A pumpkin pie is actually more a custard in a crust, so the focus was definitely keeping that “pie” feel, while keeping it low carb/keto diet friendly, dairy free and nut free! The ramekins (or a smaller pie plate) were the secret! Enjoy your dessert!
300g cooked & drained/dried cauliflower 100g (3 medium) egg whites, whipped to peaks
42g (3 medium) egg yolks 100g canned pumpkin (NOT pumpkin pie filling)
1 ounce Torani sugar free pumpkin pie syrup
6g Monkfruit Sweetener (or sugar free substitute of your choice)
Preheat oven to 400 degrees and set aside ramekins or pie plate in a water bath.
Steam, drain and dry the cauliflower (florets or riced) and place in food processor. In a separate bowl, whip the egg whites and set aside.
Add all remaining ingredients into the food processor and blend until smooth. Pour into large bowl. Gently fold in the whipped egg whites until incorporated.
Spray 8 ramekins or 8″ pie plate and fill with batter. Cook 45 minutes (your oven and ramekins/pie plate may vary). Let cool and serve.