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Fall is here, and holidays like Halloween and Thanksgiving deserve a proper pumpkin pie. This sugar-free keto version uses almond flour crust and canned pumpkin puree β only a few ingredients, and it's every bit as good as the original.
Ingredients
Pie Crust
Filling
Directions
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1
Prep the pan. Preheat the oven to 350Β°F (175Β°C). Line a round pie pan with parchment paper and lightly oil it.
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2
Make the crust dough. In a bowl, combine almond flour, sea salt, and erythritol. Add the melted ghee, egg, and vanilla. Mix well β use a food processor if needed to bring it together into a smooth dough.
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3
Press and bake the crust. Press the dough evenly into the bottom and sides of the pan. If it crumbles, press it back together. Poke holes in the surface with a fork to prevent bubbling. Bake for 10β12 minutes until golden.
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4
Cool the crust. Remove from the oven and let cool for 10 minutes while you prepare the filling. Reduce oven temperature to 325Β°F (165Β°C).
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5
Make the filling. In a bowl, combine the pumpkin puree, heavy cream, eggs, powdered erythritol, pumpkin pie spice, vanilla, and salt. Beat until smooth.
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6
Fill and bake. Pour the filling into the cooled crust. Gently tap the pan on the counter to release air bubbles. Bake at 325Β°F for 45 minutes until set but still slightly jiggly in the center.
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7
Cool and chill. Let the pie cool to room temperature, then refrigerate for at least 1 hour before slicing. Serve cold or at room temperature.
Tips
The pie firms up as it chills β don't worry if it looks jiggly coming out of the oven. For extra richness, serve with a dollop of sugar-free whipped cream. Leftovers keep well in the fridge for up to 4 days.
