Keto Pumpkin Pie w/ snickerdoodle crust
Recipe courtesy of @theketogenicmermaid
15 ounces canned pumpkin
1/2 cup heavy whipping cream
2T pumpkin spice
1/3 cup powdered golden sweetener
2T sweetener of choice
1tsp vanilla extract
Pinch of kosher salt
1 bag @ketocandygirl snickerdoodle cookie mix
Preheat oven 350
Prepare cookie mix according to package & spread into a greased pie dish & bake for 5 minutes.
In a different bowl/stand mixer add your pumpkin, sweeteners, heavy whipping cream, spices, kosher salt, & vanilla mixing till combined. Now add your eggs in and mix together. Pour into your pie dish.
Bake for 25-30 minutes watching so it doesn’t burn.
Let cool in the fridge or eat warm.