For the crust you need:
-2.5 cups almond flour
-1/3 cup sweetener
-1/4 tsp salt
-1/4 cup butter, melted
-1 large egg
-1/2 tsp vanilla
To make:
-Preheat oven to 350°
-Line pie plate with parchment
-Mix dry ingredients together in one bowl and wet in another, mix each until smooth before combining
-Firmly press into pie plate (crust will be slightly crumbly but come to together) & bake 10-12 mins until golden brown
For the filling you need:
-15 oz can pumpkin puree
-1/2 cup heavy cream
-2 large eggs (at room temperature)
-2/3 cup powdered sweetener
-2 tsp pumpkin pie spice
-1/4 tsp salt
-1 tsp vanilla
To make:
-Lower oven temp to 325° while allowing crust to cool on counter
-Beat together all filling ingredients at medium-low speed, until smooth.
-Pour the filling into the crust (tap on the counter to release air bubbles)
-Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust start to brown, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard, before it sets.)
-Cool completely on the counter, then refrigerate at least an hour before slicing.
Serve with keto whipped cream and a sprinkle of cinnamon!
