When fall arrives and I start craving pumpkin pie without the carbs, this is my go-to recipe. Keto pumpkin custard is a crustless version, well-balanced and flavorful, that hits the spot every time. This uses a combination of spices for real flavor, and there is not so much pumpkin that it ever tastes like a … Read more
This started as my husband’s family recipe, officially called Myrt’s Stellar Pumpkin Pie, dating back to Western Canada in the early 1940s before it made its way to Tulsa, Oklahoma. Keto pumpkin pie is my low-carb version of that same eight-decade family favorite. I never liked pumpkin pie until I tried this one, most versions … Read more
Real pie dough is notoriously finicky, the butter has to be just right, the flour perfectly portioned. Keto pie crust skips all that fuss, genuinely fail-proof, and ready to fill in about 20 minutes. You do not roll this dough, press it into the pan instead with a flexible spatula or the back of a … Read more
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