Ingredients:

  • 1.5 cups (160g) super-fine almond flour
  • 3 tbsp (42g) melted unsalted butter
  • 1 tbsp (12g) monk fruit sweetener
  • 0.25 tsp (1.5g) fine sea salt
  • 15 oz (425g) canned pumpkin puree
  • 3 large (150g) eggs
  • 0.5 cup (120ml) heavy cream
  • 0.5 cup (96g) powdered monk fruit sweetener
  • 1 tbsp (15ml) melted unsalted butter
  • 1 tsp (5ml) vanilla extract
  • 1.5 tsp (3g) pumpkin pie spice
  • 0.25 tsp (1.5g) salt

Instructions:

  1. Combine almond flour, melted butter, sweetener, and salt in a medium bowl. Stir until a sandy dough forms.
  2. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
  3. Bake the crust at 350°F (175°C) for 8–10 minutes until it smells nutty and looks pale gold.
  4. In a large bowl, beat room-temperature eggs and powdered sweetener until light and frothy.
  5. Stir in pumpkin puree, heavy cream, melted butter, vanilla, and spices. Mix on medium speed until the batter is smooth.
  6. Pour the filling into the pre-baked crust, smoothing the top with a spatula.
  7. Bake for 30–35 minutes until the edges are set and the center sways slightly like gelatin when nudged.