sugar overflowing desserts. If you join us for the holidays, you’ll find options for dessert like my low carb pecan pumpkin pie instead.

Ingredients

Keto Pumpkin Pie Filling

1 cup heavy cream

4 large eggs

1 cup sugar substitute ( I use Swerve)

1 15 ounce can of pumpkin puree

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground allspice

¼ tsp of ground ginger

1 tsp of vanilla

¼ teaspoon of sea salt

Keto Brown Butter Crust

½ cup (of cooled browned butter)

2 large eggs

¼ teaspoon sea salt

¾ cup of coconut flour

2 teaspoon of sugar substitute

Keto Candied Pecan Topping

1 1/4 cups pecan pieces

3 Tbsp butter, melted

4 Tbsp sugar substitute (I use Swerve) an erythritol blend is necessary for the glaze.

Instructions

Crust

• Cook the butter in medium heat until lightly brown. Allow to cool to room temperature
• Mix the coconut flour, eggs, sea salt, sugar substitute and cooled butter until dough forms.
• Flatten the crust between two parchment papers with a rolling pin. Place the crust on the bottom and up the sides of a pie pan crimping the edges.
• Bake in a preheated 350 degrees’ oven for 25 minutes or until lightly brown.

Pie Filling

• Mix all the pie filling ingredients together until fully combined.
• Pour into cooked and cooled pie crust.
• Bake pie for 30-35 in 350 degrees’ oven until pie sets.
• Allow to cool.

Keto "Candied" Pecans

• In a hot skillet add the butter.
• Add the pecans and combine well with butter
• Add the sugar substitute and sea salt
• Cook the pecans until toasted and glazed.
• For full instructions please see : www.fittoservegroup.com

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