Keto Pumpkin Pie
Festive and full of flavor
Ingredients
Crust
- 1 ½ c. almond flour
- 3 tbsp. coconut flour
- ¼ tsp. baking powder
- ¼ tsp. salt
- 4 tbsp. melted butter
- 1 large egg beaten
Filling
- 1 can pumpkin puree (15 oz)
- 1 c. heavy cream
- ½ c. keto-friendly brown sugar (like Swerve)
- 3 eggs beaten
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cloves
- ¼ tsp. salt
- 1 tsp. vanilla extract
Instructions
- Begin by heating your oven to 350°F and lightly greasing a 9" pie plate. Then, in a large bowl, mix the dry ingredients for the crust together. Then add the melted butter and egg and continue mixing until a dough forms. Next, press the dough into the pie plate. Then use a fork to poke holes through the crust so that it will rise and bake evenly. Place the crust in the oven and bake for 10 minutes.
- In a separate bowl, whisk together the filling ingredients until smooth. When the mixture is smooth and uniform, pour into the baked crust. Bake the pie until the filling is only slightly jiggly in the middle. This will take 45-50 minutes. When the crust is golden and the filling mostly set, turn off the oven and allow the pie to cool in the oven with the door open for an hour. Then place in the fridge until you're ready to serve. Serve with your choice of coconut whipped cream!