In honor of November, I just had to share with you this keto-friendly healthy pumpkin pie recipe from my friends at the Natural Health Advisory Institute (and no they didn’t ask me to write about it, either!)
I’m not a huge fan of coming up with a totally artificial dessert loaded with Splenda just for the sake of it being “keto-friendly” and I know that Jami Cooley at NHAI is not a big fan of artificial crap either, so I was pumped when she posted this keto pumpkin pie recipe which uses something pretty and familiar to us for the crust – crushed walnuts and pecans. Also, organic butter and cinnamon. Awesome!
For sweetener, it’s just all-natural Stevia. I also loved this tip about making your own pumpkin filling:
Fresh ingredients are healthier than canned foods due to BPA exposure. To use real pumpkin rather than canned pumpkin, cut one large pumpkin in half. Scrape the inside of the pumpkin to remove the stringy fibers. Place the two halves cut side down in a roasting pan along with 2 cups of water. Bake the pumpkin for 90 minutes. Scoop the inside of the pumpkin out and puree with a blender or food processor.
I’m so excited to make this for Thanksgiving… I might even need to make it soon too, you know, taste test. 🙂