Ingredients
Crust (Keto Almond Flour Crust)
1 ½ cups almond flour
¼ cup melted butter (or coconut oil)
2 tbsp powdered erythritol (or another keto sweetener)
½ tsp cinnamon (optional for flavor)
Pinch of salt
Pumpkin Filling
1 ½ cups pure pumpkin puree (unsweetened)
¾ cup heavy cream (or coconut cream for dairy-free)
½ cup powdered erythritol (or monk fruit blend)
2 large eggs
1 tsp vanilla extract
1 ½ tsp pumpkin pie spice
½ tsp cinnamon
Pinch of salt
Instructions
- Make the Crust
Preheat oven to 350°F (175°C).
In a bowl, mix almond flour, sweetener, melted butter, and salt until crumbly.
Press mixture evenly into a 9-inch pie dish.
Bake for 10–12 minutes, until lightly golden. Let it cool slightly.
- Make the Filling
In a large bowl, whisk together pumpkin puree, sweetener, pumpkin pie spice, cinnamon, vanilla, and salt.
Add eggs and whisk until smooth.
Stir in heavy cream until the mixture is creamy and uniform.
- Bake the Pie
Pour the filling into the pre-baked crust.
Bake at 325°F (160°C) for 45–55 minutes, until the center is mostly set but slightly jiggly.
Cool at room temperature for 1–2 hours, then refrigerate for at least 4 hours (or overnight).
- Serve
Top with whipped cream made from heavy whipping cream + erythritol + vanilla.
Optional garnish: sprinkle of cinnamon or pumpkin spice on top.
enjoy