Easy Keto Pumpkin Pie with Allulose

Instructions:

1. Whisk together almond flour, sweetener, and salt in a medium bowl until no clumps remain.
2. Stir in the melted butter and egg until a soft dough forms.
3. Press the dough evenly into the bottom and up the sides of a 9-inch pie dish.
4. Blind bake at 350°F (175°C) for 8–10 minutes until edges are lightly golden, then remove and cool slightly.
5. Beat the pumpkin puree and sweetener in a large bowl until smooth.
6. Add eggs one at a time, beating well after each addition to ensure a stable emulsion.
7. Whisk in the heavy cream, vanilla extract, pumpkin pie spice, and salt until the mixture is uniform and glossy.
8. Pour the filling into the pre-baked crust and smooth the top with a spatula.
9. Bake in the center rack at 325°F (160°C) for 35–45 minutes, until the edges are set but the center has a slight wobble.
10. Allow the pie to cool completely on a wire rack for at least 2 hours before slicing.