Servings: 8
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Net Carbs (per slice): ~4g
Ingredients
Crust:
1 ½ cups blanched almond flour
¼ cup coconut flour
¼ cup granulated erythritol (or your preferred keto sweetener)
¼ teaspoon salt
6 tablespoons unsalted butter, melted
1 large egg
½ teaspoon vanilla extract
Filling:
1 (15 oz) can pure pumpkin puree (NOT pumpkin pie mix)
¾ cup heavy whipping cream (or full-fat coconut cream for dairy-free)
⅔ cup granulated erythritol or allulose
2 large eggs
1 teaspoon vanilla extract
1 ½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
Instructions
1. Make the Crust
Preheat oven to 350°F (175°C).
In a mixing bowl, combine almond flour, coconut flour, sweetener, and salt.
Add melted butter, egg, and vanilla extract. Stir until a dough forms.
Press the dough evenly into a 9-inch pie dish. Poke holes in the bottom with a fork to prevent bubbling.
Bake for 10 minutes, then let it cool while you make the filling.
2. Make the Filling
In a large bowl, whisk together the pumpkin puree, sweetener, eggs, vanilla, and spices.
Slowly add in the heavy cream, whisking until smooth.
Pour the filling into the pre-baked crust.
3. Bake
Bake at 350°F (175°C) for 40–50 minutes, or until the center is mostly set (a slight jiggle is okay).
Cool completely on a wire rack, then chill for at least 4 hours before serving for best texture.
4. Optional Whipped Cream
Whip ½ cup heavy cream, 1 tablespoon powdered erythritol, and ¼ teaspoon vanilla until peaks form.
Add a dollop to each slice before serving.
Tips
For an extra smooth filling, blend all ingredients before baking.
Use allulose if you want a silky texture with no crystallization.
Store in the fridge for up to 5 days or freeze for up to 2 months.
I hope you enjoy this delicious recipe with your loved ones