I got you, dawg.
KetoNickName's Pumpkin Pie
1 frozen gluten-free pie crust (9").
1 can (15oz) pumpkin puree
1/2 cup heavy cream
2/3 cup erythritol powder or 1 teaspoon stevia powder, more or less to taste
2 tsp. pumpkin pie spice, more or less to taste
1/2 tsp. sea salt, more or less to taste
1 tsp. vanilla paste
2 eggs, beaten
First, blind-bake the crust.
Preheat oven to 350°F. Line the inside of the frozen pie crust with foil, fill it with rice or beans (or any other pie weight), and blind-bake the crust for about 15 minutes or until the edges start to take on a little bit of color. Remove from the oven, remove the foil and pie weights, and let the crust cool.
Next, make the custard.
Turn the oven down to 325°F. Combine the pumpkin, cream, sweetener, spice, salt, and vanilla. Taste it for seasoning and sweetness, add more spice and sweetener if needed, then stir in the beaten eggs. (I use a blender for this. Super easy, and it has that handy pour spout, but you can just use a bowl and spoon like a normal person.) Pour the custard into the cooled pie shell, and bake for 45-60 minutes or until just barely set. Cool completely, and then chill in the refrigerator until ready to serve.
Top with sugar-free whipped cream (1/2 cup cream whipped up with stevia/erythritol to taste and a dab of vanilla). Slice and serve.
