Keto Pumpkin Pie - A delicious low carb pumpkin pie recipe with all the delicious flavors of a traditional pumpkin pie. Made with a flaky and buttery crust with a smooth and creamy Paleo-friendly custard filling with cozy fall spices.
Preheat the oven to 375°F. Remove the pie pan from the refrigerator and par-bake the crust for 8-12 minutes or until very light golden brown around the edges.
Add all the ingredients for the filling into a blender and blend until smooth and combined. Pour and spread the filling into the par-baked pie crust.