Ingredients:

  • 2 cups (200g) superfine almond flour
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) erythritol or monk fruit sweetener
  • 1/4 tsp (1.5g) sea salt
  • 1 large egg
  • 15 oz (425g) canned pumpkin puree
  • 3/4 cup (180ml) heavy cream
  • 3 large eggs
  • 1/2 cup (95g) powdered monk fruit sweetener
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) sea salt

Instructions:

  1. Combine almond flour, melted butter, sweetener, and salt in a bowl until crumbly.
  2. Bind the dough by adding the egg, stirring 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 the crust at 350°F (175°C) for 8–10 minutes. Remove and let cool slightly.
  5. Beat the pumpkin puree, heavy cream, and eggs together using a hand mixer until completely smooth.
  6. Incorporate the powdered sweetener, pumpkin pie spice, vanilla, and salt; mix on medium speed until uniform.
  7. Pour the filling into the pre-baked crust, smoothing the top with a spatula.
  8. Bake at 350°F (175°C) for 30–35 minutes until the edges are set but the center has a slight jiggle.
  9. Cool completely on a wire rack for at least 2 hours to set the custard.