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Keto Pumpkin Pie w/ snickerdoodle crust

 

Recipe courtesy of @theketogenicmermaid 

Ingredients-

15 ounces canned pumpkin

1/2 cup heavy whipping cream

2 eggs

2T pumpkin spice

1T cinnamon

1/3 cup powdered golden sweetener 

2T sweetener of choice

1tsp vanilla extract

Pinch of kosher salt

1 bag @ketocandygirl snickerdoodle cookie mix

Directions-

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.