Ingredients:

  • 2 cups almond flour (200g)
  • 4 tbsp unsalted butter, melted (56g)
  • 2 tbsp powdered erythritol (24g)
  • 1/4 tsp salt (1.5g)
  • 15 oz canned pumpkin puree (425g)
  • 3/4 cup heavy cream (180ml)
  • 3 large eggs
  • 1/2 cup granulated monk fruit sweetener (90g)
  • 1 tsp pumpkin pie spice (2g)
  • 1 tsp vanilla extract (5ml)
  • 1/4 tsp salt (1.5g)

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Combine almond flour, melted butter, powdered erythritol, and salt in a bowl. Stir until a crumbly dough forms.
  3. Press the dough firmly into the bottom and up the sides of a 9-inch pie dish.
  4. Bake the crust for 8–10 minutes until the edges are lightly golden. Remove from the oven and let cool slightly.
  5. In a large bowl, beat the eggs and granulated monk fruit sweetener until smooth.
  6. Stir in the pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, and salt.
  7. Whisk until the mixture is completely homogenous and no streaks of pumpkin remain.
  8. Pour the filling into the pre-baked crust, smoothing the top with a spatula.
  9. Place the pie on the center rack and bake for 35–40 minutes. The pie is done when the edges are set and puffed, but the center still has a slight, gelatin-like jiggle.
  10. Remove immediately from the oven to prevent overcooking.
  11. Let the pie cool at room temperature for 1 hour.
  12. Transfer to the refrigerator and chill for at least 4 hours (preferably overnight) to set the custard structure.