Its October in southern California which means there is still time for bikinis but now with a side of pumpkin pie! Happy Fall! Fall wouldn’t be fall without the pumpkin pie obsession right?!? Well, don’t fret while you are living your keto lifestyle I’ve got you covered! 

I too was craving something pumpkin-y to eat normally I opt for sweet potato but that’s not necessarily keto-friendly. I knew I wanted pie but I also wanted something easy so I went into my pantry and started searching through my keto supplies. I found the Magic bar cookie mix from keto Candy Girl and thought well this will be the perfect crust for my mini pie.

With some more rummaging, I was able to create the most delicious keto pumpkin pie and each little muffin cup was only 4 net carbs!! I’m telling you you won’t even miss the old store-bought ones after you taste this one sooooo without any more delays lets get into it!

Ingredients for pie filling:

• 1 small can of pure pumpkin 
• 2 eggs
• 2 teaspoons of pure vanilla bean extract
• 2 teaspoons of cinnamon
• 2 tablespoons of pumpkin pie spice
• 1/2 teaspoon of salt
• 1/2 cup Bocha sweet
• 3/4 cup of swerve brown sugar
• 1/2 cup of heavy whipping cream

Ingredients for crust:

• 1 bag of magic Bar cookie mix
• 1 egg
• 1 stick of butter

Step one: Preheat your oven to 350. Begin to prepare your crust. I decided I wanted mini pies so I used muffin pans. I prepared the cookie mix as directed. Oiled the muffin pans and pressed the cookie mix into each muffin tin. you should be able to get 12-18 crust out of the mix. Don’t make them to thick as they will puff up us as they bake.  

Step two: bake the crust for 8-10 minutes. Remove from oven and set aside for filling. If some of them come out to thick just scoop out some of the crust to make room for the pie filling.

Step three: Mix all of the pie filling ingredients EXCEPT the egg. Remember the mix is going to taste the same after its baked so adding the egg in last allows for you to adjust your mix to your liking (add in more or less sugar substitute or spices). 

Step four: Once the mix is to your liking add in the eggs, mix well, and fill in the crust.  

Step five: Bake in the oven for approx. 35 minutes. Cooking times may vary and it’s ready once a toothpick comes out clean.

If your crust starts to brown more than you care for you can cover it with foil halfway through baking.

 No more sitting and dreaming of your favorite fall dessert!  Your dreams have just became a reality!