Keto Pumpkin Pie
Keto Pumpkin Pie
Ingredients
- 1 cup butternut squash steamed or raw, cut into pieces
- 1 cup zucchini steamed or raw, cut into pieces
- ½ cup water
- 3/8 cup coconut butter melted
- 2 tablespoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 tablespoon coconut oil melted
- Pinch salt
- ½ teaspoon vanilla extract
- ¼ cup Irish Moss Gel
- ¼ inch fresh ginger if desired
- Dropper vanilla stevia
- ½ teaspoon lemon juice
- 3 drops orange essential oil
Instructions
- Blend butternut squash and zucchini in Vitamix. If raw, add water to get it to blend. If cooked, there should be enough moisture.
- Add coconut butter and blend.
- Add pumpkin pie spice, cinnamon, coconut oil, salt, vanilla extract and Irish moss gel, and blend again.
- Add ginger, vanilla stevia, lemon juice and orange essential oil and blend.
- Add Irish moss if needed for thickness.
- If needed, add more stevia to sweeten.
- Pour into coconut pie crust.
- If desired, add coconut cream dollops and cut butternut squash into pieces to make a star to garnish.
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