Keto Friendly Pumpkin Cream Cheese Pie Food

KETO PUMPKIN PIE

Steps:

• 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.

KETO-FRIENDLY* PUMPKIN-CREAM CHEESE PIE

Steps:

• Place almond and coconut flours in freezer 30 minutes.
• In food processor, pulse chilled almond and coconut flours, xanthan gum and salt until combined. Add 1/2 cup butter and 2 oz cream cheese; pulse 5 to 7 times or until mixture looks like coarse crumbs. With food processor running, quickly pour beaten egg through feed tube, and process a few seconds until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate 1 1/2 hours or until well chilled.
• Heat oven to 375°F.
• Place chilled dough between two pieces of parchment paper; roll into 12-inch circle. Peel one piece of parchment paper off dough to loosen from pastry. Replace parchment loosely; flip dough over. Peel top piece of parchment off dough (if dough is sticking, place back in refrigerator to chill 15 minutes).
• Flip dough into 9-inch pie plate. Peel remaining parchment paper off dough. Gently press dough into pie plate, and crimp edge.
• Cover edge with foil; bake 20 minutes. Remove foil from edge. Bake 4 to 5 minutes longer or until golden brown and crust is dry. Cool on cooling rack at least 1 hour.
• In medium bowl, beat 8 oz cream cheese and 1/4 cup butter with electric mixer on medium speed until blended. Beat in remaining ingredients except whipping cream until smooth. Spread over cooled crust. Cover and refrigerate at least 3 hours but no longer than 24 hours.
• Just before serving, in chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Serve with pie.