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A key ingredient to keep in mind is the use of 100% pumpkin puree and not pumpkin pie filling, which is loaded with regular sugar and spices.
1/2 batch of our keto pie crust.
You will be rolling the chilled pie crust between parchment paper and adding it to the bottom of a 9-inch pie plate.
Using a sharp knife cut away any extra pie crust and flute the edges or use a fork tine, just like regular pie crust. If any cracks occur simply gently pinch the dough back together.
Place the prepared pie crust into the refrigerator for 30 minutes to chill or for 15- 20 minutes in the freezer and proceed to make the filling.