High PROTEIN #KETO Pumpkin PIE! Best Ash Has Ever Had

Sweet pumpkin pie, this keto pumpkin pie is a great low carb recipe! Not only will you learn to make an amazing keto pie crust, but I'll show you a unique approach to making the pumpkin filling for the pie that's high protien, super smooth, and the best pumpkin pie flavor that Ash has ever eaten! Come along and learn how to think like Chris when making pie while he puts those former-bakery-owner skills to use.

All of my links and Ash's links are below, as is the recipe for the crust and the filling.

Eat your meat (and sometimes your pie), love your life!

Chris
#keto #ketorecipes #lowcarbdiet #lowcarbrecipes #lowcarbpie #pumpkinpie





Here are the links for Ash’s music and our new music video that’s out right now!

Music Video: Ash Taylor - Santa Looked A Lot Like ...

Ash's YouTube: @ashtaylorcountry

Ash's Other Links:
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Chris Cooking Nashville Patreon:
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Chris Cooking Nashville Shop:
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Keto Chow Link:
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Discount Code for 10% Off First Order
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Dalstrong Knives
Discount Code: ChrisCookingNashville

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Crust Recipe

Wet Ingredients:
3 Tbsp metled butter
1 egg
2 tsp beef gelatin
3 Tbsp water

Dry Ingredients:
1 cup coconut flour
1 cup almond flour
1/2 tsp allulose
1 tsp monk fruit/erythritol blend

Add liquid ingredients to a bowl and mix well. Add dry ingredients to a separate bowl and whisk to eliminate any lumps.

Add wet ingredients to dry ingredients and fold together to coat. Using hands, press into a cohesive dough. Cover with plastic wrap or put in plastic bag and refrigerate for at least 30 minutes before using.

When rolling out pie crust, use two sheets of parchment paper and a sprinkle of coconut flour to avoide sticking. Roll pie dough out to 1/4-1/8 inch thick and turn over into pie plate. If cracking occurs, press crust back together using extra edges of dough.

To blind bake crust: Dock bottom of pie crust with a fork to avoid bubbling. Bake crust at 375 for 12-15 minutes or until turning golden brown around the edges. Let cool at least 10 minutes before filling.



Pumpkin Pie FIlling:

3 Tbsp butter
1 can (15 oz) pumpkin puree
4 eggs
1 pinch of salt
1 tsp vanilla
2 tsp pumpkin pie spice
2 oz cream cheese
3 Tbsp heavy cream
3 tsp beef gelatin
1 tsp allulose
4 tsp monk fruit/allulose sweetener blend (more or less to taste)
1 Tbsp egg white powder

Add butter to a skillet and begin melting. Add pumpkin puree and begin to sautee. Immediately add aggs, pinch of salt, vanilla, and pumpkin pie spice. Scramble until eggs are fully cooked. Add mixture to a blender carafe.

Add cream cheese, heavy cream, gelatin, allulose, and mokfruit blend, and blend until smooth. Add egg white powder and blend until will incorporated.

Add mixture to blind-baked pie shell. Cover with aluminum foil. Bake at 375 for 15-25 minutes or until top is beginning to set slightly. Remove from oven, remove foil, and let cool on the counter for 10-15 minutes. Then place pie in refrigerator to chill for at least 30 minutes before serving.