Easiest Keto Pumpkin Pie

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INGREDIENTS:

FOR THE CRUST

• 1 1/2 c. almond flour

• 3 tbsp. coconut flour

• 1/4 tsp. baking powder

• 1/4 tsp. salt

• 4 tbsp. melted butter

• 1 large egg, beaten

FOR THE FILLING

• 1 (15-oz.) can pumpkin puree

• 1 c. heavy cream

• 1/2 c. erythritol, or any keto friendly sugar.

• 3 eggs, beaten

• 1 tsp. ground cinnamon

• 1/2 tsp. ground ginger

• 1/4 tsp. ground nutmeg

• 1/4 tsp. ground cloves

• 1/4 tsp. salt

• 1 tsp. vanilla extract

Topping options:

Powder arythritol, for dusting or whipped cream, for serving.

Note: You can find my favorite kitchen tools here.

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INSTRUCTIONS:

1. Preheat oven to 350°.

2. In a large bowl, mix together almond flour, coconut flour, baking powder, and salt.

3. Add melted butter and egg and mix well.

4. Press dough evenly into a 9” pie plate. 

5. Bake until lightly golden, 10 minutes.   

6. In a large bowl, whisk together pumpkin, cream, erythritol, eggs, spices, and vanilla until smooth.

7. Pour pumpkin mixture into crust. 

8. Bake until filling is not jiggly in the middle and crust is golden, 45 to 50 minutes. 

9. Let pie cool then refrigerate until ready to serve. Serve with your favorite topping.

10. Enjoy!